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Interview with Rich and Kenton

July 9, 2019

by Julie Berthelot

Now widely recognized as one of the finalists on Canada’s Top Chef (season 4), Rich Francis is redirecting the spotlight to issues of importance to him, namely the rights of Indigenous people to continue creating and serving food in a culturally authentic way.

As the Head Chef of Seventh Fire Hospitality, he has been creating authentically indigenous food and presenting in, sometimes privately out of necessity, and hopes that through sharing and enlightenment, people will see the importance of preserving the rights of Indigenous Chefs to hunt, prepare and serve food they way their ancestors did.

We’re very proud to have Chef Rich Francis collaborating with Head Chef Kenton Leier during his time here in September and look forward to seeing (and tasting) the results of their efforts!

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Chef Rich Francis
Chef Rich Francis Saskatoon, SK

Now widely recognized as one of the finalists on Canada’s Top Chef (season 4), Rich Francis is redirecting the spotlight to issues of importance to him, namely the rights of Indigenous people to continue creating and serving food in a culturally authentic way.

Formally trained at Stratford Chefs School, he also learned much of the techniques he uses now in Moose Factory on James Bay and in Iqaluit NU, from people who still live off the land.

Now, as chef-owner of Seventh Fire Hospitality Group in Saskatoon, he creates authentically indigenous food and presents it, often as a private event out of necessity, to diners around the country. The hope is that, through sharing and enlightenment, people will see the importance of preserving the rights of Indigenous Chefs to hunt, prepare and serve food the way their ancestors did.

We’re very proud to have Chef Rich Francis work in collaboration with NAC Executive Chef Kenton Leier during his time here in September and look forward to seeing (and tasting) the results of their efforts!

Bien connu comme finaliste à l’émission Canada’s Top Chef (4^e saison), Rich Francis braque maintenant les projecteurs sur les enjeux qui lui sont chers, notamment les droits des peuples autochtones de créer et servir des mets de façon culturellement authentique.

Formé à l’école des chefs de Stratford, il a également appris plusieurs des techniques qu’il utilise à ce jour à Moose Factory, aux abords de la Baie-James, et à Iqaluit, au Nunavut, des personnes qui puisent leur nourriture à même la terre.

Aujourd’hui chef propriétaire de Seventh Fire Hospitality Group, à Saskatoon, il crée des plats autochtones authentiques qu’il présente aux amateurs de partout au pays, souvent par nécessité dans des événements privés. Il espère que, par l’entremise du partage et de l’éducation, les gens verront l’importance de conserver les droits des chefs autochtones de chasser, préparer et servir la nourriture comme le faisaient leurs ancêtres.

Nous sommes très fiers d’accueillir le chef Rich Francis, qui travaillera en collaboration avec le chef exécutif du CNA, Kenton Leier, lors de son passage en septembre, et nous avons bien hâte de voir (et goûter!) le résultat de leurs efforts!
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Executive Chef, 1 Elgin Kenton Leier
Executive Chef, 1 Elgin Kenton Leier

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.

Le chef exécutif Kenton Leier apporte enthousiasme, passion et créativité aux cuisines du Centre national des Arts du Canada.

Il est un chef de deuxième génération, né et élevé à Saskatoon, au cœur des Prairies. Sa philosophie culinaire repose sur l’utilisation d’ingrédients durables et locaux de la plus haute qualité, et sur la mise en valeur de leurs qualités intrinsèques dans ses plats.

Le chef Leier a dirigé des équipes dans les meilleures cuisines d’hôtels d’Ottawa avant de s’installer au CNA en 2017. Il a cuisiné pour des célébrités, des politiciens et des dignitaires, a remporté de nombreuses médailles au niveau national et international et a enseigné à de jeunes cuisinières et cuisiniers au Collège Algonquin d’Ottawa.

Il s’engage à promouvoir la croissance et l’excellence au sein de son équipe au CNA et dirige habilement cette équipe dans sa mission de représenter le meilleur de la cuisine canadienne.
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