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 (with then Chef Michael Blackie) 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 returning to work under Chef Blackie’s leadership at the National Arts Centre in 2009.
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.
Vivianne has 25 years of experience in the hospitality industry and special events with employers such as the Ottawa Congress Centre. In her role as NAC Meeting and Events Coordinator, Vivianne has worked on a variety of high profile events such as the annual Black & White Opera Soirée and the Governor General’s Performing Arts Awards. Vivianne enjoys exceeding her clients’ expectations.
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.
Born and raised in Dunrobin, just outside of Ottawa ,Frazer Berry has spent time living in Germany, New Zealand, South Korea and various locals across Canada. Frazer who has been in the hospitality industry for the past 15 years has a degree in Business Commerce focusing on Hotel and Food administration from the University of Guelph. Returning to Ottawa in 2004, Frazer has worked at the Westin Ottawa as Director of Outlets, ARC The.Hotel as Director of Corporate Accounts and most recently at the NAC as Marketing Manager. His passion for food and beverage, excellent customer service and ensuring a fantastic experience for his clients have been the keys to his success.
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.