Local chefs will bring their talent to Toronto Pearson International (YYZ) as part of a new dining program at the airport being developed by OTG Management.
Mark McEwan of North 44 and Guy Rubino of Ame, along with five other popular local chefs, a brewer and a master sommelier, will showcase the best the city has to offer. There will be 13 new chef-driven locations in Terminals 1 and 3; some will open later this year, but most will open next.
“Toronto Pearson serves as the first and last impression of this region for nearly 34 million air travelers annually and we’re making our dining options part of the positive Toronto experience,” says Pamela Griffith-Jones, chief marketing and commercial officer for the Greater Toronto Airports Authority. “Our guests have told us they want more variety of dining options both in terms of pricing and ethnicity. Our OTG partnership is part of our commitment to deliver on that requirement and to enhance the guest experience. The introduction of true culinary diversity will help differentiate Toronto Pearson from other North American airports. “
Ingredients that will be served in the restaurants will be farmed and sourced from the region.
“I think in a way the airport gives the traveler a deep expression as to what to expect when dining in that city,” says Rubino, Canadian chef and host of Food Network Canada’s “Made to Order.” “This is why I am excited to be a part of the exposition of Toronto Pearson airport and the city’s culinary talent.”
The new concepts include:
– Acer: Serving Terminal 3, Acer will feature Japanese dining; Rubino has created the menu.
– Apropos: In Terminal 1, two cocktail bars, both named Apropos, will offer light meals and cocktails. The concept is a collaboration between brewer Brock Shepherd, master sommelier John Szabo and OTG concept chef Michael Coury.
– Corso is a trattoria offering serving traditional Italian cuisine developed by Rocco Agostino. Menu offerings at the restaurant in Terminal 3 will include pasta, pizza, salad and antipasti.
– At Cibo Express® Gourmet Markets in Terminal 1, guests will find an assortment of freshly prepared products and bottled beverages, with more than 1,000 offerings.
– Also in Terminal 1, Fetta Panini Bar will showcase paninis, salad and small plates, with a menu developed by McEwan.
– Heirloom Bakery Cafe – one each in Terminals 1 and 3 – features a menu created by baker and entrepreneur Devin Connell that includes light entrees such as soup, salad, sandwiches and baked goods.
– For Indian “street food,” guests can visit Marathi in Terminal 1. The menu was developed by local chef Hemant Bhagwani and also offers an Indian-inspired breakfast menu, sweets and beverages.
– Nobel Burger Bar in Terminal 3, also created by McEwan, features gourmet burgers and lets guests build their own or choose from a variety of chef-created options. The kitchen is in the center of the space.
– In Terminal 3, Chef Claudio Aprile’s Trillium incorporates flavors from around the world, with offerings such as snacks, small plates, raw bar selections, salad, open-faced sandwiches and breakfast.
– At Vinifera, which can be found in both terminals, OTG is working with Szabo, who is known for his wine knowledge. OTG’s Coury developed the menu, which showcases, small plates, salads and paninis made with ingredients and products sourced from the region. The wine list will have more than 85 wines and celebrate the best of Ontario, as well as global offerings.
To help with the service, more than 2,500 Apple iPads will be integrated throughout the gate areas of both terminals. Guests will be able to order food, browse the Internet and check real-time flight information via a custom suite of applications. Toronto will be the first international venue for OTG that will feature this technology, which also can be found at LaGuardia (LGA) and John F. Kennedy International (JFK).
“The Toronto Pearson experience will truly be something special,” says Rick Blatstein, CEO for OTG. “Through wonderful dining options, beautiful design and the convenience of technology, this program has been developed to give guests a welcoming and relaxing experience.”
