{"id":9953,"date":"2026-05-05T00:00:00","date_gmt":"2026-05-05T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/"},"modified":"2026-10-20T13:50:16","modified_gmt":"2026-10-20T17:50:16","slug":"the-conversation-with-janet-zuccarini","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/the-conversation-with-janet-zuccarini\/","title":{"rendered":"The Conversation with Janet Zuccarini"},"content":{"rendered":"\n

On the merits of chasing sunshine, and finding clarity in the storm.<\/strong><\/h2>\n\n\n\n

Janet Zuccarini has spent nearly three decades building restaurants that don\u2019t just feed people\u2014they take them somewhere. In Canadian restaurant circles, she\u2019s a rarefied presence: a hospitality superstar with an instinct for experience, design, and the hard mechanics of making restaurants work. Since opening Trattoria Nervosa in 1996, the founder and CEO of Gusto 54 has grown a roster of Toronto standouts\u2014Gusto 101 and 501, Pai, Chubby\u2019s\u2014then crossed the border to take her biggest swing yet: Felix, a Venice Beach trattoria on Abbot Kinney Boulevard that became a national obsession and was crowned #1 on Esquire\u2019s Best New Restaurants in America list.<\/p>\n\n\n\n

But Zuccarini\u2019s story is as much about staying power as it is about ascendance. The soaring success of Felix sits in sharp contrast to the heartache of closing Stella, her ambitious West Hollywood venture with Rob Gentile, a reminder that even the best operators are navigating a harsher, more volatile era. That tension between triumph and tough calls is exactly why the industry is watching her so closely. As restaurateurs search for higher ground, many see Zuccarini as a bellwether for what comes next: how to protect quality, build culture, and evolve the model when many of the old rules no longer apply.<\/p>\n\n\n\n

Today, the Gusto 54 restaurant family spans two countries and two very different dining cultures. In this conversation, Zuccarini reflects on what she learned the moment she landed
in L.A.\u2014from the \u201cservice gap\u201d she couldn\u2019t ignore to the operational realities of building across a border\u2014and why, even after a few hard knocks, she\u2019s still chasing the work, the challenge,
and the next evolution of hospitality.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
\n\n\n\n

MENU Magazine: What first influenced your decision to jump into the U.S.?<\/strong><\/p>\n\n\n\n

Janet Zuccarini:<\/strong> Hmmm\u2026 I would like to invite you to walk outside your door right now\u2026 It\u2019s 75\u00ba F and sunny today\u2014that\u2019s really it. I mean, this is my company, and I wanted to grow in a way that I wanted to grow. I was always escaping winter, so I decided to kill two birds with one stone. I\u2019m going to move to where there\u2019s sunshine and add in a challenge\u2014because I personally need to always have challenges. I fight boredom. That\u2019s my theme in life.<\/p>\n\n\n\n

So, go to a different country, open a new restaurant, and do our best work. I had all these boxes I wanted to tick off, and that became Felix. And we are, as a company, very proud of Felix.<\/p>\n\n\n\n

MM: What hit you right away when you opened in L.A.\u2014what was different, and how did you have to adapt?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> There\u2019s a real difference in the level of service. Culturally, it\u2019s a surf town. Nobody\u2019s in a rush here. And as a diner, it can be annoying. I saw that service gap and thought, okay\u2014we can bring some Toronto energy into the service. And when I say, \u201cToronto energy,\u201d I also mean New York and Chicago\u2014East Coast energy. That was the first thing I learned.<\/p>\n\n\n\n

Then I met somebody working in a big restaurant group here in Los Angeles and he told me it was going to be very hard to find managers that get that East Coast vibe. So, I look for people coming from New York, Toronto, Chicago\u2014anything on that side. That was my first lesson, and that was the first gap that I saw.<\/p>\n\n\n\n

MM: So, the gap is in the pace of service?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> It\u2019s what everyone who\u2019s never lived here imagines: slow and relaxed.<\/p>\n\n\n\n

No one walks fast. No one seems to be going anywhere fast. When I was living in Venice Beach, I kept thinking: does anyone have a job? Everyone\u2019s out in the middle of the day \u2014 doesn\u2019t anyone have anywhere to be?<\/p>\n\n\n\n

MM: Once you adjusted to the pace, what did you focus on or refine to stand out?<\/strong><\/p>\n\n\n\n

