At The Pass with Adam Vettorel

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.

Eric and I discuss his journey from line cook to CDC at North & Navy. He walks us through the NoNa curing program and our approach to running a high end kitchen.

I speak with the Wakefield raised Chef about opening a restaurant with his brother, Eric during a pandemic. We talk fish and our approaches to new dish ideas among other things. 

I relaunch the podcast with some housekeeping and a little rant. 

Today I speak with the Knife nerd about how he switched from the kitchen to retail and how his experience as a chef informs his business practices.

Today I am joined by Caroline Murphy and Emma Campbell of Corner Peach. We talk about their recent expansion, how they got there in the first place and everything in between. I hope you enjoy.

Anna and I discuss the wide variety of culinary experiences she has accumulated as well as her new career focus. Hope you enjoy.

Two of my favorite people, Vicki and Jonas are producing some incredible sparkling wines that have helped put PEC on the map for serious wine producers. We discuss how they decided to make sparkling as opposed to still wine, their collaboration with David McMillan, the LCBO and balancing life and business on a farm. I could talk to these guys for days, and hopefully I will get the chance after COVID!

The onset of the pandemic was the beginning of a long struggle for almost every restaurant. For my guests it was unfortunately not the start, but another hurtle to overcome directly on the heels of a year and a half of construction. We talk about how they continue to stay positive despite multiple curveballs. Mark and I also talk about skateboarding.

Trish and I discuss her journey through some of Ottawa's best kitchens, her Kombucha company and her online local grocery store

I get a chance to speak to my mentor and I get to share it with you. I hope you enjoy!

Oz Balpinar, owner of OZ cafe takes me through her journey opening Ottawas iconic late night chef hang out spot.

Today Stephen and I dispense with formality and get right in to COVOID predictions, pontifications, pivots and panic. I hope you enjoy.

Dominique and I discuss Top Chef Canada, Opening a restaurant with her partner, dealing with a Pandemic and her unique perspective on the Ottawa restaurant scene. I hope you enjoy.

Today Imrun and I talk about his journey to become a chef, his experience on Top Chef Canada and his travels around the world. I hope you enjoy

Today I speak with John Svazas of Fauna and Bar Laurel about running 2 restaurants in a Pandemic, the crazy story of how Fauna came to be and a bunch of other things. I hope you enjoy.

Jamie & I speak about his strange path to being one of Ottawa's most reputable chefs, the OZ cafe days and his newest undertaking at Arlo

Today I speak with Arlo's Alex McMahon. One of the most exciting new restaurants in Ottawa, Arlo and Alex are looking to bring natural wine into centre stage. We talk pandemic, punk rock and all things natural wine. I hope you enjoy.

Marysol talks about her unconventional path to becoming one of the regions most accomplished Chefs.

Rob and I talk about Buyers + Cellars, Ottawa wine tastes and then we solve Global Warming

Today I speak with Chef Walid about his career, his next move and a project he has been working on since Covid-19 changed everything

Yannick is the CDC of Les Fougeres and winner of the 2019 Canadian Culinary Championship. We speak about that experience and a bunch of other random things. I hope you enjoy. 

I try to make sense of all this by talking too much

Today I speak with the owner of one  of Ottawa's great institutions, Union 613. More than a bar and a restaurant Ivan has turned his establishment into an ongoing conversation about our industry and society in general.  I hope you enjoy. 

Today I speak with Legendary Ottawa Chef Joe ThottungalA leader in Ottawa's culinary community and an inspirational business person. His story reminded me that there is no substitute for hard work.

Adam introduces himself.