Tasting Notes Toronto by Insider Wine

If you could only drink one wine region for the rest of your life, which would it be?

Stephanie Duboudin is the CEO of Wine Victoria, the body behind the state's 21 wine regions and 800-plus wineries. She was in Toronto for Wine Victoria's trade showcase, so we sat down with the question Alex hears from every buyer: the wines are world-class and many cost a fraction of their European equivalents, so why is it so hard to get them on a list?

We map the state — 21 regions packed into less than half the area of France, from snowfields to near-outback — then take the tour an Ontario drinker actually needs: the five regions to know, and where to look if you love Burgundy, Bordeaux, Prosecco, the northern Rhône or Port. and why Australians won't tell you how good their wine is.

If you buy wine for a list, sell it, or just want a new region to love at a price that makes sense, this one is a must-listen.

The World's Most Underrated Wine Region? — Stephanie Duboudin

Timestamps:
00:00 Would he drink only Victorian wine forever — and why is it so hard to sell?
01:18 "The people want France": the $39 pinot vs the $70 Bourgogne
02:54 The map: 21 regions in a state smaller than France, and Burgundy's three-to-one
05:22 Melbourne's food culture, and why Ontario drinkers aren't this engaged
07:26 Young Victorians lead the country on pinot: 800 wineries, three wine bars in a town of 7,000
09:46 The five regions to know: Yarra Valley — and if you love Bordeaux
12:50 Mornington Peninsula — and if you love Burgundy: Yarra, Mornington, Macedon
17:06 Blind tastings against premier cru, and Victorian Chardonnay: Giaconda, Oakridge, Moorooduc, Bindi
20:09 King Valley: Prosecco, Italian settlers, Sangiovese and Fiano
22:25 Grampians: Riesling and Shiraz, Best's and Seppelt's cellars — and if you love the northern Rhône
24:55 If you love Port: Rutherglen's 30,000-acre estates, paddle steamers and "Christmas pudding in a glass"
28:56 An old industry and a new wave: Patrick Sullivan, and the Burgundian who bought Bass Phillip
30:57 Tall poppy syndrome: why Australians won't tell you how good their wine is
32:03 One thing to remember

🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:
Wine Victoria — winevictoria.org.au
Insider Wine (Alex's agency; Victorian wines in Ontario) — insiderwine.ca
Tasting Notes Toronto — @tastingnotestoronto
https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.
Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

What does a wine career look like when your body can't do the hours anymore?

Merrin McHugh ran the floor and the wine pairings at Actinolite for seven years. Then a stroke in 2023 took her off the floor. Today she is the Wine Director for restaurants Sara and Rasa, the founder of Wine by Merrin, and does sales at Boires.

We talk about the 10-hour days and the 400-name handwritten wait list that burned her out, the three days she was alone after the stroke, and how she now runs two wine programs without being on the floor — a $60 pairing at Sara included. Plus: can fine dining and a life outside it coexist at all? "No. Maybe."

We also get into the kitchen that used fermented white-currant juice instead of lemon, and "no news is news" — her advice to every wine rep and every buyer.

If you work in restaurants, hire sommeliers, or just want to know what the hours really cost, this episode is a must-listen.

Is Fine Dining Burning Out Its Best People? — Merrin McHugh

Timestamps:
00:00 Would she do it again at 40?
00:35 Joining Actinolite the week the Globe review hit
02:36 Cooking the Canadian landscape: no lemon, foraged dishes, the health inspector
04:29 From Yours Truly to running Actinolite's wine list
07:14 Building pairings for vegetable-led menus: orange wine, a sparkling red, the egg dish
11:30 A day in the life of a 26-seat restaurant
12:42 Burning out: bonfire dinners and the 400-name wait list
14:47 Leaving for a fishing lodge in BC
16:07 The stroke
18:14 Rehab, her voice, and learning to walk and speak again
20:42 Wine by Merrin: consulting for Sara and Rasa from home
23:48 What a working week looks like now
25:17 Is this sustainable? Partner, parents and rest
27:40 Can a tasting menu afford a full-time sommelier?
30:17 One thing she'd change about the industry
31:32 Advice for the next generation
33:43 Life as a wine rep, and what reps and buyers get wrong
36:27 Ontario producers worth finding
39:20 Her favourite Toronto wine lists
42:11 Where to find Merrin, and Sara's $60 pairing

🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:
Wine by Merrin — @winebymerrin
Sara — @sararestaurantto
Rasa — @rasarestaurantto
Tasting Notes Toronto — @tastingnotestoronto
https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.
Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Should a sommelier ever sit down while the rest of the room is working?

Bruce Wallner is a Master Sommelier and the founder of Sommelier Factory, Toronto's wine school. He built the wine program at Palazzo Versace, worked under Gérard Basset at Hotel du Vin, and ran the cellar at the Trump Hotel Toronto, now the St. Regis.

We talk about the $140,000 cellar Versace told him to ignore, why a bottle should reach your table in three minutes (he once waited 45), and whether a sommelier should ever taste with an importer on the restaurant's time. Plus: Gérard Basset's rule for whoever walks through the door.

We also get into the closet of tinfoil-wrapped bottles behind his Master Sommelier exam, the dawn walk home that made him quit, and why Jancis Robinson was always staring at him during exam prep.

If you're a sommelier, you're studying to become one, or you just want the story of one of Toronto's most influential sommeliers, this episode is a must-listen.

Sommeliers Aren't Supposed to Sit Down. — Bruce Wallner

Timestamps:

00:00 The $140,000 cellar Versace told him to ignore
04:14 Tall poppies: the Australians who trashed the place
06:28 Skipping a level: "a terrible mistake"
10:15 Hotel du Vin: a Michelin-star wine list on a bistro
12:41 Gérard Basset's rule: put down what you're doing
16:23 Why chase the pin? "It's not the destination"
18:31 Four hours' sleep and a closet of tinfoil bottles
21:08 "Must be Etna": the wines that still trip him
24:07 The Trump Hotel: clearing out the grower Champagne
25:46 Walking home at dawn, two weeks before his first child
27:07 Australia gave 100%. Toronto: "meh"
29:35 Three minutes to the table — or 45
32:42 Tasting with importers on the clock?
39:14 $25 an hour, half the staff
43:06 What he drinks with his own money

🎧 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:
Bruce Wallner — @masterchefsomm
Sommelier Factory — @sommfactory
Tasting Notes Toronto — @tastingnotestoronto
https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.
Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Why would a restaurant kill à la carte when the majority of fine dining is bringing it back?

Adam Minster is a partner in The Food Dudes — the group behind Rasa, Sara, Chop'Hop and Pantry — and this spring Sara went all-in on a single seven-course tasting menu.

We talk about the 70% of guests who'd already made the decision for him, the choices that keep it $115 instead of $300, and how a $60 wine pairing works economically. Plus: the hospitality reflex you can hire for but can't train.

If you run a restaurant, work a floor, or just want to know what a $115 tasting menu is really buying you, this episode is a must-listen.

Tasting Menus Are Out. Sara Bet on One. — Adam Minster

Timestamps:

00:00 Why Sara killed à la carte
02:12 $115, not $300: the strip loin math
04:02 The Journey, course by course
09:15 The hospitality reflex: hire for it, can't train it
11:07 A $60 wine pairing, and why guests just want to trust you
17:49 "I can't eat your dry eggs anymore"
20:57 "This is the guy": The Food Dudes to Rasa
24:13 Cook for the guest — and the salad people would riot over
29:50 Opening Sara: "I wasn't ready"
35:25 COVID, the great equalizer
37:55 Closing Rasa for a month. Still worth it?
40:06 Chop'Hop, 3pm closes, and the best salads in Toronto
51:12 Delivery apps: "They f***ing suck"
53:04 Which half of the restaurant the robots replace first

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:

• Sara — @sararestaurantto
• Rasa — @rasarestaurantto
• Chop'Hop — @chophop_salads
• The Food Dudes — @fooddudes
• Tasting Notes Toronto — @tastingnotestoronto
• https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who'd love it.

Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

Is wine becoming too expensive for the people who love it?

