Tasting Notes Toronto by Insider Wine

Alex Abbott Boyd
  • 5.0 (5)
  • FOOD

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.  

  1. APR 7

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

    In this episode, I sit down with Patrick Habchi, Wine Director at George Restaurant in Toronto — Michelin Recommended restaurant and a Wine Spectator Award of Excellence winner. We talk about building a 600-label list, why he rethought how prices are displayed to change how guests buy wine, his case for Sherry as the best value in wine, and why he thinks Bordeaux and Rioja are due for a comeback. Patrick also shares what traveling Australia's wine regions taught him, how he approaches pairings that push guests out of their comfort zone, and why he never pursued formal accreditation. Whether you're a sommelier, a wine lover, or just curious about what goes into a fine dining wine program — this one's packed with insight. Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant 02:06 George Restaurant Overview 02:56 Seasonal Menus and Pairings 05:44 Asparagus And Aged Chablis 07:29 Trust and Storytelling In Wine Pairings 10:35 Inside the 600 Bottle List 12:49 Bordeaux and Rioja Comeback 16:33 Non Alcohol and Split Pairings 19:44 How Patrick Learned Wine 24:43 Lebanon Roots and Wine 26:02 Skipping Wine Credentials 27:35 Sommelier Business Basics 27:57 Screaming Eagle for $100? 30:10 Menu Psychology That Sells 33:10 Changing the Wine List Layout 36:04 Australia Trip Changed Everything 38:44 Staying Open to Underdogs 41:42 Why Wine Matters 45:20 Storytelling in 30 Seconds 48:37 Hardest Parts of the Job 50:22 Best Value Wine Regions 51:55 Bordeaux Collector Obsession 53:05 Desert Island Bottle Picks 53:39 What Keeps It Exciting 55:52 Final Thanks and Signoff 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    56 min
  2. Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine

    MAR 24

    Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine

    In this episode, I sit down with Faye MacLachlan, Wine Director and Restaurant General Manager at Langdon Hall and the 2025 Michelin Guide Toronto Sommelier of the Year. Faye shares lessons from nearly two decades in wine and hospitality: how she got her start, the role travel plays in building deeper knowledge and storytelling, and how guest preferences are evolving toward lighter styles and local wines. She also offers a candid look at what it takes to run a wine program of this scale—and practical advice for young sommeliers on building a successful career, from developing taste to mastering the business side of wine. If you’ve ever wondered what it really takes to run a list like this - this episode is for you. Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine 00:00 Introduction 00:44 Meet Faye MacLachlan 01:38 Getting Started in Hospitality 04:35 From Geology to Wine 05:07 The Bottle That Changed Everything 06:51 Studying Wine & Finding Mentors 10:03 Inside Langdon Hall 13:40 Building a World-Class Wine Program 18:38 Hiring, Training & Team Culture 21:01 Life Outside Toronto 22:43 Winning Michelin Sommelier of the Year 26:03 Pairings & Working with the Chef 27:52 Favorite Pairings & Dessert Challenges 29:08 Unexpected Dessert Pairings 30:05 A Surprisingly Perfect Pairing 31:27 Why Hospitality Never Gets Boring 33:52 Why Travel Makes Better Sommeliers 36:09 Etna Deep Dive 41:36 Underrated Regions & “Suitcase Wines” 44:46 Personal Taste & Wine Trends 48:59 Is Ontario Wine at a Tipping Point? 51:41 Keeping Wine Fun 53:14 Advice for Aspiring Sommeliers 56:34 Why Hospitality Is a Future-Proof Career 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    59 min
  3. Christian Perreault Hamel – Winning Best Sommelier of Ontario and Building Harbour 60’s 3,600 SKU Wine List

    MAR 10

    Christian Perreault Hamel – Winning Best Sommelier of Ontario and Building Harbour 60’s 3,600 SKU Wine List

    In this episode, I sit down with Christian Perreault Hamel, Best Sommelier of Ontario, Wine Director at Harbour 60, and owner of Pelican Wine Imports. At Harbour 60, Christian oversees one of the largest restaurant wine programs in Canada, with roughly 3,600 SKUs and about 25,000 bottles. We talk about what it takes to manage a wine list of that size while still providing personalized service. Christian shares his path from the arts into hospitality, learning wine in Montreal, deepening his passion in France, and working in Massachusetts before returning to Canada. He reflects on his formative years at Au Pied de Cochon in Montreal and his move to Toronto during COVID, where he became GM of Pompette before stepping into the role of Wine Director at Harbour 60. We also discuss the challenges of balancing profitability with hospitality, his pursuit of the Master Sommelier diploma, building a wine agency with Pelican Wine Imports, and the lessons he has learned along the way. Finally, Christian offers candid advice for young professionals who want to build a career in wine and hospitality. If you want an inside look at what it takes to run one of Canada’s most ambitious wine programs and build a life in wine, this is an episode you won’t want to miss. Christian Perreault-Hamel – Winning Best Sommelier of Ontario, Harbour 60’s Award-Winning Wine List, and Keeping Hospitality Fun 00:00 – Introduction 01:48 – From Art to Wine Bars 04:30 – France & WSET Training 05:34 – US Wine Experience 07:08 – Montreal to Toronto Move 11:51 – Joining Pompette During COVID 16:10 – Pompette Growth & Awards 18:17 – Port Tongs & Service Theatrics 20:54 – Joining Harbour 60 24:13 – Building a Global Wine List 29:11 – Flood Reset & Buying Strategy 33:43 – Managing 25,000 Bottles 35:33 – What Guests Really Order 39:20 – Canadian Wine Trends 40:53 – Harbour 60 Beverage Mix 43:04 – Profitability vs Hospitality 48:12 – Smart Markups & Guest Value 51:05 – Sommelier Competitions 01:01:15 – Pursuing the MS Pin 01:05:25 – Launching Pelican Wine Imports 01:08:03 – Evolving Personal Taste 01:10:55 – Desert Island Wine Picks 01:12:19 – Keeping Wine Fun 01:15:15 – Advice & Wrap-Up 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    1h 18m
  4. Fabienne Dourdon - Leaving Paris to Take Over the Family Champagne Estate

