Sul Irmaos Foodery

What’s one of the last things you think of when someone mentions Brampton to you? In my case it was great food, but two local boys are on a mission to change that way of thinking. Jason(30) and Jonathan(26) Pereira opened Sul Irmaos Foodery in September of 2012 and have been steadily changing the way the public thinks about food in Brampton.

Jason & Jonathan Pereira

Jason & Jonathan Pereira

Jason, who was born in Toronto but grew up in Brampton, started working in construction in his early teens, but like many other cooks he was bitten by the cooking bug way before that. He developed his passion for cooking while spending many hours in the kitchen with his grandmother.

After spending years in the construction industry, both brothers sustained many injuries and eventually decided that it wasn’t what they wanted in life. Jonathan, away from work due to injuries for about a year and a half, was encouraged by Jason to enter cooking school, and in doing so, fulfill his dream of becoming a chef. Although Jason may not be the designated chef at Sul Irmaos, he’s quick to make the point that “I may not be a chef on paper but I am one by heart due to my love of cooking”.

Originally the plan was to open their restaurant in Mississauga or Toronto, but the thought of a daily commute didn’t appeal to either of the brothers so the decision was made to establish themselves in Brampton.

They came upon the space purely by accident and having a background in construction would prove to be beneficial when they started designing and building the restaurant. Almost all of the construction were done by the brothers themselves, with the exception of a few specialized jobs, and they proudly claim that the restaurant has been built from the ground up with their own hands. In addition, the location couldn’t be more perfect. Both brothers live within minutes of the restaurant, making it even more convenient for Jason as he and his wife are expecting their first child.

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Jason describes their food as being fresh, different, interesting and straight from the heart. The menu was developed by simply putting their heads together, taking a lot of their favorite comfort foods and throwing in some Portugese twists to come up with some unique po’ boy sandwiches. All the meats are rubbed with their secret blend of herbs and spices then smoked in-house with maple and occasionally cherry wood.

Jonathan and his 9 hour smoked brisket.

Jonathan and his 9 hour smoked brisket.

So what lays ahead for Sul Iramos and the Pereira brothers? Right now they’re in the midst of expanding their restaurant having recently acquired the restaurant space next door. That extra space will allow them to finally have the storage they desperately need and also build a bigger kitchen to support their growing catering business. With their liquor licence application in the works, Jason also plans to have their drinks menu include a nice wine selection, a small martini bar and some things to complement their coffees. The goal is to make the restaurant attractive to everyone from the staff next door at City Hall to businessmen to the local families.

Not only have they been busy trying to grow their own restaurant, the brothers have also recently started working with a couple of other young entrepreneurs in the food industry. Their aim is to start bringing new food to Brampton and showing people that there are lots of new and different choices available.

 

Permanent link to this article: https://www.goatrotichronicles.ca/sul-irmaos-foodery/

1 comment

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  1. I love this place. I can’t wait for the expansion and the LLBO to go through. They are hoping well before the summer. *fingers crossed*

  1. […] Davindra Ramnarine, who’s all about the food and put a review together of Sul Irmaos before it changed its name […]

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