Chef Dave Mottershall

Private Chef In Barrie

I have been a Chef for 25+ years and had the opportunity to cook all across Canada, Italy and most recently Turks and Caicos.

My culinary career started at age 14, first working at a family run restaurant as a dishwasher in Port Elgin, Ontario. Moving on to earn my Professional Cooking Diploma from Georgian College and Red Seal Certification. I then left for the Fairmont Banff Springs for 6.5 years, finishing there as senior Chef in Castello Ristorante. Transitioning next to a new role at the Highwood Dining Room as a Chef instructor assistant at The Southern Alberta Institute of Technology in Calgary, AB.

Eager for a new challenge I left for Prince Edward Island to learn about the abundance of local agriculture and to embrace the bounty of seafood. Most notably, I opened Terre Rouge Bistro Marche, a restaurant featuring locally sourced and sustainable ingredients, the same year I was named PEI Chef of the Year in 2012 and winner of the 2013 Taste our Island Award for our dedication to supporting the local food movement.

After 7 years on the Island I finally returned to Toronto, ON to share what I had learned from cooking throughout Canada. After a stint at the financial districts upscale space know as The Chase Restaurant, I launched a successful pop-up restaurant in the back of a dive bar which through the process of crowd funding it morphed into Loka restaurant featuring: a zero-waste ethos, daily changing menus, in house charcuterie, whole animal butchery and 100% local vegetables. Loka was also the first restaurant in Canada to open from Kickstarter funding and was named best new restaurant of 2015 in Toronto by Now Magazine as well as top 20 best new restaurants by Toronto Life magazine.

After closing Loka I returned to PEI to work alongside an old friend Chef Michael Smith at The Inn at Bay Fortune – from which I continued to pursue a long-time passion for Artisan Salami production and found himself back in his old restaurant with its new Italian Identity Terra Rossa.

Having always wanted to experience the Caribbean I repent the last year working as a Private Chef around a Turks and Caicos.

For me, cooking is...

For me cooking has been my entire life. Starting as a dishwasher at 14 I fell in love with the fast paced environment and camaraderie.

I learned to cook at...

I did my cooking apprenticeship at Dadeos in port Elgin, ON Graduated from Georgian college Formal training Banff springs hotel

A cooking secret...

Treating ingredients gently and properly to create the best and brightest flavour profiles available.

My menus

Tapas

STARTER

All inclusive

Crispy potato pave, creme fraiche, caviar

“Old school” Prawn cocktail

FIRST COURSE

All inclusive

Iberico stuffed Spanish olives

Sea scallops pan seared, ‘Nduja cream, confit leeks, fried bread crumb

MAIN COURSE

All inclusive

Beef duo - grilled/seared & braised/smoked

Fish - fresh & local

DESSERT

All inclusive

Olive oil Gelato, meringue, berries

Indulge

STARTER

All inclusive

Chicken liver mousse, Concorde grape gelee, foccocia toasts

FIRST COURSE

All inclusive

Beef carpaccio, tonnato sauce, sweet fermented peppers, crispy leeks

MAIN COURSE

All inclusive

Pan roasted salmon, cannellini bean purée, garlicky greens, caper brown butter vinaigrette

Roasted beef Wellington, crispy potato terrine, hassleback beets, horseradish mustard jus

Taste of farm vegetables

DESSERT

All inclusive

Cauliflower creme brûlée

Steak House

STARTER

All inclusive

“Old school” Prawn cocktail

Truffled potato croquettes, tomato jam

Cheezy “garlic bread”

FIRST COURSE

All inclusive

Pan roasted mixed mushrooms toast, black garlic emulsion, arugula salad

Grilled romaine salad, anchovy dressing, fried focaccia

Butter lettuce, green goddess dressing, puffed wild rice

MAIN COURSE

All inclusive

Rosemary butter roasted Beef tenderloin, pommes aligot, seasonal vegetables, horseradish jus

Pan roasted ribeye steak, crispy rosemary fries, seasonal vegetables, sauce bearnaise

Cauliflower steak, pommes purée, fried leeks, salsa verde

Wagyu A5 (market price$$$)

DESSERT

All inclusive

Creme caramel

Chocolate torte, salted caramel

Chefs tasting

STARTER

All inclusive

Amuse

Charcuterie (house cures)

Seasonal lettuces

Scallop crudo

FIRST COURSE

All inclusive

Squash - tasting of

Iberico Pork - speducci

Snow crab raviolo

Foie gras tartlette

MAIN COURSE

All inclusive

Fresh catch

Granite

Beef duo - grilled/seared & braised/smoked

DESSERT

All inclusive

Sweet sweet heaven

Cheeezzzeee

5 course menu

STARTER

Choose 1 dish

Crispy chicken karaage, spicy honey sriracha glaze, kewpie mayo

Prosciutto & Gruyère puff pastry palm

Grilled lamb lollipops, pomegranate molasses, pistachio dust

FIRST COURSE

Choose 2 dishes

Greek Salad, red wine vinaigrette, feta cheese, olives, cucumbers, tomatoes roasted peppers, butter lettuce

