Convivium Leader – President
Luciano Schipano is a young chef, born in Canada and raised in Italy; Red Seal certified with a serious passion for the culinary arts. His dedication to the art and science of cooking began at the age of seven when he created his first sauce. Over the years he has focused his passion on going back his origins to discover old recipes, adopt old practices and rekindle the authentic craft of creating wholesome flavours.
Graduated with honour with a master of science in Demographics studies and a dissertation on Ecological footprint and population growth. He came back to Toronto in 2011 where he works as Personal Chef with his own brand as LUCIANO SCHIPANO, Executive Chef at Nova Ristorante in Scarborough and Food Consultant/Food ambassador for many food companies.
Chef, Luciano is today President of Slow Food Toronto, Board Director of the Italian Federation of Chefs, and an active member of the Canadian Culinary Federation. He loves to share his remarkable knowledge of Italian cuisine through teaching, both in Canada and Italy, as well as TV appearances and culinary tours. He is a passionate food advocate, working with projects like Jamie Oliver’s Food Revolution and Soupalicious, as well as an accomplished personal chef, executive chef, teacher and food consultant.
Luciano’s passion for the culinary arts extends from the kitchen to the classroom in Italy, where he taught for many years. His first and most important lesson for new students is always the same, the importance of cooking with Amore!
After all, the first ingredient in everything we do well is love.
Director – Treasurer
Chef SungSook Han is a chef, sommelier, industrial designer, and educator. Her innate love for food and cooking goes far back to when I was five years of age. Chef SungSook studied Korean Royal Cuisine and professional Japanese cuisine in Seoul.
When she moved to Canada, she pursued a full career in the culinary world after completing the chef training and postgraduate program in Italian cuisine at George Brown College. In conjunction with Italian program at ALMA, I learned the Umbrian cuisine under Chef d’Amico of Le Tre Vaselle and Michelin Star Chef Bistarelli of Il Postale.
Chef Sungsook currently owns her catering company Hansomm Chef Inc. and works as a culinary instructor at George Brown College teaching Korean and Healthy culinary art classes. She also leads wine tours and tastings with New World Wine Tours promoting local wines of Niagara and Prince Edward County.
Director – Secretary Slow Fish Projects
Steering Committee Member – Farmers Markets Ambassador
Steering Committee Member – Volunteers Leader – Ass. Secretary
Steering Committee Member – Slow Wine Projects
Steering Committee Member – Community Outreach
Steering Committee Member – Indigenous Community Programs
Steering Committee Member – Education leader