A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen. For many years, his family grew their own produce, raised animals, cured meat, fermented grapes, and preserved whatever they could. Rob knew at a young age that his career would revolve around food, and after working in restaurants throughout his teenage years, he enrolled in George Brown’s College’s highly regarded culinary program.
By the age of 18, he landed a coveted culinary position at North 44, learning from celebrated Chef Mark McEwan. After working his way up to Chef de Cuisine at McEwan’s top restaurants, Rob took the helm of Buca on King West in Downtown Toronto, quickly turning it into one of the country’s most reputable dining establishments. Diners and critics alike have taken note of Chef Rob’s commitment to excellence and creativity, resulting in Canada’s 100 Best naming Buca Osteria & Bar, Rob’s second Buca restaurant located in Yorkville, second in the country.
Chef Rob Gentile cemented his position as one of Canada’s most renowned chefs with his disciplined craft, dedication to sourcing unique, local ingredients, and his visionary approach to Italian cuisine. Currently, Rob is featured on Food Network Canada’s Wall of Chefs and is working as part of the team at ChefDrop, developing the platform and assisting with content creation.