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What does a wine career look like when your body can't do the hours anymore? Merrin McHugh ran the floor and the wine pairings at Actinolite for seven years. Then a stroke in 2023 took her off the floor. Today she is the Wine Director for restaurants Sara and Rasa,  the founder of Wine by Merrin, and does sales at Boires. We talk about the 10-hour days and the 400-name handwritten wait list that burned her out, the three days she was alone after the stroke, and how she now runs two wine programs without being on the floor — a $60 pairing at Sara included. Plus: can fine dining and a life outside it coexist at all? "No. Maybe." We also get into the kitchen that used fermented white-currant juice instead of lemon, and "no news is news" — her advice to every wine rep and every buyer. If you work in restaurants, hire sommeliers, or just want to know what the hours really cost, this episode is a must-listen. Is Fine Dining Burning Out Its Best People? — Merrin McHugh Timestamps:00:00 Would she do it again at 40?00:35 Joining Actinolite the week the Globe review hit02:36 Cooking the Canadian landscape: no lemon, foraged dishes, the health inspector04:29 From Yours Truly to running Actinolite's wine list07:14 Building pairings for vegetable-led menus: orange wine, a sparkling red, the egg dish11:30 A day in the life of a 26-seat restaurant12:42 Burning out: bonfire dinners and the 400-name wait list14:47 Leaving for a fishing lodge in BC16:07 The stroke18:14 Rehab, her voice, and learning to walk and speak again20:42 Wine by Merrin: consulting for Sara and Rasa from home23:48 What a working week looks like now25:17 Is this sustainable? Partner, parents and rest27:40 Can a tasting menu afford a full-time sommelier?30:17 One thing she'd change about the industry31:32 Advice for the next generation33:43 Life as a wine rep, and what reps and buyers get wrong36:27 Ontario producers worth finding39:20 Her favourite Toronto wine lists42:11 Where to find Merrin, and Sara's $60 pairing 🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links:Wine by Merrin — @winebymerrinSara — @sararestauranttoRasa — @rasarestauranttoTasting Notes Toronto — @tastingnotestorontohttps://www.youtube.com/@TheTastingNotesPodcast If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Should a sommelier ever sit down while the rest of the room is working? Bruce Wallner is a Master Sommelier and the founder of Sommelier Factory, Toronto's wine school. He built the wine program at Palazzo Versace, worked under Gérard Basset at Hotel du Vin, and ran the cellar at the Trump Hotel Toronto, now the St. Regis. We talk about the $140,000 cellar Versace told him to ignore, why a bottle should reach your table in three minutes (he once waited 45), and whether a sommelier should ever taste with an importer on the restaurant's time. Plus: Gérard Basset's rule for whoever walks through the door. We also get into the closet of tinfoil-wrapped bottles behind his Master Sommelier exam, the dawn walk home that made him quit, and why Jancis Robinson was always staring at him during exam prep. If you're a sommelier, you're studying to become one, or you just want the story of one of Toronto's most influential sommeliers, this episode is a must-listen. Sommeliers Aren't Supposed to Sit Down. — Bruce Wallner Timestamps: 00:00 The $140,000 cellar Versace told him to ignore04:14 Tall poppies: the Australians who trashed the place06:28 Skipping a level: "a terrible mistake"10:15 Hotel du Vin: a Michelin-star wine list on a bistro12:41 Gérard Basset's rule: put down what you're doing16:23 Why chase the pin? "It's not the destination"18:31 Four hours' sleep and a closet of tinfoil bottles21:08 "Must be Etna": the wines that still trip him24:07 The Trump Hotel: clearing out the grower Champagne25:46 Walking home at dawn, two weeks before his first child27:07 Australia gave 100%. Toronto: "meh"29:35 Three minutes to the table — or 4532:42 Tasting with importers on the clock? 39:14 $25 an hour, half the staff43:06 What he drinks with his own money 🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links:Bruce Wallner — @masterchefsommSommelier Factory — @sommfactoryTasting Notes Toronto — @tastingnotestorontohttps://www.youtube.com/@TheTastingNotesPodcast If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Why would a restaurant kill à la carte when the majority of fine dining is bringing it back? Adam Minster is a partner in The Food Dudes — the group behind Rasa, Sara, Chop'Hop and Pantry — and this spring Sara went all-in on a single seven-course tasting menu. We talk about the 70% of guests who'd already made the decision for him, the choices that keep it $115 instead of $300, and how a $60 wine pairing works economically.  