Michael Blackie

Executive Chef, Brookstreet Resort

Mr. Blackie was born in Leicestershire, England, and raised in Montreal. Following his apprenticeship, he worked as chef with Jamie Kennedy at the Founders Club, a private food establishment at Toronto’s Sky Dome. Mr. Blackie also held positions as Sous Chef at Toronto's Westin Harbour Castle; Executive Chef at the Pierre Marques in Mexico; Executive Sous Chef at the Mandarin Oriental Hotel in Hong Kong; and Executive Chef at the Oberoi in Bali, Indonesia — an exclusive five-star facility that was voted one of the world's best boutique resorts by leading hotels of the world 2002.

Here are a few recipes from Chef Blackie

• Digby Sea Scallops with Tender Baby Spinach and Shiitake Soya Truffle Emulsion
• Filet of Halibut topped with Almond Hazelnut Scallion Cilantro Fumet
• Birch Syrup Marinated Loin of Elk with Tender Baby Carrots, Pencil Stick Asparagus, White Truffled Mashed Potatoes, and Huckleberry Reduction
• Pancetta Wrapped Loin of Rabbit with Vanilla Sweet Potato Tart and Huckleberry Gastrique
• Bitter Milk Chocolate Flourless Cake with Speckled Vanilla Crème Anglaise

Links

Brookstreet Resort: Perspectives Restaurant

Contact

Telephone: (613) 271-3381
Fax: (613) 271-3541
E-mail: michael.blackie@ltbo.org