Joe Thottungal Executive Chef of Coconut Lagoon Restaurant

Joe and the Coconut Lagoon were featured in the recent, widely acclaimed book “Ottawa Cooks”, and in 2015 was invited to participate in the prestigious Gold Medal Plate competition where he won the bronze medal. In 2016, Joe’s dishes were awarded the gold medal. In 2017 he won Silver Medal at the Canadian Culinary Competition held at Kelowna, B.C.

Chef Sunna Na of The Swan in Carp

-Sponsored by Korea Tourism Organization

Sunna Na graduated from Le Cordon Bleu Ottawa culinary school
Awarded the Certificate of Commendation 2018 from The Ministry of Culture, Sports and Tourism of the Republic of Korea

Executive Chef Zsolt Varga , Chef to the Hungarian Ambassador

Zsolt Varga previously chef at Thermál Hotel Hélia in Budapest and Eszterhazy Restaurant in Moscow

Chef Mark Steel of OCCO Kitchen and Bar



Cooked for heads of state and winner of multiple National and International culinary gold medals. Mark, a Newfoundlander, lead a team representing Ottawa at the coveted James Beard Foundation in Manhattan.

Elizabeth Kilvert of The Unrefined Olive


Elizabeth is an Oleologist. (Think sommelier for olive oil.) Her stores carry the finest balsamic vinegar, olive oil, and local specialty food products. Elizabeth also teaches at Cordon Bleu.
www.unrefinedolive.com