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Massimo Capra wearing our Screw Epilepsy Unisex Shirt

May 07, 2021 2 min read

Thanks to Massimo Capra for putting the spotlight on our Screw Epilepsy Collection.


Born in Italy, Chef Massimo Capra culinary training began in Salsomaggiore, Parma. He then started his culinary journey at the famous Trattoria dall' Amelia in Mestre near Venice.

He spent several years at Hotel Royal in Courmayeur, Val d'Aosta, Hotel Savoy and Drei Tannen restaurant in San Martino di Castrozza, and under contract with Gallia Hotels in Milan and Various resort properties.

Chef Massimo Capra came to Toronto in 1982 and worked at "Archers", a restaurant owned by a family member. In 1989, he became an acclaimed chef at "Prego della Piazza", where he remained for nine years.

In 1997, Chef Massimo Capra joined forces with Paolo Paolini, formerly of Splendido Restaurant to open Mistura Restaurant.

Sopra Upper Lounge, opened in 2006, and now is a favourite venue for a variety of entertainment needs.

In 2010 chef Massimo Capra licenced his name to the famous restaurant "Rainbow Room" in the Crown Plaza Hotel in Niagara Falls and the last few years he became chef brand-owner of Boccone Trattoria Veloce and Boccone Pronto at Pearson airport in Toronto and Soprafino Restaurant at Hamad International Airport in Doha Qatar.

Chef Massimo Capra is currently building his next venture in his hometown of Mississauga; Capra's Kitchen will be a casual Italian eatery with heavy emphasis on Pasta, Pizza and Antipasto. Capra’s Kitchen will open in the summer of 2016.

Author of "One Pot Italian" and "Three Chefs the kitchen men" which in 2011 received the gold award from Canadian Culinary Book Award, Chef Capra is the food editor for "Canadian Home Trends" magazine.

Chef Massimo Capra is no stranger to television being the host of his own show Gourmet Escapes and is a regular guest expert on the long running City TV Cityline, chef host on the hit series Restaurant Makeover on the Food Network and now Massimo is a judge on the hit show Chopped Canada.

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