Our Chef

	Chef Joseph Pirie
	The art of cooking has intrigued Joseph Pirie for as long as he can remember. Born in Peterborough, ON, he started to consider being a chef as a serious career around 18, but his decision to become a professional was cemented after cooking meals every day for his grandfather who suffered from Alzheimer’s disease. In 2000, Chef Pirie moved to Niagara-on-the-Lake to work at The Pillar and Post Inn Spa, where he was first exposed to fine-dining restaurants and banquet cuisine. He later decided to enhance his culinary experience through the cook apprenticeship program at Niagara College and received his Red Seal certificate shortly thereafter. In 2005, Joe headed back to his hometown to take over the Peterborough Golf and Country Club as their executive chef. After a few years, anxious to enhance his career and make better use of his creative skills, Chef Pirie made the journey to Ottawa and has been working at LAGO Bar\|Grill\|View ever since. Originally the sous-chef, he quickly honed his artistic side and is now the restaurant’s current executive chef. With a variety of experience, Chef Pirie is excited to apply a personal touch to both the dining and banquet menus at LAGO Bar\|Grill\|View. His culinary style appeals to a wide range of tastes, from the average to the upscale, especially since Chef Pirie often enjoys drawing inspiration from classic dishes, and adding a unique, contemporary spin. For example, his play on a traditional festive meal, a sage and thyme roasted turkey breast, topped with cranberry orange compote and served with a turkey velouté, will be featured on this winter’s holiday menu. He also strives to use Canadian ingredients as often as possible, which Chef Pirie describes as a crucial element of Canadian cuisine. According to him, the country’s cookery relies on Canadian goods that are grown, produced and are widely available throughout Canada. LAGO Bar\|Grill\|View’s executive chef also suggests that the multicultural and diverse nature of this country contributes significantly to the melting-pot style of cooking that defines Canadian cuisine. Chef Pirie maintains that LAGO Bar\|Grill\|View falls into the Canadian category because it does not rely on one particular style, but incorporates elements of cooking embraced across the nation. Similarly, the ingredients used by our executive chef are grown, produced or raised in Canada whenever possible, including all of the beef, chicken, duck and seafood on the menu as well as the majority of produce. Chef Pirie promises diners at LAGO Bar\|Grill\|View that they are in for something different. Customers can expect to try dishes they have never tried before, and are guaranteed to walk away with a new take on Canadian eating. Whether attending a function or just dropping by for a good meal, Chef Pirie promises great food, great service and a great dining experience at LAGO Bar\|Grill\|View.