Arriving in Canada in 1964, Frank left his home in Bari Italy where farming was a necessity with 11 brothers and sisters, butchering was his contribution to the family choirs. Frank settled in Toronto where he began his career in meat cutting with the F.G. Bradley Co. There, with lots of hard work he quickly accelerated through the ranks to become a Supervisor after only four short years.

At F.G. Bradley Co, Frank also had the opportunity to work alongside about 60 of the industry’s finest butchers who hailed from all corners of the world. It was a unique learning opportunity, and Frank absorbed the teachings of each butcher as they taught him in their unique cutting style. This extraordinary education would become the foundation for Frank’s highly respected style of meat cutting that would later define Di Liso’s Fine Meats.

Today, Di Liso’s is run by Frank’s nephew, John Di Benedetto, who has been involved in the business from the tender age of ten. John studied extensively under Frank for 18 years, becoming a master butcher himself before taking over the business in 2003.

Still an active part of the business, Frank works at the shop a few days a week where he takes care of his large and loyal customer base.

Message from
John Di Benedetto
" I trained under my uncle, Frank Di Liso, founder of Di Liso’s Fine Meats, for 18 years before taking over the family business. Frank has generously shared his extensive knowledge with me, and taught me what I believe is the most time efficient and cost efficient meat cutting style ever created.

I am not a chef nor a farmer, I am a master butcher. However, I do deal with some of Toronto’s finest chefs and Ontario’s most honest and reputable family run farms. I speak to my farming partners on a weekly basis and on my days off I will go and visit the farms. I like to keep informed on feed programs to insure that the Di Liso’s high standard of quality is being met." On the farm as well as our store. "