This is the current revision of this page, as edited by Cewbot(talk | contribs) at 10:35, 8 February 2024(Maintain {{WPBS}} and vital articles: 3 WikiProject templates. Keep majority rating "Start" in {{WPBS}}. Remove 3 same ratings as {{WPBS}} in {{WikiProject Biography}}, {{WikiProject Food and drink}}, {{WikiProject Canada}}.). The present address (URL) is a permanent link to this version.
Revision as of 10:35, 8 February 2024 by Cewbot(talk | contribs)(Maintain {{WPBS}} and vital articles: 3 WikiProject templates. Keep majority rating "Start" in {{WPBS}}. Remove 3 same ratings as {{WPBS}} in {{WikiProject Biography}}, {{WikiProject Food and drink}}, {{WikiProject Canada}}.)
This article was nominated for deletion on 4 June 2016. The result of the discussion was keep.
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This article is rated Start-class on Wikipedia's content assessment scale. It is of interest to the following WikiProjects:
This article is within the scope of WikiProject Biography, a collaborative effort to create, develop and organize Wikipedia's articles about people. All interested editors are invited to join the project and contribute to the discussion. For instructions on how to use this banner, please refer to the documentation.BiographyWikipedia:WikiProject BiographyTemplate:WikiProject Biographybiography articles
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"Throughout his career Aprile has passed through some of the most renowned Michelin-starred restaurant kitchens around the globe. The Uruguayan-born, Toronto-raised chef is a product of diverse elements, with a cooking style representative of his time spent in kitchens around the world, including Bali Sugar in London, which earned him outstanding reviews as a young executive chef where he received local and international critical acclaim. On returning to Toronto in 2000, Aprile cemented that reputation at Senses in Toronto, where he impressed critics and diners with use of avant-garde and experimental cooking techniques."
