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.

Catering Manager


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.

Head Chef


Disappearing Transparent Raviolis, fruit jelly caviar, or vegetable foams and bubbles explains our creative head chef Habib who draws inspiration from Molecular Gastronomy. An outside thinker Habib currently is leading the dynamic, innovative teams for both Beretta Kitchen and Beretta Farms in product development.  Habib has embraced the culinary field for over 15 years working under some of Toronto’s top chefs, chef Marc Thuet and the Liberty Group . Since joining Beretta Kitchen Habib has increased his passion for responsible, sustainable and healthful food and has embraced it in his cooking as a “way of life”. Growing up and speaking five languages the dinner table was never dull and always filled with food and served family style. Stuffed Grape Vine Leaves is what he would prepare for him and his guest of choice Oprah for a dinner date. Habib’s secret to success is to simply “love what you do”.

Sous Chef


Our Filipino – Canadian Sous Chef Hershey burst onto the Beretta Kitchen culinary scene 7 years ago. While many of her dishes draw inspiration from Filipino cuisine, Hershey will be the first to admit that the Filipino palate is entirely different relying on an acid and sweetness mixture perhaps more than any other cuisine. Hershey argues that if you have never tried “adobo” you have never truly enjoyed food at its “finest”. Part of her success of being a chef started at a young age where her family took the time to eat all together and truly appreciate the food that was put on the table. Her true passion for food didn’t start though until she got married in the Philippines and had to cook for her family. If Hershey could pick anyone to share a meal with she would choose her late grandmother or the president of Philippines. Her secret to success in the kitchen is to “always use your heart and cook with love and patience”.

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: