From pop-up dinners to wine program, the Charlies Burgers founders tell all

If you've ever found yourself sipping something delicious at a Charlies Burgers dinner and wished you could smuggle it home, it turns out you're not alone. The CB dinners — which launched in 2009 — are the stuff of culinary legend, with locations announced only hours beforehand and globally renowned chefs flown in from around the world for unforgettable multi-course menus. 

Each dinner is helmed by a different high-profile chef, often decorated by The World’s 50 Best Restaurants, the Michelin Guide or Relais & Châteaux. Every detail is curated to the letter by the Charlies Burgers team, from the wine to the playlist, with each experience feeling like a super secret and totally unpredictable dinner party. 

Now celebrating its 12th year, The CB Wine Program channels the same spirit of discovery that made the dinners legendary — delivering exclusive, small-lot, organic and often biodynamic bottles directly to members’ doorsteps each month. We sat down with founders Franco Stalteri and Donato Carozza to talk about how a renegade underground dining series turned into one of Canada’s most coveted wine programs.

Take us back to 2013. What sparked the idea for the CB Wine Program?

Franco Stalteri: "It really started as a solution for our guests. After so many dinners, people would always ask, 'How do I buy the wines I tasted tonight? How can I access them?' So we created a format that made it simple — each month, we feature a different wine producer, curate a package of their wines, and hand-deliver it to our members.

"Each box includes everything you need to know: the winery’s story, tasting notes, the region’s history — it’s a complete learning experience. From day one, we wanted it to be more than just a delivery; it had to be an education and a community."

You’ve built in a lot of culinary touchpoints too — corkage perks, recipes, cheese pairings. How did those come about?

Stalteri: "From the beginning, we thought, let’s layer in some fun ideas. We launched our complimentary corkage program on day one. Every month, we select multiple restaurants — and now Michelin-starred ones too — where members can bring their monthly wines for complimentary corkage.

"We’re actually the only wine club in the world offering that in Michelin-star restaurants. It’s a great way to bridge the dining and wine communities."

Donato Carozza: "And then there’s our partnership with Cheese Boutique, which we’ve had since the beginning. Each month, Afrim Pristine curates a package of cheeses and gourmet products that pair with that month’s wines, available to our members at wholesale prices. It’s all about giving people multiple ways to enjoy the wines — whether out at dinner, at home with a chef’s recipe, or over cheese and conversation."

You’ve featured a staggering number of wineries over the years. What makes the cut?

Donato: "Every bottle is imported exclusively for our members. We work directly with family-owned wineries, small organic or biodynamic producers, and award-winning estates. The goal is always to find those hidden gems — the wines you can’t find on the shelf."

Franco: "Over 147 consecutive monthly deliveries, we’ve showcased wines from across the globe — from France and Italy to Georgia and Hungary. It’s about exploring, learning, and sometimes challenging your palate. Members tell us all the time, 'I thought I hated this grape — now I’m converted.' That’s the best compliment we can get."

You’ve both been deeply embedded in Toronto’s dining scene. How do you see your impact?

Franco: "I’d never want to sound pompous by saying we’ve influenced Toronto’s dining scene — but I hope we’ve given diners and wine lovers an outlet to stay curious, to discover new regions and styles. If we’ve made people a little happier along the way, then we’ve done our job."

Donato: "And the dinners — bringing world-class chefs to Toronto — that’s been huge. When we hosted chefs like Fergus Henderson or Dario Cecchini, many had never even been to Canada. They left saying, “You’ve got an incredible culinary scene here.” That outside validation helped build confidence in Toronto and, eventually, the idea of bringing the Michelin Guide here."

Any dream collaborations that you'd love to pull off in the future?

Franco: "We’d love to do another collab with Matty Matheson. We’ve been close to him for many years. I think the first time we collaborated on a dinner was around 2009, and our last dinner with him was MattyFest back in 2018. But we would love to do a menu inspired by The Bear with Matty — looking at all the fine-dining dishes they executed in the show, starting in season one, but especially seasons two and three, and the dishes Carmy executes. That would be a lot of fun."

How have drinking habits changed, and how has the club adapted?

Franco: "Everything is about balance. Our members typically receive three to six bottles a month — it’s about quality, not quantity. We’ve definitely seen interest in lighter styles and lower-ABV wines, but we’ve always believed wine belongs at the dinner table. It enhances food and conversation — it’s part of life’s rhythm."

Are there regions or styles you’re especially excited about right now?

Donato: "I’m obsessed with Valle d’Aosta — Italy’s northernmost wine region, at the foot of the Alps. The wines are mineral, complex, and totally distinct. We’ve also been revisiting Mount Etna and Tuscany, which continue to show why they’re powerhouses."

Franco: "When we can, we love spotlighting Canadian producers — like Pearl Morissette in Niagara. We’ve collaborated with them on special releases that members couldn’t find anywhere else."

After 12 years, what’s next for the CB Wine Program?

Franco: "The program has evolved constantly — 147 months later, it’s better than ever. Our relationships with producers around the world let us do things that weren’t possible at the start — like sourcing back-vintage wines straight from a family cellar.

"Just this summer, we worked with a Sicilian producer who opened his private cellar to give us a 2002 vintage of one of his first wines. It’s those kinds of experiences that make our members feel truly connected to the world of wine."

Donato: "And we’re helping that connection grow — arranging travel, tastings, even introductions for our members abroad. It’s a full-circle experience: first, you drink the wine, then you visit the vineyard. That’s what it’s all about — passion, discovery, and community."

Lastly, where do you two love to eat in Toronto?

Franco: "Oh, there are too many! But Casa Paco is fantastic — Rob Bragagnolo is one of those chefs who’s part of the city’s fabric. In terms of restaurants that inspire us — that warm our souls, that are beacons of proper hospitality and savoir faire, or that are just plain tasty — Enoteca Sociale, Quetzal and Sammarco. They all represent what we love most about this city: genuine care, passion, and that unmistakable Toronto energy that makes dining here so special."

Donato: "These are chefs who aren’t just running restaurants; they’re building culture. They’re the ones who make Toronto, Toronto."