Quizine


	INTERVIEW with Chef SANDRO DIBERNARDO of Grano Ristorante
	interview LORI McLORN photo STEVE UHRANEY

	Where were you born Sandro? In Abruzzi, Italy in a small village named Celano. When did you come to Canada? When I was thirteen we moved to Mississauga, actually, to Port Credit. When did you first take an interest in cooking? In 1969 I worked part-time at a steak house. From there it has been my own trial and error with cooking—taking a basic recipe and making it a new way. Do you have any formal chef training? No. In fact, I worked for Chrysler for 8 years and was laid off for a year and a half. I opened a sandwich shop in Oakville called Café Galleria in 1979. It was a small cafeteria style place with a hot table. We built up a large regular clientele who wanted to see more from us. One year later we changed to a dining room to make it cozier and got our liquor license. We were there on and off until we opened our new location Grano in Mississauga on Enfield Place. Your location now is so reminiscent of a typical Tuscan home. It is quaint and cozy. I understand the kitchen is quite small to work in though. It can be very frustrating—especially when it is busy. Felina and I need to shop every day or at least every other day. We take 2 hours off in the afternoon to run around if we need to. What is your favourite utensil you simply can not live without in the kitchen? Good question. I would have to say my knife and a rag. I can’t live without my knife. How many of you work in the kitchen? When it is busy I have one other person with me. Our son helps me in the kitchen and our daughter sometimes helps out Felina in the dining room. I guess you could say it really is a family-run business. What are some of your signature items that are popular on the menu? It would have to be the Pollo Amore. Over the years I have perfected an Amaretto cream sauce with walnuts. This is a true ladies’ dish—which they simply fall in love with. The other popular dish is Veal Picasso, that I prepare with a light mushroom, brandy cream sauce. Name an ingredient, food or a dish that you can’t live without? Easy. Onions, garlic, basil and tomatoes. Is your pasta homemade? Yes we make our own fresh pasta and gnocchi. Can you offer any advice for married couples who want to get into business together? The two of you seem to be experts at this. We have been doing this for the past 18 years. I always put my two cents worth in, but you have to let her win (laughter). Good answer. Is it hard to separate work from home life? We have no time when it’s busy at the restaurant to talk about issues. Home gives us a chance to catch up and communicate. We really try to talk about the positive stuff which is beneficial for the restaurant. If I opened your fridge at home, what would I expect to find? (Laughter) Very little food—fruit, pastries and cakes that Felina has made. Who does most of the cooking at home? Felina cooks at home, but not all of the time. What is your personal favourite comfort food? I love pizza and Chinese food. Do you and Felina feel like you live at the restaurant or are you able to take time off for yourselves? We usually arrive here at 9:30 and leave after lunch and come back around 4:30. Most of the time we finish up around 10pm –unless of course it is a very busy night. We have Sundays off together and we like to make it a family day with the kids. Family is just as important as the restaurant. If you had a night off - I understand that’s probably rare - and wanted to go out for dinner where would you go? Probably to a steak house. Do you have any advice you can offer for anyone wishing to get into the cooking profession? It is a tough business and you have to be dedicated. I would suggest some kind of apprentiship program to start. Do not believe what you see on the Food Network, they make it look glamorous and easy. In this business you have to do it all. The prepping, cleaning and the cooking.		Cozy and intimate, Grano Ristorante is a hidden gem located on Enfield Place. The ambiance of the dining room will have you convinced you are eating in a Tuscan villa, especially when you add the hospitable service and the homemade Italian dishes. Sandro and Felina Dibernardo are a husband and wife team who refer to their restaurant as a place where you can forget about the outside world. Felina runs the dining room and makes all the daily, decadent desserts from scratch. She started baking seriously when she was 13 years old. Sandro grew up in Italy and learned to prepare sauces at a very young age. He is a passionate chef who has created and perfected a menu over the years with generous portions. Sandro and Felina make a business partnership look as easy as pie. Their loyal commitment to each other in marriage has continued to be solid over the last 31 years and for the past two decades they have remained rare and unfaltering business partners.