The recent addition of a Mill Street Pub location at Pearson International was exciting in and of itself, but today's announcement that a number of Toronto's best-known chefs have been brought on to elevate our airport's dining options pretty much blows it out of the water. As Pearson takes steps to re-situate itself as an "destination airport" rather than just obstacle to pass through during one's travels, this is the type of development that's likely to convince fliers that a true commitment has been made to improve the user experience (rather than, say, other rebranding attempts).

To get a sense of what's on the way, OTG Management has launched a YouTube video complete with chef interviews and renderings of the prospective restaurants. The production quality may not be particularly auspicious, but the info is a different story. With a projected completion date of summer 2013, here are some of the new restaurant concepts coming to Pearson.

• Guy Rubino will bring his take on Japanese food to Terminal 3 in the form of Acera
• Master Sommelier John Szabo and Brock Shepherd of Burger Bar and the Kensington Brewing Co. will team up on cocktail bar concept
• Szabo will also help select the wine for two new wine bars imaginatively named Vinifera
• Mark McEwan gets in on the fun with a burger bar called Nobel and a panini bar called Fetta.
• Claudio Aprile envisions a global tapas restaurant called Trillium.
• What would all this be without Neapolitan-style pizza? Not to worry, Pizzeria Libretto's Rocco Agostino has that covered with Corso.
• Don't forget the street food! Hemant Bhagwani of Amaya will offer Indian-style street food place at Marathi
• Devin Connell of Ace Bakery will bring two bakeries called Heirloom to terminals 1 & 3

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