Daniel Hadida

To our guests, and to every person who has been part of the team over the years, whether in the kitchen, the dining room, or the garden: you’ve all left your mark. Thank you for helping define what this place is. From the beginning, our focus has been to stay close to the land and to the people who care for it. The farmers, fishers, millers, foragers and purveyors we work with are at the heart of everything we do. Their work allows us to present Canadian ingredients in a way that feels to us both honest and refined, rooted in place but constantly evolving. Being recognized at the top of Canada’s 100 Best Restaurants List means a great deal. It also reminds us how much this land holds, and how much of its story has yet to be told. We’re proud to keep doing that work here in Niagara. Restaurant Pearl Morissette has become what it is because of the people who believed in it early, and those who continue to support it today. Thank you.

Now more than ever we are reminded of the importance of the team that believes and drives us forward, the commitment of growers and harvesters we are inspired by, and the empowerment of our guests. With humility and gratitude, thank you to all. @michelinguide

An evening where West Coast creativity met with East Coast precision. Come with 50 Best TasteHunter @cocktailfiles to a collaborative dinner between Vancouver’s Published on Main, and Ontario’s Restaurant Pearl Morissette. Guests were invited into the thoughtful, ingredient-driven minds of Gus Stieffenhofer-Brandson and Daniel Hadida, who created a playful menu that highlighted local produce, surprising textures and fun surprises. The evening was dynamic and, while abundant in seafood, also featured memorable meat and vegetable courses, as well as an eclectic beverage pairing that spanned wine, cocktails and sake. The meal spotlighted the chefs’ shared passion for seasonality and deep knowledge of terroir, showcasing why they are two important Canadian culinary figures pushing the country’s cuisine forward. Published on Main is currently No.28 on North America’s 50 Best Restaurants 2025 list and Restaurant Pearl Morissette is No.3 and has recently received the Art of Hospitality Award 2026. Find out which restaurants have made the 2026 list on 28 May! 📸📝 @cocktailfiles #NorthAmericas50Best #50BestRestaurants @published.on.main @restaurant_pearlmorissette @muchogustos @daniel_hadida @garden_pearlmorissette @nolanhenny @lmcloughlin11 @joecasson @aaronsayomac

@restaurant_pearlmorissette is tucked away in Jordan Station, Ontario, in an unmistakable black barn surrounded by vineyards, gardens, a green house, cattle, open land, handmade metalwork signs and the relaxed rhythm of the Niagara region. The space is calm. Somewhat restrained. But behind that calm is a great deal of work, precision, and intention. The food is deeply connected to the land around it. The farm, the garden, the region, the seasons. With an emphasis on Canadian ingredients treated with intelligence, patience, and respect. Spending a full day shooting there with chefs @daniel_hadida_ @_eric.robertson_ , and the entire RPM team, I quickly understood why this place is so special. There’s no ego driving the room, everyone plays their role and plays it well. It’s a team operating at an incredibly high level, communicating quietly, moving with purpose, and creating something that’s alive. Working on this for @canadasbest100 was a real privilege. Pearl Morissette was named the No. 1 restaurant in Canada for the second year running, and standing inside that kitchen strobes in tow, watching the okates come together, the broths build, the seafood get handled, the plates leave the pass, the wines pour, the room thrust into service, it all made sense. A huge thank you to Daniel, Eric, and the whole Pearl Morissette team for letting me spend the day inside their world.

At Restaurant Pearl Morissette, hospitality begins long before guests step into the dining room. From the first email or phone call with curator of guest experience Robin Mednick, the team gathers the details that shape each visit, from celebrations to personal preferences, setting the tone for an experience built on empathy and genuine connection. This thoughtful approach has earned the restaurant the Art of Hospitality Award 2026, as part of North America’s 50 Best Restaurants. Perched above the Pearl Morissette Estate Winery, the dining room overlooks the property’s regenerative farm, peach orchard and gardens, tended by farmer Shane Harper and gardener-forager Deirdre Fraser. Their work inspires the seasonal cuisine of chefs Daniel Hadida and Eric Robertson, but while guests travel for the farm-driven cooking, it’s the team’s small, heartfelt gestures, from handwritten poems confirming reservations to sending diners home with their favourite sourdough, that make the experience unforgettable. To learn more click ‘latest articles’ in the link in bio. #NorthAmericas50Best #50BestRestaurants @restaurant_pearlmorissette @daniel_hadida_ @_eric.robertson_