    FEB 25

    Fabienne Dourdon - Leaving Paris to Take Over the Family Champagne Estate

    In this episode, I sit down with Fabienne Dourdon, a Champagne grower whose family has farmed vines in the Marne Valley since 1812. She shares the family’s journey from selling 100% of their grapes to the big houses to crafting their own wines—and what it meant to her to return home after more than a decade working in Paris to take over the family estate. We talk about how she’s reshaping the winery with a focus on freshness and precision, her belief in Pinot Meunier’s aging potential, and the story behind her barrel-fermented Meunier and long-aged Réserve de Germain. We also explore changing drinking habits and why exploring grower Champagne— and trusting your own palate—can reaveal just how diverse and exciting the region can be.   01:18 Family Roots Since 1812 02:13 Champagne Then vs Now 03:18 From Growing Grape to Making Champagne 06:00 Coops and Small Growers 07:56 Finding Early Customers 11:35 Growing Up in the Vines 12:51 Weather Risks and Reserves 15:24 Early Career in Paris and Returning to Champagne 21:01 Training and Modern Viticulture 24:06 Organic Farming and Quality Winemaking 29:52 Meunier Reputation Revisited 32:15 Barrel Fermented Meunier 35:09 Reserve de Germain Blend 36:44 Youth Drinking and Authenticity 41:21 Grower Champagne Exploration 45:43 Inspiration and Next Generation 49:27 Closing Thanks and Signoff 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    50 min
  5. Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant

    FEB 5

    Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant

    In this episode, I sit down with Chef Eric Chong to discusses the intense journey of opening his Michelin-starred restaurant, aKin. Initially trained as a chemical engineer, Eric's true passion for food led him to pursue a culinary career, starting with winning Master Chef Canada and then honing his skills in Asia under the guidance of celebrity chef Alvin Leung. He talks about the immense pressure leading up to receiving a Michelin star, the financial and emotional challenges of running a high-end restaurant, and the validation that came when Akin was finally recognized. Eric also shares insights into the importance of humility, continuous learning, and the joy and satisfaction that come from creating exceptional dining experiences. If you’re curious about what chasing a Michelin star really looks like behind the scenes, this is an episode for you.  00:00 The Pressure of Earning a Michelin Star 01:58 Chef Eric Chong's Journey from Engineering to Culinary Arts 03:23 MasterChef Canada: A Life-Changing Experience 05:41 Training Under Chef Alvin Leung 15:07 Opening R&D Restaurant 25:52 The Vision Behind Akin 34:32 Challenges and Successes of Akin's First Year 36:08 Financial Struggles in Fine Dining 36:44 Vision and Challenges of a Blind Tasting Menu 38:02 The Importance of Accolades 39:52 The Impact of Michelin Star 45:04 Adapting to Increased Demand 48:38 Staff Loyalty and Work Culture 50:40 Insights from Dining at Top Restaurants 58:53 Balancing Passion and Personal Life 01:04:54 Advice for Aspiring Chefs 01:06:29 Maintaining Motivation and Success 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    1h 8m

  6. JAN 15

    Jeremiah Tomas - From Line Cook at 17 to Michelin-Starred GM & Beverage Director at The Pine

