Chef Tanya Skeates

Chef Tanya Skeates, a native Montrealer, is a graduate of l'Institut de Tourisme et d'Hôtellerie du Quebec, and has apprenticed at Toque and Helene de Champlain in Montreal.

In 1997 she traveled to London, England, and worked under Chef Anton Mosimann at his Belfry Private Dining Club. Her experiences included preparing receptions and dinners for international celebrities and dignitaries and catering prestigious events, including Cartier Polo at Windsor Castle and the Queen's 50th Wedding Anniversary.

In St. Moritz, Switzerland, she gained further experience as chef de partie tournant at the five-star Kulm Hotel.

Upon returning to Canada, Tanya rounded off her experience as Pastry Chef in the kitchen at the Royal Ottawa Golf Club. She has also worked at the National Arts Centre under Chef Kurt Wadele.

In 2000, Tanya became the Chef at the Black Cat Café in Ottawa's historic Byward Market, where her kitchen was awarded a "Star of Excellence" in the Where To Eat in Canada Guide.

Following up on her interest in international cuisine, Tanya traveled to Thailand and attended cooking classes there. In 2002 she went on to head the kitchen at the popular Manx pub in downtown Ottawa. For the next 3 years she managed the kitchen there, worked in private catering and taught cooking classes at Algonquin College, LCBO and Loblaws.

Her dreams were realized when she got a call that her friend was selling his restaurant in Wakefield, Quebec. Tanya jumped at the opportunity to live and work in the country. So, here she is now almost 5 years later. Now she's serving, cooking on Mike's days off, teaching and guest teaching at the Urban Element.

Chef Mike Beck



My name is Mike Beck and I have been cooking in the Ottawa area since the late nineties.

A graduate of the Culinary Institute of Canada 1997, I returned to Centre town Ottawa and worked in pubs and restaurants (notably the Manx pub where I met Tanya), taking occasional breaks for travel and lotus eating.

I take great joy in butchering and in cooking meat over a fire, the conviviality of eating and food produced by people who I know.