Rob Gentile – January 2024
Rob Gentile
Chef, Stella West Hollywood
A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen. As a boy he learned that food was sacred within his family who for generations grew their own produce, raised animals, cured meat, fermented grapes and preserved anything possible. The skills he learned at home in his family’s kitchen eventually led to his first restaurant job at the age of 13. Rob inherently knew that his career would revolve around food and after working in restaurants throughout his teenage years; he entered George Brown’s Culinary School. By 18 he found his first role in a professional kitchen at North 44 under celebrated Chef Mark McEwan. After 10 years of moving up the ranks from line-cook to Chef de Cuisine at McEwan’s top restaurants, Chef Rob was ready for a new challenge. He soon joined Peter Tsebelis and Gus Giazitzidis of The King Street Food Company to take the helm of Buca. The restaurant opened in 2009 and quickly became one of Toronto’s most sought-after dining destinations and is considered one of Canada’s best
What inspired you to be a chef?
Well, since I was a little kid, I just adored food. Spending a lot of time with my Italian Nona exposed me to her wonderful cooking and the beauty of her garden. Our family, having immigrated from Italy to North York, Ontario continued to embrace the same culinary traditions. We grew and preserved everything, even curing our own meats in the basement. I was so passionate about food that instead of watching cartoons, I'd tune into cooking shows as a child. When it came time to talk about work, I remember having a heart-to-heart with my mom when I was just 12. She told me that whatever I choose to do for a living, I should make sure I truly love it, as it's something I'll be doing for the rest of my life. In that moment, it became clear to me: my future had to involve a profession with food.
What advice do you have for people who are cooking hobbyist but thinking about going pro?
Just like my mom once asked me, I'd ask you the same: Do you really love it? Home cooking and professional cooking are like two different worlds. Becoming a professional chef requires years of learning and hands-on experience. Plus, there are various paths within the professional cooking realm. My advice? Do your homework, make sure you're diving into something you truly love, and understand what you're getting yourself into.
How do you handle the critiquing of your food?
Dealing with criticism can be tough in the cooking world. Honest feedback is crucial. While hearing friends rave about your restaurant is nice, it doesn't always help you grow. Embracing honest opinions is the key to constant improvement—whether it's about leadership, food, or the overall dining experience. The goal is to get better every day, one step at a time. This mindset should never stop.
It’s Sunday night at Casa Gentile. What are you making for dinner?
Sundays at home are all about simple grilling. We usually opt for a piece of meat or fish. Living close to The Joint, which specializes in dry-aged fish, is a bonus. A good piece of fish, some veggies from the local market, and a fresh salad make a perfect meal for us, at least four times a week.
What brought you to LA?
LA became my destination specifically to open Stella. My business partner, Janet Zuccarini, reached out during the pandemic, urging me to visit and explore. For a chef, being surrounded by such incredible ingredients is truly magical. We signed the lease at 8899 Beverly in 2022 and are gearing up to open soon (February 2024).
Can you tell us about your new restaurant and what dish are you most excited to share with LA?!
It's hard to pick just one dish from our wide range of Italian specialties. We'll have fresh salads, vegetables, pizza, pasta, and, of course, meat and fish from our wood grill. If I had to choose a favorite, it would be the Su Filindeu pasta. Considered the rarest pasta globally, it's a Sardinian hand-stretched pasta woven over a basket, then dried and cracked. I had the incredible opportunity to learn how to make it during a dream food trip to Sardinia in 2021.