OTG to enter the international market with Toronto Pearson Experience : Moodie Davitt Report

CANADA. US airport restaurateur OTG Management today announced its debut into the international market with plans to introduce an extensive chef-driven dining programme at Toronto Pearson International Airport.

Set to “make dining at the airport a true reflection of Toronto city taste and culture”, OTG and Greater Toronto Airports Authority (GTAA) will partner to introduce nine new chef-driven concepts and fresh market offers for Terminals 1 and 3.

The new programme, The Toronto Pearson Experience, will feature offers developed by high profile Toronto restaurateurs such as Mark McEwan of North 44 restaurant and Guy Rubino of fine dining restaurant Ame and host of Food Network Canada’s Made to Order, together with six other well-known local chefs.

“Toronto Pearson serves as the first and last impression of this region for nearly 34 million air travellers annually and we’re making our dining options part of the positive Toronto experience,” said GTAA Chief Marketing and Commercial Officer Pamela Griffith-Jones. “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 full line-up of concepts will not only serve cuisine inspired by local talent, but also ingredients farmed and sourced from the region.

“The Toronto Pearson experience will be something special,” said OTG Chief Executive Officer Rick Blatstein. “Through wonderful dining options, beautiful design and the convenience of technology, this programme has been developed to give guests a welcoming and relaxing experience.”

Over 2,500 Apple iPads will be integrated throughout the gate areas of both terminals where passengers can order food, browse the web, and stay updated with real-time flight information via a custom suite of applications.

The new dining concepts in Terminal 3 include:
Acer is a Japanese concept developed by Chef Guy Rubino who composed a modern menu that “celebrates fresh ingredients and traditional technique”.

Two Apropos cocktail bars will flank the concourse, offering guests a “vibrant and energetic” open space to enjoy a light meal and cocktail before flights. The concept was developed by beer and cocktail consultant Brock Shepherd, master sommelier John Szabo, and OTG concept chef Michael Coury.

Corso is a trattoria featuring traditional Italian cuisine with a modern translation. The menu developed by Chef Rocco Agostino highlights rustic Italian flavours and features freshly-made pastas, pizzas, salads and antipasti. Chef Agostino’s Pizzeria Libretto and Enoteca Sociale restaurants are recognised in Toronto for their outstanding Italian cuisine.

Nobel Burger Bar will serve gourmet burgers, including classic and inventive designs. Created by well-known Toronto chef Mark McEwan, the concept allows guests to build their own burger or choose from a variety of chef-created options. The activity of the open kitchen is in the centre of the space creating an “inviting energetic vibe”.

Trillium is a tapas restaurant and bar. Chef Claudio Aprile, known for his inventive cuisine at the highly regarded Origin restaurant, developed the menu for Trillium and has incorporated flavours from all around the world. The offerings include snacks and small plates as well as raw bar selections, salads and open-faced sandwiches. Breakfast includes custom omelettes and global offerings such as Thai banana pancakes.

Terminal 1:
The Fetta Panini Bar menu, developed by Chef Mark McEwan, offers travellers a selection of paninis, salads and small plates. “Fetta’s design evokes a sense of spring, anchored by a maple wood structure to add a traditional Canadian texture,” said OTG.

Marathi will serve Indian “street food”, an Indian-inspired breakfast menu, sweet options and beverages. The menu was developed by Toronto Chef Hemant Bhagwani, known for his individual approach to Indian cuisine.

OTG’s Cibo Express Gourmet Markets feature a wide assortment of freshly prepared products and bottled beverages, including more than 1,000 different offerings.

Terminal 1 and 3:
The Toronto Pearson Experience will include two Heirloom Bakery Café locations – one in Terminal 1 and one in Terminal 3. Baker and entrepreneur Devin Connell composed the menu of light options including soups, salads, sandwiches and baked goods. From healthy options, like the Detox Salad, to chocolate brownies, all Heirloom menu items are made fresh using the high quality local ingredients.

The Vinifera wine bar menu was developed by OTG concept chef Michael Coury, and features small plates, salads and paninis. Ingredients and products are regionally sourced. OTG is working with master sommelier John Szabo, to develop the wine list, which includes over 85 wines that celebrate the best of Ontario and also provide global offerings. The beverage offer also includes a selection of beer and cocktails.

Heirloom Bakery, Fetta Panini Bar and Cibo Express Gourmet Market are set to open at the end of the year.

“I think in a way the airport gives the traveller a deep expression as to what to expect when dining in that city,” said Guy Rubino. “This is why I am excited to be a part of the exposition of Toronto Pearson Airport and the city’s culinary talent.”

Chef Claudio Aprile said: “Airports make a first and last impression. So when I was approached to team up with OTG, I became extremely excited to showcase Toronto, one of the most exciting food cultures in the world.”

To create the look and feel of each concept, OTG is working with architect and Toronto native, Lionel Ohayon of ICRAVE.

Cibo Express Gourmet Markets in T1 will feature a wide assortment of freshly prepared products and bottled beverages

Two Apropos cocktail bars will flank T3, offering an open space serving light meals and cocktails

Fetta Panini Bar in T1 will serve food by Chef Mark McEwan such as paninis, salads and small plates

Heirloom Bakery Café will be introduced to Terminals 1 and 3 (images are of the T1 location), with a menu devised by Devin Connell including soups, sandwiches, baked goods and salads such as the Detox Salad

The Vinifera wine bar concept will appear in T1 and T3, with a menu developed by OTG concept chef Michael Coury and master sommelier John Szabo