In this episode of Tasting Notes Toronto, I interview Daniel Hadida and Eric Robertson, co-owners of the acclaimed Restaurant Pearl Morissette. They discuss their journeys into hospitality, the inspirations behind their cooking, and the philosophy guiding their restaurant. Daniel and Eric detail how their unique experiences working in various esteemed restaurants in Europe influenced their approach to sourcing and utilizing local ingredients in Canada. They highlight the challenges and rewards of running a farm-to-table restaurant, the impact of receiving Michelin stars, and their commitment to creating a positive work culture. The episode also touches on their future projects, including ongoing culinary innovations and a forthcoming cookbook. This episode is a deep dive into what it takes to operate at the highest level in the culinary world.
Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking
00:00 Introduction to Tasting Notes Toronto
01:42 Meet the Chefs: Daniel Hadida and Eric Robertson
01:58 Daniel's Culinary Journey
03:14 Eric's Culinary Journey
06:06 Influential Chefs and Cookbooks
09:41 European Culinary Adventures
16:05 Farm Experiences and Their Impact
21:41 Founding Restaurant Pearl Morissette
25:05 Challenges and Innovations in Hospitality
34:52 Commitment to Local Ingredients
35:58 Local Sourcing and Initial Challenges
36:59 Building Relationships with Farmers
38:20 Exciting New Ingredients
41:36 Creating a Positive Kitchen Culture
48:02 The Impact of Michelin Recognition
57:40 Future Plans and Excitement
Books Referenced:
Kitchen Confidential - Anthony Bourdain
The French Laundry Cookbook - Thomas Keller
A Day at elBulli -Ferran Adrià
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In this episode, I sit down with Julie Garton, a sommelier and hospitality professional, to discuss her journey in the wine and hospitality industry. Jules shares her experiences from studying film theory to working across across the world, including in Asia, Australia, and the UK, ultimately landing in Toronto. She emphasizes the importance of creating a wine list that benefits the restaurant and pleases the guests, rather than solely reflecting personal preferences. Jules also highlights the impact of the Michelin guide on the restaurant scene in Ontario and the evolving expectations around wine service. Additionally, she talks about her recent hands-on experience during a wine harvest in Italy, the significance of building trust with guests, mentorship in the wine industry, and future aspirations. This episode is a deep dive into the intricacies of being a sommelier and the pivotal role of hospitality in creating memorable dining experiences.
Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality
00:38 Introduction to the Episode
01:34 Julie Garten's Journey into Wine and Hospitality
03:44 Experiences in Australia and the UK
08:38 Returning to Toronto and Career Growth
10:24 Impact of the Michelin Guide on Ontario's Restaurant Scene
15:08 Crafting a Memorable Wine Experience
26:07 Challenges of Pairing Wines with Elaborate Menus
26:26 Exploring Wine Recommendations for Asian Cuisines
27:51 Building a Great Wine List: Key Considerations
29:24 Balancing Value and Profit in Wine Lists
31:30 Personal Wine Preferences and Trends
33:19 Hands-On Wine Making Experience in Italy
38:55 The Importance of Mentorship in the Wine Industry
41:08 The Value of Wine Tasting Skills for Sommeliers
43:43 Keeping the Passion for Wine Alive
45:43 Challenges and Future Projects in the Wine Industry
46:48 Reviving Hospitality in the Restaurant Industry
49:22 Conclusion and Upcoming Interviews
Books Referenced:
Native Wine Grapes of Italy - Ian D'Agata
Italy’s Native Wine Grape Terroirs - Ian D'Agata
The Grapes and Wine of Italy - Ian D'Agata
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In this episode of Tasting Notes Toronto, I sit down with Scott Vivian and Nate Middleton, co-owners of Beast Pizza in Toronto. They discuss their journey into the culinary world, the inspiration and challenges behind running a unique pizza restaurant with a fine dining twist, and their dedication to creativity and hospitality. The conversation covers Scott and Nate's background, their approach to whole animal dinners, the transition to Beast Pizza during the pandemic, and their plans for a new location in Kitchener.
Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria
00:00 Introduction and Creative Drive
00:33 Welcome to Tasting Notes Toronto
00:38 Meet Scott and Nate of Beast Pizza
02:07 Scott's Journey into the Culinary World
07:04 Nate's Culinary Path and Inspirations
08:00 The Jamie Kennedy Influence
12:44 Founding of Beast
14:49 Whole Animal Dinners Concept
18:33 The Horse Tartar Controversy
22:00 Collaborations and Chef Collective
25:34 Anthony Bourdain and Toronto's Food Scene
27:36 Pandemic Pivot to Beast Pizza
32:36 The Inspiration Behind the Pizza Shop Pivot
33:51 Creating a Unique Dining Experience
36:05 The Art of Pizza Making
39:50 Innovative Pizza Toppings
41:42 Empowering the Staff
46:10 Crafting the Perfect Wine and Beer List
58:02 Future Plans for Beast
01:01:10 Conclusion and Farewell
Books Referenced:
The French Laundry Cookbook by Thomas Keller
Flavor by Rocco Dispirito
Cooking With the Seasons by Jean-Louis Palladin
Ottolenghi Flavor: A Cookbook
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In this episode, I sit down with Celia Mendez, founder of Toronto's newest wine bar and bottle shop, Canary Counter. Celia shares her journey into the world of wine — from growing up in a small mountain village in Tenerife, surrounded by her family’s vineyards, to studying and working across Barcelona, Bordeaux, Austria, and Burgundy. We explore the volcanic landscapes and unique grape varieties of the Canaries, her family’s winemaking traditions, and how those roots inspired the opening of her new wine shop, Canary Counter, on Harbord Street. Celia reflects on choosing wines that express their landscape, heritage, and makers, and on building a space that brings her community together through discovery. This episode is a deep dive into volcanic wines, place-driven winemaking, and the passion behind one of Toronto’s most exciting new wine bars.
Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar
00:34 Meet Celia Mendez: From Canary Islands to Toronto
01:45 Celia's Childhood in the Canary Islands
06:19 The Unique Wines of the Canary Islands
13:12 Celia's Journey in the Wine Industry
24:13 Opening Canary Counter: A Dream Realized
25:34 Pursuing the Dream of a Portfolio Manager
26:20 Writing the Business Plan
27:27 Facing Financial Setbacks
29:34 Opening Canary Counter
30:01 Curating Unique Wine Selections
33:26 Community Engagement and Market Research
37:04 Lessons from Bossanova
46:20 The Future of Canary Counter
52:05 Final Thoughts and Podcast Conclusion
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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0
In this episode of Tasting Notes Toronto, I sit down with Josh Correa, co-owner of Archive Wine Bar in Toronto. Josh shares his journey from being a teacher to opening a successful wine bar inspired by European wine and tapas bars. We discuss the Archive's extensive wine selection as a reflection of different seasons and regions, the evolution of Josh's taste in wine, the demographics of their clientele, and the importance of authenticity in winemaking. Josh also talks about the challenges of sustaining a wine bar over the years, including navigating the pandemic, and his ongoing passion for discovering and sharing new wines.
Josh Correa — Archive Wine Bar, Honest Wines, and Building a List for Everyone
00:38 Meet Josh Correa: From Teacher to Wine Bar Owner
02:14 Inspiration from European Wine and Tapas Bars
03:51 The Science of Wine and GMOs
06:39 Josh's Journey: From University to Wine Enthusiast
14:36 Building Archive: The Early Days
22:31 Finding The Perfect Wine for Guests
24:31 Understanding Ontario Wines
25:01 Client Demographics and Preferences
27:31 Natural Wine: Honesty and Transparency
29:23 Sunday Funday and Tasting Tuesdays
33:55 Evolving Wine Tastes
36:40 Wine Trips and Experiences
40:29 Keys to Success in the Wine Business
42:41 Future Plans for Archive
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In this episode, I sit down with Ben Plisky-Somers, co-founder of Bossanova Wine and Beer in Toronto’s Roncesvalles neighborhood. Founded during the pandemic, Bossanova was Ontario’s first shop created specifically to retail both wine and beer.
