DEATH IN VENICEGELATO
Small-batch Toronto gelato, churned by hand in bold, unexpected flavours.
THE CHEFKaya Ogruce
Ogruce originally trained as a chef and worked in Michelin-starred restaurants globally before transitioning into the world of artisanal gelato. After a motorcycle trip through Sicily, he and his business partner Maddalena Fuller founded Death in Venice in 2015
THE RESTAURANTDeath in Venice
Death in Venice Gelato Co.is a critically acclaimed, avant-garde gelateria located in Toronto’s Dundas West neighborhood. Founded by Kaya Ogruce—a chemical engineer turned professional chef—the shop treats gelato making like a culinary experiment. It is famous for swapping traditional flavours like vanilla or chocolate for complex, gastronomic combinations that balance sweet and savoury profiles