Chef John Morris was born in Bathgate, Scotland, and raised in Ontario, Canada. During his professional career of 18 years, John has had the distinct honour of being a part of four passionate and unique CAA Four Diamond Award winning culinary teams. John has taken great pleasure in cooking for some very high profile guests, beginning with the leaders of the free world at Canadian Pacific Hotels Lodge at Kananaskis in Alberta, where he was part of the international brigade during the G8 summit in 2002.
“Coming from a Scottish family, tea is a large part of everyday life. My parents brew a pot of tea every couple of hours and so I have a great appreciation for fine quality teas from all over the world. During a long, busy day at the NAC, a cup of TEALEAVES Pear Tree Green tea with a little local organic honey is a great moment of escape.”
After a culinary stage in Bermuda with renowned Chef Steven Gugelmeier, John joined the team at Caesars Hotel and Casino in Windsor, Ontario with Chef Raymond Taylor. He was Executive Sous Chef for Marriott Hotels International in Ottawa prior to returning to work with famed Chef Michael Blackie at the National Arts Centre of Canada in 2009, fulfilling the role of Executive Sous Chef before becoming Executive Chef of the NAC in 2012.
Never resting on his laurels, John is proud of his many achievements to date which include an individual Gold Medal in 2009 at Toronto’s Escoffier Society Culinary Salon, a national level competition judged by Culinary Team Canada; and being a key team member in the NAC’s silver medal win at the Ottawa regional Gold Medal Plates competition, also in 2009.