National Arts Centre appoints Michael Blackie as its new Executive Chef

National Arts Centre appoints Michael Blackie as its new Executive Chef

Ottawa (Canada) ’Äì The National Arts Centre (NAC) is delighted to announce the appointment of Michael Blackie as its new Executive Chef.

Chef Blackie is the highly successful culinary mastermind behind Perspectives Restaurant at the Brookstreet resort in Kanata, Ontario. After only three months under his leadership, Perspectives was awarded the coveted CAA/AAA four-diamond rating, which it has since maintained, becoming one of the top restaurants in Canada.

Chef Blackie begins his new role at the NAC on March 9.

’ÄúMichael Blackie is a creative force in the culinary world,’Äù said NAC President and CEO Peter Herrndorf. ’ÄúWe are so pleased he is bringing his enormous talents to help build on the foundation of culinary excellence of Le Cafˆ© and the NAC’Äôs Restaurants and Catering departments established by Kurt Waldele. I have no doubt that our patrons will be delighted with their dining experience. Michael will leave them dreaming about their next visit and another taste of his incredible creations.’Äù

’ÄúI’Äôm over the moon and absolutely thrilled to have this opportunity to be able to work with such an incredible artistic team on the world stage at the National Arts Centre,’Äù said Chef Blackie. ’ÄúThis is just massive for me.’Äù

Michael was born in Leicestershire, England and raised in Montreal. Following his apprenticeship, he worked as chef with Jamie Kennedy at the Founders Club, a private food establishment at Toronto’Äôs SkyDome (now the Rogers Centre). Mr. Blackie also held positions as Sous Chef at Toronto’Äôs Westin Harbour Castle; Executive Chef at the Pierre Marques in Mexico; Executive Sous Chef at the Mandarin Oriental Hotel in Hong Kong, which was voted ’ÄúBest Hotel in Hong Kong’Äù by Asiamoney Magazine and won both the ’ÄúGold List Award’Äù and ’ÄúBest Hotel in Asia’Äù awards by Condˆ© Nast; and Executive Chef at the Oberoi in Bali, Indonesia’Äîa five-star hotel that was given the highest overall score in the ’ÄúLeading Hotels of the World’Äù Quality Awards in 2002.

Michael visited Shanghai, Hong Kong and Macau in April 2008 as Guest Chef on the ’ÄúCanadian Asian Cuisine Tour,’Äù and was a Host Chef on the ’ÄúExposing Canadian Cuisine’Äù tour to Munich, Frankfurt, Hamburg and Zurich, sponsored by Ontario Tourism and Air Canada in February 2008. In January 2007 Michael won the Silver Medal in the Canadian Culinary Championship in Whistler, B.C.

NAC Culinary Director Kurt Waldele is thrilled to welcome Chef Blackie as part of his team. Chef Waldele has made and continues to make an enormous contribution to the NAC. Known for his sumptuous and creative meals for both Le Cafˆ© and catering clients, for over three decades Waldele has orchestrated many prestigious events, such as exceptional dinners for over 700 guests on the Southam Hall stage, beautiful summer garden parties for the Prime Minister’Äôs office, and a reception on Parliament Hill for 900 to celebrate the inauguration of Canada’Äôs new Governor General.

Chef Blackie will participate in a cooking demonstration and tasting event as part of BC Scene on April 23 at 7 p.m. The event, called What’Äôs Left in the Deep Blue Sea, will also feature Robert Clark, Executive Chef of Vancouver’Äôs award-winning C Restaurant. Tickets are $60 and will be on sale starting February 24^th at the NAC Box Office, through Ticketmaster at 613.755.1111 or online at www.bcscene.ca. The demonstration will be followed by tasting plates and accompanied by B.C. wines.