Cuban born Chef Pedro Quintanilla, brings a passion and uniqueness to his cooking, influenced at an early age by his ‘abuela’ (grandmother) who taught him the art of Cuban cooking. After completing his training as a Chef, he worked in some of Havana’s best restaurants and spent a few years as Head Chef at the French Embassy in Havana preparing French and Cuban classic dishes. He arrived in Toronto in the 90’s and has been one of the pioneers of Nuevo Latino cuisine as Chef in many upscale Latin establishments such as Xango, Latitude and Mojito. He was recruited by the Bacardi Corporation as a Personal Chef for special events and to develop rum inspired recipes. In 2011 he took over the kitchen at Bloom to bring the Nuevo Latino concept to Bloor West patrons. His dishes are a combination of simple hearty ingredients and exciting flavours. Cooking is truly a passion for Chef Pedro, whodoes it from his heart.
Pedro Linha, or just Pedro…as he likes to be called. To mention how many years he’s been in the hospitality industry, would be giving away his age, so, simply, Pedro has been lucky enough to have always worked in places that has been the talk of the town, to mention a few: Canoe, Fentons, Splendido, Zoom-Rain, Paese. He’s been written about in this industry and his “other”. What’s the “other”? I guess you’ll have to come to Bloom Restauranrt to find out and he’ll guarantee you, your experience will be…”Formidable!”
Jordi Gallegos has worked in the restaurant business since he was a teenager. He grew up among the chairs, tables and the sound of the cash register of his mother’s restaurant in his native of country Peru, land of rich culinary traditions. In 1983, he moved to Canada and continued working in the industry both as waiter and Maitre D’, because as he says: “Serving you excellent food is my pleasure”. For Jordi, spending time with patrons at Bloom goes beyond ‘a job’, it is a devotion. His pasion comes through from his first warm greeting, to his final goodbye, which is often an embrace. We are blessed to have him on our team…by the way he makes the BEST Pisco Sours.
Sous Chef Fernando Anrango, is the Costa Rican on our team. He arrived in Canada just before Christmas 2013 and endured the worst winter we have had in Toronto in a long time. He completed his Chef’s studies in San Jose and worked at some of top resorts in the city. He has embraced Toronto as his new home and was so happy when summer finally arrived.
I am Italian, so it goes without saying that food is my first love. In fact my family was so passionate about food, that we decided to get into the restaurant business. I believe that when our guests arrive at Bloom, they are not just coming to a restaurant, but they are coming into our ‘home’ and we want everyone to feel welcome and discover something new and unique, that might bring them back to some amazing place or happy memory they experienced in their travel in Spain or Latin America.
I know I must be crazy, because only a crazy musician gets into the restaurant business, but I like good food and good wines so, when wife Franca proposed the idea to me I said yes, I did not think it twice, I said: let’s do it!
Back in Cuba, my father was a professional musician that played in restaurants and cabarets and he used to take me to Bodeguita Del Medio and Cabaret Parisien of Hotel Nacional all the time to see him perform, I grew up surrounded by music and restaurants. Bloom’s idea was really hard to digest at the beginning, but after we overcame the first couple of years since we took Bloom over in 2010, it is turning into a passion and a beautiful dream come true and I am loving it. When patrons tell us that we are doing a great job and recommend us to their friends, our hearts smile. I hope you enjoy Bloom Restaurant, if so, please spread the gospel and thank you for your support in advance. Warm hugs. Luis Mario Ochoa