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Select a biography:

• Chef Jean-Charles Dupoire
• Sommelier Sylvain Brissonnet

Jean-Charles Dupoire

For Jean-Charles, years spent eating in his grand-mother's Loire Valley kitchen taught him how uncomplicated recipes cooked entirely with the freshest local ingredients can be truly inspiring. With her in mind, Jean-Charles set off to culinary school in France at a young age where he learned to combine the skills of a chef with his grand mother's philosophy of cooking from the heart and making every dish alive with flavors of the region.

After completing culinary school in Tours, France and his French Military service, Jean Charles embarked on his career with the goal of gaining as much experience as possible.

Jean Charles held positions of increasing seniority in kitchens at some of the finest hotels in the world including; Luxury Collection's, Hotel La Reserve and London's The Berkeley Hotel. Jean-Charles' experience was rounded out after being recruited to London's The Savoy Hotel.

Working with some of the most respected professionals in the industry gave Jean Charles enough confidence to build his international experience and move to luxury hotels in North America. Time spent working in the British Virgin Islands and at Langdon Hall Country Inn and Spa in Cambridge, Ontario eventually led Jean-Charles to Toronto.

Jean-Charles solidified his reputation and experience as the Chef de Cuisine of Epic Restaurant at the Fairmont Royal York Hotel in Toronto. Under his leadership and creativity, he and his team brought the restaurant new acclaim and respect under the roof of one of Toronto's most established and historic hotels.

Today, Jean Charles is looking forward to putting his years of training to the test and creating a menu and dining experience that his grand mother would be proud of.

Sylvain Brissonnet

A family tradition of owning small hotels and restaurants in France meant Sylvain learned from an early age that a memorable customer experience does not end with the food and wine. Years working with them meant he had the opportunity to learn that sensitivity to people's individual tastes and expectations is necessary to perfect even the greatest gastronomic presentation.

After completing culinary school in the Loire Valley and his French military service, Sylvain embarked on a career focused on combining his passion for food with wine and hospitality.

Sylvain gained his initial experience at Relais and Chateau properties in France, but he was soon recruited by the Luxury Collection's, Hotel La Reserve in Geneva where he served dignitaries from around the world and gained exposure to the highest level of service standards. Sylvain then moved to England where he spent years developing his career in wine and service at Leading Hotel of the World, The Landmark London.

It was in Canada where Sylvain truly established himself as a professional. Sylvain spent over 10 years at Langdon Hall Country Inn and Spa in Cambridge, Ontario. Under his leadership, Sylvain helped bring this Relais and Chateau property recognition as a 5 Diamond dining establishment and as a Relais Gourmand destination. As a sommelier, he has been internationally recognized for his work in Wine Spectator.

Today, Sylvain is truly excited at the prospect of building a restaurant with Jean-Charles and joining the Harbord Street Community.