From the day Peter Geary and Martin Kouprie started planning pangaea restaurant they knew exactly what qualities their new establishment would need to succeed. Years of piloting some of the best know upscale eateries in Canada had taught the duo that diners want stylish surroundings, comfort, good service and adventurous but intelligent cuisine.

Born of such insight pangaea restaurant has succeeded to become one of Toronto's most praised destination restaurants. From day one the touchstone of Martin Kouprie's cooking has been nature; only unprocessed, seasonal ingredients are chosen and each plate of food is composed to deliver a clear, vivid taste experience.

Devotion to simplicity and to nature is evident throughout the restaurant. The décor is elemental and spare without being austere; warm woods and soft colours evoke the forest. The service at pangaea restaurant is unpretentious but still attentive and caring, creating an inclusive, upscale dining experience.

In addition, pangaea restaurant has two private dining rooms that offer the same wonderful food and service which has won pangaea restaurant international recognition. The larger room features internet hook-up, fax and audiovisual capabilities so that corporate clients have all the amenities they need while entertaining off-site. The smaller room is intimate and secluded but offers a bird's eye view of the main restaurant for the ultimate people watching experience. Wireless Networking is available throughout the restaurant.

Chef Martin Kouprie
Martin Kouprie is a self taught chef who began his career as an apprentice at the Ottawa Westin Hotel. After a stint as sous chef at Hull's prestigious Café Henri Berger, Martin moved to Toronto in 1986 where he quickly became a chef to watch as part of the Pronto Ristorante kitchen brigade. Rising through the ranks to eventually become executive chef at that iconic Toronto eatery, Martin moved on to open Jump Café and Bar where he met Peter Geary, the man who would become his partner in Pangaea. Working together the two discovered that they not only shared common goals but complimentary skills. These discoveries led the duo to decide to dive into business together seven years ago. While Pangaea can be an all-consuming commitment at times, Martin maintains a passion for his pastimes and a deep devotion to his family. Whether he's scuba diving in the Caribbean or sanding cabinet doors in his home woodworking shop, he is as focused in play as he is in the Pangaea kitchen. But family time means relaxation for Martin and - don't tell anyone, but this chef whose cooking restaurant reviewer Joanne Kates has called divine - often indulges in an Oreo cookie or two while he watches cartoons with his eight year old son Oliver.

Visit the Pangaea website at >Pangaea

For more information, contact ACE Bakery, 416/241-3600, bread@acebakery.com.


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