Behind the table.

Built on both sides of the pass.

Table 12 was founded by a former fine-dining sous chef who spent years on both the line and the floor, before working across the wider hospitality and food-service industry.

That combination is the whole point: the technical eye of the kitchen, the instincts of a host, and the candour of someone who has run a hard service and knows exactly where it breaks. It sits behind every observation in every report.

Based in Ottawa, with regular assessments across Toronto, Montreal, and select engagements further afield.

A dimly lit restaurant or café with a table set with glasses and plates, decorated with a small bouquet of colorful flowers, and surrounded by chairs. There is a tall shelving unit and a vending machine against a textured wall, and a wall-mounted lamp provides warm lighting.