Tasting Notes Toronto by Insider Wine Transistor (https://transistor.fm) https://feeds.transistor.fm/tasting-notes-toronto-by-insider-wine Hosted by Toronto-based sommelier Alex Abbott Boyd, Tasting Notes Toronto explores the personal and professional stories behind the people shaping the city’s food and wine scene. We talk about the real work behind the scenes — from first jobs and turning points to running restaurants and shaping wine programs. If you’re interested in the behind-the-scenes of hospitality and the people who drive it, this is the show for you.   © Insider Wine 2319c942-e20e-5261-b8d5-a33339cd267c yes en Mon, 06 Apr 2026 19:24:52 -0400 Mon, 06 Apr 2026 19:25:06 -0400 http://insiderwine.ca https://img.transistorcdn.com/pkFQR1Dr2aJ5zv99pNC70trHO6rXqVb6yV8lQcgZrIc/rs:fill:0:0:1/w:1400/h:1400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS81ZTNh/NGU4YjQ5YmQ5ODk4/NTdiOGYwNGZhNDM1/ZjZmZi5qcGc.jpg Tasting Notes Toronto by Insider Wine http://insiderwine.ca episodic Alex Abbott Boyd Hosted by Toronto-based sommelier Alex Abbott Boyd, Tasting Notes Toronto explores the personal and professional stories behind the people shaping the city’s food and wine scene. We talk about the real work behind the scenes — from first jobs and turning points to running restaurants and shaping wine programs. If you’re interested in the behind-the-scenes of hospitality and the people who drive it, this is the show for you.   Hosted by Toronto-based sommelier Alex Abbott Boyd, Tasting Notes Toronto explores the personal and professional stories behind the people shaping the city’s food and wine scene. wine, restaurants, hospitality, Insider Wine alex@insiderwine.ca No No Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine 15 15 Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine full f68691ca-d24b-48f7-887f-d1b03c5bdd48 https://TastingNotesToronto.transistor.fm/15 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 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


]]> Tue, 24 Mar 2026 06:00:00 -0400 Alex Abbott Boyd Alex Abbott Boyd 3517 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


]]> wine, restaurants, hospitality, No Christian Perreault Hamel – Winning Best Sommelier of Ontario and Building Harbour 60’s 3,600 SKU Wine List 14 14 Christian Perreault Hamel – Winning Best Sommelier of Ontario and Building Harbour 60’s 3,600 SKU Wine List full 35e2e58c-e617-4552-80d7-b2ebb6d94787 https://TastingNotesToronto.transistor.fm/14 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 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

]]> Tue, 10 Mar 2026 05:55:00 -0400 Alex Abbott Boyd Alex Abbott Boyd 4677 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

]]> wine, restaurants, hospitality, No Fabienne Dourdon - Leaving Paris to Take Over the Family Champagne Estate 13 13 Fabienne Dourdon - Leaving Paris to Take Over the Family Champagne Estate full c5fbcdf3-47e5-4494-bbfb-2d444eed9db6 https://TastingNotesToronto.transistor.fm/13 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 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

]]> Wed, 25 Feb 2026 05:41:00 -0500 Alex Abbott Boyd Alex Abbott Boyd 3008 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

]]> wine, restaurants, hospitality, No Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant 12 12 Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant full 76555203-deb3-4404-b398-f601a2312bd7 https://TastingNotesToronto.transistor.fm/12 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 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


]]> Thu, 05 Feb 2026 06:00:00 -0500 Alex Abbott Boyd Alex Abbott Boyd 4069 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


]]> wine, restaurants, hospitality, No Jeremiah Tomas - From Line Cook at 17 to Michelin-Starred GM & Beverage Director at The Pine 11 11 Jeremiah Tomas - From Line Cook at 17 to Michelin-Starred GM & Beverage Director at The Pine full db0e5347-1cdc-4d9e-96fd-6c2e3626ffdf https://TastingNotesToronto.transistor.fm/11 In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining.

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

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


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

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

00:00 Introduction to Work-Life Balance

00:40 Welcome to Tasting Notes Toronto

00:45 Meet Jeremiah Thomas

01:44 Jeremiah's Journey in Hospitality

02:36 Early Career and Soho House Experience

06:47 Transition to Front of House

08:30 Exploring Fine Dining

09:32 The Rise of Canadian Cuisine

11:34 The Michelin Star Journey

30:15 The Pandemic's Impact on Career

43:51 Balancing Family and Career at The Pine

45:19 The Pursuit of Wine Knowledge

46:07 Challenges of Running a Restaurant in Ontario

47:08 Creative Use of Local Ingredients

49:15 Wine Pairing Philosophy

55:17 Signature Dishes and Pairings

01:05:30 Non-Alcoholic Pairing Program

01:10:57 Seasonal and Local Focus

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

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]]> In this episode, 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

]]> Thu, 15 Jan 2026 06:00:00 -0500 Alex Abbott Boyd Alex Abbott Boyd 5004 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

]]> wine, restaurants, hospitality, No Alex Abbott Boyd Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking 10 10 Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking full eed68566-8a36-42e8-a9c5-6dbfc022e8b7 https://TastingNotesToronto.transistor.fm/10 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 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

]]> Tue, 25 Nov 2025 06:00:00 -0500 Alex Abbott Boyd Alex Abbott Boyd 3796 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

