Canadian Pizza Magazine

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Oliveri clinches Chef of the Year


February 10, 2011
By Canadian Pizza

NEWS HIGHLIGHT

Oliveri clinches Chef of the Year
Oliveri, of the soon-to-open Pizzeria La Regina in Ottawa, was one of four
finalists in this year’s bake-off, hosted for the first time by Moretti
Forni Canada at their Dupont Avenue location in Toronto.

February 10, 2011, Simcoe, Ont. – Oliveri, of the soon-to-open Pizzeria La Regina in Ottawa, was one of four
finalists in this year’s bake-off, hosted for the first time by Moretti
Forni Canada at their Dupont Avenue location in Toronto.

Oliveri of the soon-to-open Pizzeria La Regina was one of four finalists in this year’s bake-off, hosted for the first time by Moretti Forni Canada at their Dupont Avenue location in Toronto. Oliveri was the pizzeria/kitchen manager at The Grand Pizzeria and Bar at the time of his entry, and since his departure during the contest has been running an Italian food catering business with pizza as its primary offering. His new restaurant is registered and has a fully developed menu and once open will incorporate his current catering business. Oliveri narrowly edged by Marina Rondinelli of Rondo’s and Pizza Plus in Bright’s Grove, Ont., who submitted a ‘Blazing BBQ’ pulled pork pizza.

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The remaining finalists, Tom Stankiewicz of Bondi’s Pizza and Rick Nixon of Itza Ristorante & Pizzeria, tied and will receive honourable mentions in Canadian Pizza magazine for their O Sole Mio and Italian Garden recipes, respectively.

Oliveri’s win will see him cash in on a trip to the Las Vegas Pizza Expo from March 1 to 3, $1000 cash, a cover feature in Canadian Pizza and a guaranteed spot in finals for the Traditional category of the pizza making competition. His winning entry featured a cream of broccoli sauce, sausage, grilled red peppers, red onions, mozzarella and parmiggiano cheese.

As runner-up, Rondinelli has also won a trip to the Expo and entry into the preliminaries of the non-traditional category of competition.

On February 9, all four finalists shipped their ingredients, including their own dough, sauce and toppings to the Moretti Forni kitchen, where they were baked and scored by a panel of seven judges, including representatives from Canadian Pizza magazine, Moretti Forni and the contest’s sponsor, Saputo.

Stay tuned for the April/May issue of Canadian Pizza magazine, which will feature Oliveri on the cover and all the finalists' recipes.


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