A Conversation with Patrick Kriss: Behind the Scenes with Alo’s Chef and Owner
“I’m not one of those people who’s obsessed with food for food’s sake,” Patrick says. “I like the business of restaurants. I like building teams, taking care of people, creating spaces that make people happy.”
My Journey Through Wine: Introducing Parcelle Wine Studio by Christopher Sealy
“While the fine dining world has been a place of refinement and precision, I found myself yearning for something more—an experience beyond the confines of a restaurant, a space where I could engage with people in a way that was both deeply informative and relaxed.” - Christopher Sealy
Dinner with DINR: St. Lawrence, Vancouver
Our next stop on the "Dinner with DINR" series brings us to Vancouver where a special celebration...
Song (by Kin Kao): the Making of a Michelin Guide Restaurant
Terrence believes Song is a reflection of personal and collaborative expression. The team operates without a...
The Story Behind Restaurant Lucie and the La Collab Series: A Conversation with Yannick Bigourdan
Yannick’s latest venture, Restaurant Lucie, holds a special place in his heart. It’s not just another restaurant in his impressive portfolio but a deeply personal project that pays homage to his French heritage and his beloved grandmother, Lucie..
Dinner with DINR: Osteria Giulia, Toronto
Welcome to our inaugural "Dinner with DINR" series, where we share a meal at one of our fantastic restaurant partners with you.