World of Mouth podcast with Eric Robertson

May 27, 2024

‘World of Mouth’ Podcast: Get to know Eric Robertson, co-Chef of Restaurant Pearl Morissette

The ‘World of Mouth’ Podcast speaks with some of the world’s best chefs! You get to hear their stories, learn about their background, their rise to fame and their favourite destinations to travel and eat. In episode #51, you’ll get to know Chef Eric Robertson, the co-chef of Restaurant Pearl Morissette in the Niagara region of Canada. You’ll hear about his early cooking experiences, his time at Stratford Chefs School, the instructor who truly inspired him, his adventures cooking in Europe, and some of his favourite places to eat.

As a young chef, after graduation in 2011, Robertson left Canada for Europe, where he worked at some of the best restaurants in Belgium, France and with Magnus Nilsson at Fäviken in Sweden. Chef Eric explains in the podcast how he started working at Pearl Morissette in 2017, after returning to Canada, together with his friend, chef Daniel Hadida, sourcing the best Canadian seasonal produce from producers and their own farm.




Stratford Chefs School is a not-for-profit Career College focused on the innovative, hands-on training of high-quality, aspiring Chefs and Culinary Entrepreneurs. The School’s vision is to be the primary training and education source of choice for tomorrow’s culinary leaders, and to train students with a culture code of excellence, innovation, collaboration, and respect.

Established in 1983, Stratford Chefs School has set the standard of excellence for culinary training in Canada, graduating nearly 900 alumni who contribute to a distinctive Canadian cuisine. The unique Apprenticeship program provides students with a thorough grounding in the theory and practice of classical cuisines and the business elements of operating successful restaurants in today’s market. Stratford Chefs School is one of Canada’s most successful and respected culinary institutions and is continually evolving to meet the needs of its students and the culinary community.

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