AMANO MEANS HANDMADE
Amano’s restaurants are built on sourcing fresh local ingredients whenever possible, combining them to create fresh ever changing offerings and delivering them with impeccable service and hospitality. We are inspired by our heritage, not defined by it.
We opened our first Amano restaurant ‘Amano Pasta’ in Union Station in 2017 as part of the ongoing Union Station Revitalization project with the goal of bringing an elevated but casual restaurant to Canada’s busiest commuter hub. As an open concept Pasta Bar, Amano Pasta opened to outstanding reviews and quickly made Toronto Life’s 2018 list of Best New Restaurants confirming that a train station could offer so much more than just being a place to wait for a ride home – it could be destination in itself.
Since then, partners Chef Michael Angeloni, Adam Teolis, Yannick Bigourdan and Dan Kennedy have gone on to open the second outpost of the Modern Italian eatery named Amano Kitchen. In a similar fashion, Amano Kitchen found a unique location inside of the new Market & Co development north of Toronto in Newmarket.
WHO WE ARE
Chef Michael Angeloni
Born in the South of France to a family heavily entrenched in the food industry, it is only fitting that Yannick has risen through the ranks of the business himself. After completing high school, Yannick travelled for two years to Spain, Germany and finally Ireland, where he worked in the Five Star Relais et Chateaux Hotel, Dromoland Castle. Upon his return, he joined the prominent Swiss Hotel School of Lausanne to start his BA in Hotel and Food and Beverage Management. Four years later, Yannick graduated with honours and was promptly recruited by industry leader Four Seasons Hotel and Resorts. His first stop was in Los Angeles at the world-renowned Regent Beverly Wilshire working as Dining Room and Bar Manager. Two years later, he was transferred to the legendary property in Yorkville, Toronto where he held various positions to eventually become Director of Restaurants and Bar. Looking for his next challenge, Yannick teamed up with partners to acquire a Toronto Restaurant called Splendido. Following renovations and a steadfast refocus on standards of service, the restaurant received numerous honours, including being named Best Restaurant by Toronto Life (2005), as well as ranked First in Wine Access magazine’s Annual list of the Top 100 Canadian Restaurants (2007). Following Splendido, Yannick opened a second restaurant called Nota Bene – a 7,000 square foot space located in downtown Toronto, which was named “Best New Restaurant in Canada” by Air Canada’s EnRoute Magazine. After seven years at the helm of the restaurant, Yannick sold his interests to his business partners in order to focus on new projects. In December 2013, Yannick opened The Carbon Bar, a 6,500 square foot upscale restaurant featuring an elevated Southern barbecue menu in an upbeat space. Rave reviews followed and to date The Carbon Bar is considered one of the top restaurants in the city.