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Chef/owner @restaurant_pearlmorissette @rpm_bakehouse @garden_pearlmorissette

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What’s Chef Daniel Hadida’s biggest piece of advice for the S.Pellegrino Young Chef Academy Canadian Finalists as a Juror? 👨‍🍳✨ Watch to find out as we count down to the competition on October 27th. Only 4 days to go! ⏳

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Quel est le plus précieux conseil du chef Daniel Hadida pour les finalistes canadiens de la S.Pellegrino Young Chef Academy? 👨‍🍳✨
Découvrez sa réponse alors que nous poursuivons le compte à rebours vers la compétition du 27 octobre. Plus que 4 jours avant le grand jour! ⏳

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The Bakehouse has seen many danish flavours this year as we change our menu with the season… more than 15 different times! We asked our staff what their favourite of the year has been so far, and the results are in.
 What is your favourite danish flavour you’ve had at the Bakehouse this year?

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Nessuno si aspettava uva spina, sciroppo d’acero, miso e pino nel gelato. Ed è proprio questo il punto. @bar_ape e @restaurant_pearlmorissette sono arrivati dal Canada con gusti che sembrano aver deliberatamente ignorato il manuale della gelateria. Li abbiamo assaggiati senza fare troppe domande. Perché le cose più inaspettate, in realtà, sono esattamente quelle di cui abbiamo più bisogno.

Ph: @gallinaconunaelle
Montaggio video: @tabyosh
#EinProsit #einprosit2026 #einprositudine #iosonofriuliveneziagiulia

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EIN PROSIT 2026 ❤️ ed. XXVII

4 days, endless friends, so much good food, a very questionable timeline for drinking Negronis, and an unreasonable quantity of prosciutto.

People who make all the absolute madness worth it, conversations that turn into core memories, and the kind of energy you wish you could bottle up forever. So much talent, so much heart, so many gorgeous humans in one place.

Massive thanks to everyone who made this (and every) edition so iconic: Manu, Thomas, Paolo, Babi, Claudio, Chiara, Penny, Steve, Stefi, Alessio, the photographer gang, la Simo, la Cri, i driiiiiveeeer, all of you chefs and media, and Udine. Tutta Udine. ❤️

WE SURVIVED!

@fissorebarker
@einprosit_official
#EP26

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The first frosts have arrived, and our garden team has welcomed them with open arms. In the garden, frost is cause for celebration: a quiet moment to reflect on the growing season, and a signal that our work now moves into the heated hoop house for the rest of the year.

Out in the cold, our storage crops are sweetening by the day, waiting to be harvested and brought into the kitchens of Restaurant Pearl Morissette and RPM Bakehouse. Here’s to the turning of the seasons, and the sweetness the bitter cold can bring if you let it.

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Table Talk Volume 2 | Episode 2 🎙️🌿

When nature leads, the kitchen must learn to listen.

At Restaurant Pearl Morissette, the garden is more than a source of ingredients. It is the starting point of a culinary conversation shaped by season, abundance, and the unexpected.

In this episode of Table Talk, Chef Daniel Hadida shares the culinary ethos that guides Pearl Morissette, where the menu follows the rhythm of nature. There is no rigid forecast, no attempt to make nature conform to a predetermined vision. Instead, each harvest presents a new challenge: to understand an ingredient in its moment, honour its character, and discover its full potential.

An abundance of stone fruit becomes more than a seasonal gift. It becomes an exercise in restraint, ingenuity, and precision -pushing the kitchen to think differently, refine its craft, and transform what is plentiful into something extraordinary.

Because true culinary artistry isn’t simply about mastering ingredients. It’s about knowing when to let them lead.

#TableTalk #TableTalkVolume2 #PearlMorissette #CulinaryExcellence #canadianhospitality

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RPM is seeking an experienced Chef de Partie to join our brigade. Our kitchen is defined by a deep respect for seasonality, sustainable sourcing, and the land that supplies us. We are committed to fostering a diverse, inclusive team where talented cooks can refine their craft and build meaningful, long-term careers.

To apply, please email your resume to liam@pearlmorissette.com. We look forward to hearing from you.

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RPM Bakehouse is hiring for the bread baker position. We are working to raise the standard of hospitality through a sincere commitment to sustainability and a forward-thinking, transparent approach to how our team works together.

Building a diverse team is central to who we are. We strive to create a fair and equitable environment where anyone hoping to build a future in hospitality has a genuine opportunity to do so.

Learning and personal development are at the heart of our kitchen, and we look for people who are adaptable, collaborative, and eager to contribute to a strong team culture.

While experience is welcomed, we value a sincere ambition to grow a long-term career in hospitality above all.

To apply, please send your CV to dani@pearlmorissette.com and note the position you are applying for.

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Ein Prosit 2026 | Udine 🌍

Un grande piacere e un motivo di orgoglio aver ospitato, in occasione di Ein Prosit 2026, quattro protagonisti della scena gastronomica internazionale nelle nostre sedi Dusci di Via Lionello e Via Sarpi, nel cuore di Udine. @duscivogliedisicilia

🇮🇹 Gianluca Fusto – Cioccolateria, Milano @gianlucafusto

🇨🇦 James Carnevale – Bar Ape, Toronto @bar_ape

🇨🇦 Daniel Hadida ed Eric Robertson – Ristorante Pearl Morissette, Canada
@restaurant_pearlmorissette
Professionisti che rappresentano talento, ricerca, passione ed eccellenza nel mondo della gastronomia.

Per noi di Dusci, aprire le porte a queste realtà significa creare connessioni, condividere esperienze e confrontarci con visioni internazionali del nostro settore.

Un ringraziamento a @einprosit_official per aver reso possibile tutto questo e a tutti coloro che hanno contribuito alla riuscita di queste giornate. E a @farinapetra per la collaborazione

Da Udine, con le nostre radici siciliane, sempre con lo sguardo rivolto al mondo.

#EinProsit2026 #Dusci #Udine #Gastronomia #FineDining FoodExperience Sicilia

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By mid-October, most gardens and farms are putting their plots to rest for the winter. At Garden Pearl Morissette, the season is far from over. Our storage crops are just reaching their peak, and we’ll keep growing winter vegetables right through to December. The cold does some of the work for us, sweetening and preserving the harvest in the field, so Restaurant Pearl Morissette and RPM Bakehouse are supplied with fresh produce even as winter settles in.

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It’s Lobster Roll Weekend at the Bakehouse, and our team is ready. With over 100 East Coast Lobster Rolls prepared each day, we’re making sure everyone who wants one gets one. Make the most of the sunshine in the forecast, take a stroll through Jordan Village, and stop by for yours. Available all weekend long during our lunch service, 11:30am - 4:00pm.

East Coast Lobster Roll | East Coast lobster, herb oil, mayo, milk bun, garnished with blossoms from @garden_pearlmorissette

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While the rest of the world sleeps, our pastry crew is already in motion. Long before the first coffee is poured, the ovens are on, the dough is being folded and shaped, and the kitchen smells of butter and caramelized sugar. Every pastry in our case starts here, in the quiet, early hours. Come spend a morning with the crew who makes it all possible.

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