fbpx

Our Story

AMANO MEANS HANDMADE

Amano’s restaurants are built on sourcing fresh local ingredients whenever possible, combining them to create fresh ever changing offerings and delivering them with impeccable service and hospitality. We are inspired by our heritage, not defined by it.

We opened our first Amano restaurant ‘Amano Pasta’ in Union Station in 2017 as part of the ongoing Union Station Revitalization project with the goal of bringing an elevated but casual restaurant to Canada’s busiest commuter hub. As an open concept Pasta Bar, Amano Pasta opened to outstanding reviews and quickly made Toronto Life’s 2018 list of Best New Restaurants confirming that a train station could offer so much more than just being a place to wait for a ride home – it could be destination in itself.

Since then, partners Chef Michael Angeloni, Adam Teolis, Yannick Bigourdan and Dan Kennedy have gone on to open the second outpost of the Modern Italian eatery named Amano Kitchen. In a similar fashion, Amano Kitchen found a unique location inside of the new Market & Co development north of Toronto in Newmarket.

WHO WE ARE

Chef Michael Angeloni
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight was under the tutelage of David Lee at Splendido where, in 2008, he assumed the role of head pastry chef. Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) and went on to assist with several of the city’s most successful restaurant openings including F’Amelia and The Hoof Café. Then, in 2011, he was appointed head chef at L’Unita Enoteca. That year the Ontario Hospitality Industry named him among the province’s ‘Top 30 under 30’ — an honour which garnered him widespread media attention including publicity in Toronto Life and The Grid. He was just 24 years old. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef, working with head chef Colin Tooke to develop the menu, and oversee the Queen Street and Muskoka locations. Angeloni’s talent and drive led to this partnership with Yannick Bigourdan, Adam Teolis and Dan Kennedy in the creation of Open Concept Hospitality: the parent company to the Amano Brand.
Yannick Bigourdan
Born in the South of France to a family heavily entrenched in the food industry, it is only fitting that Yannick has risen through the ranks of the business himself. After completing high school, Yannick travelled for two years to Spain, Germany and finally Ireland, where he worked in the Five Star Relais et Chateaux Hotel, Dromoland Castle. Upon his return, he joined the prominent Swiss Hotel School of Lausanne to start his BA in Hotel and Food and Beverage Management. Four years later, Yannick graduated with honours and was promptly recruited by industry leader Four Seasons Hotel and Resorts. His first stop was in Los Angeles at the world-renowned Regent Beverly Wilshire working as Dining Room and Bar Manager. Two years later, he was transferred to the legendary property in Yorkville, Toronto where he held various positions to eventually become Director of Restaurants and Bar. Looking for his next challenge, Yannick teamed up with partners to acquire a Toronto Restaurant called Splendido. Following renovations and a steadfast refocus on standards of service, the restaurant received numerous honours, including being named Best Restaurant by Toronto Life (2005), as well as ranked First in Wine Access magazine’s Annual list of the Top 100 Canadian Restaurants (2007). Follwing Splendido, Yannick opened a second restaurant called Nota Bene – a 7,000 square foot space located in downtown Toronto, which was named “Best New Restaurant in Canada” by Air Canada’s EnRoute Magazine. After seven years at the helm of the restaurant, Yannick sold his interests to his business partners in order to focus on new projects. In December 2013, Yannick opened The Carbon Bar, a 6,500 square foot upscale restaurant featuring an elevated Southern barbecue menu in an upbeat space. Rave reviews followed and to date The Carbon Bar is considered one of the top restaurants in the city.
Adam Teolis
With a talent for the creative and a keen love of business, Adam Teolis rejected an offer to study at OCAD before transferring to Commerce at the Ted Rogers School of Management at Ryerson. Upon completion of his Bachelor’s degree, he was recruited by Four Seasons Hotels & Resorts to join the management team in Whistler, BC. Following the 2010 Winter Olympic Games and several years with Four Seasons, Teolis moved to Muskoka, ON to work as F&B Manager at the prestigious Oviinbyrd private golf club. He eventually returned to his hometown of Toronto where he was recruited by Yannick Bigourdan to manage at Nota Bene restaurant and then on to open The Carbon Bar as its General Manager. Overseeing the restaurant from ideation through to construction and finally, the restaurant opening, Teolis managed all aspects of the business from daily operation to marketing, strategy and business development. He went on to partner with Bigourdan and his longtime friend and business partner, Chef Michael Angeloni. Together with Dan Kennedy, they founded Open Concept Hospitality: the parent company to the Amano Brand.
Dan Kennedy
Dan Kennedy has always been more comfortable as the guy behind the scenes. Kennedy is an asset to the team with 20 years of industry experience including stints with several major national restaurant groups. It was while studying Kinesiology at Wilfrid Laurier University and working as a bartender at one of the campus pubs that he first discovered his love for food and beverage. Delivering memorable customer service in a fast-paced restaurant and bar where no two days are alike, attracted Kennedy to develop a career in the industry. He spent five years in Halifax in various roles with National Chains before heading to Toronto to take up a corporate trainer position with Boston Pizza’s head office and helping them open more than 25 restaurants across North America. Kennedy was promoted to an area management role with Boston Pizza and over the next six years he oversaw their Ontario and Atlantic Canada restaurants. In the four years that followed, Kennedy went on to become an Area Manager with Shoeless Joe’s and The WORKS Gourmet Burger Bistro. Then in 2014, he was approached by his current business partners to open the Union Chicken franchise. From concept development, to seeking out locations, and finding the best local suppliers, Kennedy wears many hats. He is also an avid beer enthusiast and is responsible for the craft beer menus. Kennedy resides in Toronto with his wife Gill and two young sons.