Tutto Panino's Former Chef Launches Italian Riso Concept

Kaitlyn Lasagna—yes, that's her real name, and yes, she's fully aware of the irony—built a devoted following at Tutto Panino by stuffing her Italian mother's slow-cooked braises into perfectly built buns. Those sandwiches were technically brilliant and deeply personal: comfort food elevated.

Now she's stepped away from the bread and into rice. Buon Riso, her latest project, channels the same attention to Italian cooking but through risotto and riso-centric dishes. It's a natural evolution for a chef who understands how to let ingredient quality and technique speak louder than complexity.

The shift signals something broader about Toronto's food scene: our best young chefs aren't content to perfect a single category. They're building careers around mastery—learning different forms, different cuisines, different ways of expressing the same commitment to quality. Lasagna's next chapter proves you can succeed in Toronto's competitive kitchen landscape by moving past your breakout hit and growing into something new.