In this episode, I sit down with Chef Eric Chong to discusses the intense journey of opening his Michelin-starred restaurant, aKin. Initially trained as a chemical engineer, Eric's true passion for food led him to pursue a culinary career, starting with winning Master Chef Canada and then honing his skills in Asia under the guidance of celebrity chef Alvin Leung. He talks about the immense pressure leading up to receiving a Michelin star, the financial and emotional challenges of running a high-end restaurant, and the validation that came when Akin was finally recognized. Eric also shares insights into the importance of humility, continuous learning, and the joy and satisfaction that come from creating exceptional dining experiences. If you’re curious about what chasing a Michelin star really looks like behind the scenes, this is an episode for you. 

00:00 The Pressure of Earning a Michelin Star

01:58 Chef Eric Chong's Journey from Engineering to Culinary Arts

03:23 MasterChef Canada: A Life-Changing Experience

05:41 Training Under Chef Alvin Leung

15:07 Opening R&D Restaurant

25:52 The Vision Behind Akin

34:32 Challenges and Successes of Akin's First Year

36:08 Financial Struggles in Fine Dining

36:44 Vision and Challenges of a Blind Tasting Menu

38:02 The Importance of Accolades

39:52 The Impact of Michelin Star

45:04 Adapting to Increased Demand

48:38 Staff Loyalty and Work Culture

50:40 Insights from Dining at Top Restaurants

58:53 Balancing Passion and Personal Life

01:04:54 Advice for Aspiring Chefs

01:06:29 Maintaining Motivation and Success

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In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining.

Jeremiah’s journey began through a high school co-op program, where an early exposure to restaurant life set him on a path that would take him through nearly every role in the industry — from back of house to front of house, bartending, and service — before stepping into leadership. Along the way, he honed his craft at some of Canada’s most respected dining rooms, including those of Oliver & Bonacini, Soho House, Langdon Hall, Frilu (1 Michelin Star) and Hexagon (1 Michelin Star).

Now at The Pine, Jeremiah shares what it takes to lead a modern fine-dining team: balancing high standards with sustainability, fostering creativity and resourcefulness, sourcing locally in a challenging landscape, and building a workplace that respects both excellence and family life. We also dive into his evolving relationship with wine, the collaborative spirit of Ontario’s restaurant community, and how thoughtful theatrics and service design elevate the guest experience.

This conversation is an honest look at the realities of hospitality today — the long hours, the joy of mentorship, and the deep satisfaction of creating something meaningful, night after night — in a Canadian dining scene that’s changing faster than ever.

Whether you work in restaurants or simply love great dining experiences, this episode offers insight, perspective, and inspiration.

00:00 Introduction to Work-Life Balance

00:40 Welcome to Tasting Notes Toronto

00:45 Meet Jeremiah Thomas

01:44 Jeremiah's Journey in Hospitality

02:36 Early Career and Soho House Experience

06:47 Transition to Front of House

08:30 Exploring Fine Dining

09:32 The Rise of Canadian Cuisine

11:34 The Michelin Star Journey

30:15 The Pandemic's Impact on Career

43:51 Balancing Family and Career at The Pine

45:19 The Pursuit of Wine Knowledge

46:07 Challenges of Running a Restaurant in Ontario

47:08 Creative Use of Local Ingredients

49:15 Wine Pairing Philosophy

55:17 Signature Dishes and Pairings

01:05:30 Non-Alcoholic Pairing Program

01:10:57 Seasonal and Local Focus

01:19:34 Work-Life Balance in the Restaurant Industry

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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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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:

• 00:00 – Introduction to Tasting Notes Toronto
• 00:46 – Meet Ryan Donovan of Richmond Station
• 01:32 – Ryan's Journey in the Culinary World
• 03:09 – The Culinary School Experience
• 04:24 – From Pastry Chef Aspirations to Butchery
• 04:59 – The Importance of Local Ingredients
• 06:55 – Wine Education and Early Influences
• 15:35 – Building Richmond Station
• 26:00 – Sourcing the Best Ingredients
• 26:31 – Diverse Culinary Inspirations
• 26:56 – Catering to All Dietary Needs
• 27:16 – Commitment to Quality and Technique
• 28:17 – Balancing Fine Dining and Neighborhood Vibes
• 31:03 – Focus on Local Wines
• 32:44 – Pandemic’s Impact on Local Wine Appreciation
• 34:42 – Evolution of Ontario Winemaking
• 45:46 – Balancing Work and Family in Hospitality
• 48:10 – Future of Richmond Station

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