Chef Profile - CedarCreek Estate Winery

Chef Profile:
Chef Professor
Tony de Luca
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Born in Italy, Chef Tony immigrated to
Canada in 1970, just days before his fourth
birthday. In 1977-78, Tony’s parents opened
up a restaurant in Oak Ridges (north of
Toronto), where he first learned how to
cook — mainly more rustic, Italian dishes,
traditional to his homeland. It was here
that de Luca was first exposed to the
high-octane and frenetic environment of a
restaurant kitchen. Since that time, he has
owned restaurants in Niagara, and worked
for many establishments abroad, honing
his craft through a wide range of culinary
experiences. From his mother’s restaurant,
he moved on to the Windsor Arms Hotel
in Toronto, under Chef Michael Bonacini,
whom had many contacts in Europe, and
proceeded to send Tony to England, where
he gained more experience, and soon after
returned to Europe, working in Germany,
Italy, and France. Chef Tony maintains that
every young chef should travel abroad to
discover new experiences (if affordable),
and help galvanize what one learns in
school. Tony has been the owner or part
owner in many local businesses, such as
The Old Winery Restaurant, de Luca’s Wine
Country Restaurant, The Restaurant in the
Oban Inn, and de Luca’s Cheesemarket
and Deli. He has worked in Hillebrand
Estates Winery Restaurant in Niagara;
Bistro 990, Windsor Arms Hotel, and Four
Seasons Hotel in Toronto; The Watergate
Hotel in Washington, Virginia; Chewton
Glen Country House Hotel in Hampshire,
England; and Hotel Bayerischer Hof and
Otto Koch’s Michelin Le Gourmet in
Munich, Germany.
Chef Tony describes the circumstances
which led to a Chef Professor position
with Niagara College as “serendipitous”:
though new to the classroom setting, de
Luca has more than enough experience in
the kitchen, not only with food preparation
and execution, but also with professional
kitchen etiquette and behaviour. Outside of
the classroom, de Luca also does catering
on weekends, where he can cook and create
in a relaxed atmosphere.
Chef Professor Tony de Luca instills in his
students a specific skill set, training them
to work methodically and cleanly, with
organization and discipline; Tony affirms
that these are required skills, regardless of
what style cooking one employs.
For the Chef Professor, the most rewarding
part of his job is realizing the impact he’s
had on his students. While speaking with
Tony during the week of exams at Niagara
College, many students dropped in to
say goodbye to their former instructor:
“I must’ve had 10-15 students come by
and say goodbye to me today,” says Tony.
“Sometimes, you don’t know who you’re
reaching, but you are reaching, and it’s
gratifying to know that.”
Q&A
Quick Facts:
Chef name:
Tony de Luca
Chef Professor
The Canadian Food and Wine Institute
Niagara College
Chef’s “must-try” dish:
I enjoy cooking all types of food of cultural diversity, utilizing
modern techniques paired with local sustainable and regional
specialties.
Is there someone in your life or career who stands out as a
mentor?
The late Chef Jean Louis Palladin, Chef Michael Bonacini, and
Chef Nigel Didcock for various reasons.
What is your comfort food?
Anything my mother cooks for me. But especially “greens and
beans.”
What is your favourite ingredient you’re using at the moment?
I can only cook seasonally. Spring is a time for asparagus,
rhubarb, and mushrooms.
What has been your most memorable food/cooking
experience?
1991. Professionally, getting to “stage” at The Inn at Little
Washington.
As for cooking, my most memorable experience was being the
“guest chef” at both Kempinski Hotel in Beijing China, and the
Epcot Center at Disney World in Orlando.
Also, I would have to say the publication of my two cookbooks:
Recipes from Wine Country, and Simply in Season.
What are the top challenges you’ve faced in running your
restaurants?
There are endless challenges, but the most significant is the
never-ending government bureaucracy, government-imposed
minimum wages, HST, labour shortages and finding qualified
staff, and increasing raw material costs.
Every Chef’s staple in the kitchen:
I love my Vita-mix, as well as my old chef’s knives and my cast
iron pan.
What would we find in your fridge at home right now?
A few bottles of Prosecco and some local white wines… some
Quebec cheese, a nice salumi, and olives… I shop daily for my
supper, so I don’t keep a big inventory.
What would be on the menu at your last supper?
I would like an endless bowl of fresh ripe peaches,
strawberries, champagne, and real whipped cream.
Dining at The French Laundry in Napa Valley, California
in 1998, and getting to meet Thomas Keller; also, dining at
the 3 Michelin Stars restaurant, Le Aubergine in Munich in
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