Jeffrey Roel is the General Manager and Head Sommelier at Henry's Restaurant in Toronto, an Advanced Sommelier with the Court of Master Sommeliers, and winner of the CAPS Cup.

We talk about the $150 tab that used to cover five courses, the Bordeaux house asking over $1,000 for its second wine, and how a sommelier finds value as everything climbs — including saying yes to wines Jeffrey once had to reject for being "too cheap." Plus: wine's gatekeeping problem, and what hospitality feels like once the choreography drops away.

We also discuss his pursuit of the Master Sommelier title — hard days included — and why you'll never see a pile of gummies on a Christmas table.

If you work in wine or hospitality—or just want to understand where the wine industry is headed—this episode is a must-listen.

Wine Is Getting Too Expensive. Who's Buying It? — Jeffrey Roel

00:00 The industry can explode — or fall away
02:34 You still spend $150 dining out — you just get less
06:13 Wine's gatekeeping problem — and where the great somms went
08:26 The $1,000 second wine: Who is that for?
10:23 What the GM sees that the somm never could
15:06 A $15 wine of the day that isn't cheap
17:40 “I'm sorry, it's too cheap” — the wines that finally have a home
21:34 The Greek red that sold 24 bottles in a week
26:43 What to order at Henry's, from the guy who runs it
28:30 Chasing Master Sommelier out of boredom
36:50 What makes the sacrifice worth it? “Nothing.”
42:37 Winning the CAPS Cup — and what Ontario Chardonnay gives away
49:33 Hot take: Syrah belongs in the cold
54:25 Jeff flips the mic: Is wine actually dying?
59:32 Why there will never be gummies on the Christmas table

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favourite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:

• Henry's Restauant — https://www.henrystoronto.ca/ · @henrys.to
• Jeffrey on Instagram — @je.frey.chambertin
• Tasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who’d love it.

Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

What happens when a field biologist watches Somm on Netflix and decides to become a sommelier?

Nabilah Rawji was supposed to be a field biologist — the kind who spends 12-hour days hiking through the Amazon. Then a family stroke changed her plans, a nonprofit job disappeared, and a Netflix documentary pointed her toward a career she’d never considered. What followed is one of Toronto wine’s great scrappy origin stories: 60 cold messages to strangers, two replies, multiple restaurant jobs, and a rapid climb from zero to Advanced Sommelier.

We get into what Somm doesn’t show you about working in restaurants, how Nabilah built her career, and what it takes to be a sommelier and a parent in an industry built around evenings. We talk about Restaurant Lucie, her wine consulting and education work, and the challenge of putting a price on your own expertise.

We also get into her magical wine travels, the current struggle facing Vinequity — the organization she co-founded to provide scholarships and mentorship — and why Nebbiolo has “resting bitch face.”

This Wine Has Resting Bitch Face — Nabilah Rawji

00:00 “Nebbiolo has resting bitch face”
00:36 The 80% overlap between field biology and somm work
04:07 The stroke that ended the PhD dream
05:53 Unemployed on the couch, watching Somm on Netflix
08:31 60 cold messages, two replies, three jobs at once
10:48 Why a Toronto restaurant floor isn’t her hardest job
12:15 Zero to certified in 18 months — inside the Sunday study group
15:23 The new Restaurant Lucie
20:28 The blind pour that broke a guest’s brain (Ontario vs. New Zealand)
23:11 Two nights a week: making motherhood fit fine dining
30:26 “Please tell me to hit send on this invoice”
34:39 Vinequity’s do-or-die year — where your $20 actually goes
41:24 Why Nebbiolo’s attitude is worth it: an Alto Piemonte pilgrimage
46:24 Standing in the Cretan sea, feeling terroir
51:17 Why somms across the world call each other

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Links:

• Restaurant Lucie — restaurantlucie.com · @restaurantlucie
• Vinequity — vinequity.ca · @vin.equity · info@vinequity.ca (verified)
• Vinopath, Nabilah’s wine consulting & cellar management company — vinopath.ca
• Nabilah on Instagram — @nabilahrawji
• Tasting Notes Toronto — @tastingnotestoronto https://www.youtube.com/@TheTastingNotesPodcast

If this episode was worth your time, the best thank-you is sharing it with one person who’d love it.

