Featured Chefs

Supply and Demand

 

 

Steve Wall

Chef/Owner, Supply and Demand

Having built his skills and reputation alongside some of Ottawa’s most respected chefs, Steve Wall is one of Ottawa’s up-and-coming culinary stars. His recently opened Wellington West restaurant, “Supply and Demand”, which he launched in January 2013 with wife Jenny, has created a big buzz among local foodies with its ever-changing menu of exquisite raw seafood creations and innovative shareable small plates. Supply and Demand is also getting noticed further afield: EnRoute magazine recently named it as the 4th best new restaurant in Canada! Notable recent menu items have included the Albacore Tuna Crudo with lemon, truffle oil, puffed rice and young cilantro, and a Lobster and Bacon Tart with crème fraiche, pickled onions and fennel. The menu changes regularly, so you have to visit to see the latest offerings, but you'll be glad you did

 

Wellington Gastropub

 

 

Chris Deraiche

Chef/Owner, Wellington Gastropub

The classy yet relaxed Wellington Gastropub has been a hit with local diners since its debut in 2006, thanks in large part to the kitchen wizardry of chef/owner Chris Deraiche. With a menu that changes daily, Chris is continuously innovating to find creative ways to feature local and seasonal ingredients, such as with his recently featured Beau’s Brined Nagano Pork Loin with johnny cakes, coleslaw and red eye mayo. Looking for more ‘Gastro’ and less ‘pub’? Try the Broccoli & Maitake Risotto with parmesan, miso butter, crispy sage and argan oil. Chris and co-owner Shane Waldron are also taking ‘local’ to the next level in the beer list, with a new in-house cask brew now available in limited quantities.

 


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Chez Edgar

 

Marysol Foucault

Chef/Owner, Chez Edgar

Small, dynamic, passionate about great food and uniquely wonderful. This could describe both Marysol Foucault and her ‘hidden gem’ restaurant in Gatineau, “Edgar”. Edgar has lured brunch aficionados since 2010 with it’s now famous ‘Dutch Baby’, a sort of upturned pancake filled with braised pork belly, aged cheddar cheese, chunky apple sauce and maple syrup. Edgar fans also rave about their delicious baked-treats, tasty sandwiches and hearty frozen dinners. For those who love brunch, Edgar is a MUST!

 


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Chloé Berlanga

Chef

Chloé Berlanga has in only a few short years established herself as one of Ottawa’s most accomplished female chefs, until recently heading the kitchens of not one but two of the city’s hippest eateries: the Whalesbone Oyster House and its new sister establishment, the Elmdale Tavern. Chloé’s recipes are often simple yet sophisticated, aiming to accentuate the top-quality, expertly prepared seafood with mouth-watering flavor combinations. Look for Chloe to reappear at a great local restaurant in the near future!

 


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Atelier

 

Marc Lepine

Chef/Owner, Atelier

Quiet and humble, Marc is in fact one of Ottawa’s most celebrated chefs, having been twice named 'Ottawa Chef of the Year' by the Canadian Culinary Federation and most recently, winning Gold in convincing fashion at the 2012 Canadian Culinary Championships in Kelowna, BC. Marc’s un-signed, Rochester St. restaurant, Atelier, (which means “workshop” in French) is aptly named, as it is where he conjures up his avant-garde, molecular cuisine concoctions that consistently leave diners in awe. Among the playfully named items on a recent 12 course tasting menu: Yolko Uno, The Codfather, the Boar Identity, Snow Globe and One Year Later – the only way to describe it is to experience it!

 


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Murray Street

 

 

Steve Mitton

Chef/Owner, Murray Street

Steve Mitton is well known in the Ottawa culinary community for his straightforward and uncomplicated regional fare. A graduate from the Canadian Culinary Institute in Prince Edward Island, Steve has always looked for the season’s best from local farmers and suppliers that he has researched, and brings them unselfishly to his plates at Murray Street. In addition to a full kitchen with its signature meat dishes, Murray Street also boasts Ottawa’s first charcuterie bar, which offers local and in-house meats, cheeses, terrines, pates, chutneys and breads. Feeling brave? Try the ‘Hearts & Bones’: Elk heart, pickled milkweed pods, roast beef marrow custard, and Manchebello cheese.

