About

Pastry Chef Liberato Pulsone trained at George Brown College”s School of Culinary Management and is a native Torontonian.

My passion for cooking and baking was influenced by my grandmother. “It was Nonna’s Cooking and baking that brought the family together. That is what I want  – to bring people together.”

Prior to joining Fire on the East Side in 2008, I worked at Sopra Supper Lounge, Mistura Restaurant and Cucina Southern Italian Café. During my time at Fire on the East Side I also help to maintain the best brunch by coming up with my famous “breakfast empandas” and  outrageous  but delicious stuffed french toast.

This year I  start a new adventure at Havergal College and will be the new breakfast cook creating wonderful breakfast items for  students and staff at the college.

Also, I will be creating a new dessert company this year. “Liberation Baker” might be a possibility.

When not pouring my heart into creating incredible, delicious desserts or  breakfasts, I enjoy spending time outdoors with friends and family.


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