Hosted and produced by Alex Abbott Boyd · Recorded in Toronto · © 2026 Tasting Notes Toronto.

What if the most authentic thing a chef can do is adapt?

At Antylia (Dufferin & Bloor), chefs Aldo Camarena and Ashley McKay are building one of Toronto's most exciting restaurants on exactly that idea — Mexican and Ecuadorian traditions, cooked through Ontario corn, Indigenous ingredients, and the city's endless collision of cultures.

We get into why they show up to every wine tasting (rare for chefs), the thousands-year-old Indigenous science behind a perfect tortilla, a 17-step cauliflower, and the family ceviche recipe that shocks guests when they learn what's in it. Aldo also shares the story of arriving in Canada as a refugee, getting fired by a chef who told him "you're useless — but don't give up," and cooking his way to an answer.

If you enjoyed my conversation with Eva Chin on neo-Chinese cuisine, this one picks up the same thread: what happens to a food culture when it moves.

Tortillas Are Sacred. Authenticity Isn't. — Aldo Camarena & Ashley McKay of Antylia

Timestamps

00:00 Why wine matters as much as the food
05:34 From art school and a refugee arrival to professional kitchens
11:44 The vision behind Antylia — and a lifelong obsession with corn
14:55 Why making tortillas is a sacred craft
18:27 Building a restaurant around community, not transactions
23:30 What great hospitality looks like today
25:46 The 17-step cauliflower and the pursuit of craftsmanship
29:04 Storytelling, authenticity, and the future of Latin American cuisine
37:18 Canadian ingredients, Indigenous traditions, and redefining authenticity
42:43 Grandma's ceviche — and yes, there's ketchup in it
51:57 Why regulars keep coming back to Antylia
57:23 Visit Antylia

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with Matt Landry, Advanced Sommelier and Head Sommelier at Prime Seafood Palace, to talk about what it actually takes to build a career in wine today.

We get into why Matt thinks Bordeaux currently offers better value and consistency than Burgundy, why serious wine drinkers should be paying more attention to New World regions like Argentina and Australia, and how competitions can accelerate a sommelier’s career. Matt also shares how he is reshaping the wine program at Prime Seafood Palace through thoughtful pricing, generous corkage, and a belief that hospitality should be built into the wine list itself.

We also discuss the changing role of the sommelier, why wine professionals need to understand finance and restaurant operations, and the bottles and experiences that have shaped Matt’s career.

Stop Sleeping on New World Wine & Sign Up for a Competition — Matt Landry

00:00 – Why Matt Thinks Bordeaux Is Better Value Than Burgundy
06:16 – Three Bordeaux Wines Matt Recommends
07:48 – How Climate Change Could Reshape Burgundy
09:36 – Why Sommeliers Should Pay More Attention to the New World
13:23 – Why Australia Deserves More Attention
14:05 – How Matt Got Into Wine
18:06 – The Court of Master Sommeliers & the Advanced Exam
22:48 – Why Sommeliers Should Enter Competitions
26:34 – Taking Over the Wine Program at Prime Seafood Palace
31:05 – Pearl Morissette vs. Prime Seafood Palace
34:05 – Working with Matty Matheson and the Kitchen
34:47 – Why Wine Sales Are Growing at Prime
39:16 – Why Matt Pours Krug as a Welcome
41:02 – Why Hospitality Can Be a Meaningful Career
43:45 – The Sommelier Role Is Becoming More Than Wine
46:05 – The Best Wines Matt Has Ever Had
50:09 – The World's Most Underrated Wine Region

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode, I sit down with award-winning writer Nancy Matsumoto, co-author of Exploring the World of Japanese Craft Sake and author of Reaping What She Sows, to explore two conversations reshaping hospitality.

We begin with a deep dive into Japanese craft sake—why it's fundamentally different from wine, whether terroir applies, and the innovations changing modern sake production.

Then we turn to the hidden costs of cheap food, the challenges facing sustainable agriculture, and what restaurants can realistically do to support local producers while surviving on razor-thin margins.

