Cibo Bistro

Rosario Caputo, chef and owner of Cibo Bistro, grew up “always around the kitchen but never cooking,” he says. But he was inspired by food, by the community and camaraderie that food inevitably excites, so one day, after acquiring a Business Administration diploma from NAIT, he decided to enter the Culinary Arts Program and “fell in love with everything," he says. “ I just got extremely passionate about the industry and the food and the ingredients.”

Sourcing ingredients for Cibo Bistro locally (whenever possible) from suppliers like Mona Foods, Gull Valley Greenhouse, Four Whistle Farms and Acme Meat Market, Rosario also receives fresh, organic vegetables from his family’s garden in Jasper. “My grandmother and grandfather had this immaculate garden that they tended to,” he says. “Every spring, they would plant the garden, and every summer it would be the greenest garden in town.” When his grandparents passed away, his father carried on the family tradition, supplying Rosario with zucchini, green and yellow beans, carrots, peas and sometimes tomatoes. Each spring, his father asks him what to plant and then continually sends produce throughout the summer.