August 27 – 30, 2026
World-class Chefs, innovative cuisine, a spectacular setting, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…
Chef Lizardo Becerra (Raphaël Peruvian Cuisine)
Chef Lizardo Becerra is proud to bring the vibrant flavours of Peru to Ottawa as the owner of Raphaël Peruvian Cuisine and Barrio. Raised in Lima, his passion for cooking began at home before earning a culinary diploma from San Ignacio de Loyola University. He refined his skills at Central in Lima—named the world’s best restaurant in 2023—and later completed a Master in Italian Cuisine in Asti, gaining experience at Michelin-starred restaurants Villa Crespi and Guido da Costigliole.
In 2012, Lizardo moved to Canada to serve as Head Chef at Peru’s Embassy in Ottawa, where he introduced dignitaries to Peru’s innovative cuisine. He later became Chef de Cuisine at the Andaz Hotel, deepening his appreciation for Canadian ingredients and strengthening his leadership skills. In 2021, he launched Raphaël Express, which evolved into Raphaël Peruvian Cuisine, and in 2025 opened Barrio with his brother in the ByWard Market—celebrating bold Peruvian flavours and Latino culture while highlighting Canada’s rich agricultural bounty.
Chef Kenton Leier (National Arts Centre)
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Centre.
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.
1st COSTA – TIRADITO NORTENO
quick-cured Pacific lingcod — aji amarillo tigers’ milk
lupin bean criolla salad — purple mini potato chips
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2nd SIERRA – CARRILLERA BRASEADA
Andean herb-marinated braised beef cheeks — roasted sweet potato
green Lima beans — goldenberry and aji amarillo gremolata
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3rd SELVA – CHEESECAKE
soft cheesecake — passionfruit coulis
lemongrass cream — cinnamon plantain chip
*vegan, vegetarian and gluten-free options available at checkout
Music: Irene Torres
Irene Torres, born in Lima, Peru, moved to Canada with her family as a refugee when she was six years old. Irene’s early life introduced her to a variety of musical styles. She developed an early appreciation for eclectic genres, shaping her diverse future musical pursuits. It was during her twenties, in Toronto, that she discovered her true passion for music, a journey that began with an encounter with jazz vocalist Ben D’Cunha. Her introduction into the professional music scene came with a performance at an Errol Fisher concert, which opened doors to new opportunities and collaborations. Working with musicians such as David McMorrow furthered her knowledge and appreciation for jazz. In 2009, Irene co-founded “Irene Torres & The Sugar Devils,” exploring blues and soul music. The band toured across North America and released two albums that helped her establish a presence in the musical scene.
Irene’s versatility as a musician is evident in her collaborations with various bands, including “Santerias” and “Battle of Santiago.” These collaborations showcase her ability to adapt and excel in different musical styles. Her creative path took a significant turn in 2012 after meeting Jaymz Bee, which led to further creative projects and connections in Toronto’s music scene. Her latest project, “Travesía” (Spanish) translates to “Voyage”, represents a significant new phase in her career. The album, featuring traditional Peruvian instrumentation and personal storytelling, showcases her growth as an artist and dedication to her cultural roots.
