Working at a restaurant is often described as fast-paced, high-stress. Add a relationship into the mix, and you get – apparently brilliant restaurant concepts! Inspired by Valentine’s Day, we sat down with our friends in the industry to find out what it’s like to run a restaurant as a couple. The owners of Toronto-based Nuna, Montreal restaurant Les Mômes, as well as Chicago fine diner Esmé gave us the low down.
Romance is in the air this month, and if you need help securing a table to celebrate love this Valentine’s Day, reach out to us and one of our dining specialists will be more than happy to help.
Valentine’s Day Restaurant Story: Sergio Nazario and Jazmin Sansur at Nuna Kitchen & Bar, Toronto
Started by an entrepreneur couple hailing from Peru, Nuna means “soul” in Quechua, an indigenous language of the South American country, and the dishes brilliantly portray a fusion of the continent’s gastronomy.
How did you two meet?
We’re both born and raised in Peru, and met at a friend’s reunion party in 2016. It started as a long-distance relationship, and then we had the opportunity to live in Orlando for almost a year, where he worked at a restaurant while I worked at a hotel. We worked long hours but managed to work around our busy schedules – our relationship got stronger. Eight years on, we’re still together and now reside in Canada.
What inspired you to open a restaurant together? Describe a few highlights of running a restaurant as a couple.
Sergio’s dream has always been to open a restaurant and I’ve always wanted to have my own business. I knew we could make a good team. He’s in charge of menu planning, the cooking and the numbers; while I manage the creative side – guest relations, reservations and front of house. We complement each other, but at the end of the day, we always make a decision together.
We came to Canada five years ago as students, living in a small basement in North York. The journey was not without hardship, and our current goal is another step we decided to take together. We won’t give up until we fully succeed.
Any major pet peeves in each other in the professional setting?
Not really. We each have small things that bother each other but we’ve learnt to talk through it.
What tactics have you implemented to avoid shoptalk in your free time? Or do you avoid shoptalk at all?
It’s a constant blur! We try not to talk about the restaurant but somehow we always come back to the topic. We don’t dislike talking about work all the time, but we know full well it’s not healthy – breaks and distractions are needed!
What does a day off look like?
We either do outdoor activities or see our friends. We have been trying to do different things so we can enjoy our day off and switch off from work.
Name a dish you’d cook for each other to say “I love you” (on Valentine’s Day or any other day).
I’m not a good cook but every time I make my tuna with lime and onions, he loves it. He’s the chef so anything he cooks is delicious, but pasta is what I love the most from him.
What goals do you have for your restaurant in 2023?
We want to increase our presence on social media.
Valentine’s Day Restaurant Story: Yoann and Marie Van Den Berg at Les Mômes, Montreal
A former Clefs d’Or and a Canada’s 100 Best Chef fell in love, and the result is Les Mômes. The chef breaks the codes of classic gastronomic cuisine, while his wife ensures an attentive service as the hostess of promisingly lively evenings. The couple refer to their restaurant as their home, and this is what guests can expect from a meal at Les Mômes.
How did you two meet?
When Yoann was chef at Pastel. The glass doors were right by the open-concept kitchen and as I was about to walk in, we locked eyes and I was so startled I couldn’t even get the doors to open. He ran to open the door for me – we were both blushing and staring at each other like idiots – and we never let go of one another ever since.
What inspired you to open a restaurant together? Describe a few highlights of running a restaurant as a couple.
It was always his goal as a chef to open his own restaurant one day. I was an entrepreneur and loved that lifestyle but the office made me miss being on the floor (I was in hospitality for years before doing consulting). We thought we would open a restaurant later in our life, but the itch got too… itchy! We saw a small neighbourhood restaurant for sale and couldn’t keep our mind off of it so we took the plunge!
Any major pet peeves in each other in the professional setting?
Not really. We have absolute trust in each other – let’s just say we naturally pick up each other’s slack! That being said, our restaurant has only opened for three months – maybe ask us again in three years!
What tactics have you implemented to avoid shoptalk in your free time? Or do you avoid shoptalk at all?
We actually don’t avoid it at all! We used to help one another unwind and talk through work stress, so it’s important for us to hold that space for each other. It’s also when we relax and unwind with a glass of wine (when our child’s asleep) that we get to brainstorm and be creative – not in the middle of prep work or service! It’s a matter of balance.
What does a day off look like?
We spend as much quality time as possible with our four-year-old son and our two dogs. We live just outside Montreal, so we get to play outside a lot. Spending time in our own little family bubble helps us recharge as, being such a small restaurant with a very personal concept, we give a lot of ourselves to our guests.
Name a dish you’d cook for each other to say “I love you” (on Valentine’s Day or any other day).
Believe it or not, when we are at home, Marie is the one cooking! It’s her way of saying, “Here, now it’s my turn to take care of you”. On holidays or special occasions, you’ll always find Yoann’s paella on the table. It’s a special dish for us, better enjoyed and shared with as many loved ones as possible.
What goals do you have for your restaurant in 2023?
We’ve reached the first one already: hiring some help! As well as this, we’ve also launched our chef’s experience. Sitting at the counter that overlooks the open kitchen, the six VIPs per night will enjoy a curated five-course tasting menu, served and presented by Yoann.
Valentine’s Day Restaurant Story: Jenner Tomaska and Katrina Bravo at Esmé, Chicago
Esmé, French for “beloved”, embodies how this husband-and-wife duo view their fine-dining restaurant in Chicago’s Lincoln Park neighbourhood. Their reimagined tasting-menu model has philanthropy and art integrated into the foundation of the experience, an expression of their shared vision for the community-focused restaurant.
How did you two meet?
We originally met years ago when working at mk The Restaurant – Jenner as a line cook and me as a hostess; as the story goes, he had a crush on me, and I had no interest! Jenner left to work at Next and I went along my path but we both remained connected to the mk folks on a personal and social level. We then ran into each other one Christmas Eve, both dining at the restaurant – the rest is history.
What inspired you to open a restaurant together? Describe a few highlights of running a restaurant as a couple.
Jenner and I are both very creative people and we truly felt there was no other path for us. Prior to opening we were constantly workshopping ideas and concepts in our head or working through the Next menus.
Working together can be difficult at times and it’s taken us almost a year to really find a balance and set boundaries as it pertains to personal and professional relationship aspects. Because we work together, we’re able so spend more time with one another in a fun, constructive way, which is awesome!
Any major pet peeves in each other in the professional setting?
This one is easy: he would say that I always want things done right away, ahead of time and in a very specific manner, and I would say he is a procrastinator. Luckily, we have Tia (Beverage Director) to balance us out!
What tactics have you implemented to avoid shoptalk in your free time? Or do you avoid shoptalk at all?
We do shop talk but try to keep it at a minimum. We’ve developed key phrases that, once spoken, we know we have to drop the work talk.
What does a day off look like?
Pretty boring at this stage in our life. I mostly spend the day cooking and running errands while Jenner watches our almost two-year-old. Jenner takes our son to his little classes or sometimes we go on a family walk. We do try to sit down once a week for a movie or show together.
Name a dish you’d cook for each other to say “I love you” (on Valentine’s Day or any other day).
I would cook chicken and dumplings or orange chicken for Jenner, and he would make me a BLT.
What goals do you have for your restaurant in 2023?
We want to keep doing good work and supporting our community!
Looking for the perfect gift to give this Valentine’s Day? Travel is always a good idea. Read our post on Europe’s Most Luxurious Train Journeys to get inspired.
