Nick Benninger, chef and owner of The Fat Sparrow Group, (Waterloo, ON), is interviewed with NAC executive chef, Kenton Leier, on how their interest in cuisine was first ignited, the inspiration behind their culinary creations, and what dish they wish people would order more often.
Chef Benninger was the Resident Chef at the National Arts Centre during the summer of 2021.
Chef Nick Benninger found his calling at the age of 16 working at a summer camp in northern Ontario. He fell in love with the kitchen and cooking and since then has “rooted” his career in many of the philosophies he learned in that first encounter with food service. After attending George Brown College, Nick completed his apprenticeship working at kitchens throughout Ontario and finally settling back down in his hometown of Kitchener-Waterloo.
In 2008, Nick opened Uptown 21 with his wife Natalie and, in 2013, the couple went on to open Taco Farm. Uptown 21 has been included in Where to Eat Canada every year since it opened, and recently Taco Farm was featured on the television show You Gotta Eat Here!
In 2016, Nick added two landmark restaurants, Marbles Restaurant and Harmony Lunch, to the portfolio of kitchens that he manages in uptown Waterloo. Having grown his brand to four establishments, it only made sense to create an umbrella company and, in 2017, Fat Sparrow Group was born.
In 2018, Fat Sparrow acquired the Stone Crock Group in St. Jacobs, which would increase the portfolio to six restaurants, a catering company, bakery, butcher shop, three market stalls and a wholesale food producer totalling 220 employees.
Nick has twice appeared on the Food Network, was recognized in Waterloo Region Record’s annual 40 under 40, and joined a local filmmaker to create a food show celebrating the 519 food scene called Nick and Taylor Make a Food Show!
An early adopter and leader in the local food movement, Nick is proud to showcase the cornucopia of great ingredients and produce found in the Waterloo Region.
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.
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