Opening of the restaurant Casa Napoli in Montréal’s Little Italy. The restaurant is known for the quality and authenticity of its cuisine, and quickly becomes a choice destination for Hollywood stars such as Clint Eastwood, Robert De Niro, Christopher Reeve, Danny DeVito and Al Pacino.

Alfredo perfects his cooking skills by studying at the LaSalle College Culinary Academy, where he wins first prize for culinary excellence from the Dairy Bureau of Canada, competing against all students in Canada.

Alfredo hones his culinary skills through various internships with the top chefs from the leading hotels in Switzerland and Italy.

Alfredo becomes executive chef at Casa Napoli and founds O’Sole Mio Inc. with Fiore, Gennaro and Luigi, realizing his dream of marketing his products.

Construction of the first factory in Boisbriand, with a surface area of 10,000 sq. ft.—50,000 sq. ft. today.

O’Sole Mio products can be found in several major chains throughout Québec. Subsequently, with ever-increasing sales, the company develops the restaurant services and private label markets.

Fiore, Alfredo’s brother and finance director at a major bank, brings his expertise to the company. Today, he is in charge of the United States and Mexico markets.

Beginning of exports to the United States and Mexico, where the brand is ranked number 1.

Fiore Napolitano des Aliments O’Sole Mio reçoit le prix Personnalité de l’exportation alimentaire

Received the most coveted grand prize of all, the Investment of the Year Grand Prize, in addition to winning the title in the Manufacturing Company of the Year category, for the erection of a new building and the relocation of the company.

Opening of a 185,000 sq. ft. LEED-certified factory in Boisbriand employing 200 people.

O’Sole Mio fresh and frozen products and prepared meals can be found in several major chains in North America and Mexico.

Campagne massive de modernisation du logo O’Sole Mio, de l’image de marque et de tous les visuels et emballage O’Sole Mio.