 


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Town

 

 

Marc Doiron

Chef/Owner, Town

With Town, Chef Marc Doiron and wife Lori Wojcik have created one of Ottawa’s most buzzed about and rewarding urban dining experiences. At the same time friendly, trendy and humble, Town serves up small and large plates inspired by Italian classics but distinctly their own, like the Grilled Octopus with grilled fingerlings, red onion and cherry tomatoes, salsa verde, frisee and pig cheek vinaigrette, or the Ricotta and Kale Malfati, with sweet potato puree, le Coprin mushrooms, soffritto, pickled kale stems and peas. With its focus on locally-sourced ingredients, its varied menu of simple but inspired dishes, and its social, intimate atmosphere, it is perhaps not surprising that Town has been a fixture near the top of Ottawa Magazine’s annual “Best Restaurants” list for the past three years running.

 


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Patricia Larkin

Chef

Following stints in the kitchens of Domus and Beckta, Patricia Larkin moved on to Black Cat Bistro in 2008 and was promoted to executive chef in 2010. It didn’t take her long to make a name for herself: very soon Patricia’s Black Cat was receiving rave reviews from Ottawa Citizen food critic Anne Desbrisay, and was named the #1 restaurant in Ottawa for 2011 by Ottawa Magazine. Patricia has now moved on from Black Cat and is pursuing another exciting food project - stay tuned!

 


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Chris Lord

Chef

Chef Chris Lord made a big splash when he and several partners opened Union Local 613 in 2012. The restaurant became an immediate institution, thanks to its novel offerings of Southern inspired comfort food and its hip, underground vibe. Some of Chef Chris's creations have included Buttermilk fried yard bird & hot sauce and Shrimp & grits w/ scallion, tasso, trinity & cherry tomato. Chris has now moved on to new culinary adventures, but is pleased to continue to provide featured recipes for Chefx.

 


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Mariposa

 

 

Matthew Shepheard

Chef, Mariposa Farm

Originally from Ottawa, Matthew honed his culinary skills in Vancouver and on Vancouver Island before returning home in 2012 to head the kitchen at the beautiful and serene Mariposa Farm. Matthew's farm-to-table creations highlight Mariposa's fresh, chemical-free ingredients, including the signature duck or goose dishes that feature regularly on the Sunday lunch menu. Diners will appreciate Matthew's contemporary creations based on his appreciation for traditional French and Italian cuisine, inspired by the likes of Marco Pierre White, Anthony Bourdain, Michel Roux and Alain Ducasse. When not in the kitchen, Matthew enjoys yoga and rocking out on his guitar.

 


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Lowertown

 

 

Kyle Mortimer-Proulx

Chef, Lowertown Brewery

Kyle Mortimer-Proulx grew up in Ottawa and spent much of his childhood learning from his mother how to cook and bake. After graduating at the top of his class from Algonquin College's Culinary Management program, he joined the CAA/AAA 4-Diamond Perspectives Restaurant at Brookstreet Hotel, where he rose through the ranks to Sous-Chef, training under Chefs Michael Blackie, Clifford Lyness, and Matt Carmichael, to name a few. Kyle moved over to ZenKitchen as Chef de Cuisine in 2012 to explore the world of fine-dining vegan cuisine, where he was promoted to Executive Chef in early 2013. Kyle has now moved on to head the kitchen at the new Lowertown Brewery, where he is excited to explore a slightly meatier style of cooking!

 


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Les Fougères

 

 

Charles Part

Chef/Owner, Les Fougères

Chef Charles Part has been wowing diners with his exquisite seasonal and regional cuisine at Restaurant Les Fougères since its opening in 1993. With les Fougères, Charles and wife Jennifer Warren-Part have been quiet pioneers of the local and sustainable food movement in the Ottawa-Gatineau area, with many of the fresh vegetables, herbs and edible flowers used in the restaurant grown right on the restaurant property!

Les Fougères has received critical acclaim in international, national and regional media including the achievement of a prestigious gold award in the Grand Prix du Tourisme Québécois in 2004. Among his many accolades, Chef Charles was awarded a gold medal at the Gold Medal Plates competition in Ottawa in October 2008, and went on to represent the region at the Canadian Culinary Championships in Banff in February 2009.

 


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L'Oree du Bois

 

 

Jean-Claude Chartrand

Chef/Owner, L'Orée du Bois

Chef Jean-Claude Chartrand has obtained diplomas from the Collège de technologie agricole et alimentaire of Alfred in 1989, from Jiangsu Business College in China (student exchange) in 1990, and from the Université du vin Château Suze-La-Rousse in France in 1994. Jean-Claude has worked in a number of renowned restaurants such as the Château Montebello, the Château Laurier and the Hostellerie Manoir La Roseraie in France. At L'Orée du Bois, you can expect a warm and romantic atmosphere featuring regional haute cuisine with a flair for originality.

 


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Beckta

 

 

Michael Moffatt

Executive Chef/Partner, Beckta Dining &amp Wine

Chef Michael Moffatt is the Executive Chef of Beckta and its sister restaurants, Play food & wine and Gezellig. Michael’s cuisine has been described as “consistently inventive and delicious”. He spent many years working in renowned kitchens including The River Café, one of New York’s most iconic restaurants as well as the CAA 5 Diamond Award winning kitchen at the Rimrock Resort in Banff, AB. Michael is a proud Algonquin College Culinary Arts Graduate and now chairs the Advisory Board for the Culinary program. Michael began his tenure at Beckta as Sous-Chef in 2003, before taking over the reins as Chef in 2006.

 


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Simon Bell

Chef

Simon has worked in almost every style of kitchen: pub, hotel, Thai restaurant, vegan cafe, pop-up diners in Paris, and the acclaimed Oz Kafe. At Oz, he spent the better part of 8 years working from Sous Chef up to Head Chef. Having grown up on a farm in the Ottawa valley, Simon has an in depth knowledge and understanding of local food systems and how to work within the seasons. Time spent in Taiwan gave him a love for street food and traditional dim sum, leading him to use techniques and methods of Taiwanese cuisine to approach Canadian food and ingredients. One of his most popular dishes at Oz was tuna tartar with buttermilk pancakes, puffed rice, and maple tamari ponzu. Currently, Simon is taking time off to hone his baking skills and work with the Urban Element at University of St. Paul as a cooking instructor

 


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The Village House

 

 

Mike Houle

Chef/Owner, The Village House

Chef Mike Houle and his wife Sarah Swan opened the doors to The Village House, on the main street of Wakefield, in April 2012. Mike and Sarah have created a wonderful "village fine dining" experience - a warm, cozy and inviting space, with exposed brick and weathered wood, an open kitchen and an amazing and reasonably priced menu. Mike's gnocchi is somewhat famous, and his previous tenure at Murray Street helped him hone his slow-roasted meat offerings. But he's extremely versatile in the kitchen - the highlight of a recent outing was his Seared Le Coprin mushroom medallions, potato roesti, creamy leeks, spinach, and onion jam. It's a great spot on any night, but especially worth checking out is their '3 course Thursdays' or 'small plate Sundays' - both of which are lots of fun and excellent value - definitely worth the (beautiful) drive to Wakefield.

 


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Norm Aitken

Chef

Hailing from Souris, PEI, Chef Norm began his cooking career over 22 years ago at the prestigious Inn At Bay Fortune, under the guidance of Chef Michael Smith of Food Network fame. Over the course of his career, including a position as Chef of the award-winning Delphi Resort & Spa, Norm continually pushes the boundaries of creating distinctive but simple regional, seasonal and sustainable cuisine. He has worked among Canada’s top names including Ned Bell, Vikram Vij, Susur Lee, Robert Clark, Michael Howell, and Anita Stewart and has been recognized in Gold Medal Plates and Food Day Canada competitions. ABC Good Morning America & LA Entertainment profiled him for bringing “Le Whaf” vaporizing innovation to North America from Europe.