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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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