Whether you're a sommelier looking to better understand sake or a chef thinking about the future of food, this episode is packed with practical insights and thoughtful conversation.

Sake Isn't Wine. Cheap Food Isn't Cheap — Nancy Matsumoto

Timestamps

00:00 – Why Sake Isn't Rice Wine

00:40 – Falling Down the Sake Rabbit Hole

02:29 – Does Sake Have Terroir?

04:59 – How Regional Sake Styles Are Changing

07:46 – Three Bottles to Start Your Sake Journey

09:20 – The Low-Polish Revolution & Sustainability

11:42 – Technology vs. Tradition in Sake Brewing

14:01 – Reviving Heirloom Rice

17:34 – Why Our Food System Is Broken

20:27 – Organic Labels, Greenwashing & What Matters

25:46 – The Hidden Cost of Cheap Food

32:49 – Why Women Are Leading Change

39:42 – How Restaurants Can Support Local Farmers

43:04 – Sustainable Wine, Biodynamics & Farming

47:07 – Nancy's Favourite Sake Bars

48:08 – One Thing Everyone Can Do This Week

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when a chef cooks her way back to a heritage she almost lost?

Eva Chin is the chef behind Yan Dining Room — a 26-seat room built inside Hong Shing Restaurant, born out of a fire, where she cooks what she calls "neo-Chinese cuisine": traditions followed, rules broken.

In this conversation we get into how growing up between the US and Hong Kong, training in kitchens around the world, and rebuilding her own identity through food all end up on the plate. We talk about how every dish becomes a vessel for memory and how a private dining room became an intimate storytelling stage. We get into the stereotypes that have boxed in Chinese food in North America since the railroads, her case for "anti-gatekeeping" cuisine, and why she believes food can heal intergenerational wounds that conversation can't.

It's a conversation about identity, authorship, and what it means to cook a cuisine that's still being written.

Chinese Food Isn't What You Think It Is — Eva Chin of Yan Dining Room

00:00 – Yan Dining Room origins
02:21 – Dining room as storytelling
06:41 – Neo-Chinese cuisine & nostalgia
10:36 – “Fusion is confusion”
13:42 – Rewriting Chinese food stereotypes
20:07 – Critics & early reception
27:07 – Wine pairing Chinese food
30:12 – Becoming a chef (no school)
33:10 – Brae & Australia foraging
34:50 – China train journey & Hong Kong wake-up
38:53 – Food, family & healing
41:06 – Moving to Toronto / Momofuku
44:25 – Anti-gatekeeping Chinese food
48:47 – Farmers, terroir & sustainability
54:48 – Future of Yan

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when you leave Toronto, buy a neglected 17-acre farm in Niagara wine country, and plant a vineyard — with no formal training in viticulture or winemaking?

In this episode, I sit down with Corey Mio of Mio Vineyard and Sempre Mio Wines to talk about building a vineyard from scratch, learning to farm on the fly, and why he believes great wine starts long before the grapes reach the winery.

We discuss the realities of growing grapes in one of the world's most challenging wine regions, Corey’s obsession with Chardonnay clones, why he identifies as a farmer first and winemaker second, and the realities of building a vineyard business in Ontario, including selling grapes to established wineries while gradually growing their own label, Sempre Mio Wines.

We also dive into the future of Ontario wine, the pressures facing Niagara growers, the challenges of regulation and development, and why Corey believes supporting local wine requires more than just talking about it.

Whether you're a wine lover, aspiring farmer, or someone dreaming about building a life around something meaningful, this conversation offers a fascinating look at what it takes to turn a vineyard dream into reality.

