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Future of Ottawa: Fine Dining with Justin Champagne

By Apartment613 on May 4, 2021

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This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Justin Champagne on the future of fine dining, or read posts from Kathryn Ferries on chefs or Quinn Taylor on bars.

Justin Champagne went to culinary school at Northwest Culinary Academy of Vancouver. He got his start in fine dining restaurants at C Restaurant under Chef Robert Clark, then at Hawksworth Restaurant under Chef Eligh. He staged at three-Michelin-starred Atelier Crenn under Chef Dominque Crenn before moving to Ottawa and spending five years at Atelier, working his way up to Sous-Chef. He’s now the Head Chef of Bar Lupulus.

Apt613: What is the current landscape of fine dining restaurants in Ottawa?

Justin Champagne: Ottawa punches well above its weight class when it comes to quality restaurants in general. Fine dining is no exception to that—we have some amazing chefs here that are doing really great things. We also have some phenomenal sommeliers in town that are a huge factor when it comes to a guest’s experience in a fine dining restaurant. While there are some fantastic fine dining restaurants in town I do believe there’s room for more, and definitely room for more creativity and unique styles of cooking! I think we’ll see more small fine dining restaurants opening up, “micro-restaurants” where there’s maybe 20 seats. This will be over the next few weeks as the industry did take a big hit financially with COVID-19, but we still have a lot of great young chefs who have the fire inside of them to open their own location!

If you care to make a prediction… Where is fine dining going in Ottawa in 2021?

I’m not sure it’ll be 2021 or 2022 with the way the vaccine rollout and stay-at-home order is going, but I do expect there to be a wave of people looking to go out to fine dining restaurants. We’ve been cooped up cooking for ourselves or ordering takeout for over a year now. People are getting antsy and ready to go out and have fantastic meals again with exceptional wine and not have to worry about doing all the dishes afterwards!

Where in your wildest dreams could fine dining go in Ottawa in your lifetime?

That’s the fun part about “fine dining,” it can go anywhere and it can mean many things. Fine dining is about amazing service and well thought out, unique food that the kitchen spent hours fussing over, being meticulous in execution. Outside of that, you can have a lot of fun and be creative in different ways. My wildest dream I guess is that fine dinning restaurants begin to thrive and are able to charge without backlash the kind of prices that they need to charge in order to keep the lights on and pay their staff a proper living wage!!

What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?

I’m not sure if I would really say there’s been a best “innovation” in my industry during the pandemic, but I will say that seeing the “adaptability” by all the restaurants in Ottawa has been incredibly inspiring. Ottawa’s food scene has always been a tight-knit community, “everyone helping everyone” kind of mentality. And this pandemic has really helped show that—restaurants helping restaurants through all of this!

*Who* is the future of fine dining in Ottawa?

This is a very broad question… the future is anyone who wants to be a part of it, anyone who has passion for exceptional food but also has (and more important than passion) drive! Drive to continue to excel and push forward in every facet of cooking and running a kitchen. Young cooks put too much focus on “doing cool food,” when in reality, that’s the last building block that matters to become an elite chef. Being extremely organized, keeping a clean station, focusing on the behind the scene things, and those habits being second nature to you is what matters to become top of your craft. As far as who that is, it’s anyone that has the hunger and drive!

Tell us something you wish somebody told you when you started your career in restaurants.

Take your time; being a head chef at 25 (which was my goal) isn’t a goal that breeds success. In fact, it usually fails. Trust the process and keep pushing forward!


Back in 2015, Apartment613 took a look at the future of Ottawa across several different sectors. In 2021, we’re bringing the series back, asking experts, artists, and community leaders to shed some light on their local field or industry, as it stands now and where they think—or dream—it will go over the next few years. Every week we’ll profile a different cultural sector in Ottawa, leaving no niche unexplored—from social justice to theatre, bars to sports, to the future of the municipality and its natural environs. Keep an eye out for a new batch of posts every Tuesday on Apt613.ca.