Interview with Chefs Daniel Hadida and Eric Robertson of Pearl Morissette

Two Ontario native chefs collaborate to create one of the best restaurants in Canada.

Hailing from Brantford, Ontario, Chef Eric Robertson seriously contemplated a career in cyclist as a teenager. Eventually, his love for the kitchen won over as he focused on culinary work. His career led him all through out Europe, including stints in Belgium, Sweden and France.

Meanwhile, Chef Daniel Hadida started his career washing dishes in a restaurant as a youngster. Just like his future kitchen-partner, Chef Hadida also went on to work in numerous countries like France, Peru and Mexico.

The two met in Paris when Chef Hadida was working at the famed Septime. As two Canadians working abroad, they became fast friends.

When Chef Robertson came back to Canada in 2017, he visited Chef Hidida - who returned in 2015 - and realized they still share an enthusiasm in farm-based cooking at a rural destination restaurant. So, the latter offered the former a chance to team-up at The Restaurant at Pearl Morissette. It was a great opportunity to work on a property that also featured a vineyard and a farm.

The Jordan Station, Ontario restaurant serves up ever-changing multi-course menus inspired by seasonal French cooking and redefine what Canadian terroir cuisine can be. And it has won numerous awards, including enRoute Magazine's #1 Canada's Best New Restaurants 2019, Canada's 100 Best's Best Destination Restaurant 2023, #3 in North America's 50 Best Restaurants 2023, Michelin 2 Stars in 2025, #1 in Canada's 100 Best 2025 and more.

In this episode, the chefs talked about their experiences working abroad, dealing with the Canadian winter, what winning awards mean for them and more.

Don't miss these Stoveside Stories - and bon appetit!

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