Ambassadors
Icons of European Taste is excited to partner with our Brand Ambassadors,
Joanne Weir, Chuck Hughes, Emily Fedner and Massimo Capra.
Joanne Weir
Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and renowned chef. Joanne's passion for home cooking was stoked by a legacy of life in the kitchen. A fourth-generation professional chef, Joanne's great-grandmother operated a restaurant in Boston at the turn of the century called Pilgrim's Pantry. This enthusiasm for food was passed down to her grandfather and her mother, and Joanne continues that same tradition. After receiving a Master Chef Diploma, Joanne cooked with Alice Waters at Chez Panisse in Berkeley, California.
Beyond her own kitchen, Joanne is passionate about traveling and teaching cooking classes around the world. For years, she has led small group tours to her favorite culinary destinations. Joanne is also the host and Executive Producer for several television series, including her latest, Joanne Weir's Plates & Places. Through Joanne’s extensive culinary experience, we are bringing you new and elevated ways to incorporate the 3 premium products of the Icons of European Taste.
What Joanne Says about the Icons of European Taste —
Creating a delicious dish starts with quality ingredients. Lovingly crafted for centuries using traditional methods, Prosciutto di San Daniele, Prosciutto di Parma, and Grana Padano add authentic flavor to any meal.
Prosciutto di San Daniele
Prosciutto di San Daniele is luscious, refined, and ultra-tender. Slightly sweet and aromatic, its flavor is balanced and complex. I love the way that its velvety texture melts in your mouth.
Grana Padano
The rich, slightly nutty flavor and grainy texture of Grana Padano provide the perfect finish for pasta. It's the perfect cheese to spark up a salad, but I also enjoy snacking on chunks with a glass of Prosecco.
Prosciutto di Parma
Prosciutto di Parma has a perfect balance of sweet and savory. This smooth and delicate ham has a nutty flavor due to a diet of chestnuts. Whether cooked or as is, it's incredibly versatile and delicious.
Chuck Hughes
Chef Chuck Hughes is the co-owner and executive chef of Montreal hot-spot Garde Manger, best-selling cookbook author, and the talented star of a series of namesake shows such as Chuck’s Day Off, Chuck’s Week Off, Chuck’s Eat the Street and Chuck & Danny’s Road Trip. His unbridled passion for entertaining translates into both memorable food and captivating television.
Highlights of Chuck’s celebrity cooking career include becoming the youngest Canadian chef to win on Iron Chef America; starring with nine other celebrity chefs on The Next Iron Chef: Super Chefs; joining an all-star panel of judges on Chopped Canada. As a brand ambassador of the Icons of European Taste, Chef Chuck Hughes shares his love for our 3 top quality products, bringing exquisite recipes that you will love!
What Chuck Says about the Icons of European Taste —
Prosciutto di San Daniele
Prosciutto di San Daniele has a delicate and balanced flavour that makes it very versatile. The silky texture and subtle sweetness make it a great topping for any salad or pasta.
Grana Padano
I love incorporating Grana Padano because of its mellow flavour, it dresses up a dish without overpowering it. The graininess it has also makes it one of my favourite ways to add texture and finish off a dish.
Prosciutto di Parma
Prosciutto di Parma is my go-to when I want to make sandwiches and meat dishes. Its savory, sweet and nutty flavour works extremely well with both warm and cold dishes.
Emily Fedner
Emily Fedner is a food blogger, cookbook author, co-founder of sensational pasta pop-up Petite Pasta Joint, and the creative mind behind the popular Instagram account @foodloversdiary. @foodloversdiary is Emily’s dedicated slice of the Instagram universe. What began as an anonymous creative outlet for Emily to document her food adventures, has grown organically into a collective of over 100,000 people.
Via @foodloversdiary, Emily shares her unique insights into food and culture, whether that be bringing her followers along on an adventure to Jackson Heights for the absolute best momos or into her kitchen, where her Russian upbringing influences much of her cooking. Icons of European Taste is thrilled to be partnering with Emily to present delicious recipes using our top-quality products through her unique lens on food and cooking.
What Emily Says about the Icons of European Taste —
Prosciutto di San Daniele
Prosciutto di San Daniele might just be the most perfect snack on earth. I could easily eat an entire package without even noticing – it’s surprisingly delicate.
Grana Padano
Grana Padano is one of my favorite versatile hard cheeses. I’m obsessed with the grainy texture – makes for a perfect rustic addition to any cheeseboard. I also love topping pasta with Grana Padano or using it to build a cheesy, creamy sauce – it melts really well and isn’t overpowering.
Prosciutto di Parma
Prosciutto di Parma is earthy, nutty and robust. It’s my go-to for cooking – it pairs so well with cheese and pasta and tastes awesome whether raw or cooked.
Massimo Capra
Chef Massimo Capra is a celebrity chef, restaurateur, and award-winning cookbook author. Born in Italy, Chef Massimo Capra’s culinary training began in Salsomaggiore, Parma. He then started his culinary journey at the famous Trattoria dall'Amelia in Mestre near Venice. He spent several years in the Italian hotel-restaurant scene.
Massimo came to Toronto in 1982, he became an acclaimed chef at "Prego della Piazza" in 1989. He began his restaurateur adventure in 1997 and has since opened and owned several beloved restaurants throughout Canada. Chef Massimo Capra is no stranger to television being the chef host on the hit series Restaurant Makeover on Food Network, and a judge on the hit show Chopped Canada. The Icons of European Taste is thrilled to have Chef Massimo Capra as our brand ambassador creating tasty recipes with our high-quality products.
What Massimo Says about the Icons of European Taste —
Prosciutto di San Daniele
Prosciutto di San Daniele’s fine pinkish hue and subtle-sweet flavour elegantly pair with flavours of every season. Think fruits of the summer, the harvest of fall and hearty cheeses and pickled delicacies of the winter.
Grana Padano
The versatility of Grana Padano makes it perfect when eaten on its own, added to a traditional pasta, or even grated over a salad. Raw or cooked, the rich slightly nutty taste adds authentic Italian flavour to every dish.
Prosciutto di Parma
Prosciutto di Parma’s distinct sweetness and buttery texture adds depth and a unique flavour profile to any raw pairings and cooked meals. It is a delicious addition to any course on my menu.