{"id":42605,"date":"2018-01-15T13:07:39","date_gmt":"2018-01-15T18:07:39","guid":{"rendered":"https:\/\/huntsville.dopperonline.ca\/?p=42605"},"modified":"2018-01-15T13:15:50","modified_gmt":"2018-01-15T18:15:50","slug":"the-artisan-house","status":"publish","type":"post","link":"https:\/\/doppleronline.ca\/huntsville\/the-artisan-house\/","title":{"rendered":"The Artisan House: new owners to carry on the tradition of La Dolce Vita with a Mediterranean flair"},"content":{"rendered":"

THIS BUSINESS SPOTLIGHT SHINES ON<\/em><\/h2>\n

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Brought to you by these community-minded organizations because they recognize that
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When Eve Lucchetta and Antoine Farago opened La Dolce Vita Trattoria in May of 2007, it was certainly their version of the good life. And when they decided it was time to retire to Italy to be closer to family, they wanted someone to carry on their vision for fine dining in Huntsville while creating a good life of their own.<\/p>\n

“Ever since (we opened) it was glorious for us, thanks to Huntsville and all of Muskoka. We\u2019ve had it really good,” says Eve. “Huntsville needs a European-type restaurant and we\u2019d like to see La Dolce Vita continue as a restaurant, even if it\u2019s a different name.”<\/p>\n

Enter Becki Steele and chef Reto Ballat. They plan to carry on the fine dining tradition that La Dolce Vita Trattoria fans have come to expect while adding their own flair as The Artisan House.<\/p>\n

Despite their young age, both have substantial national and international hospitality experience. Becki has worked in front of house positions for more than 17 years. Reto, who grew up in Switzerland, has been working in kitchens for 17 years. Before meeting Becki, his work took him to Germany and on cruise ships. They met while both were working in Lake Louise and since then have worked in Vancouver, at a fishing lodge in Haida Gwaii, in Whistler, and for a few winters back in Switzerland.<\/p>\n

Reto will be bringing some of the French and Italian influences of his homeland to The Artisan House, and perhaps other cuisines as specials when whim strikes.<\/p>\n

“Personally, I really love Mediterranean food \u2014 French, Italian, that\u2019s what I always like to cook,” says Reto. “I try to do locally sourced whenever possible and change the menu seasonally… I like a small menu and keep it fresh all the time.” Specials will depend on what’s in season and may fall outside the menu’s main focus \u2014 like a Thai curry or maybe a traditional Swiss dish.<\/p>\n

He’s excited to be bringing his skills to his own kitchen. “Since I wanted to be a chef, I knew one day I wanted to have my own. It was on my bucket list so I\u2019m looking really forward to it.”<\/p>\n

And Becki is excited to put her hospitality experience to use in their own business. “I know how important customer service is, I\u2019m very passionate about that. That will be my top priority. Everything I\u2019ve learned over the years I can now apply it finally,” she says. “We want everybody to enjoy their experience and leave saying, ‘I want to go back there’. If that happens, then I’ve done my job.”<\/p>\n

Eve sees parallels between Becki and Reto, and herself and Antoine. “We see us in them. Antoine started has always worked in the kitchen since he was 17 years old, and Reto started when he was 18. Becki has more experience than I do. They have the passion like we did, and they\u2019ll be part of the community just as we became.”<\/p>\n\n\t\t