About Us

In our kitchen you’ll find us curing our own bacon, making jams and preserves, pickling vegetables and so much more. We are dedicated to making every bite delectable and delicious!



We are a passionate, creative team of individuals who all share an intense love for farm to fork inspired food and look forward to the availability of local produce, like a kid waiting for Christmas morning.



As you will see, there are options for everyone – we cater for corporate lunches, intimate dinner parties, weddings and everything in between. If you would like to request a custom menu or have a special day to plan, we would be delighted to work with you.

“Founded by Cynthia Beretta, and continually inspired by her love and passion for good wholesome food you will be proud to serve your family and friends”

Founder

CYNTHIA BERETTA

Cynthia Beretta, founder of Beretta Kitchen and Co-Founder of Beretta Farms, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 70s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Sticking true to her earth child roots, all Beretta animals have been humanely raised without the use of antibiotics or hormones since day one.


Inspired by her mother’s fantastic cooking and being introduced to organic ingredients at a young age, Cynthia quickly realized that cooking was an essential ingredient to making her life a happy one. Raised with the traditional Italian attitude of respect for ingredients and a focus on understanding where your food comes from, she has always loved cooking for friends, family and clients. For Cynthia, the enjoyment of good food with people you love is one of life’s greatest treasures—food unites us while feeding our bodies and nourishing our souls.


In 2011, being someone to never miss an opportunity, Cynthia was asked by a friend to cook for a rooftop party, an event with over 250 guests. While this was of course no easy feat, it confirmed her love for being able to share good food with good people, and the Beretta Kitchen was born.


As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

Fotolua Christopher

Catering Manager

Fotoula has roots in the food and service industry dating back to 1948 when the family opened a restaurant in St. Catherine’s and many other businesses thereafter.

After 18 years in the Customer Service and Project Planning industry which she learned many skills to bring forward to her next Career in the Food Industry. Fotoula has had the same Entrepreneurial Spirit as her ancestors and ventured off on her own to open two restaurants and a successful Catering Business in the GTA for over 17 years. In addition, owning a Food truck that served many foodies at events, concerts and festivals in Southwestern Ontario. Part of many Large organizing committees for events such as Ovarian Cancer Walk of Hope, Walk for Alzheimer’s, Carassauga- Festival of Cultures, Greek Fest Hamilton to name just a few. Fotoula brings a wealth of knowledge, experience and a passion for pleasing people through food.


Habib otaqui

Head Chef

Disappearing Transparent Raviolis, fruit jelly caviar, or vegetable foams and bubbles explains our creative head chef Habib who draws inspiration from Molecular Gastronomy. An outside thinker Habib currently is leading the dynamic, innovative teams for both Beretta Kitchen and Beretta Farms in product development. Habib has embraced the culinary field for over 15 years working under some of Toronto’s top chefs, chef Marc Thuet and the Liberty Group . Since joining Beretta Kitchen Habib has increased his passion for responsible, sustainable and healthful food and has embraced it in his cooking as a “way of life”. Growing up and speaking five languages the dinner table was never dull and always filled with food and served family style. Stuffed Grape Vine Leaves is what he would prepare for him and his guest of choice Oprah for a dinner date. Habib’s secret to success is to simply “love what you do”.

Hershey Jara

Sous Chef

Our Filipino – Canadian Sous Chef Hershey burst onto the Beretta Kitchen culinary scene 7 years ago. While many of her dishes draw inspiration from Filipino cuisine, Hershey will be the first to admit that the Filipino palate is entirely different relying on an acid and sweetness mixture perhaps more than any other cuisine. Hershey argues that if you have never tried “adobo” you have never truly enjoyed food at its “finest”. Part of her success of being a chef started at a young age where her family took the time to eat all together and truly appreciate the food that was put on the table. Her true passion for food didn’t start though until she got married in the Philippines and had to cook for her family. If Hershey could pick anyone to share a meal with she would choose her late grandmother or the president of Philippines. Her secret to success in the kitchen is to “always use your heart and cook with love and patience”.

Want to

join the team?

We are looking for people who are passionate about farm to fork food and aspire to represent an organic, fast-paced growing environment. Send us a note about your interest to work for the Beretta Kitchen and tell us your story. Send along a current resume with references. We appreciate all future submissions, but only those candidates who meet the current requirements will be contacted for an interview. We thank all future applicants for their interest.

Send all resumes to: catering@berettakitchen.com

Share by: