Our 2012 Chefs
Join us for the Chef Cook-Off with host Susan Desjardins, accredited sommelier of Savvy Company.
From left to right: Chris Archer, Jason Laurin, Danny Mongeon
Chef Daniel Mongeon of Brut Cantina Sociale
Born and raised in Ottawa, Chef Danny Mongeon began cooking at the age of thirteen for Neil Tully, executive chef of Friday’s Roast Beef House. Neil took Danny under his wing and began to teach him the ways of the kitchen. This experience proved to be very educational and rewarding. Danny felt his vocation was a career in cooking.
Danny moved to Eastern Canada where he proceeded to learn from, and work with many talented chefs. Upon returning to Ottawa at the age of twenty-one, Danny obtained his first Sous chef position at Jak’s kitchen. Prior to his current position as Executive Chef at Brut in Gatineau, Danny trained hard under Chef Warren Sutherland at Sweetgrass and acted as a stagè for Chef Marc Lepine of Atelièr. Chef Sutherland’s commitment to farm to table cooking and Marc Lepine’s use of progressive modernist cuisine have inspired Danny’s own philosophy of cooking, which he looks forward to showcasing at this years event.
Brut Cantina Sociale is a restaurant opening in July 2012 in the heart of Downtown Hull. They will be featuring local ingredients, in-house charcuterie, and a unique wine list.
Chef Chris Archer of Tennessy Willems Pizza Joint
Chef Chris Archer has been with TW’s from the beginning. His love and enthusiasm for local produce is reflected heavily in their menu. Having previously worked out at Serendipity in Merrickville and as Sous-Chef at Absinthe Cafe under Pat Garland, Chris is always looking to showcase local fare with his love for french cuisine.
At Tennessy Willems Pizza Joint everything is prepared in house. We fully support local farming and uses organic produce when available. All of our staff have a love of food and feeding people. Relax, enjoy and renew your spirit.
Chef Jason Laurin of Essence Catering
A Cordon Bleu graduate, Chef Jason Laurin has spent the last 10 years creating, cooking and talking (and boy, can he talk!) about the foods he feels so passionate about. His food is a part of him and his experiences are found in his food. Whether it be Montreal’s Chinatown or Texas’ Gulf Coast, the memories are strong and so are the influences. Beautiful combinations, wonderful tastes.