.jpg)
.jpg)
.jpg)
Born and raised in Casale Monferrato, Chef Marco Sargian developed a passion for cooking early on, preparing meals with his family. His culinary journey began at Hotel Tripoli in the Italian Alps and continued in Spain, honing his skills at Mezzanotte in Barcelona and Ibiza. In London, Marco worked at the acclaimed Mele e Pere and Aurelia, earning two AA Rosettes. His career then took him to Tunisia with Vinci Hotels, and he spent seven years in Sydney, contributing to award-winning kitchens at Pilu at Freshwater and Otto Ristorante.
Now settled in Canada, Marco has worked at Don Alfonso, a Michelin-starred restaurant, and Buca, highly recommended by the Michelin Guide. We’re thrilled to have Chef Marco at The Junction, crafting unforgettable Italian dishes for you.
Born on the island of Capri, Italy, Roberto is a certified sommelier with 20 years of experience in fine dining and Michelin-rated venues. His hospitality journey began in 2003 at La Capannina, a renowned restaurant on Capri. He then moved to the Michelin-starred Le Monzù at the Punta Tragara Hotel, boasting stunning views of the Faraglioni rocks.
Roberto continued his career in Manchester, working at the acclaimed The Stock Exchange, a historic venue now part of a luxury boutique hotel. In 2010, he relocated to Bermuda, joining MEF Company and contributing to notable establishments like the Lido Complex and the first Italian restaurant on the island.
Arriving in Toronto in 2012, Roberto started at Buca as a waiter, quickly rising to Restaurant Manager and Sommelier. He played a key role in the restaurant’s acclaim, including a Michelin recommendation after reopening post-pandemic. Most recently, he served as Beverage Manager, overseeing the beverage program and leading the launch of Cucina Buca and Buca Vaughan, which received 1 Fork from Gambero Rosso.
Leonardo Bottone is a seasoned guest relations and hospitality specialist with over 20 years of experience serving diverse clientele in the tourism and hospitality sectors in both Italy and Canada. Born and raised on the iconic Amalfi Coast, he graduated from the Istituto Tecnico per il Turismo in Amalfi and is an active member of the prestigious Les Clefs d’Or, the association of professional hotel concierges.
Leo spent 13 years at the world-renowned Le Sirenuse in Positano and proudly served as the Guest Relations Manager at the esteemed Palazzo Murat, also in Positano. Additionally, he was part of the team that opened the critically acclaimed restaurant Buca in Toronto in 2008.
A true lover of the sea, Leonardo has also worked as a boat captain for charters and yachts, and he excels in water sports, particularly kayaking and surfing.
Born and raised in Casale Monferrato, Chef Marco Sargian developed a passion for cooking early on, preparing meals with his family. His culinary journey began at Hotel Tripoli in the Italian Alps and continued in Spain, honing his skills at Mezzanotte in Barcelona and Ibiza. In London, Marco worked at the acclaimed Mele e Pere and Aurelia, earning two AA Rosettes. His career then took him to Tunisia with Vinci Hotels, and he spent seven years in Sydney, contributing to award-winning kitchens at Pilu at Freshwater and Otto Ristorante.
Now settled in Canada, Marco has worked at Don Alfonso, a Michelin-starred restaurant, and Buca, highly recommended by the Michelin Guide. We’re thrilled to have Chef Marco at The Junction, crafting unforgettable Italian dishes for you.
Born on the island of Capri, Italy, Roberto is a certified sommelier with 20 years of experience in fine dining and Michelin-rated venues. His hospitality journey began in 2003 at La Capannina, a renowned restaurant on Capri. He then moved to the Michelin-starred Le Monzù at the Punta Tragara Hotel, boasting stunning views of the Faraglioni rocks.
Roberto continued his career in Manchester, working at the acclaimed The Stock Exchange, a historic venue now part of a luxury boutique hotel. In 2010, he relocated to Bermuda, joining MEF Company and contributing to notable establishments like the Lido Complex and the first Italian restaurant on the island.
Arriving in Toronto in 2012, Roberto started at Buca as a waiter, quickly rising to Restaurant Manager and Sommelier. He played a key role in the restaurant’s acclaim, including a Michelin recommendation after reopening post-pandemic. Most recently, he served as Beverage Manager, overseeing the beverage program and leading the launch of Cucina Buca and Buca Vaughan, which received 1 Fork from Gambero Rosso.
Leonardo Bottone is a seasoned guest relations and hospitality specialist with over 20 years of experience serving diverse clientele in the tourism and hospitality sectors in both Italy and Canada. Born and raised on the iconic Amalfi Coast, he graduated from the Istituto Tecnico per il Turismo in Amalfi and is an active member of the prestigious Les Clefs d’Or, the association of professional hotel concierges.
Leo spent 13 years at the world-renowned Le Sirenuse in Positano and proudly served as the Guest Relations Manager at the esteemed Palazzo Murat, also in Positano. Additionally, he was part of the team that opened the critically acclaimed restaurant Buca in Toronto in 2008.
A true lover of the sea, Leonardo has also worked as a boat captain for charters and yachts, and he excels in water sports, particularly kayaking and surfing.
Are you an experienced culinary professional specializing in Italian cuisine, or a skilled front-of-house expert with a passion for delivering exceptional customer experiences? If this sounds like you, we want to hear from you!