Timestamps

Quitting Toronto to Build a Niagara Vineyard from Scratch — Corey Mio of Mio Vineyard

00:00 – He Bought a Vineyard With No Experience

01:45 – Why Niagara Changed Everything

03:56 – Finding the Farm and Building Mio Vineyard
07:58 – Why Great Vineyards Take Decades
10:06 – The Business of Farming, Selling Grapes & Sempre Mio
12:19 – Farming Philosophy and Vine Longevity
14:25 – The Chardonnay Obsession: Varieties, Clones & Quality
20:07 – The Story Behind the Tantalus Mio Vineyard Chardonnay
23:01 – The VQA Fight and Ontario Wine Regulations
25:59 – Building Sempre Mio Wines
28:29 – Niagara's Potential and Challenges
31:09 – What's Holding Ontario Wine Back?
37:19 – Niagara Recommendations & Where to Find Sempre Mio
41:02 – Final Thoughts

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

What happens when a wine pop-up in a laneway quietly becomes one of Toronto's most talked-about (and hardest to find) wine experiences?

In this episode, I sit down with Matt Palynchuk — Wine Director at Union Restaurant and longtime sommelier at Archive Wine Bar — to unpack the origin story and philosophy behind Raton Laveur, an 18-seat, event-driven wine space tucked behind a working cidery, with no reservations and no Google Maps presence.

What started as a "maybe we can do something with this weird back space" quickly evolved into a packed, word-of-mouth wine bar built on constraint, curiosity, and an unapologetic rejection of convenience. We explore how the space came together, why discomfort can actually enhance hospitality, and what it means when a hidden bar becomes too discovered through social media.

If you care about wine, hospitality, or how a packed room actually gets built without marketing — this one's a must-listen.

Matt Palynchuk — Raton Laveur | The Hardest Bar in Toronto to Find (and Get Into)

00:00 Opening a Wine Bar Behind a Cider Factory
00:52 From Idea to Opening in Three Months
01:47 How Word-of-Mouth Built a Packed Room
02:41 Why Toronto Loves a Hidden Bar
04:00 Designing a Space That Forces Connection
04:57 Frank's in Dublin — The Dream Wine Bar
06:24 Why Small Spaces Make Better Bars
08:30 Curating a Culture vs. Forcing One
11:20 What Raton Laveur Actually Is
12:33 Weekly Themes: Baga, Tenerife, Aligote, the Giro
14:48 Wine for Nerds and Newbies
16:27 Always Ask for a Taste First
17:59 Hospitality vs. Convenience
18:40 The Night He Knew the Bar Was Working
19:45 The Four-Top That Came for a Photo Shoot
22:49 Private Instagram, No Google Maps
25:01 The Easter Weekend Lineup Down the Alleyway
27:49 Making Wine Accessible — Lessons from Archive
31:51 Ontario Wine Deserves Respect
37:06 Overrated / Underrated: Wine Regions
38:16 Please Don't Come

🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

Restaurant-industry veteran Quentin Meloff (@quentinmeloff) shares how he went from working in some of Toronto's best restaurants — Alo, Aloette, Bar Isabel, Richmond Station — to creating viral food videos that pull back the curtain on the chefs behind the city's most-talked-about kitchens.

He breaks down who actually pays for viral restaurant content (and what they pay), why he refuses the cheese-pull format almost every food influencer leans on, how the Instagram and TikTok algorithms decide what wins, and how he's building a real income out of food videos without taking money from restaurants.

If you're curious about the business of being a food content creator, the death of traditional food media, or what's really happening behind Toronto's most viral restaurant videos in 2026 — this one's a must-listen.

Quentin Meloff — Food Media Is Dying (Here’s Who’s Replacing It)

00:00 Why he refuses the cheese pull
01:41 Who actually pays for viral restaurant videos
03:21 What food influencers really earn (and the Swiffer problem)
05:01 Finding a format worth being proud of
07:28 Why Toronto chefs trust him in the kitchen
09:17 From line cook at Alo to camera in hand
13:25 Inside the P&L: why most restaurants lose money
14:34 Career highlights at Alo, Aloette and Bar Isabel
18:19 How he funds the production without restaurant money
20:51 Why pizza videos always beat fine dining
24:03 Shorts vs long-form: where each one wins
24:52 Going viral in Perth from a Toronto bedroom
25:24 Why YouTube long-form is the next move
26:00 TikTok vs Instagram: which one to chase
27:46 How the videos actually pay the bills
30:22 The pressure that comes with paid shoots
32:29 Why he iterates on every single video
36:37 The state of food media in 2026
39:53 Launching No Subs, his written expansion
41:19 Can a great restaurant survive without Instagram?
43:28 Rapid-fire Toronto picks: best date night, best value, most underrated

🙌 Enjoyed the episode?
Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don't forget to subscribe so you never miss an episode.