Crispy Parmesan crusted heirloom carrots, truffle honey, garlic dill aioli

Pan roasted mixed mushrooms toast, black garlic emulsion, arugula salad

Puff pastry wrapped Brie, tomato rhubarb jam, spiced pecan crumble

MAIN COURSE

Choose 1 dish

Grilled pork ribs, mango bourbon bbq sauce, herb roasted potato wedges, creamy coleslaw

Pan roasted scallops, salsa verde, soft polenta, slow roasted baby beets

Braised osso bucco, risotto Milanese, honey glazed heirloom carrots. Served with garlic and lemon gremolata

Handmade squash pappardelle pasta, sage brown butter, toasted pine nuts, Parmesan foam

DESSERT

Choose 1 dish

Maple pudding, whipped cream, blueberry preserves

Meyer lemon squares, graham Crumb crust, raspberry coulis

Vanilla creme brulee

Children’s menu

STARTER

Choose 1 dish

Assorted fruit platter, yogurt berry dip

Assorted cheese platter (hard, soft, creamy, blue) includes crackers, preserves, fruits dried and fresh

Assorted salumi platter, includes 4-5 types of meats, olives, pickles, mustard, crostini

Assorted raw vegetable crudités includes green goddess dip

FIRST COURSE

Choose 1 dish

Classic Caesar salad

Sweet potato fries, spicy mayo

Creamy tomato bisque

MAIN COURSE

Choose 1 dish

BBQ beef sliders, secret sauce, house made pickled onion marmalade, toasted brioche bun

Panko crusted chicken tender, chilli plum sauce, seasonal green

Penne noodles tossed in garlic butter, herb tomato sauce

Grilled cheese & bacon sammich

DESSERT

Choose 1 dish

Vanilla and chocolate cream puffs

“The Best” chocolate fudge brownies (with or without nuts)

Vanilla ice cream, house-made salted caramel sauce

4 course menu

STARTER

All inclusive

Assorted cheese platter (hard, soft, creamy, blue) includes crackers, preserves, fruits dried and fresh

FIRST COURSE

Choose 1 dish

Creamy mussel, whitefish & potato chowder, buttermilk biscuit

Roasted mixed mushrooms toast, goats cheese, black garlic aioli, seasonal greens, red wine syrup

Duck confit spring rolls, chili crunch dipping sauce

MAIN COURSE

Choose 1 dish

Sea scallops pan seared, ‘Nduja cream, confit leeks, fried bread crumb

Grilled Chicken teriyaki, bean sprouts, sesame glazed glass noodles, charred cabbage

Roasted vegetable & goats cheese galette, seasonal greens, sauce vierge

Roasted beef striploin, peppercorn emulsion, herb roasted baby potatoes, seasonal vegetables, horseradish jus

DESSERT

Choose 1 dish

Apple tarte tatin, puff pastry, vanilla ice cream

Chocolate torte, vanilla chantilly, black cherry coulis

Yokozuna’s Revenge

STARTER

Choose 1 dish

Vegetable spring roll, sweet & spicy dipping sauce

Sweet n sticky smoked pork spare ribs

Crispy chicken karaage, spicy honey sriracha glaze, kewpie mayo

FIRST COURSE

Choose 1 dish

Asian noodle salad, raw crisp vegetables, pickled lotus root, sweet sesame soy vinaigrette

MAIN COURSE

Choose 1 dish

Crispy ginger beef, egg fried rice, grilled Bok choy

Grilled Chicken teriyaki, bean sprouts, sesame glazed glass noodles, charred cabbage

DESSERT

Choose 1 dish

Sweet chai tea flan, assorted berries

Creme caramel

Chef Dave's reviews

4.9

•

22 services

Chef Dave was incredible. I had never done anything like this before, but wanted to create an experience for my wife's birthday. Chef Dave tailored the menu to us, was communicative, and on time. Once he arrived, the magic really started. We could have just sat and talked with him the entire night. He's kind, engaging, interesting, and great to just sit and chat with. Once dinner service started, things got even better. The food was PHENOMENAL. I was expecting to eat some tasty food, but this was one of the best meals of my life. Everything was fantastic and it looked as good as it tasted. I would have zero hesitations over hiring Chef Dave again or recommending him to someone I know. Fantastic person, fantastic chef. Now I just need to win the lottery so that I can hire him full time :)

We had a wonderful experience with Chef Dave and “take a chef”! The food was delicious and beautifully presented. It was a very special evening and we would recommend it all to anyone. Thankyou Dave and Ron for everything!

Dave and Melanie were so wonderful! They were great to talk to and made amazing food!!

Chef Dave and his wife Melanie were fantastic. We've had many private chef experiences and this was far and away the best. Attitude, stories, food presentation and above all creativity and taste. Everyone has been raving! So pleased.

We had such an incredible night with Chef Dave and his wife Mel, they were both so kind and genuine. Every bite was delicious. The quality of ingredients and presentation was impressive. We can't wait for an opportunity to have Chef Dave back again.

Chef Dave was amazing! He arrived early and had everything he needed for the meal! He was so personable and great! I would highly recommend him to anyone

Very happy with the experience! Would definitely do it again!