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.
Robertson 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 Robertson joined Pearl Morissette winery in April 2017, before opening RPM with Chef Daniel Hadida. Hadida and Robertson 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.
