August 17 – 19, 2023
World-class Chefs, innovative cuisine, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…
Chef Carmen Ingham
A graduate of Vancouver Community College’s culinary program, he has since gained fourteen years of professional experience in some of British Columbia’s most prestigious restaurants and resorts, including a Sous Chef position at Sonora Resort on Sonora Island, BC and Head Chef at the award-winning Olo Restaurant in Victoria, B.C. Chef Ingham’s talent was recognized early in his career. He placed second in the first annual Hawksworth Young Chef Scholarship, a Canada-wide cooking competition for chefs under 28 years old, in 2013, and was recognized as the “Le Creuset Rising Star” at the same event. In 2016, he was one of the top ten young chefs in Canada at San Pellegrino Young Chef competition. Most recently he was awarded Second place in the Garland Chef Challenge and the PEI International Shellfish Festival. Constantly seeking to expand his skills, Chef Ingham has travelled across B.C., to Washington, California, Japan and Italy to volunteer at farms and assist staging in a diverse range of culinary environments. This hands-on and from-the-ground work with ingredients was “an enlightening experience,” he says, and highly influential in his approach to respecting the produce he uses. From casual to fine dining, butchery to pastry, Chef Ingham brings a broad array of professional expertise to his position as Executive Chef at The Pointe Restaurant.
Chef Kenton Leier (National Arts Centre)
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Center.
He is a second-generation chef, born and raised in Saskatoon, in the heart of the prairies. His culinary philosophy relies on the use of sustainable and locally sourced ingredients of the highest quality and letting their inherent qualities stand out in his dishes.
Chef Leier led teams in Ottawa’s finest hotel kitchens before moving to the NAC in 2017. He has cooked for celebrities, politicians and dignitaries, won numerous medals nationally and internationally and taught young cooks at Ottawa’s Algonquin College.
He is committed to promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.
Albacore tuna crudo
chilled spruce Tom Yum – tomato – pickled jalapeño
Vegetarian Option
Citrus infused melon crudo
chilled spruce Tom Yum – tomato – pickled jalapeño
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Slow roasted Ontario venison loin
sea buckthorn mole – summer squash – pepita
Vegetarian Option
Summer herb, tofu, and vegetable terrine
sea buckthorn mole – summer squash – pepita
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Layered white chocolate and lemon sponge cake
lemon and thyme raspberry jam – vanilla mascarpone cream crispy tuile
Music: Jeff Rogers Trio
Jeff Rogers’ unmistakably soulful voice often evokes weighty comparisons to the past – whether that’s Stevie Wonder, Ray Charles or even Otis Redding…. However, his tone, range, phrasing, and sincerity, all make him unmistakably contemporary – and totally unique.
Either playing sessions or performing live with various bands including The Commotions, The Cooper Brothers, Sly High, Beats ’n Keys, and HOROJO Trio, Jeff is in demand both nationally and internationally. For the Chef’s Table Concert Series, Jeff will be performing an assortment of R&B classics and a few new original songs from his soon to be released 3rd solo album “Dream Job”.
English (Canada) 
Français du Canada