JZ: You look for the gaps you can fill and do better, and people will appreciate that. Nobody likes slow service or servers forgetting your order\u2014nobody likes that. And it was culturally accepted here.<\/p>\n\n\n\n

I just saw opportunity and so, I leaned into excellent service.<\/p>\n\n\n\n

We got one of our first serious reviews\u2014it might\u2019ve been Esquire\u2014and it said something like: you know how some restaurants open and you feel like they might be in kindergarten and they need time, so you cut them a break? Felix opened with a PhD.<\/p>\n\n\n\n

So, I knew this was needed in Los Angeles.<\/p>\n\n\n\n

MM: What \u201cEast Coast hospitality\u201d practices proved most valuable at Felix?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> Hardcore training. You feel very uncomfortable in any job when you\u2019re not trained properly.<\/p>\n\n\n\n

We have a whole team, and we brought a whole team. In our company, you may start as a server, but then you get \u201ccertified\u201d to be a coach. Once you\u2019re a coach, you can fly down. We had a team fly down to Los Angeles\u2014everyone stayed in Airbnbs close by in Venice\u2014and you coach on the floor with our new hires.<\/p>\n\n\n\n

It\u2019s a lot of training, but it\u2019s also a lot of respect. You want to treat your team well. You want to feed them well. If you sit at a restaurant and your server is kind of nasty or short, you know what\u2019s going on above. You have to make your team happy, and that comes from the leaders. Everyone up here has to be really happy, treated well\u2014it trickles down.<\/p>\n\n\n\n

When I started off in the business, I was only ever fed carbs at my own restaurant. I can\u2019t survive on a plate of pasta six days a week\u2014I need protein. I learned, by being a server, that we have to treat people well. Happy people make people happy\u2014that\u2019s another saying in our company. Then they come to your table happy to work for the company. A server with
a smile on their face\u2014that\u2019s the most important thing in service.<\/p>\n\n\n\n

When we open a restaurant, I\u2019ll work the floor, I\u2019ll work the door, and I just keep telling people: keep smiling. Mistakes can happen during service, but if you have a nice person serving you\u2014actually caring\u2014it feels great.<\/p>\n\n\n\n

MM: How do you keep your cross-border teams united?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> The office and leadership team are in Toronto, and they will fly to Los Angeles and spend time here when needed. I don\u2019t think it\u2019s ideal, but it\u2019s what we have to do.<\/p>\n\n\n\n

There are a lot of meetings. We got comfortable over Zoom, and once in a while we do longer stays. Demetrio Bianco, our head of operations\u2014he\u2019s been with me for 30 years\u2014just spent three weeks in Los Angeles at Felix and boy did I notice the difference. The team just stepped it up.<\/p>\n\n\n\n

We need that regular injection\u2014a presence of leadership\u2014and we\u2019re constantly fine-tuning how we\u2019re operating here. Whatever\u2019s needed, we fly people down. It\u2019s an expense we take on.<\/p>\n\n\n\n

Also, our leadership team is unchanged. We\u2019re very proud of this: there\u2019s not been one leader that has been replaced. Head of operations: 30 years. Our president has been here 12 years\u2014but I didn\u2019t have a president prior to finding her. Our team stays. When you treat people well, and pay them well\u2014people stay with you, and that helps operations.<\/p>\n\n\n\n

MM: So, you don\u2019t see U.S. versus Canadian operations as distinct\u2014it\u2019s one family. Gusto is Gusto no matter where you are?<\/strong><\/p>\n\n\n\n

JZ: <\/strong>Yes.<\/p>\n\n\n\n

MM: What\u2019s your big preoccupation right now in your career?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> Managing lawsuits is number one.<\/p>\n\n\n\n

Our lives in hospitality were very different pre-COVID. I was on easy street for about 20 years. We were making money. I felt like I could not fail at anything. We were doing so well\u2014then Covid hit, and it changed how we operated.<\/p>\n\n\n\n

We went from thriving to surviving. It was terrible timing: 2020 was our big year\u2014we had five restaurants under construction\u2014after growing the company so slowly. And I\u2019m still paying for that today.<\/p>\n\n\n\n

We survived by getting into debt. We were very proud that we self-funded every project\u2014every project in my group was funded with revenue from existing restaurants. Then 2020 happened. Revenue went to zero. But we had millions and millions owed on construction sites. Disastrous.<\/p>\n\n\n\n

