Brian Morin grew up in Toronto, where he studied at George Brown College, and then moved on to working in small restaurants like Napoleon and Truffles. In the 1980s, he moved on to work in hotel kitchens such as The Four Seasons, Sutton Place, and the Intercontinental. He then became the executive chef of Prime restaurants, and in 2003 opened his own restaurant, beerbistro(18 King Street East).
What inspired you to become a chef?
I loved cooking from an early age, probably about 10 years old.
What is your favourite dish at the restaurant where you cook and why?
Hard to say because it would depend on my mood. I think our mussels are some of the best things we do and are the best in the city.
Three ingredients you couldn’t live without and why?
Beer, butter and cheese.
On your day off – what are you cooking at home? If you’re eating out, where do you go?
Again I cook a lot at home but what I’m cooking depends on the season, the temperature outside and what type of mood I’m in.
What is your favourite thing about the food scene in Toronto?
That it is starting to mature, and there is so much diversity out there.
What’s coming up?
Toronto Beer Week September 19th to 26th, Octoberfest on September 28th for two weeks and the 12 beers of Christmas all December.