Chef Alfredo

1960

Giuseppe Napolitano and Mamma Rosa settle in Québec.

1978

Opening of the restaurant Casa Napoli in Montréal’s Little Italy. The restaurant is known for the quality and authenticity of its cuisine, and quickly becomes a choice destination for Hollywood stars such as Clint Eastwood, Robert De Niro, Christopher Reeve, Danny DeVito and Al Pacino.

1989

Alfredo perfects his cooking skills by studying at the LaSalle College Culinary Academy, where he wins first prize for culinary excellence from the Dairy Bureau of Canada, competing against all students in Canada.

1991

Alfredo hones his culinary skills through various internships with the top chefs from the leading hotels in Switzerland and Italy.

1994

Alfredo becomes executive chef at Casa Napoli and founds O’Sole Mio Inc. with Fiore, Gennaro and Luigi, realizing his dream of marketing his products.

1998

Construction of the first factory in Boisbriand, with a surface area of 10,000 sq. ft.—50,000 sq. ft. today.

1999

O’Sole Mio products can be found in several major chains throughout Québec. Subsequently, with ever-increasing sales, the company develops the restaurant services and private label markets.

2000

Fiore, Alfredo’s brother and finance director at a major bank, brings his expertise to the company. Today, he is in charge of the United States and Mexico markets.

2004

Beginning of exports to the United States and Mexico, where the brand is ranked number 1.

2014

Opening of a 185,000 sq. ft. LEED-certified factory in Boisbriand employing 200 people.

2015

O’Sole Mio fresh and frozen products and prepared meals can be found in several major chains in North America and Mexico.