Hosted by Toronto-based sommelier Alex Abbott Boyd, Tasting Notes Toronto explores the people shaping the city’s food and wine culture—from Michelin-starred chefs and master sommeliers to restaurant operators and winemakers. Each episode goes behind the scenes of hospitality careers, restaurant culture, and the decisions that shape what we eat and drink in Toronto today.
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 Burgundy 06:16 – Three Bordeaux Wines Matt Recommends 07:48 – How Climate Change Could Reshape Burgundy 09:36 – Why Sommeliers Should Pay More Attention to the New World 13:23 – Why Australia Deserves More Attention 14:05 – How Matt Got Into Wine 18:06 – The Court of Master Sommeliers & the Advanced Exam 22:48 – Why Sommeliers Should Enter Competitions 26:34 – Taking Over the Wine Program at Prime Seafood Palace 31:05 – Pearl Morissette vs. Prime Seafood Palace 34:05 – Working with Matty Matheson and the Kitchen 34:47 – Why Wine Sales Are Growing at Prime 39:16 – Why Matt Pours Krug as a Welcome 41:02 – Why Hospitality Can Be a Meaningful Career 43:45 – The Sommelier Role Is Becoming More Than Wine 46:05 – The Best Wines Matt Has Ever Had 50:09 – 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 Vineyard 07:58 – 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 pull 01:41 Who actually pays for viral restaurant videos 03:21 What food influencers really earn (and the Swiffer problem) 05:01 Finding a format worth being proud of 07:28 Why Toronto chefs trust him in the kitchen 09:17 From line cook at Alo to camera in hand 13:25 Inside the P&L: why most restaurants lose money 14:34 Career highlights at Alo, Aloette and Bar Isabel 18:19 How he funds the production without restaurant money 20:51 Why pizza videos always beat fine dining 24:03 Shorts vs long-form: where each one wins 24:52 Going viral in Perth from a Toronto bedroom 25:24 Why YouTube long-form is the next move 26:00 TikTok vs Instagram: which one to chase 27:46 How the videos actually pay the bills 30:22 The pressure that comes with paid shoots 32:29 Why he iterates on every single video 36:37 The state of food media in 2026 39:53 Launching No Subs, his written expansion 41:19 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
In this episode, I sit down with Christian Perreault Hamel, Best Sommelier of Ontario, Wine Director at Harbour 60, and owner of Pelican Wine Imports. At Harbour 60, Christian oversees one of the largest restaurant wine programs in Canada, with roughly 3,600 SKUs and about 25,000 bottles. We talk about what it takes to manage a wine list of that size while still providing personalized service. Christian shares his path from the arts into hospitality, learning wine in Montreal, deepening his passion in France, and working in Massachusetts before returning to Canada. He reflects on his formative years at Au Pied de Cochon in Montreal and his move to Toronto during COVID, where he became GM of Pompette before stepping into the role of Wine Director at Harbour 60. We also discuss the challenges of balancing profitability with hospitality, his pursuit of the Master Sommelier diploma, building a wine agency with Pelican Wine Imports, and the lessons he has learned along the way. Finally, Christian offers candid advice for young professionals who want to build a career in wine and hospitality. If you want an inside look at what it takes to run one of Canada’s most ambitious wine programs and build a life in wine, this is an episode you won’t want to miss. Christian Perreault-Hamel – Winning Best Sommelier of Ontario, Harbour 60’s Award-Winning Wine List, and Keeping Hospitality Fun 00:00 – Introduction 01:48 – From Art to Wine Bars 04:30 – France & WSET Training 05:34 – US Wine Experience 07:08 – Montreal to Toronto Move 11:51 – Joining Pompette During COVID 16:10 – Pompette Growth & Awards 18:17 – Port Tongs & Service Theatrics 20:54 – Joining Harbour 60 24:13 – Building a Global Wine List 29:11 – Flood Reset & Buying Strategy 33:43 – Managing 25,000 Bottles 35:33 – What Guests Really Order 39:20 – Canadian Wine Trends 40:53 – Harbour 60 Beverage Mix 43:04 – Profitability vs Hospitality 48:12 – Smart Markups & Guest Value 51:05 – Sommelier Competitions 01:01:15 – Pursuing the MS Pin 01:05:25 – Launching Pelican Wine Imports 01:08:03 – Evolving Personal Taste 01:10:55 – Desert Island Wine Picks 01:12:19 – Keeping Wine Fun 01:15:15 – Advice & Wrap-Up 🙌 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 Fabienne Dourdon, a Champagne grower whose family has farmed vines in the Marne Valley since 1812. She shares the family’s journey from selling 100% of their grapes to the big houses to crafting their own wines—and what it meant to her to return home after more than a decade working in Paris to take over the family estate. We talk about how she’s reshaping the winery with a focus on freshness and precision, her belief in Pinot Meunier’s aging potential, and the story behind her barrel-fermented Meunier and long-aged Réserve de Germain. We also explore changing drinking habits and why exploring grower Champagne— and trusting your own palate—can reaveal just how diverse and exciting the region can be. 01:18 Family Roots Since 1812 02:13 Champagne Then vs Now 03:18 From Growing Grape to Making Champagne 06:00 Coops and Small Growers 07:56 Finding Early Customers 11:35 Growing Up in the Vines 12:51 Weather Risks and Reserves 15:24 Early Career in Paris and Returning to Champagne 21:01 Training and Modern Viticulture 24:06 Organic Farming and Quality Winemaking 29:52 Meunier Reputation Revisited 32:15 Barrel Fermented Meunier 35:09 Reserve de Germain Blend 36:44 Youth Drinking and Authenticity 41:21 Grower Champagne Exploration 45:43 Inspiration and Next Generation 49:27 Closing 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 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 Bourdain The 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 Keller Flavor by Rocco Dispirito Cooking With the Seasons by Jean-Louis Palladin Ottolenghi 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
