Meet the Team
Chef John Morris was born in Bathgate, Scotland, and raised in Ontario. John, who has been cooking for more than 18 years, began his career as an apprentice at the Kananaskis Lodge in Alberta. He was a key part of the team who achieved the CAA Four Diamond awarded to Perspectives restaurant at the Brookstreet Hotel in Ottawa. Later, after a culinary stage in Bermuda, John joined the team at Caesars Hotel and Casino in Windsor. He was executive sous chef at the Ottawa Marriott Hotel prior to joining the National Arts Centre in 2009, the same year he received the 2009 Gold Medal Escoffier Society of Toronto Culinary Salon.
Tegan Schioler has a strong passion for food, wine and people. A certified sommelier, Tegan also has a diploma in culinary management. She brings more than 20 years of international experience to her role at le café. In 2000, Tegan apprenticed under Danny Meyer at Tabla in New York City and worked as a test chef for Saveur Magazine. In 2003, Tegan travelled to Italy to learn the art of cheese making and to work with some of the country’s foremost culinary masters. While in that country, she managed the opening of the first Bodum Restaurant, which stands as one of the highlights of her career so far. Prior to coming to le café, Tegan worked at some of Ottawa’s best restaurants, including Domus, Les Fougères and Eighteen.
Jennifer strives to create a comfortable and professional atmosphere for NAC clients when planning their events. She is skilled at anticipating guests’ needs and providing them with the highest level of personalized service. Jennifer holds a diploma in Recreation Management from Algonquin College, and was the Assistant Banquet Manager for the Fairmont group prior to joining the NAC family.
Evan de March
Born and raised in Ottawa, Evan took off after high school to pursue a career in hospitality. He completed a Culinary Management Diploma from Niagara College which impelled him to cook in hotels such as The Fairmont Chateau Lake Louise in Alberta to intimate bistros in Puerto Iguazu, Argentina. He then took his guest service skills to the front of the house after completing a Bachelor of Hospitality and Tourism Management Degree from the University of New Brunswick. With over 12 years’ experience in hotels and restaurants Evan is thrilled to be working at the NAC with such a devoted and dynamic team.
Success started early for Martin capturing the Award of excellence “Buffet Charbonneau” at La Cité Collégiale. Martin continued this success and was part of the opening team at Brookstreet hotel, where he played a critical role in establishing Perpectives as a four diamond restaurant. Martin’s love for international flavours allowed him to travel to Bangkok, Thailand, where he discovered the essential skills and techniques of Thai cuisine. In 2005, Martin landed in British Columbia where he held progressive positions at Aerie Resort & Spa (Relais & Chateau) and at the Westin Bear Mountain Golf Resort & Spa. Martin’s creative edge on sourcing local inspired ingredients coupled with his international perspective on cuisine is the perfect match to his current role here at the NAC as Sous chef for our culinary operations.
Michael Gauthier has worked in the hospitality industry for 26 years, his experiences having taken him from his native Sudbury to Montreal, then to the Okanagan Valley and Ottawa. In 2010, he created Le Plateau Bistro, which in 2011 had the distinction of simultaneously holding the #1 ranking on both Trip Advisor and Urbanspoon for its region. Before that, Michael held the position of Food and Beverage Manager at Gallagher’s Canyon Golf and Country Club, a championship-level course in Kelowna. Michael began his wine training in 2007 with WSET.
On the artistic side, Michael has written children’s theatre since 1998. He has been published three times in French and once in English. He is thrilled to work in an environment that combines his passion for customer service with his interest in the arts.
Catherine Campos started her hospitality career at the prestigious Fairmont Château Laurier and has held various positions in the hospitality and human resources industry. Catherine has a passion for sales and social events, and uses her exceptional people skills to create memorable experiences that last a lifetime for patrons and guests of the National Arts Centre.
Born in Portugal, Nelson immigrated to Canada at the young age of three. His passion for food and entertaining came from his mother who spent all of her free time cooking. His European influence and Canadian culture have been the foundation for his flavourful and regional cooking style. Nelson was raised in Leamington, a small town in southwestern Ontario with a very small population but rich in agriculture.
Nelson attended the St. Clair College’s hospitality program in Windsor, Ontario, and apprenticed at “The Other Place Restaurant” under master chef Emilio Salamone. He worked as a chef in Atlanta, Toronto, Lisbon and Windsor before making the move to Ottawa and accepting the position of sous-chef at the famous Chateau Laurier Hotel. In 2000, he accepted the position of executive chef at the Ottawa Marriott Hotel. He joined the Ottawa Westin Hotel in 2006 and the Sheraton Centre Toronto in 2011. Nelson donates numerous hours to local charities and is past president of the Ottawa-Gatineau chapter of “Les Toques Blanche International”.