Domenico Giammarella is a celebrated pastry chef whose journey spans continents and cultures. A graduate of Le Cordon Bleu under the mentorship of Chef Christian Faure, Domenico began his career in Montreal at Laloux and Faure’s pastry shop before making his mark in Toronto at Buca Yorkville. His time at Le Pied de Cochon’s Sugar Shack deepened his mastery of local Quebecois ingredients, while his scientific background in chemical engineering gave him the precision to innovate like few others can.

As Pastry Chef at Alo — Canada’s number one dining destination — Domenico’s artistry earned a spot on San Pellegrino’s list of the world’s best restaurants. He’s also graced TV screens as a celebrity chef and judge on acclaimed culinary competitions.

Mimmo is the next chapter of Domenico’s journey — a fusion of Canadian, French, Italian, and Hong Kong influences, told through pastries that combine tradition, innovation, and sustainability. His creations are a tribute to love, culture, and craftsmanship — the four hearts that define Mimmo.