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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 🙌 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 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 🙌 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 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 BourdainThe French Laundry Cookbook - Thomas Keller A Day at elBulli -Ferran Adrià   🙌 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 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   🙌 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 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 KellerFlavor by Rocco DispiritoCooking With the Seasons by Jean-Louis PalladinOttolenghi Flavor: A Cookbook 🙌 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 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 🙌 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 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 🙌 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 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 If you enjoyed this episode, please like and subscribe. It really helps.  Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

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 If you enjoyed this episode, please like and subscribe. It really helps.  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 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 Toronto00:46 – Meet Ryan Donovan of Richmond Station01:32 – Ryan's Journey in the Culinary World03:09 – The Culinary School Experience04:24 – From Pastry Chef Aspirations to Butchery04:59 – The Importance of Local Ingredients06:55 – Wine Education and Early Influences15:35 – Building Richmond Station26:00 – Sourcing the Best Ingredients26:31 – Diverse Culinary Inspirations26:56 – Catering to All Dietary Needs27:16 – Commitment to Quality and Technique28:17 – Balancing Fine Dining and Neighborhood Vibes31:03 – Focus on Local Wines32:44 – Pandemic’s Impact on Local Wine Appreciation34:42 – Evolution of Ontario Winemaking45:46 – Balancing Work and Family in Hospitality48:10 – Future of Richmond Station🙌 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 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.