Chef Martin Levesque – Catelli


Chef Martin Levesque
Ottawa, Ontario


Chef Martin Levesque is Executive Sous Chef at the prestigious National Arts Centre in Ottawa, where he brings a creative edge on combining locally-inspired ingredients with international cuisine. Success started early for Martin when, as a culinary student, he captured the Award of Excellence “Buffet Charbonneau” at La Cité Collégiale. A former member of the opening team at Ottawa’s Brookstreet Hotel, he played a critical role in establishing Perspectives as a four diamond restaurant. With a love for international flavours, he travelled to Bangkok, Thailand, and discovered the essential skills and techniques of Thai cuisine. In 2005, he landed in British Columbia, where he held progressive positions at Aerie Resort & Spa (Relais & Chateau) and the Westin Bear Mountain Golf Resort & Spa.

nac-cna.ca/en/lecafe


PASTA-MAKING TIP:
If you don’t have a lot of time to make a sauce for your pasta, simply sauté some garlic, red pepper flakes or other chiles in a generous amount of olive oil until fragrant.

SUMMER 2016 FOOD TREND:
Local meats, humble cuts. With growing public interest in eating locally, including sourcing local meats, Canadians are expected to become more interested in farming practices and gain increased confidence in what they are feeding their families. Humble cuts of meat offer a lot of flavour and tenderness when properly cooked, and often come with a smaller price tag.


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Rotini Pasta with Braised Lamb Shoulder

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