Total Control: Claudio Aprile cooks like a scientist and rules his kitchen like a dictator
Claudio Aprile is one of the city’s most talented chefs. At Colborne Lane, he introduced Toronto to freeze-dried soy and liquid nitrogen ice cream. Now he’s risking a fortune on a second restaurant, Origin, and has plans for another four. Can a neurotic micromanager run a mini-empire?
• Read the full profile »