A decade in—and just getting started. Go inside the mind of Chef Patrick Kriss as he reflects on Alo’s rise, building a hospitality empire, and what’s next.

Alo Restaurant | French | 163 Spadina Ave, Toronto, ON | Reserve with DINR

Chef Patrick Kriss never set out to create a restaurant empire. The founder of the acclaimed Alo Food Group says the expansion happened organically—one opportunity at a time. “There was never really an inspiration,” he explains. “Spaces would come available, we’d be approached, and we would either say yes or no.”

Nearly a decade after opening Alo, the tasting menu restaurant that redefined modern fine dining in Toronto (and arguably Canada, if you ask us), Kriss has expanded his reach through a collection of distinct yet connected concepts: Alobar Yorkville and Downtown, Aloette Spadina and Bay, Salon Private Dining, Aloette Go and Alo Catering. With each addition, the core philosophy has stayed the same: take care of the customer, take care of the team, and make sure everything makes sense.

“There’s no single formula for running a great restaurant,” says Kriss. “But being there—being present—is a big one.”

A Philosophy Rooted in Collaboration

When asked about his approach to leadership, Kriss is quick to shift the spotlight away from himself. “I never make decisions on my own,” he says. “Menu development is collaborative. The chefs cook, we taste together, we build together. That ownership is key.”

It’s not just about food. Ideas for wine lists, cocktails, and even happy hour specials are shared freely across the group’s monthly management meetings. “Everyone’s invited to contribute,” he adds. “We want people to feel heard and empowered.”

Many of his chefs have come up through the ranks—some starting as students, others as junior line cooks. “It always works better when they’ve grown with us. You can’t teach someone to care. But if they have a good attitude and treat others well, everything else can be learned.”

The Rise of a New Generation

For Kriss, it’s been exciting to watch the next generation of cooks and restaurateurs shape the city’s food culture. “There are more young chefs opening restaurants now than ever,” he says. “They’re passionate, they’re educated, and they have access to what’s happening globally.”

He credits this momentum to broader cultural shifts—food now being seen as part of pop culture—as well as the ease of travel, exposure through social media, and the sheer volume of opportunity. “Everyone wants to go to the new spot, the new tasting menu,” he notes. “It’s not just, ‘What are you doing this weekend?’ It’s, ‘Where are you eating this weekend?’”

The result is a more varied, dynamic restaurant scene—one that reflects a wider range of identities, backgrounds, and personal philosophies. “There’s no one way to do it anymore,” he says. “And that’s a good thing.”

Context Switching and Consistency

With multiple properties across Toronto, Kriss’s days start early and end late. “Even if you’re open for five hours, the prep starts at 10am. You’re placing orders at midnight. There’s a lot that people don’t see.” His schedule is a constant shuffle between meetings, kitchen tastings, marketing brainstorms, and service at different locations. Each space has its own rhythm, and Kriss adapts accordingly.

“Alo is its own world,” he says. “Then I head to Alobar Yorkville, and I need to switch gears—faster pace, louder music, different expectations. You’re always mentally on.”

Still, it’s that variety that keeps him energized. “You just put on different hats throughout the day. I love it.”

Leaning In, Not Starting Over

As Alo approaches its 10-year anniversary in July 2025, Kriss has no plans for a reinvention. “We’ll refresh the space a bit, but the concept is strong. We’re going to keep leaning in.”

He has no desire to launch another tasting menu restaurant either. “One is enough,” he laughs. “If anything, we’d move Alo if the right space came along. But no clones.”

While his other restaurants—offer more flexibility and a “choose your own adventure” feel, Alo remains his flagship. “You’re there for three hours. There’s no going around it. And we like it that way.”

A Broader Hospitality Ecosystem

Kriss doesn’t see himself as just a chef. “I’m not one of those people who’s obsessed with food for food’s sake,” he says. “I like the business of restaurants. I like building teams, taking care of people, and creating spaces that make people happy.”

That mindset has led to new verticals, including a full-service catering operation capable of executing everything from intimate dinners to large-scale weddings—even in Muskoka. “We’re not just a fine dining group anymore. We do it all.”

And while he appreciates the recognition, the awards that resonate most are the ones that spotlight his team. “When Christopher Sealy won Best Sommelier for Michelin—that was a great one. Those are the moments that matter.”

Off-Duty Dining

When Kriss does get a rare moment to relax, he gravitates toward a mix of casual staples and iconic Toronto haunts. “I don’t dine in my own restaurants often,” he says with a laugh, “but I like to go out.”

Some favorites? Union on Ossington. The patio at Rasa. Edulis for something a little more refined. He also has a soft spot for Hy’s Steakhouse—“my son and nephew love it, so we go there for special occasions”—and Clockwork at the Royal York for a late-night cocktail. “That’s a great bar. I’ll also head to Bar Ardo on King Street for a glass of champagne after work. They’re always open late.”

His go-to drink? “Usually white wine. But at a steakhouse, it’s nice to do martinis and red wine. Oysters to start. A few things to pick at. I like to graze.”

Even while dining out, Kriss admits he’s never fully off duty. “I’m always sort of in work mode,” he says. “But if I’m with my son, I’m able to just be present. That’s when I really enjoy it.”

A Decade In—and Just Getting Started

With the tenth anniversary of Alo on the horizon, Kriss is focused on refining rather than reinventing. “We’ve grown in a lot of different ways,” he says. “Now it’s about making sure we’re delivering on all of it—every day, in every space.”

For Kriss, that means supporting the people who make it all possible. “I love seeing our teams grow—watching them succeed, buy homes, go on trips. That stuff means a lot to me.”

And he’s not done yet. “We’re deep in it. But it still feels like we’re just getting started.”

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