Plus: the hospitality reflex you can hire for but can't train.  If you run a restaurant, work a floor, or just want to know what a $115 tasting menu is really buying you, this episode is a must-listen. Tasting Menus Are Out. Sara Bet on One. — Adam Minster Timestamps: 00:00 Why Sara killed à la carte02:12 $115, not $300: the strip loin math04:02 The Journey, course by course09:15 The hospitality reflex: hire for it, can't train it11:07 A $60 wine pairing, and why guests just want to trust you17:49 "I can't eat your dry eggs anymore"20:57 "This is the guy": The Food Dudes to Rasa24:13 Cook for the guest — and the salad people would riot over29:50 Opening Sara: "I wasn't ready"35:25 COVID, the great equalizer37:55 Closing Rasa for a month. Still worth it?40:06 Chop'Hop, 3pm closes, and the best salads in Toronto51:12 Delivery apps: "They f***ing suck"53:04 Which half of the restaurant the robots replace first 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links: Sara — @sararestauranttoRasa — @rasarestauranttoChop'Hop — @chophop_saladsThe Food Dudes — @fooddudesTasting Notes Toronto — @tastingnotestorontohttps://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who'd love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Is wine becoming too expensive for the people who love it? Jeffrey Roel is the General Manager and Head Sommelier at Henry's Restaurant in Toronto, an Advanced Sommelier with the Court of Master Sommeliers, and winner of the CAPS Cup. We talk about the $150 tab that used to cover five courses, the Bordeaux house asking over $1,000 for its second wine, and how a sommelier finds value as everything climbs — including saying yes to wines Jeffrey once had to reject for being "too cheap." Plus: wine's gatekeeping problem, and what hospitality feels like once the choreography drops away. We also discuss his pursuit of the Master Sommelier title — hard days included — and why you'll never see a pile of gummies on a Christmas table. If you work in wine or hospitality—or just want to understand where the wine industry is headed—this episode is a must-listen. Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel 00:00  The industry can explode — or fall away02:34  You still spend $150 dining out — you just get less06:13  Wine's gatekeeping problem — and where the great somms went08:26  The $1,000 second wine: Who is that for?10:23  What the GM sees that the somm never could15:06  A $15 wine of the day that isn't cheap17:40  “I'm sorry, it's too cheap” — the wines that finally have a home21:34  The Greek red that sold 24 bottles in a week26:43  What to order at Henry's, from the guy who runs it28:30  Chasing Master Sommelier out of boredom36:50  What makes the sacrifice worth it? “Nothing.”42:37  Winning the CAPS Cup — and what Ontario Chardonnay gives away49:33  Hot take: Syrah belongs in the cold54:25  Jeff flips the mic: Is wine actually dying?59:32  Why there will never be gummies on the Christmas table 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links: Henry's Restauant — https://www.henrystoronto.ca/ · @henrys.toJeffrey on Instagram — @je.frey.chambertinTasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who’d love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

What happens when a field biologist watches Somm on Netflix and decides to become a sommelier? Nabilah Rawji was supposed to be a field biologist — the kind who spends 12-hour days hiking through the Amazon. Then a family stroke changed her plans, a nonprofit job disappeared, and a Netflix documentary pointed her toward a career she’d never considered. What followed is one of Toronto wine’s great scrappy origin stories: 60 cold messages to strangers, two replies, multiple restaurant jobs, and a rapid climb from zero to Advanced Sommelier. We get into what Somm doesn’t show you about working in restaurants, how Nabilah built her career, and what it takes to be a sommelier and a parent in an industry built around evenings. We talk about Restaurant Lucie, her wine consulting and education work, and the challenge of putting a price on your own expertise. We also get into her magical wine travels, the current struggle facing Vinequity — the organization she co-founded to provide scholarships and mentorship — and why Nebbiolo has “resting bitch face.” This Wine Has Resting Bitch Face — Nabilah Rawji 00:00  “Nebbiolo has resting bitch face” 00:36  The 80% overlap between field biology and somm work04:07  The stroke that ended the PhD dream05:53  Unemployed on the couch, watching Somm on Netflix08:31  60 cold messages, two replies, three jobs at once10:48  Why a Toronto restaurant floor isn’t her hardest job12:15  