Daniel Costa is the co-owner of Costa 32, a small Italian restaurant in downtown Edmonton
This is the latest entry in a series called Who Owns That. We've asked readers on our LinkedIn group to identify their favourite small businesses from across Canada, and we track down the owners so they can tell us their stories. Their answers are edited.
Introducing Daniel Costa, owner of the restaurant Corso 32 in Edmonton. In 2011, his restaurant earned a spot in Enroute magazine's list of the 10 best new restaurants in Canada. Mr. Costa is reportedly opening two more Italian restaurants in the city. You can follow him @danielc0sta.
1. Can you briefly describe your business, including when it was founded, its goals, how many locations you have and where they are?
Corso 32 is a small Italian inspired Italian restaurant in the heart of downtown Edmonton. We opened in December of 2010. We focus on quality ingredients and try not to mess with them too much.
2. What inspired you to be an entrepreneur and to branch out on your own with this idea?
I've always wanted to cook. When I was a kid I always said I wanted to open a restaurant. I love the concept of entertaining and creating experiences for people through food and wine. It was natural for me to want to do it my own way and open a restaurant.
3. Who are your typical customers, and how do they find you?
We have all types of customers which keeps us excited.
4. What are the roles of you and your co-founder in the business? Do you have any employees?
My business partner Ben Chalmers and I are both chefs so we are very food focused. Ideally I would just cook and create all day, but I quickly realized that there are so many other factors to focus on. So my partner and I balance each other out.
5. Corso 32 has earned a reputation as one of the best restaurants in Edmonton, and you've been identified by one of our readers as a standout business. What do you consider the key element of your success?
Thank you to your readers. I feel that our success comes from a very strong focus on quality. We're constantly trying our best and pushing ourselves to be better. We always stay true to our original vision which keeps us consistent.
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