ABOUT US
Jeff Kang and Tosh Agassiz have spent their entire careers in professional kitchens, most of it side by side. They met in 2011 at Diva at the Met in Vancouver, Jeff working as sous-chef, Tosh as chef de partie. When Jeff left for Toronto to help open the Shangri-La's Bosk, Tosh followed a year later, and the two spent the next few years cooking under the same roof.
In 2016, they went out on their own and opened Canis — a tasting-menu restaurant that picked up a spot on En Route's best new restaurants list and later a place on Canada's 100 Best. It ran for four and a half years, evolving from an à la carte room into full tasting menus, before it closed during the pandemic.
Tosh moved back to Vancouver and eventually returned east to run the Fare Food Co., a private dining and catering company. Jeff stayed in Toronto and opened Oroshi Fish Co., then Takja BBQ House.
Gelato had been the plan underneath all of it, long before either of them had a room to run. It was the idea they kept coming back to on every trip, in every kitchen, regardless of what else was on the go. Every vacation turned into scouting: the counter-service format from a trip to Spain, the sense of scale from an Australian gelateria big enough to run its own dairy farm.
Fifteen years after they first cooked together, Cono was born — opening on College Street in August 2026.
Cono runs on the same philosophy Canis did: everything is made in-house, with a focus on real ingredients, seasonality and flavour above all else. The gelato is dense, smooth and intentionally a little richer than traditional Italian gelato, while still letting the ingredients do the talking.