This week we are joined by guests Adam Hynam-Smith Executive Chef of Dispatch Restaurant in St Catherines, Ontario and Eric Robertson Chef of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. We talk about tip culture and the benefits of moving to a no-tip structure at restaurants in order to provide a steady income, liveable wage and security for employees in the service industry.
Adam Hynam-Smith is the executive chef and proprietor of Dispatch Restaurant. Dispatch was named one of enRoute Magazine’s Top Ten Best New Restaurants in Canada in 2019. With global cuisine and a beverage program that evokes a sense of place while focusing on low and no waste preparations. Dispatch is located on Niagara’s wine route in the up and coming arts district of downtown St. Catherines, Ontario. Dispatch is a certified living wage employer that offers an elevated, Australian-inspired culinary and hospitality experience without the fuss of fine dining. Adam is the author of Curbside: Modern Street Food From A Vagabond Chef, and has appeared on multiple Food Network Canada series, including Restaurant Takeover, Eat St., and Firemasters. At Dispatch Restaurant, the team of hospitality professionals are pleased to provide exceptional service without the need for guests to offer a gratuity.
Eric Robertson is the Chef (co-chef with Daniel Hadida) of Restaurant Pearl Morissette in Jordan Station, Niagara, Ontario. They serve an ever changing multi course menu of the best ingredients of Niagara Region inspired by seasonal French Cooking. In 2018, Pearl Morissette topped enRooute’s Best New Restaurants in Canada and in 2019 reached number 14 on Canada’s 100 Best Restaurants list. The restaurant is on the grounds of the Pearl Morissette winery. Restaurant Pearl Morissette opened as a non gratuity establishment in order to provide a sustainable and secure working environment for the staff. Eric is a graduate of the Stratford Chefs School and has spent time working at Michelin starred restaurant De Wulf in Belgium and Langdon Hall in Cambridge Ontario.
Instagram
Chef Adam Hynam-Smith @chef_ahs
Dispatch Restaurant @dispatchresto
Chef Eric Robertson @_eric.robertson_
Restaurant Pearl Morissette @restaurant_pearlmorissette
Podcast Artwork by Zak Hannah @zak.hannah