“I didn’t know this part of my life was missing”: Chef Albert Ponzo on how a move to P.E.C. and an unexpected hiatus from the kitchen reordered his priorities

“I’m preparing for a future where we will have dine-in service again”: Why one optimistic café owner is tackling a mid-Omicron reno

“In the early 2000s, I graduated from Humber College with a degree in jazz performance. The electric bass was my instrument. Professionally, it was hard to make ends meet and at one point, I was living in a house at Bloor and Lansdowne with 11 other musicians. I needed to make money, so I started serving tables and actually fell in love with the work. I began thinking about opening my own place, but the manager I was working for at the time recommended I actually learn to work in a kitchen.

“Not long after, I started meeting with Greg and the project lead and general manager of The Royal, Sol Korngold, who’s also part of the Sorbara family. A few months later, I cooked for Greg and his big extended family—he has six children, some with kids of their own. My wife came as well, as they wanted to get to know her. I was nervous, but figured if it was meant to be, it would be. I served a smoked whitefish mousse, some cured trout, a sweet potato gnocchi and seared swordfish.

“Throughout 2018, I started getting more involved in what everyday life in P.E.C. would look like. I worked on a project called the County Food Hub, where I helped transform half a local school into a commercial kitchen that cooks could rent out. It helped subsidize the Sophiasburgh Central School, which was going to close due to low enrolment. I also started working at the Sorbara’s Edwin County Farms, helping to set up the market gardens with Lucas and Nick Sorbara.

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