Brian’s Bio: Chef, Author, Restaurateur, and Consultant

brain morinOver the past thirty years, Brian Morin has had a clear vision and passion for hospitality and people. His strong leadership skills are the culmination of his creative vision, multi-conceptual recipe development, analytical skills, implementation of simplified control systems, and training. He is a very hands-on chef and knows how to create a great meal, a great menu, and great value.

From the start of his career, Morin systematically acquired the essential skills to become a successful restauranteur. Upon graduation from George Brown’s Culinary Management Program, he advanced systematically through the culinary ranks. Morin honed his skills in some of the finest venues, including Napoleon Restaurant, Truffles at Four Seasons Yorkville, The Sutton Place Hotel, Hotel Inter-Continental and Prime Restaurants. He has launched over a dozen new restaurant concepts and remains calm in high stress environments.

In November of 2003, Morin opened Beerbistro. The restaurant paired imaginative food and craft beers. The restaurant was at the forefront of, and possibly a catalyst for, a sea change in the demand for quality beer and beer cuisine in Toronto. The majority of the restaurant’s food was made in house. Beerbistro was sold at the end of 2012 (although it remains near identical to its original concept today).

Morin’s skill and creativity as a chef are complemented by his meticulous attention to controlling operating costs while maximizing bottom line profits. He has designed several systems for product and labour cost controls and staff development and training. Morin is a Certified Chef de Cuisine and is a CTI trained leadership coach. He has outstanding teaching skills and believes his people are as important as his food.
Morin’s team-building philosophy has been recognized by AON Hewitt as one of Canada’s top 50 employers in small and medium sized businesses for 2011 and again for 2013. He has also been recognized by Maclean’s Magazine, Profit Magazine and The Globe and Mail. Morin’s numerous radio and television appearances for the culinary arts and craft brewing movement, include, but are not limited to segments on, CTV, City TV, Report on Business, Breakfast Television, The Food Network, The Toronto Star, Toronto Life Magazine and The Globe and Mail. Internationally, in 1993, Morin represented Canada at the International Bocuse D’Or competition in France where he placed 10th in the world. More recently Morin was featured in the prestigious “Saveur 100” as “Best Culinary Brewmaster” and Celebrator Magazine touted Beerbistro as the “premier destination in North America for beer cuisine”.

Morin understands the depth of owning a business and can appreciate first-hand how hard it can be in today’s environment. Currently he develops menus, recipes, control systems and customized coaching/training for restaurants, pubs and breweries.