Chef Lewis has just opened Le Petite Primrose in Gatineau. The road that lead him there took him through some of the best kitchens in the world, and he is excited to share what he learned with all of us. I think you will enjoy our conversation as much as I did.

Chef Lizardo is doing some incredible things at Raphaël. His Peruvian cuisine is as elevated as anything you will find in Ottawa but none of that execution comes at the expense of tradition or flavour. He pulls this off thanks to one of the most impressive CV's Ottawa has ever seen. Working at some of the finest restaurants in the world Chef Lizardo has learned how to express himself and his culture through food. It was an absolute pleasure to steal an hour of his time and I know you will enjoy it too.

Chef Lizardo is doing some incredible things at Raphaël. His Peruvian Cuisine is as elevated as anything you will find in Ottawa but none of that execution comes at the expense of tradition or flavour. He pulls this off thanks to one of the most impressive CV's our town has ever seen. Working at some of the finest restaurants in the world Lizardo learned how to express himself and his culture through food. It was an absolute pleasure to steal an hour of his time and I know you will enjoy it as much as I did.

Tracy Turnbull gave Ottawa Trio and The Moonroom. She is now hanging up the cocktail shakers and I speak with her about what her next steps are going to be. I also try (unsuccessfully) to get her to acknowledge how big of an impact she had on Ottawa's cocktail culture.

Simon and I discuss the incredible work going on at the Parkdale Food Center and the general state of things on Ottawa. If you are unfamiliar with this organization then let this be your introduction and then visit them at www.parkdalefoodcentre.ca

We also successfully pronounce philanthropy several times

Jonny and I worked together to set up the kitchen at Cantina Gia during the Pandemic. We talk about all the various challenges that presented as well as his experience making the transition from cook to Chef.

Justine and I talk about his time at some of Canada's most influential restaurants, and what motivated him to take on the Industry himself. His restaurant, Perch has been turning heads in the Ottawa dining scene and he has no plans on slowing down.

Today I am joined by two young guys making waves in the Ottawa's culinary scene. The Torta Boyz have carved out a space with big flavours and an infectious energy. They have added a something to the local scene that we often associate with bigger "cooler" cities. If the Ottawa culinary scene is on the way up it's because of places like this.

I speak with Dominion City’s Scott Denyer about his job as Head Brewmaster. I pick his brain about what it is like to deal with a fermented product on the scale of a brewery. I hope you enjoy.

Today I speak with Chef T about his food, his evolving business model and the things that inspire him to keep cooking.