Mark Gregorini started out behind the bar at his family’s restaurant in 1996, mixing cocktails and pouring wine. Back then the restaurant featured a modest lunch and dinner menu and wine list of a dozen international wines.
Over the years the restauranteur and business grew together.

Mark lead the restaurant into bold new territory when he introduced modern Italian cuisine and developed then refined his extensive wine cellar. His passion for food and wine has taken him all around the world for business, pleasure and study.

Laura Gregorini started working at Verdicchio shortly after it opened as a server’s assistant.

Her strong affection for Italian cuisine and her boss resulted in a lasting love affair with Verdicchio.  She is proud to belong to a team of perfectionists and lovers of all-things-fine who, after all these years, are still passionate about what they do.

Willie Gregorini opened a quaint 20 seat Italian restaurant in the west end business park in 1994 with her two sons and daughter-in-law. This restaurant, named after the famous white wine from her husband’s region of Italy became to be known as Verdicchio.

She started the business with a simple wish to replicate some of the classic Umbrian dishes she grew up eating as a young girl.  The restaurant immediately stood out thanks to Willie’s attention to detail in the kitchen and dining room.

Today, Willie is still an integral part of Verdicchio’s operations organizing weddings and special events.

Alejandro Winzer has contributed immensely to the evolution of Verdicchio. He worked in kitchens across North America before moving to Sudbury with his family. As executive chef, his creativity and passion are visible in every dish that comes out from the kitchen. He manages just about every aspect of the kitchen from purchasing to menu design, albeit not always as glamorous as the television shows.

Mario Martelli is somewhat a legend, having worked here since the restaurant opened. Mario handles the day-to-day operation of the front, ensuring customers receive impeccable service and organizing corporate functions. His strong product knowledge whether it be food or wine makes him a definite asset to the business.

“I think my overall knowledge and experience in the restaurant business adds to the Verdicchio Experience”.

Cathy Houghton loves interacting with her guests, making sure their night out is more than sitting down to dinner. She sees her role on the dining room floor equally as important to that of preparing food in the kitchen.

“ I think serving can be an art and taking those extra little steps to make someone’s night makes a difference. I want them to be wowed when they leave.”

Kim has worked in the restaurant and hospitality industry for more than 15 years. She’s served in pubs, franchises and family-operated restaurants, all the while learning the tricks of the trade.
“Being a server isn’t  just a job, it’s my career,” says Kim who enjoys interacting with her customers and making them feel like they’re at home.
“From the staff, to the menu and atmosphere, Verdicchio is a step above with consistent attention to the smallest details.”

Bob Gonko brings with him over 20 years experience in the restaurant business as a former owner, co-owner and employee.

His charm and reputation have earned him respect among customers and staff alike.

“The staff that work here, from the kitchen to the front of the house all take pride in what they do and that is what sets this restaurant apart from others.”

When Corey Belzile isn’t serving customers, you’ll probably find him at a table trying the latest tasting menu. Through his travels Belzile keeps up to date with the latest food and wine trends.

“Whether it is new or strange ingredients, avant-garde cooking methods, table-side techniques, or wine pairing with tours, these are all aspects that I bring to the Verdicchio dining experience.”

Vic Costanzi may also be the first face you see when walking into our establishment.

You’ll find him behind the bar mixing cocktails and serving wine but also on the dining room floor lending a hand.

“The best part about working at Verdicchio’s is that every shift is different– no two shifts are the same. I think this is why I’m so excited to start my evening here.”

Chances are you won’t see Heather Pollock when you come to Verdicchio’s. She’s busy prepping in the kitchen and ensuring the night-time crew have what they need to prepare those delectable dishes.

Heather loves to learn and says this is the perfect job for her.

Adam Kurkimaki came to Verdicchio’s as a culinary student in 2011.  His eagerness to learn and adapt has made him a valuable member in the kitchen.

And his gnocchi could very well compete with your nonna’s.