ArtsFoodLeisureHobbies

Tasting Notes Toronto by Insider Wine

Alex Abbott Boyd

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.

Play

Open in

21 episodes
fortnightly
Avg 56 min
English

Episodes 21

Newest Oldest Longest

All20 Unplayed20 In progress0 Played0

Counted on this page — what you have heard stays on this device, so it is not something the list can be paged by.

#27
Tuesday · 1 hr 1 min
Tasting Menus Are Out. Sara Bet on One. — Adam Minster
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 carte 02:12 $115, not $300: the strip loin math 04:02 The Journey, course by course 09:15 The hospitality reflex: hire for it, can't train it 11:07 A $60 wine pairing, and why guests just want to trust you 17:49 "I can't eat your dry eggs anymore" 20:57 "This is the guy": The Food Dudes to Rasa 24:13 Cook for the guest — and the salad people would riot over 29:50 Opening Sara: "I wasn't ready" 35:25 COVID, the great equalizer 37:55 Closing Rasa for a month. Still worth it? 40:06 Chop'Hop, 3pm closes, and the best salads in Toronto 51:12 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 — @sararestaurantto Rasa — @rasarestaurantto Chop'Hop — @chophop_salads The Food Dudes — @fooddudes Tasting Notes Toronto — @tastingnotestoronto https://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.
- Transcript
#26
September 1 · 1 hr 3 min
Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel
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 away 02:34 You still spend $150 dining out — you just get less 06:13 Wine's gatekeeping problem — and where the great somms went 08:26 The $1,000 second wine: Who is that for? 10:23 What the GM sees that the somm never could 15:06 A $15 wine of the day that isn't cheap 17:40 “I'm sorry, it's too cheap” — the wines that finally have a home 21:34 The Greek red that sold 24 bottles in a week 26:43 What to order at Henry's, from the guy who runs it 28:30 Chasing Master Sommelier out of boredom 36:50 What makes the sacrifice worth it? “Nothing.” 42:37 Winning the CAPS Cup — and what Ontario Chardonnay gives away 49:33 Hot take: Syrah belongs in the cold 54:25 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.to Jeffrey on Instagram — @je.frey.chambertin Tasting Notes Toronto — @tastingnotestoronto https://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.
- Transcript
#25
August 19 · 53 min
This Wine Has Resting Bitch Face — Nabilah Rawji
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 work 04:07 The stroke that ended the PhD dream 05:53 Unemployed on the couch, watching Somm on Netflix 08:31 60 cold messages, two replies, three jobs at once 10:48 Why a Toronto restaurant floor isn’t her hardest job 12:15 Zero to certified in 18 months — inside the Sunday study group 15:23 The new Restaurant Lucie 20:28 The blind pour that broke a guest’s brain (Ontario vs. New Zealand) 23:11 Two nights a week: making motherhood fit fine dining 30:26 “Please tell me to hit send on this invoice” 34:39 Vinequity’s do-or-die year — where your $20 actually goes 41:24 Why Nebbiolo’s attitude is worth it: an Alto Piemonte pilgrimage 46:24 Standing in the Cretan sea, feeling terroir 51:17 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 · info@vinequity.ca (verified) Vinopath, Nabilah’s wine consulting & cellar management company — vinopath.ca Nabilah on Instagram — @nabilahrawji Tasting Notes Toronto — @tastingnotestoronto https://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.
- Transcript
#24
August 4 · 58 min
Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia
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 food 05:34 From art school and a refugee arrival to professional kitchens 11:44 The vision behind Antylia — and a lifelong obsession with corn 14:55 Why making tortillas is a sacred craft 18:27 Building a restaurant around community, not transactions 23:30 What great hospitality looks like today 25:46 The 17-step cauliflower and the pursuit of craftsmanship 29:04 Storytelling, authenticity, and the future of Latin American cuisine 37:18 Canadian ingredients, Indigenous traditions, and redefining authenticity 42:43 Grandma's ceviche — and yes, there's ketchup in it 51:57 Why regulars keep coming back to Antylia 57:23 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.
- Transcript
#23
July 21 · 51 min
The World’s Best Wines Are Being Overlooked — Matt Landry
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.
- Transcript
#22
July 7 · 50 min
Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto
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.
- Transcript
#21
June 23 · 58 min
Neo-Chinese Cooking at One of Canada’s Best New Restaurants — Eva Chin of Yan Dining Room
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.
- Transcript
#20
June 2 · 41 min
Quitting Toronto to Build a Niagara Vineyard from Scratch — Corey Mio of Mio Vineyard
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.
- Transcript
#19
May 19 · 39 min
Matt Palynchuk — Raton Laveur, The Hardest Bar in Toronto to Find (and Get Into)
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.
- Transcript
#18
May 5 · 46 min
Quentin Meloff — Food Media Is Dying (Here’s Who’s Replacing It)
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.
- Transcript
#17
April 21 · 36 min
James Li — From Beijing Lawyer to Canada’s Best Young Sommelier
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.
- Transcript
#16
April 7 · 56 min
Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant
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
- Transcript
#15
March 24 · 58 min
Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine
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
- Transcript
#14
March 10 · 1 hr 17 min
Christian Perreault Hamel – Winning Best Sommelier of Ontario and Building Harbour 60’s 3,600 SKU Wine List
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
- Transcript
#13
February 25 · 50 min
Fabienne Dourdon - Leaving Paris to Take Over the Family Champagne Estate
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
- Transcript
#12
February 5 · 1 hr 7 min
Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant
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
- Transcript
#11
January 15 · 1 hr 23 min
Jeremiah Tomas - From Line Cook at 17 to Michelin-Starred GM & Beverage Director at The Pine
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
- Transcript
#10
Nov 25, 2025 · 1 hr 3 min
Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking
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
- Transcript
#9
Nov 11, 2025 · 49 min
Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality
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
- Transcript
#8
Oct 28, 2025 · 1 hr 2 min
Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria
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
- Transcript

Showing 1–20 of 21 episodes