For chef Bonacini, passion is key to success

By Natasha Elkington

TORONTO (Reuters Life!) - When restaurateur Peter Oliver and chef Michael Bonacini teamed up in 1993 little did they know that 15 years later they would be running six restaurants with more on the way.

South African-born Oliver and Welsh native Bonacini, first opened Jump Cafe & Bar, a New York-style bistro during a recession in the downtown business district.

Other eateries, including Biffs, Canoe, and Oliver & Bonacini Cafe Grill, soon followed in different areas of the city.

Bonacini spoke to Reuters about Canadian cuisine, his inspirations and the importance of a good glass of wine to make a meal complete.

Q: What is the key to your success?

A: "Making a restaurant successful is like a recipe. There are many different ingredients and they all have to come together in the right way at the right time to pull it off.

"We want to build a company that is seen as world class, that we have a standard and a reputation that exceeds expectations. It comes from the passion of our people in the kitchen, and through the passion from the people at the front of house, and when the two meet it is a magical experience."

Q: How do you stay inspired?