about parcheggio
Parcheggio, which translates to “parking lot” in Italian, refers to the restaurant’s location in a tongue-in-cheek way. As well, the name expresses our love of fun and enjoyment, and not taking ourselves too seriously.
A dynamic and confident addition to the North York neighbourhood, Parcheggio celebrates simple and creative Italian cooking, satisfying cravings with fresh handmade pastas, steaks, chops and seafood.
Parcheggio features a stylish dining room, several private and group dining spaces, and a large patio. Banquettes inspired by vintage Italian car upholstery, antiquated street lamps, and hand-painted parking lot graphics all pay homage to the Parcheggio name.
Chef de Cuisine
Anthony Figliano
Raised in an Italian household in Woodbridge, Ontario, Chef Anthony Figliano’s passion for food began at a young age. Big, bustling family gatherings and Sunday dinners were the norm, fostering a deep-rooted appreciation for the communal and heartwarming nature of Italian cuisine.
Chef Anthony’s hard-working nature and respect for quality ingredients come together at Parcheggio to deliver a menu embracing the simplicity of comforting Italian flavours.
Straight out of high school, Chef Anthony’s culinary journey led him to the esteemed Culinary Management program at George Brown College, where he crossed paths with Chef Gianpiero Tondina, then-president of the Association of Italian Chefs of Canada. After an apprenticeship at Copper Creek Golf Club, he was off to Puglia, Italy, where he spent a year delving into the art of Italian cooking at Michelin-starred restaurant Al Fornello da Ricci. It was here that he developed a profound respect for nature’s role in cooking, ultimately shaping his culinary philosophy.
Returning to Toronto, he was hired at Jump under Chef Filippo Mancuso, quickly working his way up to Junior Sous Chef. Always in pursuit of the next challenge, he then joined Atlas One restaurant, making a name for the small but mighty neighbourhood spot. In 2011, he returned to Jump as Senior Sous Chef, where he worked for several years before further honing his skills at Canoe under Chef Coulson Armstrong’s guidance. In 2021, he joined the team at Parcheggio as Senior Sous Chef and now takes on the role of Chef de Cuisine, making guests feel right at home with his delicious, soul-satisfying food.
From our menu of can’t-miss dishes, his personal favourites include the squash and ricotta tortelli, the burrata with apple and fennel mostarda, and the grilled bone-in rib eye bistecca. All three dishes showcase his passion for preserving tradition and celebrating best-of-the-best ingredients with minimal manipulation. When he’s not busy cooking for others, Chef Anthony loves to spend time with his daughter, often searching for Toronto’s best slice of pizza.
District Executive Chef
Andrew Piccinin
Food has always held an important place in Chef Andrew Piccinin’s life. The family dinner table built strong connections that flourished when he decided to become a cook, and has directed his career towards food that speaks to the conviviality and connection that comes from eating with loved ones.
Shortly after graduating from Niagara College’s culinary management program, Chef Andrew landed a job as a cook at Canoe, Oliver & Bonacini’s critically acclaimed Canadian restaurant in downtown Toronto. Chef Andrew spent three years working under Executive Chef Anthony Walsh, who taught him to cook at a level he had never experienced. During his time at Canoe, the restaurant was named “The Best Restaurant in the City” by Toronto Life magazine.
In 2009, Chef Andrew was promoted to Sous Chef at Jump, O&B’s high-energy Bay Street hub, where he expanded their fresh handmade pasta program. In 2011, he left Jump to open and operate a boutique catering company alongside his wife. Chef Andrew returned to O&B in 2015 as Executive Sous Chef at Canoe, and then moved on to help open and lead the kitchen at Leña Restaurante, O&B’s South American inspired dining destination.
At Parcheggio Ristorante, Chef Andrew returns to his Italian cooking roots. Using authenticity as a guideline rather than a hard-fast rule, Chef Andrew features a mix of local Ontario ingredients and premium Italian products. Drawing inspiration from personal experience, including his own Nonna’s cooking, Chef Andrew will craft delicious, honest food – well-made and simply presented.
In 2020, Chef Andrew was appointed District Chef for Oliver & Bonacini Hospitality. In this role, he continues to oversee culinary direction at Parcheggio, Beauty Eats, and Village Loft, Babel, Jump, and O&B Café Grill, Bayview Village.
