Restaurant Pearl Morissette X Fogo Island Inn

Co-Executive Chef Daniel Hadida shares the helm of one of Canada’s finest farm-to-table restaurants with Eric Robertson. Restaurant Pearl Morissette ranks No. 1 on Canada’s 100 Best list, holds a Michelin Star and a Michelin Green Star, and has been awarded La Liste’s 2024 Hidden Gem distinction and two knives at the 2024 Best Chef Awards. Daniel Hadida joined Pearl Morissette in 2015 and helped open Restaurant Pearl Morissette in 2017.

His previous experience includes time at Le Châteaubriand and Septime in Paris, Pujol in Mexico City, and Central in Lima. He also worked on biodynamic farms in France and Belgium, where he met Eric Robertson. Robertson was formerly a sous chef at In De Wulf, cooked at Fäviken in Sweden, and held the head chef position at De Vitrine in Belgium. Upon returning to Canada, he apprenticed as a butcher before joining Hadida at Restaurant Pearl Morissette in 2017. Together, they have built one of Canada’s most celebrated restaurants.

Shane Harper (he likes to call himself Chef de farm at restaurant Pearl Morissette) has been working alongside some of Canada’s top chefs for over 20 years to help them deliver memorable dining experiences for their guests. With the first decade spent inside the pastry department of Canada’s top restaurants, including splendido, nota Bene and Langdon Hall and now the last 11 years specializing in growing unique and novel ingredients for those same chefs, Shane has built his career in hospitality.

In 2019 Shane and his partner Monica built Garden Pearl Morissette, a regenerative farm and garden with the sole purpose of supplying Restaurant Pearl Morissette and more recently Restaurant Pearl Morissette bakehouse with ingredients year-round. "We’re hospitality professionals at our core and consider Garden Pearl Morissette the first station inside the modern kitchen brigade," they say.

Liam McLoughlin, the Chef de Cuisine at Restaurant Pearl Morissette joined the team in early 2018 only a few months after the restaurant's inception. Liam growing up through the industry found himself at Langdon Hall in 2016 where he met Chef Eric Robertson which later bridged the connection to him joining the team at Restaurant Pearl Morissette. Since joining the team Liam has been awarded one of Foodservice Magazines Top 30 under 30 Hospitality professionals in 2024 and supported in a large role helping Restaurant Pearl Morissette achieve many of its accolades.

Tavish Russell and Anja Sajovic moved to Newfoundland in 2012 (him from Saskatoon, her from Slovenia) and were immediately struck by the island’s food insecurity and the poor quality of imported produce. Driven by the desire for high quality nutrient dense food, this duo’s home was incrementally transformed into an urban homestead. Fast forward to 2022 when Tavish and Anja took a leap of faith away from their careers to start their market garden Farm on Forest. Guided by the principles of agroecology, Farm on Forest works with chefs and food professionals to bring to market a diverse selection of premium quality vegetables, herbs and flowers.

Kaja Sajovic is a food, travel, and international politics journalist and author based in Slovenia, but works internationally, including as the PR for Restaurant Pearl Morissette. Among the publications she works for are Reporter Gourmet, Identita Golose (both Italy), Fine Dining Lovers (UK/US/Italy), Radio & TV Slovenia. She is the co-author of Sun and Rain, the book and monograph of Ana Roš (Hiša Franko) written for Phaidon, the author of Harvard University case study on Ana Roš and the co-author of Slovenian gastronomic strategy. She is a regular at congresses and events like Gastromasa (Istanbul), Madrid Fusion, San Sebastian Gastronomika, Ein Prosit, Care's (Italy), World's 50 Best event (restaurants, bars, and hotels).