Zero to certified in 18 months — inside the Sunday study group15:23  The new Restaurant Lucie20:28  The blind pour that broke a guest’s brain (Ontario vs. New Zealand)23:11  Two nights a week: making motherhood fit fine dining30:26  “Please tell me to hit send on this invoice”34:39  Vinequity’s do-or-die year — where your $20 actually goes41:24  Why Nebbiolo’s attitude is worth it: an Alto Piemonte pilgrimage46:24  Standing in the Cretan sea, feeling terroir51:17  Why somms across the world call each other 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode. Links: Restaurant Lucie — restaurantlucie.com · @restaurantlucie Vinequity — vinequity.ca · @vin.equity · [email protected] (verified)Vinopath, Nabilah’s wine consulting & cellar management company — vinopath.ca Nabilah on Instagram — @nabilahrawjiTasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcastIf this episode was worth your time, the best thank-you is sharing it with one person who’d love it. Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

What if the most authentic thing a chef can do is adapt? At Antylia (Dufferin & Bloor), chefs Aldo Camarena and Ashley McKay are building one of Toronto's most exciting restaurants on exactly that idea — Mexican and Ecuadorian traditions, cooked through Ontario corn, Indigenous ingredients, and the city's endless collision of cultures. We get into why they show up to every wine tasting (rare for chefs), the thousands-year-old Indigenous science behind a perfect tortilla, a 17-step cauliflower, and the family ceviche recipe that shocks guests when they learn what's in it. Aldo also shares the story of arriving in Canada as a refugee, getting fired by a chef who told him "you're useless — but don't give up," and cooking his way to an answer. If you enjoyed my conversation with Eva Chin on neo-Chinese cuisine, this one picks up the same thread: what happens to a food culture when it moves. Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia Timestamps 00:00 Why wine matters as much as the food05:34 From art school and a refugee arrival to professional kitchens11:44 The vision behind Antylia — and a lifelong obsession with corn14:55 Why making tortillas is a sacred craft18:27 Building a restaurant around community, not transactions23:30 What great hospitality looks like today25:46 The 17-step cauliflower and the pursuit of craftsmanship29:04 Storytelling, authenticity, and the future of Latin American cuisine37:18 Canadian ingredients, Indigenous traditions, and redefining authenticity42:43 Grandma's ceviche — and yes, there's ketchup in it51:57 Why regulars keep coming back to Antylia57:23 Visit Antylia 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with Matt Landry, Advanced Sommelier and Head Sommelier at Prime Seafood Palace, to talk about what it actually takes to build a career in wine today. We get into why Matt thinks Bordeaux currently offers better value and consistency than Burgundy, why serious wine drinkers should be paying more attention to New World regions like Argentina and Australia, and how competitions can accelerate a sommelier’s career. Matt also shares how he is reshaping the wine program at Prime Seafood Palace through thoughtful pricing, generous corkage, and a belief that hospitality should be built into the wine list itself. We also discuss the changing role of the sommelier, why wine professionals need to understand finance and restaurant operations, and the bottles and experiences that have shaped Matt’s career. Stop Sleeping on New World Wine & Sign Up for a Competition — Matt Landry 00:00 – Why Matt Thinks Bordeaux Is Better Value Than Burgundy06:16 – Three Bordeaux Wines Matt Recommends07:48 – How Climate Change Could Reshape Burgundy09:36 – Why Sommeliers Should Pay More Attention to the New World13:23 – Why Australia Deserves More Attention14:05 – How Matt Got Into Wine18:06 – The Court of Master Sommeliers & the Advanced Exam22:48 – Why Sommeliers Should Enter Competitions26:34 – Taking Over the Wine Program at Prime Seafood Palace31:05 – Pearl Morissette vs. Prime Seafood Palace34:05 – Working with Matty Matheson and the Kitchen34:47 – Why Wine Sales Are Growing at Prime39:16 – Why Matt Pours Krug as a Welcome41:02 – Why Hospitality Can Be a Meaningful Career43:45 – The Sommelier Role Is Becoming More Than Wine46:05 – The Best Wines Matt Has Ever Had50:09 – The World's Most Underrated Wine Region 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with award-winning writer Nancy Matsumoto, co-author of Exploring the World of Japanese Craft Sake and author of Reaping What She Sows, to explore two conversations reshaping hospitality. We begin with a deep dive into Japanese craft sake—why it's fundamentally different from wine, whether terroir applies, and the innovations changing modern sake production. Then we turn to the hidden costs of cheap food, the challenges facing sustainable agriculture, and what restaurants can realistically do to support local producers while surviving on razor-thin margins. Whether you're a sommelier looking to better understand sake or a chef thinking about the future of food, this episode is packed with practical insights and thoughtful conversation. Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto Timestamps 00:00 – Why Sake Isn't Rice Wine 00:40 – Falling Down the Sake Rabbit Hole 02:29 – Does Sake Have Terroir? 04:59 – How Regional Sake Styles Are Changing 07:46 – Three Bottles to Start Your Sake Journey 09:20 – The Low-Polish Revolution & Sustainability 11:42 – Technology vs. Tradition in Sake Brewing 14:01 – Reviving Heirloom Rice 17:34 – Why Our Food System Is Broken 20:27 – Organic Labels, Greenwashing & What Matters 25:46 – The Hidden Cost of Cheap Food 32:49 – Why Women Are Leading Change 39:42 – How Restaurants Can Support Local Farmers 43:04 – Sustainable Wine, Biodynamics & Farming 47:07 – Nancy's Favourite Sake Bars 48:08 – One Thing Everyone Can Do This Week 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when a chef cooks her way back to a heritage she almost lost? Eva Chin is the chef behind Yan Dining Room — a 26-seat room built inside Hong Shing Restaurant, born out of a fire, where she cooks what she calls "neo-Chinese cuisine": traditions followed, rules broken.  In this conversation we get into how growing up between the US and Hong Kong, training in kitchens around the world, and rebuilding her own identity through food all end up on the plate. We talk about how every dish becomes a vessel for memory and how a private dining room became an intimate storytelling stage. We get into the stereotypes that have boxed in Chinese food in North America since the railroads, her case for "anti-gatekeeping" cuisine, and why she believes food can heal intergenerational wounds that conversation can't. It's a conversation about identity, authorship, and what it means to cook a cuisine that's still being written. Chinese Food Isn't What You Think It Is — Eva Chin of Yan Dining Room 00:00 – Yan Dining Room origins 02:21 – Dining room as storytelling 06:41 – Neo-Chinese cuisine & nostalgia 10:36 – “Fusion is confusion” 13:42 – Rewriting Chinese food stereotypes 20:07 – Critics & early reception 27:07 – Wine pairing Chinese food 30:12 – Becoming a chef (no school) 33:10 – Brae & Australia foraging 34:50 – China train journey & Hong Kong wake-up 38:53 – Food, family & healing 41:06 – Moving to Toronto / Momofuku 44:25 – Anti-gatekeeping Chinese food 48:47 – Farmers, terroir & sustainability 54:48 – Future of Yan 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when you leave Toronto, buy a neglected 17-acre farm in Niagara wine country, and plant a vineyard — with no formal training in viticulture or winemaking? In this episode, I sit down with Corey Mio of Mio Vineyard and Sempre Mio Wines to talk about building a vineyard from scratch, learning to farm on the fly, and why he believes great wine starts long before the grapes reach the winery. We discuss the realities of growing grapes in one of the world's most challenging wine regions, Corey’s obsession with Chardonnay clones, why he identifies as a farmer first and winemaker second, and the realities of building a vineyard business in Ontario, including selling grapes to established wineries while gradually growing their own label, Sempre Mio Wines. We also dive into the future of Ontario wine, the pressures facing Niagara growers, the challenges of regulation and development, and why Corey believes supporting local wine requires more than just talking about it. Whether you're a wine lover, aspiring farmer, or someone dreaming about building a life around something meaningful, this conversation offers a fascinating look at what it takes to turn a vineyard dream into reality. Timestamps Quitting Toronto to Build a Niagara Vineyard from Scratch — Corey Mio of Mio Vineyard  00:00 – He Bought a Vineyard With No Experience 01:45 – Why Niagara Changed Everything 03:56 – Finding the Farm and Building Mio Vineyard07:58 – Why Great Vineyards Take Decades 10:06 – The Business of Farming, Selling Grapes & Sempre Mio 12:19 – Farming Philosophy and Vine Longevity 14:25 – The Chardonnay Obsession: Varieties, Clones & Quality 20:07 – The Story Behind the Tantalus Mio Vineyard Chardonnay 23:01 – The VQA Fight and Ontario Wine Regulations 25:59 – Building Sempre Mio Wines 28:29 – Niagara's Potential and Challenges 31:09 – What's Holding Ontario Wine Back? 37:19 – Niagara Recommendations & Where to Find Sempre Mio 41:02 – Final Thoughts 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when a wine pop-up in a laneway quietly becomes one of Toronto's most talked-about (and hardest to find) wine experiences? In this episode, I sit down with Matt Palynchuk — Wine Director at Union Restaurant and longtime sommelier at Archive Wine Bar — to unpack the origin story and philosophy behind Raton Laveur, an 18-seat, event-driven wine space tucked behind a working cidery, with no reservations and no Google Maps presence. What started as a "maybe we can do something with this weird back space" quickly evolved into a packed, word-of-mouth wine bar built on constraint, curiosity, and an unapologetic rejection of convenience. We explore how the space came together, why discomfort can actually enhance hospitality, and what it means when a hidden bar becomes too discovered through social media. If you care about wine, hospitality, or how a packed room actually gets built without marketing — this one's a must-listen. Matt Palynchuk — Raton Laveur | The Hardest Bar in Toronto to Find (and Get Into)  00:00 Opening a Wine Bar Behind a Cider Factory 00:52 From Idea to Opening in Three Months 01:47 How Word-of-Mouth Built a Packed Room 02:41 Why Toronto Loves a Hidden Bar 04:00 Designing a Space That Forces Connection 04:57 Frank's in Dublin — The Dream Wine Bar 06:24 Why Small Spaces Make Better Bars 08:30 Curating a Culture vs. Forcing One 11:20 What Raton Laveur Actually Is 12:33 Weekly Themes: Baga, Tenerife, Aligote, the Giro 14:48 Wine for Nerds and Newbies 16:27 Always Ask for a Taste First 17:59 Hospitality vs. Convenience 18:40 The Night He Knew the Bar Was Working 19:45 The Four-Top That Came for a Photo Shoot 22:49 Private Instagram, No Google Maps 25:01 The Easter Weekend Lineup Down the Alleyway 27:49 Making Wine Accessible — Lessons from Archive 31:51 Ontario Wine Deserves Respect 37:06 Overrated / Underrated: Wine Regions 38:16 Please Don't Come 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Restaurant-industry veteran Quentin Meloff (@quentinmeloff) shares how he went from working in some of Toronto's best restaurants — Alo, Aloette, Bar Isabel, Richmond Station — to creating viral food videos that pull back the curtain on the chefs behind the city's most-talked-about kitchens. He breaks down who actually pays for viral restaurant content (and what they pay), why he refuses the cheese-pull format almost every food influencer leans on, how the Instagram and TikTok algorithms decide what wins, and how he's building a real income out of food videos without taking money from restaurants. If you're curious about the business of being a food content creator, the death of traditional food media, or what's really happening behind Toronto's most viral restaurant videos in 2026 — this one's a must-listen. Quentin Meloff — Food Media Is Dying (Here’s Who’s Replacing It) 00:00  Why he refuses the cheese pull01:41  Who actually pays for viral restaurant videos03:21  What food influencers really earn (and the Swiffer problem)05:01  Finding a format worth being proud of07:28  Why Toronto chefs trust him in the kitchen09:17  From line cook at Alo to camera in hand13:25  Inside the P&L: why most restaurants lose money14:34  Career highlights at Alo, Aloette and Bar Isabel18:19  How he funds the production without restaurant money20:51  Why pizza videos always beat fine dining24:03  Shorts vs long-form: where each one wins24:52  Going viral in Perth from a Toronto bedroom25:24  Why YouTube long-form is the next move26:00  TikTok vs Instagram: which one to chase27:46  How the videos actually pay the bills30:22  The pressure that comes with paid shoots32:29  Why he iterates on every single video36:37  The state of food media in 202639:53  Launching No Subs, his written expansion41:19  Can a great restaurant survive without Instagram?43:28  Rapid-fire Toronto picks: best date night, best value, most underrated 🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode of Tasting Notes Toronto, I sit down with James Li, the recently crowned Best Young Sommelier of Canada and Assistant General Manager at DaNico, a Michelin-starred Italian restaurant in Toronto. James shares how he's preparing to represent Canada at the World Finals in Sweden, and what drives his ambitious goal of becoming the World's Best Sommelier, a Master Sommelier, and a Master of Wine.  We talk about his unexpected path from a law career in Beijing to the restaurant floor, life at DaNico and why more sommeliers should be building management skills.  