June 3 – 5, 2026
World-class Chefs, innovative cuisine, a spectacular setting, reconnecting with friends, and the beauty of a summer evening by the Rideau Canal…
Chef Chris Irving (Yukon Chef Collective)
Chef Chris Irving was born and raised in Whitehorse, Yukon, and has built a global culinary career defined by adventure, excellence, and authenticity. He began at The Wickaninnish Inn in Tofino, trained at Dubrulle Culinary Arts in Vancouver, and worked under acclaimed chefs like David Hawksworth, Marcus Wareing, and Gordon Ramsay in London, helping earn a second Michelin star at Petrus and cooking for the Queen.
At 26, Chris returned to Canada to open Pourhouse in Vancouver, earning praise from major outlets like The New York Times. He later moved to Europe, serving as Executive Chef on a private superyacht and culinary consultant to the Spanish Royal Family. His work has taken him across the Mediterranean, Asia, and Australia, including roles with the Gordon Ramsay Group, Marriott, and JW Marriott Hong Kong—where he earned a Chef’s Hat and promoted sustainable seafood.
A Top 4 finalist on Top Chef Canada Season 10, he has also consulted for Four Seasons Nevis and launched a culinary campaign with Three Finger Jack wines.
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.
ARCTIC CHAR
lightly cured char in a nori mosaic with sea herbs and cucumber
pine mushroom dashi — spruce oil
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VEAL
Ontario milk-fed veal roasted in herbs with young leeks and pickled chanterelles
potato puree — mustard greens — natural veal jus
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CHOCOLATE MALT
salted birch sap caramel — yoghurt meringue
toasted honey biscuit — coffee
*vegan, vegetarian and gluten-free options available at checkout
Music: Minuscule
Anything but small, Niagara, Ontario’s Minuscule is a five-voice army, striding into difficult conversations with equal parts therapy and harmony. They fearlessly explore playful and painful corners of the human experience, delivering the poeticism of Joni Mitchell and Gord Downie with the harmonic punch of Florence + The Machine and TuneYards.
Audiences across Canada – including those at Hillside, CityFolk, and Robson Valley Music Festival – have been captivated by Minuscule’s invigorating live presence, summoning social responsibility and empathy through empowering anthems, riveting layered vocals, and tongue-in-cheek lyrics.
