Expect a distinctive culinary experience mixed with storytelling and a dash of whimsy when talented Chef Professor Olaf Mertens takes over Benchmark for the evening on January 23.
The fun-loving, German-born chef is next in line as to be featured in NC’s hottest new dinner series, A Chef’s Journey.
Each event in the series will shine a spotlight on an academic chef – or two – who will curate a multi-course meal along with an evening experience to the table that reflects their personal journeys.
The events will also include featured alumni and a team of students.
Stories will be conveyed through their menu of food and beverage selections, as well as storytelling, visuals, and other surprises throughout the evening.
Mertens is excited about being a part of a good old fashioned restaurant takeover just for one night. For his upcoming A Chef’s Journey event, he plans to “put on a show called, ‘Yes, play with your food!” with interactive dishes and beverages throughout the evening.
“Personally, I want to show off hospitality, and a serious food and beverage menu, storytelling all while ‘playing with your food’ and having whimsical fun tantalizing your senses,” he said.
“My journey will add some story to the delicious dishes, being a Germanic influence with Canadian ingredients, with a few sprinkles of eating adventures from our travels intertwined into some bites.”
Through his menu, Mertens will offer guests a tour from his birthplace in Berlin, through Germany and into Bavaria and Salzburg, Austria -the latter destination was just minutes away from Steigenberger Hotelier School in Badreichall where he completed his Master Chef designation.
Early in his career, Mertens cooked in some of the finest restaurants in Berlin and Budapest. He earned the honour of Top Skilled Apprentice for the class of 1989 and was awarded Berlin’s Apprentice of the Year that same year.
In Canada, he worked at Rogues Hotel in Mississauga, which was awarded one of Canada’s Top 40 Restaurants, before becoming the executive chef and co-founder/owner of HIP Restaurants and its three Mississauga locations – On the Curve Hot Stone and Wine Bar, Ten Restaurant & Wine Bar and West 50 Pourhouse and Grill; as well as his own catering division Catering … From the HIP, which has served high profile guests from British royalty, the German embassy and large German companies including Mercedes, Audi, Miele, and Dr. Oetker.
Mertens has been bringing his expertise to the classrooms and labs of NC since 2010. He was a coach for Junior Culinary Team Canada between 2013-2016 – when a team of culinary students and recent graduates won the right to represent Canada at international competitions, including the IKA Culinary Olympics in Germany, and brought home multiple medals.
That team included Robbie Aggarwal (Culinary Management – Co-op, 2016) , owner of Niagara Falls-based Norcini and Co., who will be returning to his alma mater as a featured alumni for the January 23 dinner event.
Featured alumni for A Chef’s Journey with Olaf Mertens will also include NC Wine Professor Gavin Robertson (Winery and Viticulture Technician, 2011).
Mertens noted that the list of graduates joining them in the kitchen may grow, as alumni have been reaching out to express their interest.
He will also be joined by part-time NC faculty Chef Erik Mauke – who ia an ‘alumnus’ of Mertens’ restaurants and business.
A Chef’s Journey
A Chef’s Journey with Olaf Mertens will be the second event in the College’s recently launched dinner series, following a sold-out inaugural dinner with Chef Youdale (Dean, Culinary, Tourism and Beverage Studies) on November 28.
Tickets are now available (while supplies last) for all upcoming A Chef’s Journey events including:
- Olaf Mertens on January 23;
- Michael Olson, along with his wife, celebrity chef Anna Olson, on February 13;
- Frank Dodd on March 20;
- Erin Circelli and Isa Mottiar on April 3;
- Riley Bennett on April 24;
- Scott Baechler on May 8; and
- Oscar Turchi on May 22.
For tickets and more info visit: eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator.
About Olaf Mertens
“Getting to this point in time was the journey. Enjoy the journey.”
It’s so easily said, noted Mertens, but ambition is what drives people to leadership and perfection.
Today, however, Mertens relishes the journey and experiences that have formed his foundation as a teacher and tradesperson. He has been continually striving to reach mastery – from stirring pots at his grandparents’ house, to the big Berlin hotelier Steigenberger, to Journalisten-Club Berlin.
Back in Canada, he found work at the legendary Mississauga landmark restaurant Rogues until returning to Bad Reichenhall in Bavaria, Germany years later to begin his Küchenmeister education at the Steigenberger Hotelier School.
All journeys have starts and stops over the years, and Mertens worked through many kitchens until he took a big leap: opening HIP Restaurants (“Hospitality Inspired People”) his own restaurant company. It was his platform to serve his community with food and an opportunity to give back.
He trained young cooks, not just teaching them the technical skills of cooking but equipping them with life skills to maneuver through everything else.
After a successful decade of entrepreneurship, Mertens followed his true calling for a healthy and balanced lifestyle and began teaching at NC, which took him on a new journey.
From 2013-2016, he was a coach for Junior Culinary Team Canada – comprised of NC culinary students and recent graduates who won the right to represent Canada at international culinary competitions for three years. The team won a gold and silver medal and ranked fifth overall at the Expogast Villeroy and Boch Culinary World Cup in Luxembourg (2014); captured a gold and silver medal and the overall championship title at the American Culinary Classic in Orlando, Florida (2015); and won a gold medal and silver medal at the IKA Culinary Olympics in Germany (2016).
In early 2023. Mertens was recognized a Minister’s Award of Excellence Everyday Heroes award for making a difference through his leadership role in the College’s Feed the Community initiative.
As a decade of teaching and mentoring now comes to fruition, Mertens continues to develop as a cook and instructor.
Always merging vocational and academic education, he added a Master of Education (M.Ed.) degree to his toolbox with today’s ever-changing landscape in our global kitchens and classrooms.