From the farmer to the table. As gardener-forager and farmer, Deirdre Fraser and Shane Harper, play an important role in the running of Restaurant Pearl Morissette. From Dungeness Crab tartlet, with rice from the Fraser Valley, Lemon Thyme and Whitefish roe and Geoduck marinated in rhubarb juice with a lemon verbena panna cotta, oxalis and red walnuts, join Fraser and Harper as they take a seat at the table and taste the ingredients they picked that day. Restaurant Pearl Morissette just received the Art of Hospitality Award 2026, as part of North America’s 50 Best Restaurants, click ‘latest articles’ in the link in bio to learn more. #NorthAmericas50Best #50BestRestaurants @restaurant_pearlmorissette @daniel_hadida_ @_eric.robertson_ @vibrant_matter pastrypirate

BREAKING: Restaurant Pearl Morissette wins the Art of Hospitality Award 2026, as part of North America’s 50 Best Restaurants. From the very first email or phone call with curator of guest experience Robin Mednick, the team is already crafting a visit tailored to each diner, noting celebrations, preferences and the small details that make an evening unforgettable. At RPM, hospitality is built on empathy, curiosity and genuine human connection. Whether it’s responding to a guest’s anniversary poem with one of their own, sending guests home with their favourite sourdough, or transforming the cellar to rescue a rain-soaked proposal, it’s the small, heartfelt gestures that set the experience apart. Keep watching to see how the team brings this award-winning philosophy to life. Read the full article in the link in bio. #NorthAmericas50Best #50BestRestaurants @restaurant_pearlmorissette @daniel_hadida_ @_eric.robertson_

Hell of a year: RPM 2 Michelin stars, top in Canada and number three in North America, traveled to lots of new places (a couple of trips to Italy, Egypt, Costa Rica, all over Canada and the U.S), inspiring growth and cohesion of the teams @restaurant_pearlmorissette and @rpm_bakehouse , wrote a book, got healthy as fuck, met so many new friends and didn’t spend enough time with old ones. It all could have been a shit show but there’s too many good people and support in my life so crash outs and demons averted for another year. 2026 is managing energy and setting even more impossible-er goals

Brunch (quasi) canadese Il brunch in Canada è un appuntamento più che serio: un rito lento, familiare, che trova spazio in una tavola imbandita e golosa. Gli Chef @daniel_hadida_ ed @_eric.robertson_ lo hanno celebrato alla loro maniera, tra rigore nordico e calore non troppo celato, dando spazio a un ospite d’eccezione: @maksutaskar , anima luminosa di Istanbul. Ne è nato un dialogo spontaneo, tra due cucine che parlano lingue lontane ma si riconoscono nello stesso gesto: dare al cibo il tempo che merita. Un brunch (quasi) canadese, pienamente universale. Ph: @federicoruggeri_ph Montaggio video: @tabyosh #EinProsit2025 #einprositudine #iosonofriuliveneziagiulia

What I think about when asked “what’s next” A nice time in the North with @starknorth and documented by @johncullen

Tra le Nuvole e le Vigne Tra le nuvole e le vigne si incontrano due velocità: quella della natura e quella del pensiero. Nei piatti di @daniel_hadida_ e @_eric.robertson_ insieme ad @antoniaklugmann si avverte la sapienza agricola e la poesia del gesto che non forza, ma accompagna. È una cucina che si muove come il vento tra i filari: a volte sussurra, a volte scuote, e lascia sempre una traccia. Una serata dedicata a chi crede che la leggerezza non sia fragilità, ma il modo più sincero di stupire. Ph: Gianpaolo Scognamiglio Montaggio video: @tabyosh #EinProsit2025 #einprositudine #iosonofriuliveneziagiulia

A nice time at the coast