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Acclaimed chef may open own resto in Ottawa
but future plans are undecided
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APR 24 12 - 12:40 PM – Award-winning Ottawa chef Matt Carmichael, 40, is leaving the kitchens at Restaurant E18hteen, Social and Sidedoor on May 19 to take a few days off and, later, perhaps set up his own restaurant in the nation’s capital. Or, he says he may consider out-of-town opportunities, although none has gelled.
Carmichael has been wearing three hats as executive chef at E18hteen since 2006, Social since 2008, and was the executive chef who oversaw setting up the kitchen and menu at Sidedoor restaurant when it opened in February 2011. (Sidedoor is now being run by Jonathan Korecki, 28, who took the executive chef title in January.)
Readers may recall Carmichael won gold at the regional Gold Medal Plates competition in 2009, followed by bronze that year at the national competition finale. He is among the city’s most respected chefs, with a loyal following in the culinary community.
Ideally, Carmichael says he’d like to open a restaurant in Ottawa that’s “located in an up-and-coming neighbourhood,” but not in hotspots like Hintonburg or the ByWard Market, for example, that are already well-served by good eateries.
“I’m looking for a new area to open with new possibilities,” Carmichael says.
“I’d like to be doing exciting flavours in a more casual environment of maybe 60 seats, but not expensive. And it’s important to have a neighbourhood feel to it, to be a destination place like Fraser Café is in New Edinburgh, or the Wellington Gastropub in Westboro.”
Asked why he is departing at this time, Carmichael says: “I’ve been here six years and I feel it came to fruition.
“The project has come to completion for me. We’ve done some great things here and I want to maintain upward momentum in my career.”
Carmichael says he may take a few days off ”to gather my thoughts.”
“But, ultimately, I’d like to stay in Ottawa. However, if opportunities come about elsewhere then (moving) is not out of the question.”
Carmichael says he may consider relocating to British Columbia where there is an abundance of fresh, local and seasonal produce available year-round, although not in a big- or high-cost city like Vancouver.
“Ottawa is so near and dear to me,” he says. “I’d like to stay here. If I left it would always be in the back of my mind to return.”
Carmichael says he leaves the kitchen at E18hteen in good hands with his sous chef of more than three years, Walid El-Tawel, and at Social with chefs Jordan Holley and Matt Hall.