It\u2019s been almost six years since COVID. When it started, I said it set me back 10 years\u2014and I was right. We were set back a decade. Before the pandemic, it was, \u201cLet\u2019s open restaurants. Let\u2019s go.\u201d Now, I\u2019m focused on paying down debt.<\/p>\n\n\n\n

I\u2019m excited to get back into thriving. I think 2027 is going to be a turn for us. Hospitality has changed a lot. There are so many factors that make it more challenging than pre-2020. It was easy. People used to say, \u201cYou\u2019re in a challenging industry,\u201d and I was like, \u201cWell, I\u2019m always making money. Our profit margins are huge. I don\u2019t understand why everyone says it\u2019s difficult.\u201d It really wasn\u2019t for us. But now, you have to be astute in business. You have to figure out this new terrain\u2014because we\u2019re definitely in new terrain.<\/p>\n\n\n\n

People aren\u2019t drinking\u2014especially in L.A. \u2014and where do we make our money? Alcohol. Who\u2019s your best diner? The person drinking a lot who orders a lot of food. And now people are on GLP-1s. They\u2019re ordering less and sharing mains. People are also worried about the economy and aren\u2019t spending as much or dining out as much. Now that you can order in nearly anything, people are staying home.<\/p>\n\n\n\n

So, we\u2019re looking at ways to exercise economies of scale and manage tighter. We have 13 restaurants, but independents have an even harder time. We\u2019re all asking how we\u2019re going to survive the changing times, and I\u2019m embracing it. AI\u2014how are we going to use it? I love AI. Let\u2019s go. Figure out everything. You have to move with the times or you\u2019re a dinosaur and you\u2019re done.<\/p>\n\n\n\n

MM: Your grit and resilience are impressive. Do you still love this business as much as you did earlier in your career?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> Oh my god, yeah. It\u2019s the only thing I\u2019ve ever done, and I absolutely love it. But I see times are changing. I\u2019m looking out: what are we going to do? I recognize restaurants have to offer some entertainment now. To me, that means: if your restaurant does not have a vibe, you\u2019re missing out. There are many areas we can move into, and I\u2019m excited about it.<\/p>\n\n\n\n

I\u2019m not going to be a victim in any part of my life. I recognize it\u2019s harder now. Food costs are up. Labour costs are up. Operators are settling on slimmer and slimmer margins, and at a certain point you\u2019re like: why are we doing this? But we have to find our way. And this becomes another challenge that I, in a way, get excited about. At this stage, I wish I was a little more on easy street, but we\u2019re not. So\u2014suck it up, buttercup.<\/p>\n\n\n\n

MM: As a Canadian operator in the U.S. right now\u2014are your sourcing pipelines fully separate, or is there crossover?<\/strong><\/p>\n\n\n\n

JZ: <\/strong>For food product\u2014it\u2019s California. There\u2019s nothing better. Everything is sourced very locally. If we can, we get everything local. Tariffs are an issue for sure\u2014we bring in some Italian products\u2014we look for substitutes. But we manage our supply chains separately.<\/p>\n\n\n\n

MM: What were the biggest hurdles opening in U.S., coming in with Canadian regulatory, labour laws, and real estate experience?<\/strong><\/p>\n\n\n\n

JZ: <\/strong>When I came here 11 years ago, I saw lots and lots of opportunity. A huge population. There weren\u2019t that many Italian restaurants, other than old-school Italian restaurants\u2014which I have a lot of respect for\u2014but this was something new and fresh.<\/p>\n\n\n\n

Felix has been our greatest success. At that point, I was bringing 20 years of experience
to L.A. and wanting to do our best work. In Toronto, a lot of our restaurants are neighbourhood restaurants, and that\u2019s a model I really like\u2014becoming a fixture in a neighbourhood. Nervosa is going to be 30 years old in June. We\u2019ve become a fixture in Yorkville.<\/p>\n\n\n\n

And I had a dream of a location on Abbot Kinney, one of the coolest streets in North America. I wanted a chef-driven restaurant, incredible food, incredible design. I wanted to train and open with service that was memorable. We were going to bring our best work, and it\u2019s been our best work. Our best accolade in 30 years was Esquire naming us best new restaurant in America three months after we opened. That was like\u2026I could retire after that.<\/p>\n\n\n\n

