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Food & Drink

Total Control: Claudio Aprile cooks like a scientist and rules his kitchen like a dictator

By Chris Nuttall-Smith
 | January 28, 2010
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Claudio Aprile (Photo by Vanessa Heins)
(Photo by Vanessa Heins)

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?

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