About Us
Hours of Operations: Lunch: Monday to Friday 11:30 - 2:30 pm
Dinner: Tuesday to Saturday 5:00 to 11:00 pm
Guest Capacity: Downstairs room 28 guests
Upstairs room 18 guests
BYOW Corkage Fee $20 per bottle
Catering & Private Events: Choose from our selection of group menus or let our Chef develop a customized
event menu for your special occasion.
Executive Chef: Pedro Quintanilla
Chef's Bio Cuban born Chef Pedro Qunitanilla brings a passion and uniqueness to his cooking which he admits has a lot to do with his native land and the influence of his 'abuela' (grandmother) who taught him at an early age the art of wholesome Cuban cooking.
After completing his studies, Quintanilla worked in some of Havana's best restaurants dishing out international and traditional Cuban specialties. He spent a few years as Executive Chef at the French Embassy in Havana which he feels 'really helped him enhance his presentation skills'.
In the early 90's he immigrated to Toronto, where Latin American cuisine was still a novelty. His first stint was as Chef at Xango Restaurant working alongside one of the most influential Latin American Chefs and TV personality Douglas Rodriguez. Next came Latitude which garnished him a 3 star rating from Toronto Life Magazine and several appearances on the Food Network. Since 2004 Focaccia Restaurant patrons have enjoyed his unique blend of Italian dishes with a little Cuban passion.
Dinner: Tuesday to Saturday 5:00 to 11:00 pm
Guest Capacity: Downstairs room 28 guests
Upstairs room 18 guests
BYOW Corkage Fee $20 per bottle
Catering & Private Events: Choose from our selection of group menus or let our Chef develop a customized
event menu for your special occasion.
Executive Chef: Pedro Quintanilla
Chef's Bio Cuban born Chef Pedro Qunitanilla brings a passion and uniqueness to his cooking which he admits has a lot to do with his native land and the influence of his 'abuela' (grandmother) who taught him at an early age the art of wholesome Cuban cooking.
After completing his studies, Quintanilla worked in some of Havana's best restaurants dishing out international and traditional Cuban specialties. He spent a few years as Executive Chef at the French Embassy in Havana which he feels 'really helped him enhance his presentation skills'.
In the early 90's he immigrated to Toronto, where Latin American cuisine was still a novelty. His first stint was as Chef at Xango Restaurant working alongside one of the most influential Latin American Chefs and TV personality Douglas Rodriguez. Next came Latitude which garnished him a 3 star rating from Toronto Life Magazine and several appearances on the Food Network. Since 2004 Focaccia Restaurant patrons have enjoyed his unique blend of Italian dishes with a little Cuban passion.
