Chef Fab Natale

I was about eleven years old when I began to use the skills I had picked up by observing my grandmother, Luisa Natale, in the kitchen. It wasn’t long before I was making dinner for family and friends. It was obvious from an early age that cooking was my passion. It was during my teenage years that I was introduced to new cultures and I began to gain a great appreciation for international cuisine, but it wasn’t until I graduated from high school that I realized that cooking could be a way of life for me.

I enrolled in the Culinary Arts Program at Humber College and once I was there I knew that this was what I was meant to do. I graduated in 1989 with honours and went to be the the chef of DaVinci Banquet Hall. I left there to open up Mainstreet Diner & Club in Woodbridge. After selling Mainstreet Diner I worked at Paparazzi in Richmond Hill until I once again opened up my own place, The Bourdeaux Café & Bistro in Market Lane, Woodbridge. In 1996 I became part of the Peter & Paul’s team as the executive chef and operations manager of their corporate catering division.

Throughout my years as a chef I have had the pleasure of cooking for many celebrities such as Shania Twain, Lionel Ritchie, Robert Redford, Paul Martin and many more.

My mission is to show my customers a diverse menu at a reasonable price without compromising satisfaction, presentation and above all flavour. My style of cooking embraces traditional concepts with unique interpretations of ethnic cuisines. I have created a menu to celebrate different cuisines to compliment all palates. My food will speak for itself.

I have been a resident of the Caledon area for many years where I enjoy life with my wife and three children.

Chef Fab


Chef Talk Bistro and Catering Inc. opened its doors in Bolton, ON for the first time in 2005. It began as a small fine dining restaurant where Chef Fab served up international and fusion dishes. Chef Talk became known for its theme nights such as Taste of Napoli, Spain, Taste of the Titanic, and many more.

Within a few years Chef Talk outgrew its small upper-level kitchen due to a growing demand for corporate catering and private events. Chef Talk was also the birthplace of Soup du Jour Inc., where Chef Fab continues to supply soup.

In 2010, Chef Talk moved its operation to an industrial kitchen so Chef Fab could focus on keeping his catering customers happy.