Throughout my entire career, I have taken great pride in creating everything from scratch. It involves extra effort, but I have always been proud of my dedication and commitment. As a Chef, I was resistant to using new suppliers until I came across your company. Gradually, I started incorporating your products into my daily cooking. After my initial orders, I found myself wanting to purchase more. I constantly sought to add that special Zoë touch to my dishes. Certain flavors inspired me, while others led to the creation of new flavors in my establishments. Finally, I found joy in working with products that aligned with the essence of my culinary style. They have become an integral part of my work and the flavors in my restaurants. I am incredibly grateful to have developed this wonderful friendship. Thank you for sharing your passion, hard work, and love for good food.

When I started up my side gig shooting content on my days off from the Bistro for Instagram , Tony approached me about his olive oil possibly being featured in my reels and recipes . When we meet he surprised me with a big box of Zoe products and needless to say , I was in love ! The olive oil is far above the rest , there finishing salts are fantastic be it flaky or Pyramid , the fresh oregano bulbs will have you rethinking the regular supermarket oregano your buying and if your big into BBQ like I am , the rubs are GREAT! I only use Zoe products at home and at the Bistro , period!

Throughout my career I’ve always sought out ingredients that truly elevate a dish. I first discovered Zoë during a chef challenge competition in Montreal, and the quality immediately stood out. What sealed it for me was knowing Zoë is a Quebec company that owns and controls its own orchards in southern Greece — that direct ownership is what guarantees the consistency and quality of the oil. Since then, Zoë Extra Virgin Olive Oil and your other products have become staples in my cooking, both in the restaurants and at home. They help me achieve the level of flavor and precision that my style demands, especially as I build the menus at Le Grand Comité and Petit Comité. Working with products this reliable makes a real difference, and I’m glad to have them in the kitchen.