Overview
Chef Eric Robertson joined Pearl Morissette in April 2017, the result of a friendship cultivated with Daniel Hadida, whom he met while working in Belgium. The two had kept in touch throughout their time in Europe and beyond, sharing experiences as Canadian chefs with similar culinary backgrounds and passions. Robertson spent time cooking in France and then in Belgium, first working as a cook at the Michelin-starred In deWulf in Dranouter and later, he led the kitchen at De Vitrine in Ghent for a year and a half.
After returning to Toronto, and working as sous chef at Langdon Hall, Robertson later joined Hadida at Pearl Morisette. Robertson brings to Pearl Morissette his international influences and passion for creating dishes from locally sourced foods.
Media
