Banda Volpi Reveals Jeremy Hayton as New Head Chef of Osteria Savio Volpe

The Goods from Osteria Savio Volpe

Vancouver, BC | Just months after announcing Jeremy Hayton as Head Chef of Pepino’s Spaghetti House and Caffè La Tana last summer, Banda Volpi is proud to share his promotion to Head Chef of Savio Volpe – and his return to the kitchen where his journey with the group first began.

The original fox in the Banda Volpi famiglia, Savio Volpe is where Jeremy got his start with the award-winning restaurant group in 2020 before stepping away to pursue butchery at Luigi & Sons. To him, butchery is an art form; mastering the practice allowed him to deepen his understanding of whole-animal cookery and sharpen the technical foundation that now defines his culinary approach.

But hospitality was home, and in August 2024, Jeremy returned to Banda Volpi as Sous Chef at Pepino’s and La Tana, quickly becoming an integral part of the culinary leadership team. By July 2025, he was named Head Chef.

Less than a year later, Jeremy’s experience comes full circle as he steps into the Head Chef role at Savio Volpe, known for its rustic charm, handmade pastas, and, fittingly, wood-fired proteins, butchered in-house.