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Master Chef: Herbert Sonzogni, in charge of the kitchen at Babsi's, opened the Windsor Arms restaurants and was responsible for the Noodles and Millcroft Inn
Master Chef: Herbert Sonzogni, in charge of the kitchen at Babsi's, opened the Windsor Arms restaurants and was responsible for the Noodles and Millcroft Inn

Master Chef: Herbert Sonzogni, in charge of the kitchen at Babsi's, opened the Windsor Arms restaurants and was responsible for the Noodles and Millcroft Inn

Date8/26/1988
Names
(photographer)
Format
Notes
Original Toronto Star caption: Master Chef: Herbert Sonzogni; in charge of the kitchen at Babsi's; opened the Windsor Arms restaurants and was responsible for the Noodles and Millcroft Inn.
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0021322F
Dante Rota turned Noodles into a family operation after he bought the restaurant from the Windsor Arms Group in 1985
Dante Rota turned Noodles into a family operation after he bought the restaurant from the Windsor Arms Group in 1985
9/13/1988
Shi Ping Ma: Fon San's pastry chef with the dough that he turns into two miles of noodles, by hand
Shi Ping Ma: Fon San's pastry chef with the dough that he turns into two miles of noodles, by hand
1/7/1982
Deft touch of pastry chef Ernest Frehner gives a rich Christmas cake the royal treatment it deserves with marzipan (almond paste). The Windsor Arms Ho(...)
Deft touch of pastry chef Ernest Frehner gives a rich Christmas cake the royal treatment it deserves with marzipan (almond paste). The Windsor Arms Ho(...)
11/17/1975
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
Chef: Toronto is blessed with fine restaurants and even finer chefs, but one of the newest stirring pots and excitement around town is young Mark McEwan, executive chef at the Sutton Place Hotel
1/19/1984
Welcome to Winston's: John Arena, left, owner of Canada's most prestigious restaurant, with Bernd Gabel the chef he hopes will transform his kitchens
Welcome to Winston's: John Arena, left, owner of Canada's most prestigious restaurant, with Bernd Gabel the chef he hopes will transform his kitchens
10/30/1981
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
Delicious samples: H. H. Lau often asks patrons of his restaurants to sample dishes to test customer reaction to new recipes. If the recipes pass the grade, they make it to his menu
2/17/1987
Open kitchen: Chef James Lutes presides over the asador, the wood-burning oven, at La Ina
Open kitchen: Chef James Lutes presides over the asador, the wood-burning oven, at La Ina
3/2/1989
Chief Chef at Rideau Hall in Ottawa, home of Canada's Governor-General, surveys his kingdom, the kitchen
Chief Chef at Rideau Hall in Ottawa, home of Canada's Governor-General, surveys his kingdom, the kitchen
n.d.
When She Dons, her flowered hat, Chef Danielle is ready to preside over the kitchen at 21 McGill Street, a private club for women in downtown Toronto.(...)
When She Dons, her flowered hat, Chef Danielle is ready to preside over the kitchen at 21 McGill Street, a private club for women in downtown Toronto.(...)
8/14/1974
Step right up for pasta, Chef Joe Mannarino of Carlingview Airport Inn was among the 1,200 exhibitors dishing out free food samples at Exhibition plac(...)
Step right up for pasta, Chef Joe Mannarino of Carlingview Airport Inn was among the 1,200 exhibitors dishing out free food samples at Exhibition plac(...)
4/25/1983
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
Dominic Zoffranieri: Delta Chelsea Inn's executive chef offers Star readers recipes that give new appeal to cheaper cuts such as stewing beef, wieners, sausages and pot roast
10/7/1983
Sweet victory: Hotel pastry chefs, from left, Sunil Seneviratne of Royal York, Nicolette Thomas of The Sutton Place and Wai-Man chan of Delta Chelsea Inn decorated Hotelympiad cakes
Sweet victory: Hotel pastry chefs, from left, Sunil Seneviratne of Royal York, Nicolette Thomas of The Sutton Place and Wai-Man chan of Delta Chelsea Inn decorated Hotelympiad cakes
7/16/1996