About Savoia Hors D'Oeuvres
Savoia Hors D'Oeuvres Inc. is a successful, innovative company based at 247 Bunting Road in St. Catharines, Ont. Under the direction of world-class chef Oscar Turchi, the company produces exquisite hors d'oeuvres for wholesale and retail clients throughout Niagara and the GTA.
Savoia has grown rapidly since its humble beginnings in 2002, when Turchi alone did all the work, from buying supplies to making hors d'oeuvres to delivering them.
Today, staff members include Turchi (whose duties now range from shopping to payroll to new product design) as well as a driver, dishwasher, manager, sous chef and food preparation assistants. Savoia delivers to Toronto six days per week, with most staff arriving for work at 6 a.m. to ensure product freshness for that day's deliveries.
Savoia's business is about 75 per cent wholesale, in Toronto and Niagara; and 25 per cent retail, in Niagara only. During the busy season, between retail and wholesale, Savoia sells an average of 5,000 hors d'oeuvres per week!
The company is ahead of schedule in projected annual revenue and its reputation is spreading rapidly among wineries, restaurants, hotels and banquet halls as well as individuals who entertain. Among top clients is a major European airline that serves Savoia hors d'oeuvres on a complimentary basis to its first-class passengers.
Savoia offers a choice of more than 250 vegetarian, meat- and seafood-based hors d'oeuvres, some of which are featured on the Gallery and Menu pages of this website. Turchi invents new hors d'oeuvres on an ongoing basis, and frequently custom designs exclusive products for wineries, hotels and other clients.
Turchi launched Savoia Hors D'Oeuvres because he saw the business opportunity, having previously, as a chef, bought hors d'oeuvres from other companies. Also, he wanted to be his own boss, allowing him to spend more time with his family.
The little boy who grew up, as food writer Sara Waxman once wrote in the Financial Post, "with the truffles of Alba, the famous wine centers of Asti, Barolo and Barbaresco, the peasant cooking of tiny villages in the Italian Alps, and the finest French-style delicacies in Turin," was now a chef as well as an entrepreneur. He was shaping his own destiny, and the performance of his company since its launch proves that he is equally talented in business, flavor orchestration and food design."