Mario Macchione
@mariomacchione
Operations Chef and culinary SME specializing in menu innovation, cost control, and high-performance kitchen leadership.
CanadaWhat I'm looking for
I’m an Operations Chef & Culinary SME with 16 years of culinary experience creating “pallet-pleasing” menus, products, and concepts, while supporting multi-location operations, new restaurant openings, and pop-ups. I take full responsibility for operations from start to finish—building high-performance teams, maintaining positive morale, and overseeing kitchen staff to deliver consistently high-quality food.
In my current role, I provide leadership for BOH operations across five locations plus pop-ups and the commissary, managing menu development, costing, quality standards, budgeting, and costs controls. I’ve boosted profitability and efficiency through initiatives like the Optimum Control inventory system, strengthened vendor sourcing, improved training and SOP compliance (including Health & Safety and HACCP), and contributed to major openings and high-profile catering events. I’m also recognized as a featured chef representing Basilicata at the Toronto-Italian food festival and as the recipient of the Top Choice Fine Dining Restaurant award in 2019.
Experience
Work history, roles, and key accomplishments
Operations Chef
Libretto Restaurant Group
Jan 2019 - Present (7 years 5 months)
Provided leadership for BOH culinary operations across five restaurant locations plus pop-ups and commissary, including menu strategy, recipe development, costing, and enterprise food quality standards. Improved profitability by rolling out the Optimum Control restaurant inventory system across locations and driving cost efficiencies through budgeting, P&L review, and variance-driven corrective ac
Executive Chef
Fiamma Ristorante
Jan 2018 - Jan 2019 (1 year)
Directed daily food preparation, production, and controls for a fine dining Italian restaurant (90-seat capacity), including menu development, inventory, ordering, labor scheduling, and budget alignment. Boosted revenue by revising the menu to better match target guests and wine pairings, improving customer spend and customer volume.
Executive Chef
F’AMELIA Ristorante
Jan 2016 - Jan 2018 (2 years)
Built sales and strengthened guest satisfaction through culinary leadership and BOH management in a fast-paced Italian restaurant with 120 seats and catering operations. Trained and developed a 13-member staff on presentation and quality standards while maintaining food safety compliance, recipe standards, and cost targets across restaurant and catering.
Chef de Cuisine
Il Fornello
Jan 2011 - Jan 2016 (5 years)
Managed kitchen staffing and day-to-day food preparation for Italian restaurants (200 and 100-seat capacities) and supported banquets, weddings, and large events. Directed catering for approximately 400 guests and increased sales at the Bayview Village location by $20K/month through fresh product sourcing and creative menu development.
Education
Degrees, certifications, and relevant coursework
George Brown College
Red Seal Certificate
2016 -
Earned a Red Seal Certificate in 2016 at George Brown College.
Riverdale Collegiate Institute
Ontario Secondary School Diploma (OSSD)
2006 -
Completed Ontario Secondary School Diploma (OSSD) in 2006.
Availability
Location
CanadaAuthorized to work in
Job categories
Skills
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