Fratelli Kanata didn’t become a local institution by chasing trends. It earned its place the traditional way: through consistency, hospitality, and a clear sense of identity. As the restaurant approaches its 30-year milestone, it remains one of the few places where staff and guests alike have stayed loyal for decades, not out of habit, but out of genuine connection.
For Richard Valente, who opened the Kanata location in 2001, the goal was never just to operate a restaurant. It was to build something lasting. “It’s an honour to have been on this ride for so long,” he says. “This industry isn’t easy, and staying consistent for this many years isn’t something we take for granted.”
That consistency starts with the food. Fratelli has built its reputation by focusing on what it does best: approachable, high-quality Italian cuisine served with care. Its wood-fired pizzas are a cornerstone of the menu. “The key is in the crust,” says Richard. “As long as the dough is good, everything else works.” The pizza menu has remained largely untouched for years because, simply put, it works. “We just had a meeting about it, and there was nothing to change. Every single item still sells well.”
That same steady approach carries through the entire kitchen. Fratelli’s chef, a trusted leader behind the scenes, has complete creative freedom to shape the restaurant’s specials. “He’s very in tune with what our customers like,” says Richard. “He knows what works, and he creates dishes with that in mind.” While the foundation stays the same, the specials provide room for seasonality and surprise.
Fratelli also offers a private upstairs loft space for intimate events. The room is frequently booked for rehearsal dinners in the summer and holiday parties in the winter, as well as retirement gatherings, corporate dinners, and milestone celebrations. “It’s a beautiful, intimate space,” says Richard. “We do it all, and our events coordinator makes sure each group gets a personalized experience.”
Staff loyalty is another defining trait. Many members of the team have stayed for 10, 15, or even 20 years. Tanya Aramouni, who has been with Fratelli from the beginning, has helped open five locations and has become a central part of its story.
“Truly, I couldn’t see myself anywhere else,” she says. “We’ve been through great times and hard ones, but this place always feels like home.” Tanya credits the Valente family with setting the tone for consistency and care, but says the real energy comes from the new team members who bring fresh ideas. “They keep me inspired. We’re always learning.”
Her favourite part of the job is being there for her people. “The staff are my family. I care deeply for them, and I do everything I can to support them. In return, I’ve kept a loyal team. Some have moved on, but we still talk. Others are 15 to 20 years in and still going strong.”
Managing front-of-house in a restaurant like Fratelli isn’t simple, but Tanya has learned how to make it work. “It’s a lot of trial and error, juggling a million things, and having the patience to find what fits. You need to be open to change because the industry moves fast. And you need people you can trust. Find one or two who love the work as much as you do, and build from there.”
While food is the focus, the bar program brings its own appeal. The Fratelli Martini has been a mainstay since day one and remains a top seller, alongside the Negroni and Aperol Spritz. “Our bartenders do a great job coming up with cocktails that use fun and relevant spirits,” says Richard. “We encourage them to try things out and bring back what works.”
The wine list, too, reflects a balance between familiar and fresh. “We keep our staples, but I’m always looking for something new,” Richard adds. “We’ve been exploring more Canadian and international wines lately, and our customers have been really enjoying them.”
As the 30-year mark approaches, Richard is proud of what Fratelli has become. “We’ve gone through a lot of ups and downs, but we stayed focused, and we kept going. We couldn’t have done it without our loyal customers and staff.”
Looking ahead, he knows his role may shift, but his connection to the restaurant will remain. “I may not be on the floor forever, but I’ll always be part of the Fratelli story. I’m grateful for the opportunity, and I’m proud of what we’ve built.”
The success of Fratelli Kanata has always come quietly, through trust and time. As it nears 30 years, that formula remains unchanged.
