MATTHEW MCRAE at Andaz Ottawa

Feast + Revel’s new executive chef is earning buzz for food that’s approachable, flavourful and deeply connected to the community. 

Get to know the city’s latest culinary leader. Matthew McRae, executive chef at Andaz Ottawa’s Feast + Revel, dishes about his background, his style and his plans for the popular ByWard Market eatery.  

When did the cooking bug first bite?

It’s almost cliché, but it’s true. I was raised in small-town Australia and in my family, we cooked every night at home. So I was exposed to both sweet and savoury cooking at a very early age.

My actual start in the industry was more of a happy accident. I’d planned to study hospitality and hotel management, but in my final year of school I realized office life wasn’t for me. I took a cooking apprenticeship and, after about six months, I moved across the country to Perth. There I finished my culinary training at Blue Water Grill while attending Polytechnic West to earn my Red Seal in Commercial Cookery. In Perth, I really fell in love with kitchen life and hospitality as a whole.

Next, early jobs. What were they and what did you take away that you still rely on?

Every place I’ve worked has shifted my focus and reshaped my culinary philosophy in some way. Each kitchen taught me something new about leadership, precision and creativity, which has ultimately led me here.

Some of your stops have included One & Only Hayman Island and Palazzo Versace Gold Coast. What was your culinary approach at those venues? Do those visions carry over to your job today?

One & Only Hayman Island was my first introduction to hotels and it’s one of the premier luxury hospitality brands in the world. It was a huge learning curve in understanding how a brand’s reputation is built through collective effort, from menus to cleanliness standards. The experience taught me that going above and beyond for guests is what truly defines hospitality.

Palazzo Versace was my first full-time pastry role in a hotel. I already knew the executive team there from my time at One & Only, and I wanted to explore pastry more seriously. Moving from savoury to pastry was a major challenge. That job pushed me out of my comfort zone and taught me that hard work and perseverance always pay off.

Then you came to Canada: the Fairmont Waterfront and Fairmont Hotel Vancouver. What prompted that? Further, what were your first impressions?

After Palazzo Versace, I joined opening teams at Nineteen @ The Darling and Restaurant Labart. That’s where I met my partner, Valérie. She was front-of-house, I was in the kitchen. When her working holiday visa was ending, I decided to follow her to Canada.

How did you go about accommodating the Canadian palate while bringing your international experience and personal touch to the mix?

That was definitely a challenge at first. Canadians generally prefer a slightly sweeter flavour profile compared to Australians, so I had to adjust my approach. But it also opened new creative doors. It’s about finding that middle ground where global inspiration meets local taste.

Next, the jump to Ottawa and Andaz. How did that come about?

After six years in Vancouver, Valérie and I were ready for a change. The executive chef position at Andaz Ottawa came up, and here I am.

You’ve developed a reputation for adding the national and local touch, including developing relationships with your suppliers and the surrounding community. How are you fostering this in Ottawa?

Ottawa has an incredible agricultural scene and so many passionate producers. I’ve been connecting with local farmers and suppliers who share the same respect for quality and sustainability. Many operate seasonally, and I’m already looking forward to deepening those partnerships next year as we continue to evolve the menu at Feast + Revel.

How do you work with your teams, and how would you rate the one you’re working with currently?

The team here has been fantastic. We’ve made a lot of changes in a short amount of time and they’ve adapted quickly. Everyone’s engaged, curious and open to learning new methods. That makes all the difference in a kitchen.

What is the vision for your contribution to Ottawa’s food scene? How is it going so far?

My goal is to bring a distinctly Canadian lens to modern dining, showcasing what makes this region special without overcomplicating it. Ottawa’s food scene is growing rapidly and I want Feast + Revel to be part of that conversation, a place where locals and visitors alike can experience thoughtful, ingredient-forward cooking rooted in the seasons. So far, the response has been really positive—and we’re just getting started.