About Us
About Us
Canto is an elevated-yet-approachable, chef-driven restaurant located within the historic Old Mill Toronto Hotel, offering contemporary Italian-influenced cuisine rooted in local, seasonal ingredients. Led by Chef Franco Ursini, whose culinary heritage hails from Puglia, Italy, Canto balances Italian tradition with global influence and Canadian ingredients to create dishes that are fresh, flavour-forward and thoughtfully composed — from shareable starters and elevated pastas to refined proteins. Distinct from yet complementary to the Old Mill, Canto represents a modern evolution of the property, delivering warm hospitality, personalized service and a refined-but-relaxed dining experience. Whether joining us for an intimate dinner, a special celebration or a casual evening out, guests are welcomed into a space designed to feel inviting, memorable and always worth returning to.
Meet the Chef: Chef Franco Ursini
Born and raised in Puglia, Italy, Chef Franco Ursini’s passion for food is rooted in his family’s long culinary heritage. From early training in his uncle’s acclaimed restaurant to formal culinary studies, he developed a deep appreciation for authentic Italian flavours and the art of pairing food with wine. After managing and later opening his own restaurant in Puglia—where his multi-course wine dinners drew widespread acclaim—Franco moved to Canada in 2016, bringing his commitment to tradition and excellence to St. George’s Golf & Country Club, where he earned the prestigious “Star of the Year” award in 2018. In 2020, he joined Old Mill Toronto with a shared vision to create a new signature restaurant, now realized with the launch of Canto, where his passion, heritage, and craftsmanship come together on the plate.
“Growing up in his mother’s kitchen in Puglia, Italy, Franco was captivated by the aromas and flavours that filled the room, standing on a chair to sample pasta fresh off the stove. Cooking was not just a skill he learned—it was an inheritance, a tradition shared by his whole family from, grandparents, uncles, and cousins, all of whom worked and are working as Chefs.”
