Loading Events

« All Events

  • This event has passed.

Cloutier + Holt + Blackie

November 14 @ 6:00 pm - 10:00 pm

Mathieu Cloutier

Kitchen Galerie & Marché Jean-Talon, Montréal, Canada

Chef Mathieu Cloutier
Mathieu Cloutier a fait une technique en gestion des services alimentaires et de restauration à l'Institut de Tourisme et d'hôtellerie du Québec en 1997. Après quelques cours de cuisine, il décide d'aller faire un stage en France. Durant ce stage, il apprend les bases de la cuisine et découvre les bienfaits du voyage.
Après l'obtention de son diplôme, il décide de partir pour le Château Lake Louise. Lors de son voyage, il se lie d'amitié avec des Australiens qui l'invitent ensuite dans leur pays. En octobre 2000, il part pour un an travailler au Mietta's Queenscliff Hotel, un des endroits les plus réputés dans Victoria, au sud de l'Australie. À son retour à Montréal, il s'est fait une place au Globe comme chef de partie poissonnier où il a travaillé pendant un peu moins d'un an.
À l'été 2003, il repart pour la France. Il obtient un poste d'entremetier au restaurant Gill (2 étoiles Michelin) à Rouen en Normandie. À son retour au pays, il devient chef de cuisine à l'Auberge Hatley.
En 2005, il repart à nouveau pour l'Europe, mais cette fois, c'est à titre de sous-chef, à Sonning-on-Thames, en Angleterre, au restaurant The French Horn. À son retour au Québec, il a travaillé au 357c, au Caprice de Nicholas et au Holder avant de repartir pour l'Australie, au Bather's Pavillion à Sydney. >Depuis son retour, il chérissait un seul rêve, celui d'ouvrir son propre restaurant. C'est en unissant ses efforts à ceux de Jean-Philippe St-Denis qu'ils ont ouvert à l'été 2007, le Kitchen Galerie.
En 2008, il achète des parts du Roger BBQ, qu’il transforme à l’aide de son acolyte Jean-Philippe St-Denis en bistro branché. Le Bistro Chez Roger. En 2009, il démarre son 3e restaurant Le KPG, toujours avec Jean-Philippe St-Denis.

En 2010, il gagne le Canadian Culinary Championship (Championat culinaire canadien) qui le sacre meilleur Chef au Canada. Toujours en 2010, il se départi de son Bistro Chez Roger pour concentrer ses efforts sur son nouveau projet, la télévision.

Depuis 2010, Mathieu a participé comme juge animateur à l’émission Ca va Chauffer (3e saison a TVA), chroniqueur à Salut Bonjour et Salut Bonjour Week end (TVA 2011-12-13), Animateur de programme cours (hiver 12-13), juge à l’émission les Chefs (RC), invité culinaire aux émissions Deux filles le matin, Des Kiwis et des Hommes, Le Banquier, En route vers le Gala Artiste, Star Académie, Kampai, etc…

En septembre 2012, il lance son premier livre de cuisine intitulé Kitchen Galerie, 22 ingrédients 88 recettes…

Après le départ de Jean-Philippe St-Denis, qui a laissé un grand vide, Mathieu et ses nouveaux associés Axel Mevel et Mathieu Bourdages continu à fortifier les deux kitchens avant de se lancer dans leurs nouveaux projets en 2014...

+ read bio

Clifton Holt

Little Savannah Restaurant and Bar, Birmingham, Alabama, USA

Chef Clifton Holt
A "homegrown" Chef hailing from Cullman, Alabama, Chef Clif has lived in Alabama his entire life. Chef Clif's deep appreciation for food was inspired at a young age through his Grandmother. Chef served in the U.S. Navy before pursuing a career in engineering and design but soon realized his passion was pulling him into a different direction.
Chef Clif made the decision to go after his dream and get into the culinary field. Chef began his career by working with several notable Chefs and restaurants before finally making his lifetime dream a reality in 2003, when he opened his own restaurant. That is when Little Savannah Restaurant & Bar was born and Chef Clif easily named his new restaurant, after another love in his life - his daughter Savannah.

Chef Clif started out the restaurant with only 15 seats and quickly realized that he had something great going on and decided to expand Little Savannah Restaurant & Bar by adding on to the building. Although, Little Savannah has changed through out the years - one thing has remained the same, Chef Clif's dedication, drive and pursuit to only serve the finest of ingredients including growing his own herbs and vegetables, like okra - bell peppers - jalapeño peppers - onions - corn - beans - greens and fruit, to just name a few.

+ read bio

Michael Blackie

Your Host Ottawa

Born in Leicestershire, England, and raised in Montreal, Michael has been cooking for over 30 years on three continents. During this time, he’s worked at some of the world’s finest hotels including the Windsor Arms Hotel (Toronto) and the Oberoi (Bali), an exclusive five-star facility voted the world’s best boutique resort by Leading Hotels of the World (2002) and listed on Condé Nast’s “hot list” while he was present. Among his many career highlights, Chef Blackie held Executive Sous Chef and acting Chef positions at the prestigious and world renowned Mandarin Oriental in Hong Kong, China.

In 2003 Michael returned to Canada and was the opening executive chef at Brookstreet Hotel (Ottawa), which after just three months under his leadership, the property was awarded the prestigious four-diamond rating from CAA for both the rooms and main restaurant.

In 2009 Michael joined the National Arts Centre as the Executive Chef and Director of food & beverage, One of his achievements was delivering the highest revenue for the NAC Food and beverage division in its 30 years of operation in 2012.

In 2013 Michael developed and opened his first signature food & beverage operation in the west end of Ottawa called “NeXT” it was quickly recognized for its innovative cuisine along with its sharing dining menu concept that has consistently maintained it as one of the top signature restaurants in the greater Ottawa region.

+ read bio

TIME LINE + DETAILS OF THE EVENING

RECEPTION | 6 pm
We begin with a hip cocktail reception in our “Casual Dining Room” where guests meet the chefs. We will have chef crafted cocktails along with canapés that represent their cuisine. At 6:30pm Visiting chefs with Chef Blackie will showcase cooking techniques from the dinner to come in a fun engaging live demonstration.

DINNER | 7 pm
We move to the Grand Room for dinner each Chef will intro their course, coupled with our open concept kitchen the evening will be electric with creativity along with the sights and sounds of cooking coming from the kitchen!

FOOD
$115^ | per person 9 dish sharing menu, includes one cocktail and canapés during reception.

BEVERAGE
$38^ | Three glasses of wine (5oz pours)
*Please note we require pre-ordering of wine flights with you reservation

READY TO BOOK
Click on the  purple “Make a Reservation” bar, Choose  your date, provide your personal information and your all set! Need help call us at 613-836-8002 or email us at 3chefs@nextfood.ca

KINDLY NOTE
– Three Chefs | One Dinner is limited to a number of 150 guests. As such NeXT requires a credit card on file in order to secure your reservation. No charges will be taken until end of event when bill is presented.
– Cancellations cannot be accepted less than 72 hours. a no show fee of $50.00 per guest will be applied.
– Menu is an expression of the chef’s passion and craft, as such modifications to the menu or dietary restrictions cannot be accommodated.
^ Pricing is exclusive of tax and gratuity.
* menus will be available online 5 days prior to event dates.
^ Costco gift cards will not be accepted on these nights.
* Please note we require pre-ordering of these wine flights, NeXT team will be in touch to confirm your intentions one week prior.

 

Click on  the menu thumbnail to see what that Chefs are cooking!