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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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

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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

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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