Jeremiah Tomas - From Line Cook at 17 to Michelin-Starred GM & Beverage Director at The Pine

In this episode, I sit down with Jeremiah Thomas, General Manager at The Pine in Creemore (1 Michelin Star), to explore a career built from the ground up in wine, hospitality, and fine dining.Jeremiah’s journey began through a high school co-op program, where an early exposure to restaurant life set him on a path that would take him through nearly every role in the industry — from back of house to front of house, bartending, and service — before stepping into leadership. Along the way, he honed his craft at some of Canada’s most respected dining rooms, including those of Oliver & Bonacini, Soho House, Langdon Hall, Frilu (1 Michelin Star) and Hexagon (1 Michelin Star).Now at The Pine, Jeremiah shares what it takes to lead a modern fine-dining team: balancing high standards with sustainability, fostering creativity and resourcefulness, sourcing locally in a challenging landscape, and building a workplace that respects both excellence and family life. We also dive into his evolving relationship with wine, the collaborative spirit of Ontario’s restaurant community, and how thoughtful theatrics and service design elevate the guest experience.This conversation is an honest look at the realities of hospitality today — the long hours, the joy of mentorship, and the deep satisfaction of creating something meaningful, night after night — in a Canadian dining scene that’s changing faster than ever.Whether you work in restaurants or simply love great dining experiences, this episode offers insight, perspective, and inspiration.00:00 Introduction to Work-Life Balance00:40 Welcome to Tasting Notes Toronto00:45 Meet Jeremiah Thomas01:44 Jeremiah's Journey in Hospitality02:36 Early Career and Soho House Experience06:47 Transition to Front of House08:30 Exploring Fine Dining09:32 The Rise of Canadian Cuisine11:34 The Michelin Star Journey30:15 The Pandemic's Impact on Career43:51 Balancing Family and Career at The Pine45:19 The Pursuit of Wine Knowledge46:07 Challenges of Running a Restaurant in Ontario47:08 Creative Use of Local Ingredients49:15 Wine Pairing Philosophy55:17 Signature Dishes and Pairings01:05:30 Non-Alcoholic Pairing Program01:10:57 Seasonal and Local Focus01:19:34 Work-Life Balance in the Restaurant Industry🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0