Because there were a lot of naysayers: \u201cWho do you think you are\u2014Toronto\u2014going to L.A., the big leagues?\u201d Nobody really cares about restaurants if you own one in Toronto. It doesn\u2019t carry the same weight, and that\u2019s sad. Toronto is a fabulous town for restaurants, but the world doesn\u2019t care. You have to open in New York or L.A. to become somebody. Nobody was
interested in me as a restaurateur until I opened in L.A. Then it was: \u201cHey, can we interview you? You\u2019re kind of a somebody now.\u201d<\/p>\n\n\n\n

Twenty years in Toronto\u2014nobody was interested. Zero interest. And I\u2019m fine. I\u2019m just saying: kind of like, you have to go to the States and do something.<\/p>\n\n\n\n

MM: That\u2019s so real\u2014Canadians need third-party authentication.<\/strong><\/p>\n\n\n\n

JZ: <\/strong>Yeah. I had the honour of sitting beside Lorne Michaels at a dinner\u2014he was a very good friend of my husband\u2019s\u2014and I said, \u201cWhat is it about Canadians needing to make it in the United States to be acknowledged in Canada?\u201d<\/p>\n\n\n\n

He said, \u201cCanadians have an inferiority complex. They\u2019re not going to believe it until you go somewhere \u201chot\u201d in the United States.\u201d And strangely, I agree with that. There is some kind of inferiority complex, because Toronto is fantastic for restaurateurs. As a restaurant city, I think it\u2019s unbelievable. It\u2019s so great.<\/p>\n\n\n\n

MM: Working with U.S. talent\u2014were there big differences with chef personalities?<\/strong><\/p>\n\n\n\n

JZ: <\/strong>They\u2019re just different individuals. Finding Evan Funke\u2014he\u2019s a phenomenal chef, and a verifiable superstar now.<\/p>\n\n\n\n

After Felix was so successful\u2014we had a 300-person wait list every day for probably two years\u2014it was impossible to get into. We opened with such a splash. I recognized his talent and I wanted to open exclusively with Evan. We had plans to bring Felix to Toronto and New York, and then COVID hit. I put the brakes on. Evan said, \u201cWhat are we doing?\u201d and I had to tell him, \u201cI can\u2019t\u2014financially\u2014I can\u2019t do anything.\u201d Another restaurant group scooped him up, and now he\u2019s got other restaurants and he\u2019s a mega superstar.<\/p>\n\n\n\n

And by the way\u2014we only have Felix left, right? I\u2019ve had two failures here. L.A.\u2019s kicked my
ass\u2014legit kicked my ass. It\u2019s a regret\u2014there was nothing I could have done about it\u2014but I saw the opportunity.<\/p>\n\n\n\n

Back in Toronto, we\u2019re in a partnership with Nuit Regular\u2014a mega talent. Unbelievable superstar. Jeff and Nuit are an amazing couple. So, every restaurant has a different story. Some are neighbourhood restaurants where we hire an executive chef. In others, we\u2019re building a brand around a chef. With Jeff and Nuit, we\u2019re building a brand around them, and we\u2019re supporting them.<\/p>\n\n\n\n

With Stella\u2014which we closed\u2014we brought Rob Gentile from Toronto to L.A. He had left his restaurant group and was available, so he came here\u2014another Toronto person coming over.<\/p>\n\n\n\n

MM: If you were to open a new restaurant in L.A. now\u2014what would you do differently, or would you wait?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> It\u2019s very difficult right now in L.A. I\u2019m trying to get to politicians to advocate for reform because I think it\u2019s on the verge of unworkable.<\/p>\n\n\n\n

Stella was a nine-million-dollar investment. The first year, we did close to nine million in revenue and we still lost money. I was like, \u201cWhat is it going to take to make money in this town?\u201d<\/p>\n\n\n\n

And then we were sued by employees\u2014unpaid break time, was essentially the complaint. These PAGA lawsuits here only exist in California, and PAGA was created to make sure employers wouldn\u2019t be bad employers, but it\u2019s so hard to defend. There are all of these ambulance-chasing lawyers, and they came after Stella. Most restaurants just write a cheque, but we start defending ourselves. We got a lawyer, and then we closed down Stella.
Now they\u2019ve moved all the lawsuits to me\u2014
and then piled on ten more. I don\u2019t want to operate in L.A. anymore.<\/p>\n\n\n\n

So, I\u2019m trying to get to politicians for reform. I have some great restaurateurs gathered together and we\u2019re saying it\u2019s just not workable right now.<\/p>\n\n\n\n

MM: How has the mix of soaring success and crushing defeat changed you as a leader?<\/strong><\/p>\n\n\n\n

