Reservations

Reservations are recommended.
Book by phone at 613.271.1800
or below:

Chef & Team

Executive Chef Clifford Lyness

Executive Chef Clifford Lyness, a native of Montréal, Canada began his culinary career in his home town. He completed his first cooking degree at the Rosemount Technology Center and was then welcomed at the Fairmont Queen Elizabeth Hotel to work under the tutelage of Chef Edward Merard. After further studies at George Brown College in Toronto, Clifford completed his apprenticeship and earned his Red Seal at the Westin Harbour Castle, under Chef Rudolph Blattler. Chef Clifford continued at the Harbour Castle as Chef de Partie until 1998 when he joined the National Arts Centre under Chef Kurt Waldele and quickly became the Executive Sous Chef. Upon joining Brookstreet’s culinary team in 2006, Chef Clifford has played an important role in creating Brookstreet’s culinary culture through his creative menus and leadership style. With the support of his beautiful wife and two children, Cliff adds his individual flavour to Ottawa's culinary scene.

Local Mentor

Teaching is as much a part of Chef Lyness' job as creating new taste sensations. Under his tutelage, Brookstreet culinarians express themselves in the weekly table d'hôte menu. Brookstreet has been an important stepping stone for the careers of many young chefs in Ottawa.

Consummate Host

Always up for a good time, Chef Lyness hosts Brookstreet’s Food Wine Raves, which have become Ottawa’s ultimate culinary experience. Just imagine the flash of flames and the intoxicating aromas in Brookstreet’s state-of-the-art multi-million dollar kitchen, spinning creative plates with Chef Lyness' unique flair paired with the cool thump of club beats.  The upcoming themed raves have local foodies bubbling with anticipation!