Bytown Chefs Collective

The Bytown Chefs Collective is a new collaborative initiative created by a group of Ottawa Chefs that are focused on creating unique dining experiences in the National Capital.  They will be at A Taste for Hope on March 25th in support of the most vulnerable in our community!

Come join us for Shepherds of Good Hope 3rd Annual A Taste for Hope! This glamorous affair promises to excite your taste buds from the sumptuous offerings from some of Ottawa’s finest chefs. Enjoy the atmosphere and listen to bluesy jazz as you sample fine wines and local beers.  That is not all,  wait until you see the great items at the silent auction table and be part of the exhilaration created from the live auction.

Enjoy an evening like no other while helping support the great work at Shepherds of Good Hope and by showing our clients that they have not been forgotten.

Jean Pigott Hall, Ottawa City Hall, 110 Laurier Avenue West (Ottawa) 

Wednesday, March 25, 6pm to 9 pm

$150.00 Each ticket will receive a $100.00 tax receipt.

 

Get Your Tickets Here

 

Three fantastic members of the Bytown Chefs Collective that will be in attendance are:

 Chef Stephen La Salle, The Albion Rooms

Chef Stephen La Salle is a proud Ottawa native. After studying at Algonquin College and working in area restaurants, in 2012 he joined the team at Novotel Ottawa to open The Albion Rooms in his first chef position in March 2013. 
Chef La Salle strives to showcase the region and contemporary Canadian cuisine at The Albion Rooms, in 2014 he was selected as one of Ottawa’s top 10 and competed at the Gold Medal Plates Ottawa culinary competition.

Chef Ian Carswell, KW Catering

Having grown up in Petawawa, Ian Carswell found his love of the kitchen lifestyle at Nippissing College, where he worked part- time at a family diner. After apprenticing in North Bay, Ottawa and Toronto, he went to Europe. “I had amazing experiences there, particularly at Helsinki’s Chez Dominique, ranked in the top 25 restaurants in the world. It was intense – I worked 100 hours a week but I learned so much.”

Ian landed at Absinthe Café when he returned to Ottawa and he moved next to K.W. Catering where he quickly rose to become executive chef. At just 29 years of age, Ian enjoys the responsibility of running the National Gallery’s busy kitchen, serving up a blend of classical French cuisine with modernist touches.

 Chef Kyle Mortimer-Proulx, Lowertown Brewery

Kyle got his earliest cooking lessons from his mother, who believed everyone should know their way around the kitchen. Getting his first kitchen job at age 15, Kyle knew then what he wanted to do: become a chef.

After graduating from Algonquin College's chef training program, Kyle began working as a cook at the Brookstreet Hotel, first under Chef Michael Blackie and later with Chef Clifford Lyness. He rose quickly through the ranks to become Sous-chef.

In 2012, Kyle left Brookstreet to become Chef de cuisine at ZenKitchen. Following Chef Caroline's departure in February, 2013, Kyle was named ZenKitchen Executive Chef.

Most recently, Kyle became Executive Chef at Lowertown Brewery a new Brew house and creative kitchen in the Byward Market.

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