BY KELLY ROCHE
Joe Leroux was supposed to buy a fledgling pizza franchise and flip it.
Then the early ’90s recession hit.
“I couldn’t afford to get out,” said Leroux.
“I had to make it work.”
After more than 25 years of running his Mississauga shop, the owner of Amadio’s Pizza in Port Credit is working the cover of Canadian Pizza magazine’s January issue as Chef of the Year.
https://twitter.com/BonnieCrombie/status/684361975820779520
Then the early ’90s recession hit.
“I couldn’t afford to get out,” said Leroux.
“I had to make it work.”
After more than 25 years of running his Mississauga shop, the owner of Amadio’s Pizza in Port Credit is working the cover of Canadian Pizza magazine’s January issue as Chef of the Year.
https://twitter.com/BonnieCrombie/status/684361975820779520
His winning entry stemmed from a competition at the International Centre on Airport Rd. last October.
“I worked about six months to get this right,” said Leroux.
Ask Leroux what’s in it, and he’ll rattle off ingredients: multigrain, Omega-3, garlic, Parmigiano-Reggiano, rosemary potatoes, hickory smoked bacon, and aged cheddar.
Ask Leroux what his pizza is called, and he’ll pause to collect his thoughts.
“Chi mangia bene viva bene,” which, in Italian, means “who eats well, lives well,” he said.
But isn’t Leroux a French name?
Indeed, he laughed.
“I was born and raised in an Italian neighbourhood,” said Leroux.
The Finch and Islington native said he started making pizza in 1975 while working part-time at a restaurant during high school.
Even after a decade as an electronic technician, Leroux “always kept my hand in the business” by delivering pies to earn supplementary dough.
In 1990, he had an opportunity to buy a failing franchise – then located at Hwys. 5 and 10 – and “took the chance.”
Leroux still keeps an Ital Pizza magnet on his beverage fridge at the front of his Revus Ave. shop, re-named after his brother-in-law.
Hoping to add to the trophy collection, Leroux is taking his winning recipe to the next competition: the International Pizza Expo in Las Vegas, held in March.
Leroux is already a champion, though, when it comes to community involvement.
“Joe has been a big supporter of local events and initiatives,” said Port Credit BIA general manager Ellen Timms, adding “he’s been very generous feeding event volunteers.”
Leroux’s winning recipe will be offered at Amadio’s on a limited basis, and at a premium price — roughly $4 extra, he said.
@qewsouthpost
“I worked about six months to get this right,” said Leroux.
Ask Leroux what’s in it, and he’ll rattle off ingredients: multigrain, Omega-3, garlic, Parmigiano-Reggiano, rosemary potatoes, hickory smoked bacon, and aged cheddar.
Ask Leroux what his pizza is called, and he’ll pause to collect his thoughts.
“Chi mangia bene viva bene,” which, in Italian, means “who eats well, lives well,” he said.
But isn’t Leroux a French name?
Indeed, he laughed.
“I was born and raised in an Italian neighbourhood,” said Leroux.
The Finch and Islington native said he started making pizza in 1975 while working part-time at a restaurant during high school.
Even after a decade as an electronic technician, Leroux “always kept my hand in the business” by delivering pies to earn supplementary dough.
In 1990, he had an opportunity to buy a failing franchise – then located at Hwys. 5 and 10 – and “took the chance.”
Leroux still keeps an Ital Pizza magnet on his beverage fridge at the front of his Revus Ave. shop, re-named after his brother-in-law.
Hoping to add to the trophy collection, Leroux is taking his winning recipe to the next competition: the International Pizza Expo in Las Vegas, held in March.
Leroux is already a champion, though, when it comes to community involvement.
“Joe has been a big supporter of local events and initiatives,” said Port Credit BIA general manager Ellen Timms, adding “he’s been very generous feeding event volunteers.”
Leroux’s winning recipe will be offered at Amadio’s on a limited basis, and at a premium price — roughly $4 extra, he said.
@qewsouthpost
qewsouthpost.com 
Congratulations Joe! We always knew you had the passion and curiosity, the willingness to learn and grow. We still remeber meeting you in Chicago at the National Restaurant Show and how excited you were to take the Chef’s tour of the Pizza Parlours in that great city.
Yiur tenacity and creativity serves you well! Again, congratukations on the latest award!
Louise &Wally-Wonderland Food & Equipment Inc.
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Grew up eating Amadio’s. Joe has always been great. About time other people figured it out.
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