STEPH OGILVIE, THE CHEF

   Steph Ogilvie has been Head Chef of The Brooklyn Warehouse for the past three years; having worked as Sous Chef the year previous. Not only has Steph taken on the challenge of our Daily Changing Chalkboard Menus; she has elevated our food program to new heights, bringing elegance and serious attention to detail in every offering!

   Steph has been integral to the continued success of The Brooklyn Warehouse and the recognition it continues to receive as one of the best food experiences in the city, as well as in the region.

   In 2016, Steph received Bronze for Best Chef in the Coast's Best of Halifax Awards, the first of what will be well deserved recognition for her talent, experience, and the vibrant, bold, and remarkably creative style of her cuisine.

Stephanie Ogilvie

   Born in Moncton, New Brunswick, Steph has been working in the culinary industry since the age of 16. She began her journey in the kitchen at a young age with her grandmother. After graduating high school from Sir John A. Macdonald, she decided to pursue the culinary arts further, by attending the Culinary Institute of Canada at Holland College in Prince Edward Island. After graduation, she moved to Toronto, Ontario and worked at the prestigious George Restaurant under Chef Lorenzo Loseto, apprenticed under Paul Boehmer at Ultra Supper Club & staged at Canoe Restaurant under Anthony Walsh. Her travels continued all the way to Sydney & Melbourne, Australia, and eventually back to Halifax, Nova Scotia.

   In Halifax, she took on the role of Sous Chef at Jane’s on the Common’s under chef Paolo Colbertaldo. After 2 years as Sous Chef, she was promoted to Executive Catering Chef. Steph came to Brooklyn Warehouse in 2013 as Sous Chef, and after great success, took the reigns as Head Chef since early 2015. In the role of sous chef, and again as Head Chef, Steph assisted then Chef Mark Gray in two rounds of the regional Gold Medal Plates, culminating in a 4th place national showing at the Canadian Culinary Championships in 2016.

   

   That's just the beginning. 

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