CLAUDIO APRILE The inspiration for Claudio Aprile’s bangcakes came on a trip to Thailand in 1998. It was an order of traditional banana-chunked crêpes stretched as thin and wide as a 12-inch LP.

Inside the door of Origin North is a 1930s Velocette, the type of low-slung, insectoid motorcycle that officers rode during the war. Claudio Aprile, the restaurant’s owner and chef, parks it ...

Nearly seven years since the chef Claudio Aprile first introduced flash-frozen ice cream to Toronto diners, that signature tableside trick, which is a highlight of the menu at Mr. Aprile's ...

Nearly six months after closing, the original Origin space on King Street East will get a new lease on life. That's because chef Claudio Aprile (who was behind Origin) will open a new restaurant ...

Claudio Aprile set out to make Colborne Lane a Toronto restaurant unlike any other. He has succeeded, proving that different isn’t always better.

Made of 120-year-old reclaimed wood, the counter that overlooks Origin’s bustling kitchen provides one of the best shows in town.

So says famed Canadian chef and Food Network star Claudio Aprile, who recently partnered with the Turkey Farmers of Canada (ThinkTurkey.ca) to create a selection of gorgeous yet easy to assemble ...

But, perhaps in an effort to stave off boredom, Aprile expects all of those menus will morph: “The only constant will be change.” Below, a closer look at some of Copetin’s debut dishes.

Seven weeks have passed in Season 3, which debuts on CTV Feb. 14. And it’s a day off for the final five contestants in what Chef Claudio Aprile only half-jokingly refers to as, “Game of Stoves.” ...

This January’s restaurant shuffle continues with the news that chef and MasterChef Canada judge Claudio Aprile is moving on from his seven-year-old King East eatery, Origin (107 King East, at ...

Chef Claudio Aprile opened his third and largest Origin location in June in the parking lot of Bayview Village, which previously hosted a salad bar and a pancake house. The mall has become more ...

During an interview with Chef Claudio Aprile, I baked him a loaf of pine cardamom bread, and he loved it. I was nineteen, and the pastry chef at the time was David Haman, so I worked with him and ...