    In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining. Jeremiah’s journey began through a high school co-op program, where an early exposure to restaurant life set him on a path that would take him through nearly every role in the industry — from back of house to front of house, bartending, and service — before stepping into leadership. Along the way, he honed his craft at some of Canada’s most respected dining rooms, including those of Oliver & Bonacini, Soho House, Langdon Hall, Frilu (1 Michelin Star) and Hexagon (1 Michelin Star). Now at The Pine, Jeremiah shares what it takes to lead a modern fine-dining team: balancing high standards with sustainability, fostering creativity and resourcefulness, sourcing locally in a challenging landscape, and building a workplace that respects both excellence and family life. We also dive into his evolving relationship with wine, the collaborative spirit of Ontario’s restaurant community, and how thoughtful theatrics and service design elevate the guest experience. This conversation is an honest look at the realities of hospitality today — the long hours, the joy of mentorship, and the deep satisfaction of creating something meaningful, night after night — in a Canadian dining scene that’s changing faster than ever. Whether you work in restaurants or simply love great dining experiences, this episode offers insight, perspective, and inspiration. 00:00 Introduction to Work-Life Balance 00:40 Welcome to Tasting Notes Toronto 00:45 Meet Jeremiah Thomas 01:44 Jeremiah's Journey in Hospitality 02:36 Early Career and Soho House Experience 06:47 Transition to Front of House 08:30 Exploring Fine Dining 09:32 The Rise of Canadian Cuisine 11:34 The Michelin Star Journey 30:15 The Pandemic's Impact on Career 43:51 Balancing Family and Career at The Pine 45:19 The Pursuit of Wine Knowledge 46:07 Challenges of Running a Restaurant in Ontario 47:08 Creative Use of Local Ingredients 49:15 Wine Pairing Philosophy 55:17 Signature Dishes and Pairings 01:05:30 Non-Alcoholic Pairing Program 01:10:57 Seasonal and Local Focus 01:19:34 Work-Life Balance in the Restaurant Industry 🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    1h 23m

  7. 2025-11-25

    Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking

    In this episode of Tasting Notes Toronto, I interview Daniel Hadida and Eric Robertson, co-owners of the acclaimed Restaurant Pearl Morissette. They discuss their journeys into hospitality, the inspirations behind their cooking, and the philosophy guiding their restaurant. Daniel and Eric detail how their unique experiences working in various esteemed restaurants in Europe influenced their approach to sourcing and utilizing local ingredients in Canada. They highlight the challenges and rewards of running a farm-to-table restaurant, the impact of receiving Michelin stars, and their commitment to creating a positive work culture. The episode also touches on their future projects, including ongoing culinary innovations and a forthcoming cookbook. This episode is a deep dive into what it takes to operate at the highest level in the culinary world. Daniel Hadida and Eric Robertson – Restaurant Pearl Morissette, Canada’s Best Restaurant and the Power of Unconventional Thinking 00:00 Introduction to Tasting Notes Toronto 01:42 Meet the Chefs: Daniel Hadida and Eric Robertson 01:58 Daniel's Culinary Journey 03:14 Eric's Culinary Journey 06:06 Influential Chefs and Cookbooks 09:41 European Culinary Adventures 16:05 Farm Experiences and Their Impact 21:41 Founding Restaurant Pearl Morissette 25:05 Challenges and Innovations in Hospitality 34:52 Commitment to Local Ingredients 35:58 Local Sourcing and Initial Challenges 36:59 Building Relationships with Farmers 38:20 Exciting New Ingredients 41:36 Creating a Positive Kitchen Culture 48:02 The Impact of Michelin Recognition 57:40 Future Plans and Excitement Books Referenced:  Kitchen Confidential - Anthony BourdainThe 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

    1h 3m

  8. 2025-11-11

    Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality

    In this episode, I sit down with Julie Garton, a sommelier and hospitality professional, to discuss her journey in the wine and hospitality industry. Jules shares her experiences from studying film theory to working across across the world, including in Asia, Australia, and the UK, ultimately landing in Toronto. She emphasizes the importance of creating a wine list that benefits the restaurant and pleases the guests, rather than solely reflecting personal preferences. Jules also highlights the impact of the Michelin guide on the restaurant scene in Ontario and the evolving expectations around wine service. Additionally, she talks about her recent hands-on experience during a wine harvest in Italy, the significance of building trust with guests, mentorship in the wine industry, and future aspirations. This episode is a deep dive into the intricacies of being a sommelier and the pivotal role of hospitality in creating memorable dining experiences. Julie Garton – Crafting World-Class Wine Lists and Building a Career in Hospitality 00:38 Introduction to the Episode 01:34 Julie Garten's Journey into Wine and Hospitality 03:44 Experiences in Australia and the UK 08:38 Returning to Toronto and Career Growth 10:24 Impact of the Michelin Guide on Ontario's Restaurant Scene 15:08 Crafting a Memorable Wine Experience 26:07 Challenges of Pairing Wines with Elaborate Menus 26:26 Exploring Wine Recommendations for Asian Cuisines 27:51 Building a Great Wine List: Key Considerations 29:24 Balancing Value and Profit in Wine Lists 31:30 Personal Wine Preferences and Trends 33:19 Hands-On Wine Making Experience in Italy 38:55 The Importance of Mentorship in the Wine Industry 41:08 The Value of Wine Tasting Skills for Sommeliers 43:43 Keeping the Passion for Wine Alive 45:43 Challenges and Future Projects in the Wine Industry 46:48 Reviving Hospitality in the Restaurant Industry 49:22 Conclusion and Upcoming Interviews Books Referenced:  Native Wine Grapes of Italy  - Ian D'Agata     Italy’s Native Wine Grape Terroirs  - Ian D'Agata  The Grapes and Wine of Italy - Ian D'Agata   🙌 Enjoyed the episode? Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode. Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

    50 min
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Ratings & Reviews

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out of 5
5 Ratings

About

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.  

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