You likely recognise Hugo because he has been seemingly everywhere over the past couple of years traveling while representing Bar Pompette. He has recently left the bar to pursue his own endeavours which includes consulting… and gardening. Hugo is incredible at everything that he does because he commits so much time and care into all of the details that so many miss out on.
Bartender Atlas: Where were you born Hugo?
Hugo Togni: I was born in Colmar, in Alsace in France
BA: What city do you work in now?
HT: I’m working in Toronto.
BA: What’s your job title or how would you describe your role in the hospitality industry?
HT: My job title right now, that’s a tricky one. I’m currently an apprentice gardener at Tamarack Farm. I just founded a consulting company called Mirabelle Consulting that consults in the world of beverage. It can be anything from restaurant bars, cocktail bars. I’m focusing on local terroir and what we have around us.
BA: Where do you go out to eat and drink on your days off?
HT: I love to go eat at Sakai, that’s for sure. My go-to lunch spots are Union, Mhel and Pho Tien Thanh. Very, very big fan.
To drink, oh la! I drink everywhere in this city. I would say, like, on Monday night, I would drink at Communist’s Daughter and any other day at Civil Liberties. But most of the time it is some good wine at home!
BA: What do you do outside of work on your days off?
HT: I cook a lot at home. That’s the thing that I love to do with my girlfriend. You know, just going to the farmer’s market and then cook at home. I run. I like running so that’s kind of like my go-to. Not only on the days off.
BA: What’s the best advice you’ve ever gotten?
HT: One that resonates a lot… It was one of my first managers who told me the definition of professionalism is just a sense of details. When you think about it is like the more you think about every single detail the more professional you become. It resonates very often when you want to skip on the details and that sentence just comes back and makes you sort of say “no okay don’t skip it”
BA: What’s something that you’re excited about?
HT: I don’t know. At breakfast I’m excited about lunch and at lunch I’m excited about dinner. Ha!
RETURN TO ALL HOSPITALITY GEMS
This interview has been edited for length and clarity.
Posted July 21st, 2025
