Enrico Fratoni

Executive Chef

Turin, Piedmont, Italy is well known as the home of the Shroud of Turin, the Juventus F.C. and Torino F.C. soccer teams, the headquarters of automobile manufacturers FIAT and Alfa Romeo. It is also the hometown of Sopra Sotto’s Executive Chef, Enrico Fratoni. He refers to Torino as his “land of truffle, gianduia [chocolate hazelnut], grissini [bread sticks] and excellent wine.” Although Enrico began his post-secondary education studying sciences, his passion for good food and his natural talent soon lead him to the restaurant business.

 

Enrico has always had an obsession with cooking. At the young age of 21, he opened a restaurant in Turin with his best friend. They cooked, they served and they slept. There were many long days, but so much enthusiasm. Since then, he has worked in France, Australia and of course, Canada.

Enrico likes to cook simple foods using the best ingredients. “Food is [his] life,” he says. “I love to eat and I want the best. We are what we eat [and] life is too short to eat bad food.” Outside of the kitchen, Enrico enjoys playing sports, as well as going camping to take in what nature has to offer. It is appropriate that Vancouver is his new home – a city where he can challenge his passion for cooking, while being surrounded by true natural beauty of the ocean on one side and mountains on the other.

Alessandro Mereu

Master Pizzaiolo at Sopra Sotto

Our Master Pizzaiolo Alessandro Mereu was born in Sardinia, Italy. Since completing school, he has owned and operated his own Pizzeria in Italy and worked exclusively as a pizza chef in Germany and Holland.

With 25 years of experience, countless awards received, and a host of specialized training accolades, (Alessandro is a master in Acrobatic Pizza Style, Gluten Free Pizza making, is an Instructor of Neapolitan Verace Pizza technique), his love for the industry truly shines through in his creations.

Alessandro takes great pride in his specially crafted Neapolitan style dough and works with the utmost precision. From his uniquely developed 48-hour curing method to his ability to stretch out the final product in less than 10 seconds, consistency is key for Alessandro.

 

Growing up, Alessandro was fascinated by watching other pizzaioli at work and still enjoys this pastime to this day. It is Alessandro’s humble personality that allows him to perpetually continue his training and expertise, and he will keenly pass on these golden nuggets of tradition to anyone eager to learn the art.