Claudio Aprile Bio | Wiki
Claudio Aprile is an illustrious Uruguayan–Canadian celebrity chef, restaurateur, cookbook author, and TV personality. Since January 2014, he serves as a main host and judge on CTV’s culinary competition MasterChef Canada. Aprile opened up a new restaurant, Xango Toronto in 2019 in which he serves as the owner, restaurateur, and head chef.
Before, head operated three restaurants including Copetin, Colborne Lane, and also the Origin chain. Recently, he worked as the head chef, owner, and manager of the acclaimed Toronto restaurant Copetin from July 2017 to March 2019.
Claudio Aprile Age
He was born in Uruguay on January 23, 1969. Aprile is 54 years old and celebrates his birthday every year on January 23.
Claudio Aprile Height
He is a man of average stature standing at a height of 5 ft 8 in (Approx 1.73 m).
Claudio Aprile Family
He was born to hardworking parents in Uruguay. Aprile holds Uruguayan-Canadian nationality. He grew up in Toronto and has been cooking since he was 14 years old. His passion for cooking began when he was five years old. However, details regarding his parents’ names and whereabouts remain unknown.
Claudio Aprile Wife
He is hitched to his loving wife Heather Aprile. His wife maintains a lower profile when it comes to information regarding her whearbouts. Moreoever, the two are parents of two children and they reside in Toronto.
Claudio Aprile Education
Despite being a famous chef, he has kept details regarding his educational qualifications away from the public. Thus, there are no clear facts on the high school or college attended.
Claudio Aprile Restaurants
He first launched his first restaurant Colborne Lane in 2007, in Toronto, Canada. The restaurant had modernist food and nitrogen desserts. It was named one of the top ten new restaurants in Canada in enRoute Magazine. However, it was closed in February 2013.
From 2009 to 2017, he had a restaurant known as Origin located on King Street in Toronto. He then launched another restaurant Copetin Restaurant & Bar Toronto from 2017 to 2019 at the same Saint James location on King Street East in Toronto. Moreoever, his restaurant of his was featured in Season 5’s Restaurant Takeover in MasterChef Canada.
Since 2019, he teamed up with Nick Di Donato of the Liberty Entertainment Group to open up Xango. The restaurant is located in the heart of Toronto’s King St. West neighborhood.
Claudio Aprile Ethnicity
He was born on January 23, 1969, in Uruguay. He then grew up in Toronto attaining Uruguayan-Canadian nationality and is of Italian descent.
Claudio Aprile Chef
When he was 18, he traveled to Thailand and found an influence on his style of cooking. Before stopping in England, he had visited 160 cities in 17 countries and worked extensively throughout London until earning the executive position as the head chef at Bali Sugar in Notting Hill. In his career, he has passed through some of the most renowned Michelin-starred restaurant kitchens around the globe.
Aprile cemented that reputation at Senses in Toronto on returning to Toronto in 2000. He impressed critics and diners with the use of avant-garde and experimental cooking techniques. In addition, he works as one of the three presenters or judges on MasterChef Canada since 2014.
Claudio Aprile Net Worth
Aprile is an illustrious Uruguayan–Canadian celebrity chef, restaurateur, cookbook author, and TV personality with an estimated net worth of $6 Million.
Who Is Claudio Aprile
Aprile is an illustrious Uruguayan–Canadian celebrity chef, restaurateur, cookbook author, and TV personality. Since January 2014, he serves as a main host and judge on CTV’s culinary competition MasterChef Canada. Aprile opened up a new restaurant, Xango Toronto in 2019 in which he serves as the owner, restaurateur, and head chef.
How Old Is Claudio Aprile
Aprile is 54 years old born in Uruguay on January 23, 1969
How Much Is Claudio Aprile Worth
He has an estimated net worth of $6 Million attained from working as an illustrious Uruguayan–Canadian celebrity chef, restaurateur, cookbook author, and TV personality.