Willowolf Farm is a deeply intentional "Chef's Farm" rooted in a passion for nature and honest living, established on a 15-acre homestead in Tottenham, Ontario.
The farm's journey began with a simple, yet profound, idea: a desire for a simpler life, surrounded by the rhythms of nature and the presence of animals. Within a few short years, this vision for a natural, honest, and profoundly rewarding existence evolved into Willowolf Farm—a place where owners Sandra and John-Vincent Troiano now both work and reside, pouring their energy into a system that benefits themselves, their surrounding community, and every living organism on the property.
At the heart of Willowolf Farm is a steadfast commitment to regenerative and earth-respecting practices. The farm operates as a non-certified organic entity, a deliberate choice that allows them to maintain autonomy while rigorously adhering to clean principles. They use absolutely no pesticides, no herbicides, and strictly prohibit any fertilizer products that are not certified organic. Their goal is not merely to grow food, but to work in harmony with Mother Nature, respecting the complex ecosystems that exist. This commitment manifests in their focus on nurturing a healthy, biodiverse soil food web system. By prioritizing soil health, they aim to cultivate food that is not only delicious but also intensely nutrient-dense, delivering quality that is noticeable both in flavor and on the plate.
Willowolf Farm is the creation of Sandra Troiano (Farmer and Accountant) and John-Vincent Troiano (Farmer and Chef), a husband-and-wife team whose supportive relationship has always driven their joint passion projects. Their expertise forms a perfect blend: Sandra's analytical background ensuring the farm's structure and sustainability, and John-Vincent's culinary background driving the specialized product they grow. Their farm is also home to their dedicated animal companions: Jet, the Guardian, and Link, the Hunter Gatherer, who are integral parts of the farm's ecosystem.
The farm's story is inextricably linked to the couple’s previous success in the culinary world. In 2018, Sandra and John-Vincent opened FRILU, a small-scale tasting menu restaurant known for spotlighting hyper-local and seasonal produce from Ontario, Canada. In 2020, they established Willowolf Farm with the explicit goal of producing the most interesting and unique ingredients possible, ensuring a truly authentic “Farm-to-Table” experience for their restaurant.
This commitment to sustainable excellence earned them significant worldwide recognition. When the Michelin Guide first came to Canada in 2022, FRILU was awarded a prestigious 1-star. The following year, in 2023, they retained their 1-star and also achieved the coveted Michelin Green Star. This latter award acknowledges restaurants at the forefront of sustainability, whose practices—in this case, centered around Willowolf Farm's clean and regenerative methods—are inspirational. This dual recognition made FRILU the first establishment in all of Canada to hold both a Michelin 1-star and a Michelin Green Star.
Operating as a "Chef's Farm" means the produce is highly specialized, run by a chef, and catering to the specific needs of other culinary professionals. The farm focuses on growing "chef-driven produce" that is unique and capable of elevating fine dining dishes. They often grow items that were tested and proven successful during their time running FRILU. Looking forward, the Troianos aim to forge close, collaborative partnerships with other restaurants and chefs, striving to work with their clients to grow produce that is directly desirable and dictated by their customers' menus and desires. They are not simply a supplier, but a dedicated partner in culinary innovation.
