Restaurant Pearl Morissette spotlights Canadian cuisine
Directed by John Cullen, the new film reframes fine dining rooted in place, ingredients, and quiet human connection.
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At Restaurant Pearl Morissette (RPM), the story begins long before a dish reaches the dining room. Shot on location in Niagara’s greenbelt, director John Cullen captures the rhythm of life at RPM, the farm, the bakehouse, the kitchen, in a way that feels both intimate and expansive.
Instead of staging culinary glamour, the film leans into honesty: a hand brushing soil from a beet, bread breaking apart fresh from the oven, chefs moving with practiced calm in the kitchen.
RPM has built its reputation on redefining what Canadian food can be. Led by chefs Daniel Hadida and Eric Robertson, the restaurant embraces what grows here, not what’s imported, trading truffles for heritage grains, vanilla for local botanicals, chocolate for wild berries.
Credits
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- Production Company Nimble Content
- Director John Cullen
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Credits
View on- Production Company Nimble Content
- Director John Cullen
- Editing Saints Editorial
- Editor Danica Pardo
- DP Curry Leaman
Explore full credits, grab hi-res stills and more on shots Vault
Credits
powered by- Production Company Nimble Content
- Director John Cullen
- Editing Saints Editorial
- Editor Danica Pardo
- DP Curry Leaman
The film reflects that ethos, showing not just plates of food but the landscapes and people that shape them. The message lands clearly: Canadian cuisine isn’t a compromise, it’s a discovery.
Cullen’s lens avoids spectacle in favour of restraint. Each frame observes more than it insists, whether it’s a sunrise over the farm fields or a chef pausing mid-prep. The effect is deeply human, underscoring RPM’s philosophy that food is connection, not performance.
With Nimble Content producing, cinematographer Curry Leaman finding the quiet beauty in each frame, and Saints Editorial’s Danica Pardo adding a seamless edit, the four-person crew worked with true agility, creating a film that feels as thoughtful as the team behind it.
For RPM, this isn’t just about one restaurant. It’s about championing a new Canadian food identity. By showing the ecosystem around each dish, the film reminds us that gastronomy here is tied to land, water, and season.
The film moves gently, yet its goal is clear: to place Niagara and Canadian cuisine proudly on the global map.
