After four years spent building Toronto’s Bar Pompette into the nation’s No.1 bar (and currently No. 7 on North America’s 50 Best Bars), cofounder Hugo Togni is now moving on.

The Pompette team has become known worldwide for their ability to train staff, and Togni feels the time has come to spread some of that magic beyond the bar’s walls. He plans to help other businesses—namely fine-dining restaurants—through his next venture, Mirabelle Beverage Consulting.

The move is also a response to the drinking community’s growing fascination with farm-to-glass hospitality. “I want to help fine-dining restaurants understand the philosophy of chefs and bring it into the glass,” says Togni.

There is currently a considerable gap in the market with respect to the knowledge around how a restaurant’s bar team can collaborate with farms and incorporate seasonality in their drinks program. Togni aims to fill this gap by offering up his lifelong learning and culinary passion to seamlessly bring the ethos of the back of house into the front of house.