Chef Kristina Kazakeviciute

Creative and passionate chef with European, Mediterranean experience in a broad range of specialty baking techniques. Detail-oriented professional. Proven dedication to product quality and the ability to exceed customer expectations.

A bon vivant, ready to create or advise your special event menu. My dedication and attention to food started early in childhood, then was perfected in Italy and South of France, where I've been majorly influenced to give attention to seasons and prioritize healthy food. From the age of 18 y.old to 2019 I've spent over 10 years learning from Italians to identify wine, make their traditional courses like pasta and risotto, and learned that emotions transfer from chef to food in process of making, thus it's important to love cooking and handling food.

Food created for you is made according to your dietary needs.

Specialized in Mediterranean/Baltic/Italian cuisine including Italian, French and Baltic pastry.

Currently continuing my education at George Brown college and working at Buca King, and Speducci .

Some of my signatures: Salmon with pesto, pierogies, Napoleon cake, focaccia, Italian pasta ( fresh made, possible to order), sour apple roasted duck, cranberry sauce, coffee tart, tiramisu (available through all year, possible to include fruity variations, such as raspberries, strawberries, bananas or cinnamon apple ), whole wheat and fetta cheese with italian parsley pasta, marinated pork loin, ricotta cheese and Pomodoro sauce Italian penne rigate pasta, walnut and mushroom herrings, caramelized almonds, banana flambe, pear flambe, dutch pancakes, apple chunk pancakes, bone broth, mushroom veloute soup, pumpkin and speck cream soup, panna cotta with seasonal fruit coulis, seasonal risotto.

Service not limited to wine pairing with your meal, focaccia, risotto and pasta interactive classes, seasonal menu creation.