The Root of Who We Are

In our kitchen you’ll find us curing our own bacon, making jams and preserves, pickling vegetables and so much more. We are dedicated to making every bite delectable and delicious!

We are a passionate, creative team of individuals who all share an intense love for farm to fork inspired food and look forward to the availability of local produce, like a kid waiting for Christmas morning.

As you will see, there are options for everyone – we cater for corporate lunches, intimate dinner parties, weddings and everything in between.  If you would like to request a custom menu or have a special day to plan, we would be delighted to work with you.


Meet Our Founder

“Founded by Cynthia Beretta, and continually inspired by her love and passion for good wholesome food you will be proud to serve your family and friends”



Cynthia Beretta, founder of Beretta Kitchen and Co-Founder of Beretta Farms, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry.  Born on the original Earth Day in the 70s, Cynthia jokes she was destined for sustainable and organic greatness.  In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms.  Sticking true to her earth child roots, all Beretta animals have been humanely raised without the use of antibiotics or hormones since day one.

Inspired by her mother’s fantastic cooking and being introduced to organic ingredients at a young age, Cynthia quickly realized that cooking was an essential ingredient to making her life a happy one. Raised with the traditional Italian attitude of respect for ingredients and a focus on understanding where your food comes from, she has always loved cooking for friends, family and clients. For Cynthia, the enjoyment of good food with people you love is one of life’s greatest treasures—food unites us while feeding our bodies and nourishing our souls.

In 2011, being someone to never miss an opportunity, Cynthia was asked by a friend to cook for a rooftop party, an event with over 250 guests.  While this was of course no easy feat, it confirmed her love for being able to share good food with good people, and the Beretta Kitchen was born.

As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

Sous Chef / Culinary Development


Stephanie’s well-rounded expertise in hospitality is a perfect fit for her role as Sous-Chef, Culinary Development at Beretta Kitchen.  After attending Chef School in 2000 at George Brown College, Stephanie worked in restaurants before moving into event planning.  She eventually moved from Event Coordinator to Event and Sales Manager while working at Hart House, University of Toronto.  It was during this time she took the Canadian Association of Professional Sommeliers course and became a certified Sommelier.  In 2013 Stephanie moved overseas to Senegal where she ran Dakar’s first ever internet based restaurant called Freekeh.  She’s called Beretta Kitchen home since December 2017.

“Patrick’s interest in culinary arts began at a very early age.  His father loved cooking and as he prepared creative and nutritious family meals, Patrick became more drawn in and involved in the process. “

Sous Chef


At the age of 14 yrs. old, Patrick managed to get a job in an Italian restaurant.  Although he started out as the dishwasher, that didn’t last long as the Head Chef became aware of his interest in cooking and moved him into the position of garde manger. He worked at this restaurant for 4 years.

While he attended High School he majored in Culinary Arts and was the Team Captain of the competitive Culinary Team. The Team won many awards. During this time, he worked at the Royal Canadian Military Institute learning ‘fine dining’ food preparation and presentation. At the completion of high school, Patrick won scholarships to three Colleges. He accepted and received a Diploma from George Brown College of Culinary Arts. During College, he worked for 4 years as a cook (floating between stations) at The Four Seasons Hotel in Toronto.

To expand his culinary knowledge he traveled to Europe,  mostly France, Italy Spain where he experienced cultural differences and cooking procedures.

To further his education, he was accepted and successfully completed the 2-year Nutritional Management course at George Brown College. Patrick’s achievements in George Brown College resulted in receiving an Externship with Beretta Kitchen.

Today Patrick is the Sous Chef at Beretta Kitchen where he is able to achieve good-tasting, nutritional meals for conscientious clients.

Want to Join the Team?

We are looking for people who are passionate about farm to fork food and aspire to represent an organic, fast-paced growing environment. Send us a note about your interest to work for the Beretta Kitchen and tell us your story. Send along a current resume with references. We appreciate all future submissions, but only those candidates who meet the current requirements will be contacted for an interview. We thank all future applicants for their interest. Send all resumes to: