Chef’s Bio

Francesco Comito was born in Marzi, Cosenza, Italy. At an early age Francesco discovered his love for food and his passion for cooking. At the age of fourteen he was often found in the kitchen preparing meals with his mother, Anna. In 2000, Francesco immigrated to Toronto, Canada, after he reluctantly finished his formal education in accounting back home. When he arrived in Canada he was offered a job working with relatives at Caesar’s Palace Banquet Hall in Bolton, Ontario, followed by Julius Banquet Hall. From these experiences he learned the basics of traditional Italian Mediterranean cuisine. Soon after, he moved on to work at Match Restaurant with executive chef Domenic Chiaromonte where he became sous-chef. This opportunity offered him an extremely advantageous experience working with a variety of cuisines.

Francesco’s fast paced lifestyle and eating habits caught up with him in 2005 when he found himself in ill health, suffering from low energy, frequent colds and flu, migraines, chronic bronchitis, and colitis. Francesco soon discovered with the help of Joey Varone, a new take on freshly squeezed wheatgrass juice as a daily supplementation to detoxify the blood, cleanse, rebuild and boost his immune system. Gradually, he gave up smoking, drinking and other unhealthy lifestyle habits. He decided it was time to delve into a full force raw vegan diet and lifestyle. Since 2006, Francesco’s raw vegan lifestyle became not only his priority but also a way of life. He has become very passionate about fresh, living foods, leaving the unhealthy world of over processed foods behind him.

Francesco’s experience sparked an entrepreneurial attempt at opening a small vegan food company “Make It Raw.” Since then the raw vegan lifestyle has grown and progressed to new heights. He has now joined with a team to create “Tutta Raw”, a fresh gourmet raw vegan food line, which they are planning to take to a whole new and exciting level, introducing tasty raw vegan food to everyone.