Beer Bistro

Restaurant Story

Over the past twenty five years Brian Morin has developed outstanding expertise in the hospitality industry. Five 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.

Chef's Bio

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.

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