Login
Login

Eric Robertson

Race to Rescue

BIO

Chef Eric Robertson brings his international influences to Restaurant Pearl Morissette and his passion for creating menus from local and thoughtfully sourced ingredients. Originally from Brantford, Eric has always had a dedication to agricultural movements.

Eric spent time cooking in France, Sweden and Belgium, first working as a cook before moving up to a Sous Chef at the Michelin-starred In de Wulf in Dranouter and later, he held the position of Chef de Cuisine at their sister restaurant; De Vitrine in Ghent. After returning to Canada, Eric worked as a butcher at Cumbrae's before holding the Sous Chef position at Relais & Châteaux designated Langdon Hall in Cambridge.

Later Eric joined Pearl Morissette winery in April 2017, before opening RPM with Chef Daniel Hadida. Daniel and Eric cultivated friendship while working overseas. The two had kept in touch throughout their time in Europe and beyond, sharing experiences as Canadian chefs with similar culinary backgrounds and passions.

Please Help Me
Reach My Goal

Raised

$1,768

My Goal

$1,000

Select amount to donate

$25
$50
$100
$250
$500
$
Donate

All payments are secure & encrypted

Eric's Impact

Meals Icon
8,842+
Total meals provided
CO2 Icon
29,886
Lbs. of GHGs averted from the atmosphere
Water Icon
5,724,408
Litres of water prevented from going to waste

My Achievements

Fundraising Page

Updated Profile Pic

Added a Blog Post

Received First Donation

Halfway to Goal

Reached Goal

Thank you to my Sponsors

$1.02k

Counter-

$520

Devlins Country Bistro

Proud of you and all your accomplishments, but still finding time to do the lord’s work and stay humble. Keep up the incredible work my friend, you’re an inspiration !

$150

Michael Wong

$50

Marnie Kay

Love this Eric!

$28.43

Peggy Capitain

Thanks for raising funds for this important cause!

Show more