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Splendido scoop

It seems Yannick and David have sold Splendido to Carlo, the manager and Victor, the chef de cusine in order to focus their attentions on Nota Bene and perhaps pursue other ventures with Franco Prevedello. James Chatto has confirmed this bit of news in today's blog.

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  1. Wow!! No way?!!! What a weird business decision! Selling Toronto's best fine dining establishment! May be its because of the economy downturn, people shying away from fine dining?!
    Can't imagine eating at Splendido without Yannick and David at the helm?!
    Jean George Vongerichten, Daniel Boulud, Thomas Keller, Alain Ducasse, Joel Robuchon or anyone with Michelin stars under his belt, please come to Toronto ASAP and fill the gap!!

    2 Replies
    1. re: Charles Yu

      Considering the drop in the menu price recently, economic troubles could be the reason for their departure from the venture. Unless they're opening another higher end restaurant, I think it's a shame to lose Yannick and David to Nota Bene (which is not a true showing of the talent involved in Splendido, even if it might be more financially successful at this point)...

    2. That is late-breaking. Yannick was there last week when I went to Splendido.

      1. or reading between the lines... they do not think highend fine dining is going to be profitable in the resession and they dumped a ton of money into Nota Bene so they offloaded Splendido before t drained them completely.

        1. Get ready for Nota Bene to go to an even higher level, I suppose.

          1 Reply
          1. re: childofthestorm

            IMO, Nota Bene too big a space and too many covers to operate at 'fine dining' level without compromising in food and service quality!

          2. Perhaps it's simply the evolution and progression of the junior team. Splendido has been open for more than twenty years, and David and Yannick are not the original folk.

            Also on the Franco resume, Centro is on it's fourth or fifth team and is still going strongly, and while Pronto is no more, the team that successfully ran it seems quite well set Across the Road.

            1 Reply
            1. re: Snarf

              I agree, you have to give more credit to the team that's there under the executive chef. If there's already a chef de cuisine around then they basically take care of the day-to-day duties and have a big hand on controlling the quality of the food that goes out.

              It doesn't matter how good the chef is, if the team under you is crap you can only do so much.