Executive Chef, Solomon Mason
A fiercely determined culinary luminary, by the age of 21 Chef Solomon had already cut his teeth in some of the world’s best restaurants. Growing up in North Bay, Ontario, his competitive spirit and passion for food led to a degree in culinary management, opening the doors to a world of fruitful opportunities. Working under renowned chefs Thomas Keller and Grant Achatz, Chef Solomon dove into the world of fine dining at Alinea, Per Se, and The French Laundry before returning home to his Canadian roots at Toronto’s acclaimed Alo.
When chef-owner Patrick Kriss opened sister restaurant Aloette in the space downstairs, Chef Solomon was appointed Executive Chef, guiding the team to success despite the challenges the pandemic would soon bring. As Aloette’s star ascended, it garnered enRoute’s praise as one of the country’s best new restaurants, a coveted nod from the Michelin Guide, and the #35 spot on the list of Canada’s 100 Best Restaurants.
In addition to his accolades, Chef Solomon’s reach extends well beyond his culinary prowess. Committed to nurturing future talent, he enthusiastically shares his wealth of experience with budding chefs, igniting their passion and encouraging continuous learning and collaboration. Now a judge for Canada’s 100 Best Restaurants, his eye for detail plays a key role in discerning the best of the best across our nation.
As he graces the helm of Auberge du Pommier, infusing fresh creativity into our cozy French sanctuary, Chef Solomon is eager to tell the story of Canada’s bounty and illuminate diners to the richness of our country’s seasonal abundance. Join us on a gastronomic voyage guided by his culinary compass, where traditional techniques meet innovative brilliance, and every bite tells a story of artistry and ardour.