JZ:<\/strong> It hurt me a lot to close the first restaurant\u2014another Covid story. There was ego attached because we\u2019ve never closed a single concept down. That was a badge of honour.<\/p>\n\n\n\n

Now? I have no ego. I\u2019m leading the company in a way that says: if we have a restaurant that isn\u2019t making money, we\u2019re shutting it down. I\u2019m not here for the glory. We have to have successful restaurants. If they\u2019re not working, we close them\u2014or we work at it to figure it out. I have to get back into thriving, and that means making money. My background is business. So, let\u2019s have profitable businesses.<\/p>\n\n\n\n

Stella had a big splash. We were on every list\u2014top new openings. Leonardo DiCaprio
celebrated his 50th birthday at Stella just before we closed. And it still wasn\u2019t enough<\/p>\n\n\n\n

for this town. It\u2019s freshly closed, so people are like, \u201cWhat happened?\u201d We couldn\u2019t make it. We couldn\u2019t do it, couldn\u2019t make money, so we had to shut it down. It\u2019s as simple as that.<\/p>\n\n\n\n

Zero ego. You win some, you lose some. You take away lessons.<\/p>\n\n\n\n

Right now, to open in L.A., it would have to be an absolute sweetheart deal\u2014meaning somebody wants me, they\u2019re the landlord, they become a partner, they put money in.<\/p>\n\n\n\n

I\u2019m not financing restaurants anymore. I\u2019ve been at this for 30 years. I\u2019ve been in the hamster wheel. So, I\u2019ve said to my leadership team, \u201cIf we never open another restaurant again, we have 13\u2014we\u2019re good. We have enough work to level up what we already have.\u201d<\/p>\n\n\n\n

\n\n\n\n

About Janet Zuccarini<\/strong><\/h2>\n\n\n\n

Janet Zuccarini<\/strong> is the founder and CEO of Gusto 54 Restaurant Group<\/strong>, an acclaimed hospitality company behind restaurants including Trattoria Nervosa<\/strong>, Gusto 101<\/strong> and 501<\/strong>, Pai Northern Thai Kitchen<\/strong>, Chubby\u2019s<\/strong>, and Felix<\/strong> in Los Angeles. Since launching Trattoria Nervosa in 1996, she has built a reputation for transporting guest experiences\u2014pairing standout cuisine with inspired design and warm hospitality. Felix was named<\/p>\n\n\n\n

Esquire\u2019s #1 Best New Restaurant in America, recognized by Eater L.A., and honoured with James Beard and Michelin Guide recognition.<\/p>\n\n\n\n

Zuccarini is also a resident judge on Top Chef Canada and has been recognized with multiple leadership awards, including honours from Canada\u2019s 100 Best, Foodservice & Hospitality, and the Italian Chamber of Commerce.<\/p>\n\n\n\n

Zuccarini is the first Canadian woman to become an AVPN (Associazione Verace Pizza Napoletana)\u2013certified pizzaiola and is proud to be counted among the roughly seven per cent of women restaurateurs worldwide.<\/p>\n\n\n\n

