Pearle Hospitality Inc., an Ontario-based hospitality company, has announced what it calls a “groundbreaking culinary collaboration” with Michelin-starred chef Patrick Kriss and the Alo Food Group.
Founded by the Ciancone family in 1979, the Pearle Hospitality portfolio includes Ancaster Mill, Spencer’s at the Waterfront, Bardō Restaurants, Cambridge Mill, Whistle Bear Golf Club, The Farm, Elora Mill and The Pearle Hotel & Spa.
“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, Kriss brings a storied background from celebrated kitchens in France, New York City and Toronto to this transformative partnership, said Pearle.
“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.”
Since the opening of its fine-dining flagship Alo in 2015, it has grown to include Aloette Spadina (2017) and Aloette Bay (2024), Alobar Yorkville (2018) and Alobar Downtown (2023), Salon Private Dining (2019), Alder (2022), Alo Catering (2022), and various Aloette Go takeout-focused locations.
Pearle said the collaboration has already elevated culinary programs at The Pearle Hotel & Spa‘s onsite restaurant, Isabelle Restaurant + Lounge, Cambridge Mill and Bardō, 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.
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