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JUN 15 12 - 2:45 PM — The suspense is over as chef Michael Hay, 27, confirmed today he’ll be heading the kitchen at restaurateur George Monsour’s latest venture, Back Lane Café at 1087 Wellington St. W., when he leaves as executive chef at the Courtyard Restaurant. Hay had been at the Courtyard more than four years, and assumes his new duties on July 5.
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Hay (photo, right) replaces Back Lane chef Evan Pritchard, formerly of Stella Osteria in the ByWard Market, who has recently signed a lease to open his own place in premises occupied by Hino restaurant at 1013 Wellington St. W. as early as spring 2013, according to Monsour. Back Lane opened in August 2011 with 50 seats inside and 28 on the patio.
Pritchard could not be reached immediately for comment.
Recall that Hay created something of a stir in the Ottawa culinary scene on Tuesday, when Courtyard restaurant announced he is leaving. But until now Hay says he couldn’t reveal where he is headed, saying he was sworn to secrecy.
“We just wanted to make sure Evan Pritchard could disclose his story,” Monsour says. “He’s signed a lease for Hino and will be opening his own place.
“I’m thrilled to be getting Michael. He was always on my radar, a person I wanted to work with. I’m just thrilled.”
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A strong advocate of sustainable seafood, Hay has enjoyed his own share of critical acclaim for out-of-the-box presentations, at times using elements of molecular gastronomy including dehydrators, powerful gels and liquid nitrogen. On the other hand, the limited menu at Back Lane Café is broadly Mediterranean, including a signature favourite fisherman’s stew.
At Back Lane, Monsour says Hay will be able to continue honing his skills, although the menu will not be making radical departures for the world of molecular gastronomy. “We like to say Back Lane is all about home, hearth and heart.”
Hay says he’s especially anxious to work with the wood-fired oven at Back Lane (photo, above left).”The feel about the place is all about neighbourhood hearth and home,” Hay says.
“For me, using a wood-fired oven is new technology, but there won’t be any liquid nitro on the table. The emphasis is on seasonality, flavour, time and place. So this is an opportunity for me to try a new style of restaurant.”
Effective June 24, Hay is being replaced at Courtyard by chef Murray Wilson, 28, who was hired from the kitchen at Atelier as sous chef in May. Courtyard has about 240 seats, with about 130 inside and 110 on the patio depending on how the rooms are configured for events.
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