Our team is devoted to offering warm hospitality combined with intricate yet humble dishes. Our passion for food and hospitality is translated into dishes that showcase the landscape in Canada. The style is contemporary Canadian with some aesthetics and technique that are Asian-influenced.

John-Vincent Troiano


John-Vincent was raised in a traditional Italian family who centered themselves around the joys of food and company. Ambitiously at the age of twelve, he had already made up his mind to go to culinary school. During his youth, he discovered the wonders of Japanese culture. Marking the beginning of his career, he joined Japanese master chef Hashimoto, learning the true insight of the spirit of selfless hospitality, and the intricacies of Kaiseki cuisine. Adding to his resume were internships at world-famous restaurants like the iconic Noma in Copenhagen, and San Francisco’s 3-Michelin Star Benu. Feeling inspired, it was during these experiences that his Asian repertoire of ideas seemed to comingle perfectly with his love and appreciation for nature and ingredients in its purest form.

Returning to Toronto, he became a Chef de Cuisine at Toronto’s Tuscan restaurant, Tutti Matti, where he continued to draw inspirations from his heritage. Eventually, it was finally time for his own restaurant. FRILU is where he would showcase the simplicities of nature using local and seasonal ingredients, combined with the complexity and intricacy of flavors that are brought by his Asian influences.

So Sakata


So Sakata was born in Wakayama, Japan into a family history of working in hospitality. Initially working in traditional Japanese restaurants, he made his way to Canada in pursuit of broadening his career horizons. So dove into the wonders of Italian food. He met Chef Troiano and they both instantly connected over their love for Japanese cuisine and hospitality. So is perfect for FRILU as he brings a wealth of knowledge in Japanese culture to the restaurant that complement the FRILU vision perfectly.

Daniel Oh


Daniel was born and raised in a Korean family in Santa Cruz de la Sierra, Bolivia. Daniel’s love for food, hospitality and the restaurant industry transcends any and all borders.  After moving to Canada at the age of 17, he began pursuing an education that would make him a well-rounded member of the hospitality industry.  While he dabbled in Business Management and Culinary School, he settled on obtaining a Hospitality and Tourism degree from Ryerson University. This allowed him to become knowledgeable in various aspects of the food and restaurant industry. He is always eager to find the perfect beverage pairing for any dish. Daniel is well versed in all the aspects of the restaurant, making him the ideal host of your FRILU dining experience.