Loire finds its roots in the Loire Valley childhoods of Jean-Charles and Sylvain, growing into its home in the modern and ever-changing Toronto restaurant scene. Loire pairs the traditions held dear by its founders with an openness to experimentation and international influences. With a camaraderie born of years, they have quickly established themselves as members of the Harbord community and an engaging part of the Toronto restaurant scene.
Learning the basics under the watchful eye of his French grandmother, Jean-Charles Dupoire quickly came to appreciate the beauty of the complicated and the importance of simple, high quality ingredients. After training at culinary school in Tours, France and realizing that he could expand on the roots of his childhood in fine kitchens around the world, Jean-Charles began his career in a series of renowned hotel and restaurant kitchens.
Exploring fresh, international ingredients, he polished his skills and explored his creativity in hotels such as Cote d'Azur's La Reserve and The Berkeley and The Savoy in London. As the Chef du Cuisine at Toronto's EPIC at The Fairmont Royal York, Jean-Charles took his classic skills and global view to a larger audience - an audience at home in Toronto's multicultural, urban downtown. There he found the perfect opportunity to branch out on his own with his childhood friend, Sylvain Brissonnet.
Growing up in the family business of restaurants and hotels, Sylvain Brissonnet learned early the importance of creating a dining experience by pairing wine with food. After studying in the Loire Valley and getting professional experience in the French military, Sylvain tried his hand in fine hotels in North America, the Caribbean and Europe, where he became recognized for his experience and skill with wine.
After ten years as sommelier at the Relais and Chateaux Langdon Hall, Sylvain was ready to realize a lifelong dream and work again with his childhood friend, chef Jean-Charles Dupoire. Drawing on their past and the culinary traditions of their home in the Loire Valley, Sylvain set to work building a wine experience that would complement, challenge and enhance the kitchen skills of his childhood friend.