Brian Meikle spent most of his life in the restaurant business

Brian started in the industry at an early age washing dishes and bussing tables in local hotels and restaurants around the Toronto airport area.

After graduating from Business Administration Brian looked into the accounting field and entered the C.G.A program. After finishing the third year of the program, still working as a Bartender at the local Airport Keg Restaurant, he had decided that his true passion was the hospitality Industry.

One year later at the age of 23 Brian partnered with a friend, opening a franchise called O’Tooles Roadhouse located on the Airport Strip in Toronto. With a strong management team the location quickly became the # 1 location in the O’Tooles chain and the success meant more restaurants were to follow, O’Tooles Montreal, The Hare & Hound Pub, The Fox & Fiddle, The Ball & Cue, Dick’s Grille & Vine Company, The Puck’n Ball sports Grille, Sarducci’s, Spezzo Ristorante…..and the list goes on.

Looking for a different direction in 1999, Brian ventured with friend Master Chef Olaf Mertens, the pair developed HIP Restaurants (Hospitality Inspired People). Where in most business it’s all about the location; this industry inspired partnership came with a philosophy that was all about the people; from the dishwasher in the back to the hostess at the front door and everyone in between. It is this same philosophy that led to the great success of our restaurants. In September 1999 “On the Curve Hot Stove & Wine Bar” opened its doors to the public offering an inviting and exceptional concept, a restaurant where you can get exceptional food and the night life sizzles.

In 2000, with a proven ability to provide quality service and impeccable menus, “Catering from the HIP” was opened; a high end catering company which brought even greater success for the HIP reputation.

Mark Williams & Ron McRae joined the HIP management team in 2003, people with great front of house skills and a desire to achieve excellence. Two years later Mark & Ron became partners. Brian and partners continued to expand with huge success opening Ten Restaurant & Wine Bar in the Heart of Port Credit, which has won such awards as Mississauga’s best new Restaurant; and two years later West 50 Pourhouse & Grille, “Canada’s largest Draught House” a unique concept opening with great reviews.

Brian’s philosophy is very simple, do the things that you have passion for and success will always follow.

We are very excited about the coming years and as we grow, so do the great people of our company.