Daniel Hadida

One of the visionary duo behind Pearl Morissette in Jordan, Ontario

Meet Daniel Hadida, one of the visionary duo behind Pearl Morissette in Jordan, Ontario—just ranked #1 on Canada’s 100 Best Restaurants of 2025.   ⁠

From a 17-hectare farm nestled in wine country, Daniel crafts deeply seasonal, boundary-pushing menus that have redefined what Canadian terroir cuisine can be. After three years in Michelin-starred kitchens in Europe, he returned home to lead Pearl Morissette—and now, the entire country is watching.⁠

Read on for a Q&A and get to know the chef behind Canada’s #1 table.  

What local Canadian ingredients do you love cooking with? At this time of year, I am most excited to explore nature's first harvest; the bounty of the forest. Walking through the woods and seeing the first pop of yellow spicebush blossoms, green wild onions, and watercress popping out of the creek's edge is a delight. Not only are these wild edibles delicious, but they are some of the first markers of spring in Ontario. They are a sign that I look for every time I am in the woods (often somewhat desperately through the last melting snow. I know they aren't growing yet but I can't help but be hopeful).

What is your favourite Canadian dish to make and which All-Clad Collection would you recommend using to create it? I am constantly enamoured with the quality of grass-fed livestock raised in Canada. From having worked not only in top restaurants globally but also spent time farming, I can confidently say that the quality of livestock here is world class. I am a big fan of deep, roasted flavours, and so using a heavy-bottomed stainless-steel pan to get lots of caramelized flavour and crunchy texture on a pork neck steak is the most delicious thing to me. It takes long, steady heat to properly render the fat and get that thick caramelized crust and a good stainless-steel pan is the best way to achieve this.

What’s your #1 cooking tip for foodies? Ingredients are key! Farmer's markets are everywhere, every town has a butcher, fish can be ordered from the coast direct to your home or picked up at a local fishmonger, and we grow some of the best grain in the world that our local bakeries make use of. We are so lucky with the quality of ingredients that we have in Canada, and the expertise of those who produce them to match. There is nothing more rewarding when cooking than connecting with the provenance of ingredients and getting to know those who produce them. Expensive, imported ingredients that are treated as commodities pale in comparison and small-scale farmers and producers are having a tough go these days. Support them because the quality is better and supporting what's around us builds stronger and more resilient communities.

What is your favourite local restaurant (where do you go eat?) I am a huge fan of Fat Rabbit and Chengdu Noodle in Niagara. I love Rony’s in Hamilton, and when I visit Toronto you can find me at Alma, Sunnys, Twenty Victoria, and Imanishi.

Who are your unsung heros? I have eternal gratitude to some of my early mentors; David Lee, Jason Carter, Marc Thuet, and Toby Caballo and Michael Nemeth. Edulis and Dotty’s are two fantastic spots in Toronto and although they are known and loved, the city has a funny way of neglecting its legacy restaurants.

"I can confidently say that the quality of livestock here is world class. I am a big fan of deep, roasted flavours, and so using a heavy-bottomed stainless-steel pan to get lots of caramelized flavour and crunchy texture on a pork neck steak is the most delicious thing to me. It takes long, steady heat to properly render the fat and get that thick caramelized crust and a good stainless-steel pan is the best way to achieve this."

- DAVID HADIDA

All-Clad Must Haves

These are the pieces Chef Gavin Kaysen told us he can’t live without, both at home and in his restaurant kitchens.

Exclusive Recipes

Signature dishes developed by Gavin Kaysen using his favorite All-Clad cookware of course.

Restaurants

If in the area, stop by to enjoy some of Gavin's culinary delights at any of his restaurants & bakeries.