Pearle Hospitality announced a culinary collaboration with Michelin-starred chef Patrick Kriss and the Alo Food Group.
Pearle Hospitality is well-regarded for matching iconic properties with extraordinary restoration, design and authentically Canadian hospitality. This culinary partnership marks a new chapter in the company’s evolution, reinforcing its restaurants among Ontario’s dining experiences.
“Partnering with chef Patrick Kriss is a defining moment for Pearle,” said Aaron Ciancone, CEO of Pearle Hospitality. “His masterful approach to flavour and excellence in execution will invigorate our menus and allow us to deliver the kind of dining experience typically reserved for culinary capitals.”
Best known as the visionary behind Alo, named Canada’s Best Restaurant a record four times and the recipient of a Michelin star, chef Kriss brings a storied background from celebrated kitchens in France, New York City and Toronto to this transformative partnership.
“Working with Pearle Hospitality has been a true meeting of minds,” said Kriss. “Their passion for hospitality mirrors my own. The menus are about more than food; they’re about thinking through the details and crafting memorable, elevated experiences for every guest.”
The collaboration has already elevated culinary programs at The Pearle Hotel & Spa’s onsite restaurant, Isabelle Restaurant + Lounge, Cambridge Mill and BardÅ, with the partnership expanding to Elora Mill, Spencer’s At The Waterfront and Ancaster Mill throughout 2026, and the Toronto Power Generation Station restoration project in Niagara Falls to follow.
