Chef Dave Mottershall

Private Chef In Barrie
Chef Dave Mottershall

Get to know me better

Passionate Chef, 25+ years experience. Excited to cook seasonal and regional ingredients and share the incredible bounty available in Bruce County.

I have been a Chef for 25+ years and had the opportunity to cook all across Canada, Italy and most recently Turks and Caicos.

My culinary career started at age 14, first working at a family run restaurant as a dishwasher in Port Elgin, Ontario. Moving on to earn my Professional Cooking Diploma from Georgian College and Red Seal Certification. I then left for the Fairmont Banff Springs for 6.5 years, finishing there as senior Chef in Castello Ristorante. Transitioning next to a new role at the Highwood Dining Room as a Chef instructor assistant at The Southern Alberta Institute of Technology in Calgary, AB.

Eager for a new challenge I left for Prince Edward Island to learn about the abundance of local agriculture and to embrace the bounty of seafood. Most notably, I opened Terre Rouge Bistro Marche, a restaurant featuring locally sourced and sustainable ingredients, the same year I was named PEI Chef of the Year in 2012 and winner of the 2013 Taste our Island Award for our dedication to supporting the local food movement.

After 7 years on the Island I finally returned to Toronto, ON to share what I had learned from cooking throughout Canada. After a stint at the financial districts upscale space know as The Chase Restaurant, I launched a successful pop-up restaurant in the back of a dive bar which through the process of crowd funding it morphed into Loka restaurant featuring: a zero-waste ethos, daily changing menus, in house charcuterie, whole animal butchery and 100% local vegetables. Loka was also the first restaurant in Canada to open from Kickstarter funding and was named best new restaurant of 2015 in Toronto by Now Magazine as well as top 20 best new restaurants by Toronto Life magazine.

After closing Loka I returned to PEI to work alongside an old friend Chef Michael Smith at The Inn at Bay Fortune – from which I continued to pursue a long-time passion for Artisan Salami production and found himself back in his old restaurant with its new Italian Identity Terra Rossa.

Having always wanted to experience the Caribbean I repent the last year working as a Private Chef around a Turks and Caicos.

Photo from Dave Mottershall

More about me

For me, cooking is...

For me cooking has been my entire life. Starting as a dishwasher at 14 I fell in love with the fast paced environment and camaraderie.

I learned to cook at...

I did my cooking apprenticeship at Dadeos in port Elgin, ON Graduated from Georgian college Formal training Banff springs hotel

A cooking secret...

Treating ingredients gently and properly to create the best and brightest flavour profiles available.

My menus

Chef Dave's reviews

4.87
16 services

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