Whether you're studying for your next certification or thinking about the future of the sommelier career path, this one's for you. James Li — From Beijing Lawyer to Canada’s Best Young Sommelier 1:00 – What the Best Young Sommelier Competition Looks Like 1:54 – How Theory Prep Differs Between CMS, WSET, and ASI 3:28 – Performing Under Pressure: Books, Mentality, 5:24 – The Goal of Becoming World's Best Sommelier, Inspired by Gérard Basset 8:43 – A Day in the Life: Studying, Service, and Sleeping at 3 AM 10:51 – Do Countries Have a Taste? CMS vs Master of Wine Approaches to Blind Tasting 13:04 – What Comes After Master Sommelier and Master of Wine? 14:41 – Inside DaNico, Toronto's Michelin-Starred Italian Restaurant 17:10 – From Head Sommelier to Assistant General Manager 17:59 – Why Wine Is the Cherry on Top, Not the Main Course 18:21 – Working with Head Sommelier Allison at DaNico 20:52 – Why the Future Sommelier Needs Management Skills 22:07 – A Vega Sicilia with No Idea and a WSET Course to Impress a Girl 23:57 – Leaving a Law Career in Beijing for Hospitality in Canada 25:22 – Chinese Wines to Watch 27:35 – Assyrtiko with Caviar and Jacquesson 742 DT with Pain au Chocolat 28:59 – Why Younger Drinkers Are Chasing Quality and Story Over Big Names 31:05 – Tasmania and English Sparkling Wine: The Most Exciting Regions Right Now 32:59 – Ontario Wine Is Better Than You Think 34:23 – The Béréche Aÿ Grand Cru He Popped After Passing Advanced in Seven Weeks 35:33 – What Wine and Hospitality Mean to James Li James Li — From Beijing Lawyer to Canada’s Best Young Sommelier 🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with Patrick Habchi, Wine Director at George Restaurant in Toronto — Michelin Recommended restaurant and a Wine Spectator Award of Excellence winner. We talk about building a 600-label list, why he rethought how prices are displayed to change how guests buy wine, his case for Sherry as the best value in wine, and why he thinks Bordeaux and Rioja are due for a comeback. Patrick also shares what traveling Australia's wine regions taught him, how he approaches pairings that push guests out of their comfort zone, and why he never pursued formal accreditation. Whether you're a sommelier, a wine lover, or just curious about what goes into a fine dining wine program — this one's packed with insight. Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant 02:06 George Restaurant Overview 02:56 Seasonal Menus and Pairings 05:44 Asparagus And Aged Chablis 07:29 Trust and Storytelling In Wine Pairings 10:35 Inside the 600 Bottle List 12:49 Bordeaux and Rioja Comeback 16:33 Non Alcohol and Split Pairings 19:44 How Patrick Learned Wine 24:43 Lebanon Roots and Wine 26:02 Skipping Wine Credentials 27:35 Sommelier Business Basics 27:57 Screaming Eagle for $100? 30:10 Menu Psychology That Sells 33:10 Changing the Wine List Layout 36:04 Australia Trip Changed Everything 38:44 Staying Open to Underdogs 41:42 Why Wine Matters 45:20 Storytelling in 30 Seconds 48:37 Hardest Parts of the Job 50:22 Best Value Wine Regions 51:55 Bordeaux Collector Obsession 53:05 Desert Island Bottle Picks 53:39 What Keeps It Exciting 55:52 Final Thanks and Signoff 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Faye MacLachlan, Wine Director and Restaurant General Manager at Langdon Hall and the 2025 Michelin Guide Toronto Sommelier of the Year. Faye shares lessons from nearly two decades in wine and hospitality: how she got her start, the role travel plays in building deeper knowledge and storytelling, and how guest preferences are evolving toward lighter styles and local wines. She also offers a candid look at what it takes to run a wine program of this scale—and practical advice for young sommeliers on building a successful career, from developing taste to mastering the business side of wine. If you’ve ever wondered what it really takes to run a list like this - this episode is for you. Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine 00:00 Introduction 00:44 Meet Faye MacLachlan 01:38 Getting Started in Hospitality 04:35 From Geology to Wine 05:07 The Bottle That Changed Everything 06:51 Studying Wine & Finding Mentors 10:03 Inside Langdon Hall 13:40 Building a World-Class Wine Program 18:38 Hiring, Training & Team Culture 21:01 Life Outside Toronto 22:43 Winning Michelin Sommelier of the Year 26:03 Pairings & Working with the Chef 27:52 Favorite Pairings & Dessert Challenges 29:08 Unexpected Dessert Pairings 30:05 A Surprisingly Perfect Pairing 31:27 Why Hospitality Never Gets Boring 33:52 Why Travel Makes Better Sommeliers 36:09 Etna Deep Dive 41:36 Underrated Regions & “Suitcase Wines” 44:46 Personal Taste & Wine Trends 48:59 Is Ontario Wine at a Tipping Point? 51:41 Keeping Wine Fun 53:14 Advice for Aspiring Sommeliers 56:34 Why Hospitality Is a Future-Proof Career 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0