Daniel Hadida and Eric Robertson bring a shared agrarian philosophy and a wealth of global culinary experience to Restaurant Pearl Morissette, one of Canada’s most celebrated farm-to-table dining destinations.

Daniel Hadida joined Pearl Morissette winery as a chef in 2015 and opened the restaurant in 2017. His extensive culinary journey includes working at acclaimed establishments such as Le Châteaubriand and Septime in Paris, Pujol in Mexico City, and Central in Lima.

Alongside his work in kitchens, Hadida immersed himself in biodynamic farming across France and Belgium, where he deepened his connection to sustainable food systems.

During this time, he met Eric Robertson, whose impressive résumé includes cooking at renowned restaurants such as In De Wulf, De Vitrine, and Faviken in Sweden. Robertson later served as Sous Chef at Langdon Hall before joining Hadida at Pearl Morissette in 2017.

Together, the duo has crafted a dining experience that reflects their commitment to seasonal, locally sourced ingredients and sustainable practices. Their collaboration at Pearl Morissette exemplifies a harmonious blend of culinary artistry and respect for the land, setting a new standard for Canadian gastronomy.