Over the past twenty five years Brian Morin has developed outstanding expertise in the hospitality industry. Three years ago, in November of 2003, Brian Morin and his team opened their first restaurant, beerbistro. A new breed of restaurant was born; beerbistro paired imaginative food and craft beers with caring hospitality, comfortable surroundings and exceptional value. Serving beer cuisine with a Canadian soul and integrating multicultural offerings, beerbistro was an immediate hit. The incredible success of Toronto's beerbistro continues to evolve with the culmination of Brian's knowledge, skills and expertise.

Brian Morin's belief in cooking with fresh market cuisine, as well as his team-building philosophy has driven the success of beerbistro. Customers return to the quality and comfortable hospitality that beerbistro has professed since its conception in 2002. The philosophy of pairing food and beer to Ôchange the way people think about beer' (beerbistro's mission statement) complements the current renaissance of craft beer. This makes for a winning combination of beer cuisine and upscale comfort in a downtown Toronto neighbourhood.

From the start of his career, Brian followed a methodical course to acquire the skills essential to become a successful restauranteur. After graduating from George Brown's Culinary Management Program, he gained wide ranging experience advancing through the culinary ranks as a butcher, baker, chef garde- manger, pastry chef, sous-chef, executive chef and finally operating partner of a small private chain. Brian honed these skills working in some of the finest venues, from small classical restaurants to high volume establishments including Napolean Restaurant, Four Seasons Yorkville, The Sutton Place Hotel, Hotel Inter-Continental, Prime Restaurants and the Algonquin Hotel in St. Andrews New Brunswick.

During Brian's eight year tenure at the Sutton Place, it was the headquarters for 'Festival of Festivals'-- the former Toronto Film Festival Corporation -- and was considered at that time the ÔHotel to the Stars'. As a result, Brian gained extensive, first hand experience in dealing with the high demands for culinary excellence that accompanied the many premier Film Festival events he catered. Brian is at ease catering to the needs of Film Festival, having had eight great years working with them, has extensive experience in offsite catering, and is able to recognize the high needs and demands of the creative class.

Brian's continuing culinary education includes the Chef de Cuisine Program at Humber College in Toronto, the Oriental Hotel Cooking School in Bangkok, and the Culinary Institute of America in California. He is a Certified Chef de Cuisine with outstanding teaching skills. Brian further developed his innate talent as a trainer while teaching at George Brown College, and is now a partner in education and training for the Ontario Youth Apprenticeship Program. His success as a chef has earned him a host of gold and silver medals, and the ultimate honour of representing Canada at the International Bocuse D'Or competition in France where he placed 10th in the world.

In Canada, Brian has made numerous radio and television appearances as a spokesman
for the culinary arts and craft brewing, including segments on CTV, Rogers, City TV, Canoe, ÔReport on Business', Breakfast Television, The Food Network, & Christine Cushings Cooking with Friends Brian has received extensive exposure in the Toronto Star, Toronto Life Magazine, the Globe and Mail as well as several other local publications. Internationally, in 2005 Brian Morin was featured in the prestigious ÔSaveur 100' as ÔBest Culinary Brewmaster' and more recently Celebrator Magazine touted his restaurant concept as the Òpremier destination in North America for beer cuisineÓ. Indeed, when it comes to dedication to developing a unique concept and bringing out its ultimate potential Brian is a driven man. Linda Barn of the Toronto Star agrees. In a very positive three star review of beerbistro Linda refers to Morin as a Òcook that immerses himself in food (É) his new kitchen mission became finding a way to cook with beer.