Janet Zuccarini is the sole owner and visionary behind Gusto 54 Restaurant Group. Janet stands out as a woman and powerhouse entrepreneur in the restaurant industry, continually striving to create a transporting guest experience complete with inspiring design, delicious food, and soulful hospitality.

Janet first opened Trattoria Nervosa in Toronto’s Yorkville in 1996, later expanding to Gusto 101 (2012), and PAI Northern Thai Kitchen (2014). In 2015, Gusto 54 Catering & Commissary was added to the growing roster. 2017 was a year of rapid growth with the addition of Kiin, Chubby’s Jamaican Kitchen, and Los Angeles-based restaurant Felix, which was lauded as Esquire’s “#1 Best New Restaurant in America” and Eater LA’s “Restaurant of the Year.” 2020 saw the launch of Gusto 501 in Toronto’s Corktown and Azhar Kitchen + Bar in Toronto’s Ossington area. Coming soon in 2021 is Janet’s most recent project, Gusto Green (Los Angeles).

Janet holds an MBA from Boston University in Rome where she lived for 8 years. She has been recognized for her success and innovation throughout the years. In 2017 she received the “Independent Restaurateur of the Year '' and Foodservice & Hospitality’s “Pinnacle Award.” *In 2018 she was the recipient of the “TEC Canada Award for Excellence in Entrepreneurship” from RBC’s Canadian Women Entrepreneur Awards. In 2019, Janet was named as, “Businesswoman of the Year” by the Italian Chamber of Commerce and in 2020 the “Business Leadership Award” by Canada’s 100 Best. In addition to these accolades, Janet is first woman in Canada to become an AVPN certified Pizzaiola and is featured as a Resident Judge on Top Chef Canada.

@janetzuccarini

Juanita joined Gusto 54 Restaurant Group as President and CFO in 2014 with almost two decades of brand and marketing agency experience and a strong track record of exponential brand growth with some of the world’s top fortune 500 brands. Her mandate was expanding the Gusto 54 brand beyond the existing restaurant experiences in a scalable and sustainable way with a strong focus on internal culture. 

Since joining as President, the company has transitioned from 3 to 12 concepts, receiving international acclaim. Juanita oversees the development and launch of new business opportunities, product line development, partnership agreements, real estate acquisition, transporting concepts and overall restaurant expansion. 

Juanita holds her Masters in Marketing and Communication from Schulich School of Business, an undergrad in Hospitality & Business Administration from Ryerson University, and studied Neuroscience at Harvard. She recently received the “2021 Trailblazer Award” from Ted Rogers School of Business at Ryerson University. 

Juanita’s quote to live by: “Is the juice worth the squeeze?” - Juanita Dickson. 

Favourite Gusto 54 dish: Cavolo Nero (lacinate kale, zante currents, toasted pine nuts, pecorino, parmigiano, lemon vinaigrette) 

@juanitadickson

Demetrio has a passion for food, people and the customer experience. He is renowned for his high energy, attention to detail and exuberant customer service. Originally from Italy, Demetrio has been a key member of our leadership team for more than 20 years. He owned restaurants in Italy and New York City before moving to Canada and today is responsible for the day-to-day operations of all Gusto 54 operations, overseeing a team of talented managers. His expert restaurant management experience and passion for the industry permeates the culture and ensures the customer experience is nothing less than AWESOME. Demetrio is a graduate of L’Istituto Professionale Alberghiero in Maratea, Italy where he studied Culinary Arts.

Demetrio’s quote to live by: “People will forget what you said. People will forget what you did. People will never forget how you made them feel.” Maya Angelou. 

Favourite Gusto 54 dish: Mafalde ai Funghi (portobello, porcini, oyster mushrooms, truffle oil) 

Angela is Gusto 54’s CCO and curator of AWESOME. An energetic and creative leader, Angela has a proven track record of innovation in magazine publishing, advertising, and brand strategy. She believes our culture is our brand and is committed to delivering an exceptional employee experience that translates into transporting guest experiences. Her responsibilities include all things that define our culture: values, training and development, recognition, internal communications, and philanthropy. Angela is also the Co-Founder and Brand Director of Chubby’s Jamaican Kitchen. As the restaurant's development lead she honoured her Jamaican heritage and the richness of its cuisine by ensuring that every aspect of Chubby’s, from the building's design to the guest experience is made of memorable moments.  Angela holds an Honours BA from York University.

