Ever since he was a child, Stefano Faita grew up behind the counter of Quincaillerie Dante, a family business located in Little Italy of Montreal. Regularly watching his mother Elena cook pasta, tomato sauce and other Italian specialties contributed to the birth of his passion for cooking. Currently, he is a chef at Mezza Luna, a cooking school he founded with his mother back in 1993. This is the place where he reveals all the great secrets behind typical Italian specialties such as risotto, ravioli, antipasti and pizza, his favorite.
Furthermore, Stefano wrote chronicles for Le Journal de Montreal for over five years. Also, he is the author of four cookbooks. Entre Cuisine et Quincaillerie, published in 2007, describes how his mother and grandmother are at the heart of his culinary work. Entre cuisine et bambini, published in late 2009, depicts Stefano’s new life as a father and contains recipes for today’s young families. In fall 2011, Je cuisine italien was published, offering new recipes to enjoy with others. Lastly, In the Kitchen with Stefano Faita, based on the popular CBC TV show, was published two years later and was also translated in French. Moreover, he opened two restaurants with his partner Michele Forgione in the past two years. They started their business with Impasto and then Pizzeria Gema.
Aside from his regular television appearances on several cooking shows, he was the chef in residence on the last three seasons of Kampaï, which aired on Radio-Canada channel. In 2010, he started his own show, Al Dante, which is still broadcasted on CASA. Over the years, he invited connoisseurs from Italy to discover local and original products. As well as being part of the French television community, Stefano also hosted the show In the Kitchen on CBC, which is now aired on Telelatino on Sundays, broadcasted throughout Canada. During the 2014-2015 season, he also appeared as a cooking chronicler for TVA’s Deux filles le matin.