Tuesday - Friday | 11:30 am - 2 pm |
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 promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.
Amanda Ray, Executive Chef, Drake Devonshire
One of Canada’s top female chefs, Executive Chef Amanda Ray, has over 20 years of experience in some of the country’s most respected kitchens. Chef Ray began her career with Oliver & Bonacini Hospitality in 2001. Starting at Auberge du Pommier, she then worked at Canoe, and as Chef de Cuisine/Executive Chef at Biff’s Bistro. During her years at Canoe, she completed a three-month stagiaire at Hotel Crillon le Brave in Provençe, France; a small luxury Relais & Châteaux property, where she cooked rustic Provençal cuisine and taught at the culinary school alongside Head Chef Philippe Monti. Her next role brought her to the opening of Bar George in Le Mount Stephen Hotel, downtown Montreal, where she was the Chef de Cuisine for the hotel and events space.
Chef Ray has also been involved in dozens of industry events and charity fundraisers, including Toronto Taste, Gold Medal Plates (Ontario Regional Champion, 2016), Canadian Chef’s Congress, What’s on the Table (in support of The Stop Community Food Centre), and the Brickworks Picnic (in support of Slow Food). She also appeared as guest chef at the Mission Hill Winery Epicurean dinner and at Michael Stadtlander’s globally renowned Eigensinn Farm in Grey County.
Moving to Prince Edward County brought Amanda to Drake Devonshire where she now combines her classic training and experience gained travelling to Vietnam, Israel, England, Italy, France, and Cape Cod, to create her own takes on The Drake’s comfort classics, while incorporating the vibrant local offerings and seasonal flavours the county is known for.
Homemade buns and crackers with seasonal butter
Apple gastrique, crème fraîche and artichoke chips
Romaine, radicchio, kale, maple double-smoked bacon, sourdough croutons
Green labneh, pistachios, pomegranate, crumbled Flower Station feta, roasted shallot vinaigrette
Kohl rabi, Asian pear, dill crème fraîche, candied seeds, Champagne vinaigrette
Rabbit confit, miso squash purée, parmesan, mozzarella, fried sage, pickled mustard seeds
Basil, apple, chili, blood orange, cold press canola oil
Selection of cured meats, served with house pickles, mustards, chutneys, preserves, and toasted baguette
Please ask your server for today’s featured items
Add a featured cheese for $6
Salsa verde, pickled red onion, grainy Dijon, Portuguese bun
Served with rosemary fries or house salad
Double-smoked bacon jam, pickled red onions, kale, butternut mustard
Served with rosemary fries or house salad
Dill späetzle, red cabbage, marinated cucumber, lingonberry compote
Rich garlic and parsley white wine broth, grilled bread
Served with rosemary fries or house salad
Parsnip cream, kale, roasted garlic, parmesan and thyme
Tarragon buttermilk, hazelnut, confit garlic, pickled carrots, mustard seed, crushed potatoes
Vanilla anglaise, mint
Pistachio mascarpone, apricot sorbet
Mint meringue, lime gel and fresh blackberries
Sour cream ice cream, drunken cherries
Selection of 4 premium Canadian cheeses, crostini, house-made crackers, candied nuts
Seasonal inspiration
If your requested reservation time is unavailable, please call us at
613 594-5127