A Conversation with Patrick Kriss: Behind the Scenes with Alo’s Chef and Owner

Chef Patrick Kriss never set out to create a restaurant empire. The founder of the acclaimed Alo Food Group says the expansion happened organically—one opportunity at a time. “There was never really an inspiration,” he explains. “Spaces would come available, we’d be approached, and we would either say yes or no.”

Nearly a decade after opening Alo, the tasting menu restaurant that redefined modern fine dining in Toronto (and arguably Canada, if you ask us), Kriss has expanded his reach through a collection of distinct yet connected concepts: Alobar Yorkville and Downtown, Aloette Spadina and Bay, Salon Private Dining, Aloette Go and Alo Catering, as well as Alder in Toronto’s Ace Hotel. With each addition, the core philosophy has stayed the same: take care of the customer, take care of the team, and make sure everything makes sense.