We talk about his path into wine, the challenges of running an independent shop in Ontario, and how Bossanova builds community through a thoughtful and welcoming approach to wine and beer. We also touch on rising costs, LCBO pricing, and the team’s latest project—Bar Bossanova.
Whether you’re curious about independent wine retail or how a small business can carve out its place in Toronto’s wine scene, this episode has plenty of insight.
Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop
02:13 Ben’s Journey into Wine
06:30 Learning Through WSET
09:45 Falling in Love with Sherry
12:24 Starting Bossanova Wine & Beer
17:13 Community Support in Roncesvalles
20:29 Curating Wines for the Neighborhood
27:04 Rising Costs and Fair Pricing
27:49 Building a Beer Program
29:47 Selecting Quality Wines & Beers
30:47 Natural vs. Conventional Wines
34:46 Connecting with Customers
38:25 Tariffs and LCBO Pricing
40:40 Opening Bar Bossanova
42:34 Exploring UK Wines
49:36 What’s Next for Bossanova
51:25 Final Thoughts & Farewell
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In this episode, I sit down with Tim Kirk, chief winemaker at Clonakilla, one of Australia’s most acclaimed wineries. Known for crafting the groundbreaking Shiraz Viognier—a wine once hailed as "one of the most important advances in Australian Shiraz since Penfolds Grange"—Tim brings a rare blend of artistry, humility, and spiritual depth to the world of wine.
Originally trained in theology, Tim shares how his faith continues to shape his approach to winemaking. We explore the almost miraculous events that led to the creation of Clonakilla’s flagship wine, the story of his family’s legacy in the Canberra District, and what makes this cool-climate region so special.
This is more than a conversation about wine — it's about calling, creativity, and the deep connections between land, spirit, and the people who tend to both.
Whether you're in the wine trade or just love a good story, this episode is a must-listen.
Tim Kirk — Creating An Icon and the Sacred Side of Winemaking
⏱️ Episode Timestamps:
00:00 Introduction: The Theology of Wine
00:47 Meet Tim Kirk: Chief Winemaker at Clonakilla
01:27 Early Memories and Family Background
03:12 The Vision for Clonakilla
08:43 The Struggles and Successes of Early Winemaking
10:12 Tim's Journey: From Theology to Winemaking
15:42 The Shiraz Viognier Story
26:52 The Canberra District Terroir
27:13 Ancient Volcanic Flows and Soil Composition
27:45 The Mystery of Red Clay
29:30 Climate and Its Impact on Vineyards
31:13 The Role of Cool Nights in Wine Quality
33:35 Minimal Intervention Winemaking Philosophy
36:12 The Influence of Whole Bunch Fermentation
39:14 Balancing Tradition and Innovation in Winemaking
43:34 The Spiritual Connection to Winemaking
50:00 Looking to the Future: Stewardship and Legacy
52:07 Conclusion and Final Thoughts
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In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.
We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.
If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.
Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality
⏱️ Episode Timestamps:
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In this episode, I sit down with Ian Stoddart, owner of East End Vine — a cozy wine and tapas bar in Toronto’s east end. Inspired by his travels and a deep love of wine, Ian set out to create the kind of spot he always sought out abroad: welcoming, unpretentious, and built around community.We talk about how he brings that vision to life through a constantly evolving wine list, his approach to keeping things fresh and exciting, and how he blends his passion for art and hospitality to create memorable, offbeat experiences for his guests.
In this episode, I sit down with Robert Luo — head sommelier at Restaurant Pearl Morissette, recently named Canada’s Best Restaurant. Rob has worked his way through wineries and restaurants around the world, learned from some great mentors, and gained invaluable experience the hard way — by rolling up his sleeves and putting in the work. He’s incredibly humble — the kind of person who says he only became a sommelier because there was no one else around to pour the wine. Behind this modesty is a story of relentless curiosity, global experience, and a deep commitment to hospitality.