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Artists
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.
Chef Minette Lotz’s passion is for terroir-driven and locally-sourced ingredients. An avid forager, Minette finds her inspiration from exploring her surroundings and discovering new flavour combinations. A firm believer in what grows together, goes together, Minette creates dishes that are true to the exact time, place, and season they are created in.
Chef Stacy Johnston believes that the ingredients make the dish. Growing up on her grandparents’ homestead ingrained in Stacy a deep appreciation for excellent farming practices. Focusing on her food system ‘from the ground up’, Stacy strives to create food that tells the story of the ingredients, their farmers, and the season.
In 2013, Minette and Stacy met in the kitchen. Their combined passion saw them cooking across western Canada, including working with Oceanwise and opening farm-to-table restaurants.
In 2020, Minette and Stacy helped open the Naramata Inn, a terroir-driven dining experience in the heart of BC’s Okanagan Valley.