I am a seasoned chef with over a decade of experience in the hospitality industry. Born and raised in the charming town of Staffolo, in the heart of Italy's Marche region, I grew up surrounded by diverse culinary influences from all across the country.

At the age of 20, I embarked on an international adventure, starting in Sydney, Australia, and eventually exploring more than 26 countries. Each destination provided me with unique stories and invaluable inspiration, especially when it came to discovering the rich and diverse food cultures around the world.

Together with my brother, we founded "La Cucina Mobile," a food truck inspired by the vibrant street food scene of Italy, on the roads of Brisbane, Australia. After two successful years, we took the next step with our first fixed-location restaurant, "Toncini Modern Italian," in Brisbane. It was a remarkable journey, where we introduced our adaption to the authentic Italian cuisine.

Due to unforeseen circumstances caused by the pandemic, I found myself in Kelowna, British Columbia. Today, I am delighted to share my culinary expertise and passion with the wonderful community of the Okanagan region.

Join me on this exciting gastronomic adventure as we celebrate the art of cooking, embrace diverse flavors, and create memorable culinary experiences together. Welcome to my world of culinary exploration and innovation.

For me, cooking is...

my love language. I love to carry on and share my culture through my food and traditions through my recipes. When I cook solo its my self-therapy.

I learned to cook at...

Homegrown culinary expertise passed down from my Mamma and Nonnas, further exploited through multiple renowned restaurants in Australia and Canada.

A cooking secret...

it's to cook with thoughts, not just the heat. What message do we want our guests to receive with our food? The finest cuisine is meant to be shared.

My menus

Menu Autunno-Inverno

STARTER

Choose 2 dishes

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta Tradizionale (Toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Caprese (Buffalo mozzarella, tomatoes, fresh basil, served with focaccia)

FIRST COURSE

Choose 1 dish

Ravioli Pera e Gorgonzola (Short-ribs ravioli served with buttery local pears and creamy blue cheese, topped with crispy prosciutto bites)

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Gnocchi Zucca e Gorgonzola (Homestyle Spinach Gnocchi served with butternut squash sauce, gorgonzola cheese, fried sage and candied walnuts)

Risotto Funghi e tartufo (Toasted arborio rice, cooked in rich broth, mixed local-wild mushrooms, pecorino cheese and black truffle)

Ravioli Tartufati (Truffle ricotta and mushrooms ravioli, served with local sausage and asparagus cream sauce, topped with roasted pine nuts)

MAIN COURSE

Choose 1 dish

Pollo alla Cacciatora (Braised chicken in hunting flavoured enriched tomato sauce, served with roasted potatoes and garden salad)

Tagliata funghi e tartufo( Sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Porchetta (Roasted pork belly Italian style, served with roasted potatoes and garden salad)

DESSERT

Choose 1 dish

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese and dark choccolate and coated with salted pistacchio crunch)

Tiramisu (Mascarpone cheese and eggs crema, layered with espresso soaked savoiardi cookies, and coated with dark cocoa powder)

Semifreddo al Fondente(Semi-frozen mousse with dark choccolate and caramelised hazelnuts)

Panna cotta al Baileys e Caffe(Italian style cream pudding, infused with Baileys and topped with espresso caramel )

Menu Estate

STARTER

Choose 2 dishes

Crostino Tricolore (toasted bread with pesto spread, cherry tomatoes and ricotta cheese

Arancini Zucchine e mascarpone (Deepfried zucchini risotto ball and mascarpone cheese served with lemon aioli)

Crostini ai funghi tartufati (Toasted focaccia with wild truffle mushrooms and asiago cheese)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

FIRST COURSE

Choose 2 dishes

Gnocchi con pesto di rucola e gamberetti (Homestyle potato gnocchi, sautéed prawns, arugula pesto and roasted almonds)

Ravioli alla Norma (Eggplant and ricotta cheese ravioli, cherry tomatoes, and ricotta salata)

Risotto di zucchine e mascarpone (Risotto with zucchini cream and mascarpone cheese and lemon zest)

Lasagna Tradizionale (short ribs ragu with parmesan besciamella cream and mozzarella cheese)

MAIN COURSE

Choose 1 dish

Insalata mista (Garden Salad)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Caponata al tartufo ( Truffle roasted veggies)

DESSERT

Choose 2 dishes

Sicilian Cannoli (sweet ricotta cheese pastry with pistachio and almond)

Semifreddo agli agrumi e glassa alla menta (semi-frozen mousse infuse with citrus flavours and peppermint glaze)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso Coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Cena Italiana (Authentic Italian Dinner)

STARTER

All inclusive

Bruschetta tradizionale (Toasted focaccia bread with cherry tomatoes seasoned with fresh basil, olive oil and italian flavours)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Arancini with wild mixed mushrooms served with truffle mayo

FIRST COURSE

All inclusive

Lasagna Tradizionale (blend of meat ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della Casa (Spinach and ricotta cheese Ravioli with a creamy truffle sausage, mushrooms and asparagus)

MAIN COURSE

All inclusive

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Caponata al tartufo ( Truffle roasted veggies)

Insalata mista (Garden Salad)

DESSERT

All inclusive

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Sicilian Cannoli (sweet ricotta cheese pastry with pistachio and almond)

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Chef Andrew's reviews

4.9

•

24 services

Experience with Andrew was extremely easy from start to finish. Food was amazing, Andrew was professional, very friendly, great personality and left the house spotless. Would highly recommend.

Andrew Toncini was incredible, very professional, a delight to have cook for us. The food was amazing! We very much enjoyed this experience and I would do it again in a heart beat!

Andrew was fantastic. He was punctual, neat and tidy , very personable and engaging with the guests. And of course his dishes were fantastic!

Chef Toncini was absolutely amazing! He was friendly, entertaining, knowledgeable, and obviously a great chef! Best arancini I've had. Everything from the initial conversations, set up, pace, presentation, and clean up was fantastic. Then entire process was smooth and delicious. Would 100% recommend Andrew to anyone!

From our very first interaction to our last, Andrew was great to plan with. He was very professional, organized and clean. We were a group of 6 and he knocked every dish out of the park for each of us. He was personable and accommodating, we will all be talking about this experience for a very long time. We can’t thank you enough!

Our experience was “over the top”! Andrew’s personality is perfect for this type of dining experience. The menu selection, quality of food and the most important amazing taste made this a memorable evening.