In this episode of Tasting Notes Toronto, I sit down with James Li, the recently crowned Best Young Sommelier of Canada and Assistant General Manager at DaNico, a Michelin-starred Italian restaurant in Toronto. James shares how he's preparing to represent Canada at the World Finals in Sweden, and what drives his ambitious goal of becoming the World's Best Sommelier, a Master Sommelier, and a Master of Wine. We talk about his unexpected path from a law career in Beijing to the restaurant floor, life at DaNico and why more sommeliers should be building management skills.

Whether you're studying for your next certification or thinking about the future of the sommelier career path, this one's for you.

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

1:00 – What the Best Young Sommelier Competition Looks Like

1:54 – How Theory Prep Differs Between CMS, WSET, and ASI

3:28 – Performing Under Pressure: Books, Mentality,

5:24 – The Goal of Becoming World's Best Sommelier, Inspired by Gérard Basset

8:43 – A Day in the Life: Studying, Service, and Sleeping at 3 AM

10:51 – Do Countries Have a Taste? CMS vs Master of Wine Approaches to Blind Tasting

13:04 – What Comes After Master Sommelier and Master of Wine?

14:41 – Inside DaNico, Toronto's Michelin-Starred Italian Restaurant

17:10 – From Head Sommelier to Assistant General Manager

17:59 – Why Wine Is the Cherry on Top, Not the Main Course

18:21 – Working with Head Sommelier Allison at DaNico

20:52 – Why the Future Sommelier Needs Management Skills

22:07 – A Vega Sicilia with No Idea and a WSET Course to Impress a Girl

23:57 – Leaving a Law Career in Beijing for Hospitality in Canada

25:22 – Chinese Wines to Watch

27:35 – Assyrtiko with Caviar and Jacquesson 742 DT with Pain au Chocolat

28:59 – Why Younger Drinkers Are Chasing Quality and Story Over Big Names

31:05 – Tasmania and English Sparkling Wine: The Most Exciting Regions Right Now

32:59 – Ontario Wine Is Better Than You Think

34:23 – The Béréche Aÿ Grand Cru He Popped After Passing Advanced in Seven Weeks

35:33 – What Wine and Hospitality Mean to James Li

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

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In this episode, I sit down with Patrick Habchi, Wine Director at George Restaurant in Toronto — Michelin Recommended restaurant and a Wine Spectator Award of Excellence winner.

We talk about building a 600-label list, why he rethought how prices are displayed to change how guests buy wine, his case for Sherry as the best value in wine, and why he thinks Bordeaux and Rioja are due for a comeback. Patrick also shares what traveling Australia's wine regions taught him, how he approaches pairings that push guests out of their comfort zone, and why he never pursued formal accreditation.

Whether you're a sommelier, a wine lover, or just curious about what goes into a fine dining wine program — this one's packed with insight.

Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant

02:06 George Restaurant Overview
02:56 Seasonal Menus and Pairings
05:44 Asparagus And Aged Chablis
07:29 Trust and Storytelling In Wine Pairings
10:35 Inside the 600 Bottle List
12:49 Bordeaux and Rioja Comeback
16:33 Non Alcohol and Split Pairings
19:44 How Patrick Learned Wine
24:43 Lebanon Roots and Wine
26:02 Skipping Wine Credentials
27:35 Sommelier Business Basics
27:57 Screaming Eagle for $100?
30:10 Menu Psychology That Sells
33:10 Changing the Wine List Layout
36:04 Australia Trip Changed Everything
38:44 Staying Open to Underdogs
41:42 Why Wine Matters
45:20 Storytelling in 30 Seconds
48:37 Hardest Parts of the Job
50:22 Best Value Wine Regions
51:55 Bordeaux Collector Obsession
53:05 Desert Island Bottle Picks
53:39 What Keeps It Exciting
55:52 Final Thanks and Signoff

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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

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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

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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 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

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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 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

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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 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