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.

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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”

Founder

CYNTHIA BERETTA

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.

Catering Administrator

SARA LANNI

Cooking was no surprise to Sara when growing up in a traditional Italian home. There was something about gathering around a table to eat with her family every night and enjoying those special moments together that influenced her culinary repertoire. With Italian roots, Sara’s obvious food choice would be pasta and so much so if she could eat one thing for the rest of her life it would be that.

Sara brings a wealth of knowledge for nutrition with athletes to the Kitchen through her athletic accomplishments. Sara was recruited to University of New York at Plattsburgh, one of the USA’s elite DIII Women’s Hockey Programs for her undergraduate studies. After winning the NCAA DIII Championships in 2014 Sara decided to hang up her skates and focus on other passions.

Sara is excited to be a part of the kitchen team for the fun atmosphere the team shares and for Beretta Kitchen values they pride themselves on.

You will catch Sara in the Kitchen making her famous poached eggs with hummus on toast. If she could share a meal with anyone in the world she would choose a serious in-depth talk with Oprah or a night of laughter with Jimmy Fallon.

“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. “

Head Chef

PATRICK GORDON

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.

Culinary & Retail Alternative Account Manager

LEO FRACASSI

Leonardo is no stranger to Beretta Farms.  After completing university, Leonardo started in the production floor at Beretta. After about a year under the guidance of Cynthia & Mike Beretta he went into distribution for the company and then into sales.

After three years with Beretta Leonardo decided to help open a new restaurant. Leonardo helped Porchetta and CO open and run for about a year until he ventured out into advertising with Pulp and Fiber where he built programs in experiential marketing for Barcardi, Redbull and Perrier.

Leonardo has a passion and taste for cooking and coming up with creative drink concoctions. In fact, Leonardo created the cocktail menu during his time at Czehoski.

In October 2016, Leonardo started his second term of duty at Beretta Farms and rejoined their sales team as a Culinary & Retail Alternative Account Manager.

Also in 2016, Leonardo and his partner Daiana were blessed with their first-born Emmett and in 2018 had a baby girl Laina.

Leonardo is geared up for 2019 with a primary focus in major league sports teams in NBA, NHL and MLB as well as new corporate, television and film clients.

For Beretta Kitchen Sales inquiries please contact Leo at lfracassi@berettafarms.com

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: hr@berettafarms.com