Quizine


	INTERVIEW with CHEF AND OWNER LUIGI MACEROLA
	by Lori McLorn photos by Steve Uhraney

	Where were you born? I was born in Mississauga, but my family is from Aielli, a small town about 90 minutes northeast of Rome in the central part. We opened Aielli as a family restaurant in 1973 named after our town. Who first inspired you to become a chef? My mother was definitely my mentor. What is your cooking background? I have had the privilege of working with many talented chefs over the years. I do not have any formal training, but I’ve been told many times it would take merely days to pass the test with my accumulated experience. I plan to get my certificate later in life. I truly believe that cooking is from the heart and I have done that for 25 years. When you first thought about opening Aielli did you think you would be in it for over 30 years? I didn’t think I would be doing it this long. I have always had another passion—automotive. Racing cars eventually turned into a hobby of mine. When I am at the track with my friends now, I bring the food. Do you still get up in the morning and look forward to going to work? Sure. We do, as a family. One of our daughters is interested in culinary arts. We hope our kids want to help us out when we get a little older. How many days a week do you work? Minimum 5 days–the maximum 7 days. Our wine program demands a lot of my time as well. What do you think has been the key to your success? Consistency–and the number two thing is building relationships with your customer–little things like getting to know their names. People understand and appreciate the sincerity. Has your concept and the vision you started with changed much since you first opened? No. Over time we were able to afford to do things a little more elaborately, but items such as the caesar dressing and some of the sauces have never changed. Yes, we have expanded the menu–it is more globally influenced, but the core of the matter is consistency. The client wants to taste a meal the same way they remember it every time they come back. How many cooks work in the kitchen with you during a busy time? There are seven of us during the peak hours. It is small in there, but the kitchen is an efficient design. Unfortunately for the poor trainee who starts with us, they only have a small square of space that they must stand on and observe at first. Is there someone who oversees the front of the house for you while you focus on the kitchen? Yes. Two people and I appreciate the extra pairs of hands. My general manager, Debbie Poretta, who has been with us for 17 years, also helps support the wine program and my wife Elizabeth. They both run the front of house. Your wine cellar boasts over 10,000 bottles. When did your passion for wine appreciation develop? It was on my first trip to Italy. Twenty years ago I opened my eyes to what is out there. Back then we didn’t really have decent wines or a “vintages” section locally. But when I traveled to a different country I saw it from a different point of view. You have persevered through three decades of frustrating challenges such as the economy, smoking laws, specialized taxes and the newly emerging allergy issues. Was there ever a time you wanted to pack it all in? No. You just have to adapt. If you don’t, you won’t last too long in this business. People are much more informed about food these days. Their knowledge makes our job a little easier. . What has been the most rewarding experience for you? When the client leaves totally satisfied. It is all about the customer. What advice do you have in particular for chefs who want to open their own restaurant? The front of house is first! You have to please the customer and know what they want. If you don’t understand what is going on in the dining room, then an important part of the link is broken. Investing in technology will help a chef work a little better too. Where do you see yourself in 5 years time? Hopefully, spending more time with my wife so that we may travel more.		An undying Passion Chef and owner Louis Macerola is the heart and soul of Aielli Ristorante in Port Credit. His undying passion for his business has brought him continued success for the past 30 years. Louis does not limit himself to being the proprietor or merely a chef overseeing the daily functions of the kitchen. He is the pulse of the restaurant. Perhaps the key to Aielli’s longevity is Louis’ involvement in all areas of the dining room. His genuine hospitality is revealed as he continually communicates with his guests getting to know them on a personal level. Louis is also actively involved with his impressive wine cellar that contains over 10,000 bottles. Aielli has repeatedly won the prestigious Wine Spectator Award including the Award of Excellence three times competing with thousands of applicants worldwide. I was able to speak to this multi-talented, multi-tasking man to learn more about his success story.
	Aielli Hours: Lunch: Monday - Friday: 11:30am - 3:00pm; Dinner: 6 nights a week: 5:00pm - 10:30pm; Closed Sunday except for private parties Location: 286 Lakeshore Rd., East. Mississauga, Tel: 905.278.2183 www.aielli.com/