Discover Comfort Cuisine
Beaumont Kitchen has a welcoming buzz about it. Amidst its sleek design, rich textures and whimsical accents, the space features plush loungers and banquettes, formal dining tables and relaxed bar seating, making it ideal for long lunches, midday snacking, casual dinners and special occasions.
Owning a deep understanding of and respect for food, Beaumont Kitchen’s chefs source interesting, quality ingredients from nearby purveyors, and trust in the ingredients’ natural flavours and beauty to shine with minimal preparation.
Chef Michael Hay began his career in the kitchen in his hometown of Kingston, before moving to Ottawa to study English and Humanities at Carleton University. But the lure of chef life proved too great. Chef Hay decided to pursue his passion for food full-time. He honed his skills in various restaurants in Ottawa, working alongside prominent chefs such as Marc Lepine and Rene Rodriguez. In 2007, Chef Hay moved to Chicago to gain experience with molecular gastronomy at Michelin-starred Moto Restaurant.
A year later, he returned to Ottawa, where he became Executive Chef at Courtyard Restaurant. In 2012, he moved to Back Lane Café. Under Chef Hay’s leadership, both restaurants were amongst the top ten in Ottawa. Chef Hay has also been selected to compete in the prestigious Gold Medal Plates (Ottawa) competition twice, in 2011 and 2012.
In 2013, Chef Hay moved to Toronto to take the lead at O&B Canteen, Oliver & Bonacini’s casual market fresh restaurant in the TIFF Bell Lightbox. There, he reinvigorated the menu with robust vegetable-focused dishes and inventive gluten-free alternatives, drawing inspiration from Indian, Korean and Chinese cuisine, as well as his own home cooking style. Chef Hay’s fresh take on traditional Sunday roast dinner garnered attention from Toronto Life and Zagat, while his use of edible insects in Canteen’s Jiminy cricket energy bars was picked by NOW Magazine as one of 2015’s top food trends to watch. Chef Hay’s tireless energy and boundless creativity earned him a promotion to District Chef, working alongside Corporate Executive Chef Anthony Walsh in managing the culinary vision of multiple O&B concepts.
Now overseeing Beaumont Kitchen, Chef Hay is excited to execute an eclectic, thoughtfully crafted menu driven by seasonal products and his passion for food that both nourishes and satisfies.
Chef de Cuisine
Originally from Seoul, South Korea, Chef Suyeon Myeong studied cooking at Le Cordon Bleu in Ottawa. After landing a Sous Chef position at The Courtyard Restaurant, Suyeon found a mentor in Executive Chef Michael Hay, with whom she twice competed in Gold Medal Plates. After four years at The Courtyard, she moved on to another Sous Chef role at the historic Wakefield Mill Inn in Quebec. In 2015, Chef Suyeon and her husband (Chef Jonathan Harris of O&B Café Grill, Oakville) opened Tante Carole in Chelsea, Quebec. A 34-seat gem, the rustic farm-to-table restaurant was met with critical praise.
Ready for a new challenge, Chefs Suyeon and Jonathan moved to Toronto to join Oliver & Bonacini Restaurants in 2016. Now, as Chef de Cuisine of Beaumont Kitchen, Suyeon is back working alongside Chef Michael Hay. Chef Suyeon is passionate about cooking with the seasons and preserving the fresh flavours of locally sourced ingredients to deliver the rustic and soulful dishes for which Beaumont Kitchen has become known.