Follow Janet: IG: @janetzuccarini<\/a><\/p>\n","protected":false},"featured_media":9957,"template":"","menu_author":[471],"menu-category":[491],"menu-tag":[493,494,490],"class_list":["post-9953","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-menu-magazine","menu-category-leadership","menu-tag-dish","menu-tag-owner-operator","menu-tag-women-in-leadership"],"acf":[],"yoast_head":"\nThe Conversation with Janet Zuccarini - Restaurants Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Conversation with Janet Zuccarini - Restaurants Canada\" \/>\n<meta property=\"og:description\" content=\"On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/\" \/>\n<meta property=\"og:site_name\" content=\"Restaurants Canada\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RestaurantsCanada\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-20T17:50:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Lead-Janet_Zuccarini.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1212\" \/>\n\t<meta property=\"og:image:height\" content=\"665\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@RestaurantsCA\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"17 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/\",\"url\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/\",\"name\":\"The Conversation with Janet Zuccarini - Restaurants Canada\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.restaurantscanada.org\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/Lead-Janet_Zuccarini.jpg\",\"datePublished\":\"2026-05-05T04:00:00+00:00\",\"dateModified\":\"2026-10-20T17:50:16+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.restaurantscanada.org\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/Lead-Janet_Zuccarini.jpg\",\"contentUrl\":\"https:\\\/\\\/www.restaurantscanada.org\\\/wp-content\\\/uploads\\\/2026\\\/10\\\/Lead-Janet_Zuccarini.jpg\",\"width\":1212,\"height\":665},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/menu\\\/the-conversation-with-janet-zuccarini\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.restaurantscanada.org\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Conversation with Janet Zuccarini\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#website\",\"url\":\"https:\\\/\\\/www.restaurantscanada.org\\\/\",\"name\":\"Restaurants Canada\",\"description\":\"La voix des services alimentaires\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.restaurantscanada.org\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#organization\",\"name\":\"Restaurants Canada\",\"alternateName\":\"RC\",\"url\":\"https:\\\/\\\/www.restaurantscanada.org\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/rcsparkdev.wpenginepowered.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/rc-brand-colour.svg\",\"contentUrl\":\"https:\\\/\\\/rcsparkdev.wpenginepowered.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/rc-brand-colour.svg\",\"width\":1,\"height\":1,\"caption\":\"Restaurants Canada\"},\"image\":{\"@id\":\"https:\\\/\\\/www.restaurantscanada.org\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/RestaurantsCanada\",\"https:\\\/\\\/x.com\\\/RestaurantsCA\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Conversation with Janet Zuccarini - Restaurants Canada","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/","og_locale":"fr_FR","og_type":"article","og_title":"The Conversation with Janet Zuccarini - Restaurants Canada","og_description":"On the merits of chasing sunshine, and finding clarity in the storm. Janet Zuccarini has spent nearly three...","og_url":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/","og_site_name":"Restaurants Canada","article_publisher":"https:\/\/www.facebook.com\/RestaurantsCanada","article_modified_time":"2026-10-20T17:50:16+00:00","og_image":[{"width":1212,"height":665,"url":"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Lead-Janet_Zuccarini.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@RestaurantsCA","twitter_misc":{"Dur\u00e9e de lecture estim\u00e9e":"17 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/","url":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/","name":"The Conversation with Janet Zuccarini - Restaurants Canada","isPartOf":{"@id":"https:\/\/www.restaurantscanada.org\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/#primaryimage"},"image":{"@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/#primaryimage"},"thumbnailUrl":"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Lead-Janet_Zuccarini.jpg","datePublished":"2026-05-05T04:00:00+00:00","dateModified":"2026-10-20T17:50:16+00:00","breadcrumb":{"@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/#primaryimage","url":"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Lead-Janet_Zuccarini.jpg","contentUrl":"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Lead-Janet_Zuccarini.jpg","width":1212,"height":665},{"@type":"BreadcrumbList","@id":"https:\/\/www.restaurantscanada.org\/menu\/the-conversation-with-janet-zuccarini\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.restaurantscanada.org\/fr\/"},{"@type":"ListItem","position":2,"name":"The Conversation with Janet Zuccarini"}]},{"@type":"WebSite","@id":"https:\/\/www.restaurantscanada.org\/#website","url":"https:\/\/www.restaurantscanada.org\/","name":"Restaurants Canada","description":"La voix des services alimentaires","publisher":{"@id":"https:\/\/www.restaurantscanada.org\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.restaurantscanada.org\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.restaurantscanada.org\/#organization","name":"Restaurants Canada","alternateName":"RC","url":"https:\/\/www.restaurantscanada.org\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.restaurantscanada.org\/#\/schema\/logo\/image\/","url":"https:\/\/rcsparkdev.wpenginepowered.com\/wp-content\/uploads\/2024\/01\/rc-brand-colour.svg","contentUrl":"https:\/\/rcsparkdev.wpenginepowered.com\/wp-content\/uploads\/2024\/01\/rc-brand-colour.svg","width":1,"height":1,"caption":"Restaurants Canada"},"image":{"@id":"https:\/\/www.restaurantscanada.org\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/RestaurantsCanada","https:\/\/x.com\/RestaurantsCA"]}]}},"_links":{"self":[{"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/menu\/9953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/menu"}],"about":[{"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/types\/menu"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/media\/9957"}],"wp:attachment":[{"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/media?parent=9953"}],"wp:term":[{"taxonomy":"menu_author","embeddable":true,"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/menu_author?post=9953"},{"taxonomy":"menu-category","embeddable":true,"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/menu-category?post=9953"},{"taxonomy":"menu-tag","embeddable":true,"href":"https:\/\/www.restaurantscanada.org\/fr\/wp-json\/wp\/v2\/menu-tag?post=9953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}