Angela’s quote to live by: “In the end all that matters is how well did you live, how well did you love and how well did you learn to let go”. Buddha

Favourite Gusto 54 dish: Slow-baked Jerk Wings (wild honey, scotch bonnet dust, lime zest, festival) 

@angelalawrence10

Starting out as Chef de Cuisine at Trattoria Nervosa, Elio Zannoni's talents of improving both the food quality and kitchen culture within a year were so transformative, he was named Executive Chef within a year of joining the Gusto 54 famiglia. Prior to that, Chef Zannoni spent over a decade expanding his culinary profile adding an array of globally-inspired techniques and influences to his craft. As a passionate advocate for environmental stewardship and sustainable food systems and practices, Elio is also head of Gusto 54’s Sustainability Program. Through his sound leadership and tireless dedication to sustainable development, Gusto 54 has proudly become a LEAF and Ocean Wise certified organization. Chef is responsible for development and execution of all current operations and future expansion initiatives in Canada.Education background? In 2015 he travelled to Naples, Italy to complete the world-renowned Associazione Verace Pizza Napoletana certification program, wherein he was deemed a bonafide pizzaiolo.

Elio’s quote to live by: “If knowledge is the key, just show me the lock.” Q-Tip. 

Favourite Gusto 54 dish: Escarola (escarole, truffle vinaigrette, toasted walnuts, pecorino, roasted red onions) 

@chef_elz

As Executive Chef and partner at Felix on Abbot Kinney, Funke joined Gusto 54 in their first international venture in 2017. Felix embodies the Italian philosophy of “campanilismo,” the pride of one’s region, reverence for local ingredients, and devotion to community. 

Evan Funke found his true culinary path as a chef and “sfoglino” in Bologna, Italy after working for six years with Wolfgang Puck at the iconic Spago Beverly Hills. During an apprenticeship under master pasta maker Alessandra Spisni of La Vecchia Scuola Bolognese, Funke discovered the ancient techniques of pasta fatta a mano, true handmade pasta. As executive chef of Rustic Canyon in Santa Monica, Funke solidified his “return to terroir” approach to cooking by cultivating enduring relationships with California’s best farmers and ranchers. In 2013, Funke’s Bucato, opened to immediate critical acclaim as one of the city’s top restaurants and set a new standard for handmade pasta in Los Angeles and the United States.

Evan’s quote to live by: “Life is a combination of magic and pasta. ” Federico Fellini. 

Favourite Gusto 54 dish: Polipo (grilled octopus, chimichurri, olive tapenade, piquillo purée lemon potatoes, fried capers)

Since joining the Gusto 54 famiglia in 2016, Tyler has been an infectiously optimistic go-getter responsible for leading the successful launch of our new restaurants. He firmly believes in the transformative power of the hospitality industry to develop leaders and is passionate about creating work environments that allow people to thrive. Tyler has a wide range of management experience in hospitality having worked with industry leaders at Milestones, Starbucks, Earls Kitchen + Bar and Empire Theatres. Entrepreneurial and a born collaborator, Tyler works with leaders in several areas of our business to seamlessly set up operational, staffing and training systems for our new restaurants in order to provide the perfect guest experience. 

Tyler’s quote to live by: “You can design and create and build the most wonderful place in the world. But it takes people to make the dream a reality.” Walt Disney. 

Favourite Gusto 54 dish: Rigatoni all’Amatriciana (guanciale, pomodoro & pecorino romano DOP) 

@TylerRutherford

Stephanie began her hospitality career in 2009, just a few short years after she moved to the city of Toronto after growing up in small-town Ontario. However, it was when she began her journey with Gusto 54 in 2012 that she truly fell in love with the industry. Stephanie was a proud part of the opening team at Gusto 101 where she began as a server, which ignited a passion that saw her grow through the ranks of management within the company. In 2021, she moved into the role of Director of People Operations, where she oversees everything from high-level recruiting and human resources to training and development. 

Stephanie prides herself on leading through the lens of positivity and empathy. She believes that people are at the centre of everything we do, and are worthy of investment. With her unique understanding of both business and people operations, Stephanie's goal is to continually impact the positive workplace culture within all of our businesses. 

Stephanie's Quote to live by:  “What lies behind you and what lies in front of you, pales in comparison to what lies inside of you.” ~ Ralph Waldo Emerson

Favourite Gusto 54 Dish: Ackee & Saltfish Bites

Matteo is a highly experienced hospitality professional with over 20 years in the industry. He got his start in the  industry working in bars and restaurants in his hometown in Italy before moving to London to kickstart his professional career.

In 2009, Matteo made the move to Toronto, where he joined Trattoria Nervosa and quickly rose through the ranks to become a manager and open Gusto 101 in 2012.  

After a few years in Toronto, Matteo went back to Italy and London and spent time working as a sommelier before returning to the company in 2017 to open and manage Felix Trattoria in Los Angeles. He was living in California for a few years till he made is return to Toronto and in December 2020, opened Azhar Kitchen and Bar on Ossington. Shortly thereafter, Matteo was given the opportunity to oversee the beverage program for the entire company.

He has extensive knowledge of wine and spirits, gained through his time running the wine program at an Italian restaurant in Cancun and helping the restaurant become the headquarters for the Mexican Association of Sommeliers in the southeast of Mexico.