FOR IMMEDIATE RELEASE

CHEF CLAUDIO APRILE HEADS BACK TO THE KITCHEN
AT COPETIN RESTAURANT AND BAR


Menu will offer thoughtful, elevated food inspired by
Toronto neighbourhoods

107 KING ST. EAST, TORONTO, ON

Toronto, ON (Tuesday, April 25, 2017) - One of Canada's most celebrated, visionary chefs and judge of CTV's MasterChef Canada, Claudio Aprile, announced today the launch of Copetin Restaurant and Bar, his much-anticipated new dining space at the corner of King Street East and Church Street in Toronto. Open for lunch, dinner and weekend brunch, Aprile's new restaurant will be made up of three spaces - a main dining area with an open kitchen, a bar and a patio. Inside it will seat 80 guests, with an additional 12-seat private dining room for special events and custom menus. Copetin draws on many genres of cooking and plans to offer guests a thoughtful, elevated menu that includes the element of surprise.

"I believe that life is made up of many moments and the chapter I am in right now is about getting back to the beginning," Aprile said. "I have a story to tell in the kitchen ... I have new ideas that I want to put on a plate and I can't wait for guests to experience them."

The name Copetin, a Latin-American word meaning "drop-in, aperitif, community and social," was suggested by Aprile's mother. He had an immediate connection as it encapsulated everything he wanted his restaurant to be - a place where guests can kick-back, relax, and still have a great food and beverage experience.

Of particular note is Aprile's chef's counter off the main kitchen. He envisions the six-top as a culinary playground - a place where guests can experience absolute creativity and become part of the cooking process.

"Using music as an analogy for Copetin, the restaurant is the studio where you would record an album. Everything is controlled and precise," Aprile said. "The bar is more of a live, unplugged environment. I want people to feel comfortable there - like they were in their own home. No rules."

Inspired by Toronto's various neighbourhoods, cultures and food personalities, Aprile says the food at Copetin will be exciting and unpredictable. He explains that in many ways Copetin will be like a workshop - a place where he can experiment and explore new techniques and flavours.

"Cooking to me is about evolution. I am really excited about taking all of the knowledge I have picked up over the years and having it all come together in one place," he said.

Copetin Restaurant and Bar will open in June. Copetin is a collaboration between Aprile and Henry Wu, who's behind some of Canada's most creative culinary concepts including Luckee by Susur Lee, Wahlburgers, Fring's, Senses, Susur, Diva At The Met, Lee Restaurant, Lai Wah Heen and Lai Toh Heen. Aprile and Wu worked together for six years when Aprile was the executive chef at Senses.

About Claudio Aprile
Aprile was born in Uruguay, grew up in Toronto, and has travelled, lived, and worked internationally. Throughout his 30+ year career, Aprile has passed through some of the most renowned kitchens around the globe. Bali Sugar in London earned him outstanding reviews as a young executive chef, where he received local and international critical acclaim. In 2000, Aprile cemented that reputation at Senses in Toronto where he wowed critics and diners alike with his innovative use of experimental cooking techniques. Aprile's first restaurant, Colborne Lane, opened to immediate success and was lauded as one of the best restaurants in the world. Launched in 2010, Origin restaurant was voted #1 restaurant in Toronto by Toronto Life magazine and NOW magazine. Aprile also serves as a judge on CTV's hit culinary series, MasterChef Canada.

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