]]> wine, restaurants, hospitality, No Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality 9 9 Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality full e622b906-38c6-4046-9ae5-5b9d1358b69a https://TastingNotesToronto.transistor.fm/9 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, 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

]]> Tue, 11 Nov 2025 06:00:00 -0500 Alex Abbott Boyd Alex Abbott Boyd 2995 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

]]> wine, restaurants, hospitality, No Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria 8 8 Scott Vivian and Nate Middleton — Beast Pizza, An Open Door to Creativity, and Fine Dining in a Pizzeria full 66268e45-ff10-4797-bdf5-81fdec08cb75 https://TastingNotesToronto.transistor.fm/8 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 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


]]> Tue, 28 Oct 2025 06:00:00 -0400 Alex Abbott Boyd Alex Abbott Boyd 3724 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


]]> wine, restaurants, hospitality, No Alex Abbott Boyd Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar 7 7 Celia Méndez — From Tenerife to Canary Counter, Toronto’s Newest Wine Bar full 0d7eb94e-8449-4e0b-b1d6-46f196a3c006 https://TastingNotesToronto.transistor.fm/7 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, 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

]]> Tue, 14 Oct 2025 05:29:00 -0400 Alex Abbott Boyd Alex Abbott Boyd 3181 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

]]> wine, wine bar, restaurants, hospitality, canary islands, tenerife, Celia Mendez No Josh Correa — Archive Wine Bar, Honest Wines, and Building a List for Everyone 6 6 Josh Correa — Archive Wine Bar, Honest Wines, and Building a List for Everyone full f86202b8-43ee-4cea-87f8-43f8e032bee5 https://TastingNotesToronto.transistor.fm/6 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 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

]]> Fri, 03 Oct 2025 10:49:43 -0400 Alex Abbott Boyd Alex Abbott Boyd 2699 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

]]> wine, restrauants, hospitality, wine bar, josh correa, Archive No Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop 5 5 Ben Plisky-Somers — Opening Bossanova, Ontario’s First Wine & Beer Shop full e2379b3b-fb28-4a4c-ba91-2e698e9acd50 https://TastingNotesToronto.transistor.fm/5 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 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

]]> Mon, 08 Sep 2025 09:54:32 -0400 Alex Abbott Boyd Alex Abbott Boyd 3150 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

]]> Wine, restaurants, hospitality, Bossanova, Roncesvalle, No Tim Kirk — Clonakilla, Creating An Icon and the Sacred Side of Winemaking 4 4 Tim Kirk — Clonakilla, Creating An Icon and the Sacred Side of Winemaking full 29eb4eaf-cd94-47a2-a917-cf16a5537582 https://TastingNotesToronto.transistor.fm/4 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, 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

]]> Thu, 07 Aug 2025 14:17:33 -0400 Alex Abbott Boyd Alex Abbott Boyd 3158 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

]]> wine, restaurants, hospitality, No Ryan Donovan - Opening Richmond Station, Why Ingredients are Key, and Work-Life Balance in Hospitality 3 3 Ryan Donovan - Opening Richmond Station, Why Ingredients are Key, and Work-Life Balance in Hospitality full 26c52e90-ca77-4e3e-a156-e171b70ec01b https://TastingNotesToronto.transistor.fm/3 In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.


We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.


If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality


⏱️ Episode Timestamps:

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

🙌 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 Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.


We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.


If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality


⏱️ Episode Timestamps:

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

🙌 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.

]]> Sat, 02 Aug 2025 20:37:45 -0400 Alex Abbott Boyd Alex Abbott Boyd 3072 In this episode of Tasting Notes Toronto, I sit down with Ryan Donovan, co-owner and sommelier at Richmond Station, one of Toronto’s most enduring and respected restaurants.


We dive into what it takes to open and sustain a great restaurant — from creating a healthy workplace culture to choosing the right location and building deep relationships with local farmers. Ryan also shares how his career path took him from pastry dreams to butchery, and why sourcing high-quality ingredients is at the heart of everything he does.


If you love great food and wine — or have ever considered opening a restaurant — this episode is packed with insight, personality, and practical wisdom.

Ryan Donovan — Opening a Restaurant, Sourcing with Purpose, and Work-Life Balance in Hospitality


⏱️ Episode Timestamps:

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

🙌 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.

]]> wine, restaurant, hospitality, entrepreneurship, Richmond Station, Ryan Donovan No Ian Stoddart — Turning a Passion for Travel into a Neighborhood Wine Bar 2 2 Ian Stoddart — Turning a Passion for Travel into a Neighborhood Wine Bar full f133e492-62df-415c-8c8a-dfb442a781c4 https://TastingNotesToronto.transistor.fm/2 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 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.

]]> Sat, 19 Jul 2025 12:19:22 -0400 Alex Abbott Boyd Alex Abbott Boyd 2294 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.

]]> wine, restaurants, hospitality, East End Vine, Toronto No Robert Luo — Crafting a World-Class Wine Program at Canada’s Best Restaurant 1 1 Robert Luo — Crafting a World-Class Wine Program at Canada’s Best Restaurant full 34bc232e-ac97-4ede-8798-9c190de0eb8c https://TastingNotesToronto.transistor.fm/1 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. 

]]> 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. 

]]> Thu, 17 Jul 2025 21:47:22 -0400 Alex Abbott Boyd Alex Abbott Boyd 2525 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. 

]]> wine, restaurants, hospitality, restaurant pearl morissette No