Chef Michael Blackie

Ottawa chefs Michael and Jillian Blackie will serve as Honorary Chef Chairs for the 27th Annual Celebrity Chefs’ Brunch to benefit Meals on Wheels Delaware on April 21 in Wilmington. Edible Delmarva caught up with Chef Michael during February break, where the Blackies were doing what they love best: traveling and eating.

Edible Delmarva: We love your story arc of working on three continents and at many of the world’s top locations, and then returning home to Canada, elevating the food scene in Ottawa with stints working for others, and then opening your own place. As you and Jillian celebrate the 10-year mark at NeXT, how do you keep your inner nomads happy?

Michael Blackie: Jillian and I travel throughout the year as much as we can. This year we went to Zihuatanejo, Mexico, and the Bahamas, Last year we went to Portugal, Spain, and Morocco; and in 2022 we hit up Huatulco and Mexico City. We were even bold enough not to change our plans in April 2020 as the pandemic was starting and went to Vietnam and Thailand.

ED: The elegant sharing menus both at dinner and Sunday brunch reflect an overall approach to dining and how you like to prepare and serve your food. How did that evolve for you and how have your customers responded?

MB: When Jillian and I would visit local restaurants, the chefs would always provide a special off-the-menu experience. Our blind tasting menu came about as we thought “let’s give our guests what we get,” and it was a smash hit at both at NeXT and the Brookstreet Hotel. We recently redeveloped our brunch, and again the tasting menu rules supreme! Our customers love it and we’ve had over 80 guests every brunch since its inception – so the numbers speak for themselves. We are the only restaurant offering a tasting menu for brunch – most restaurants with a tasting menu only offer it at dinner. Time will tell if we are ahead of the curve!

ED: You have a gift for both kitchen magic and performance mojo – as evidenced in your TV appearances and video series. How did you pursue those gifts when starting out, and what skills helped you be successful at integrating these talents?

MB: I have always had the natural gift for gab and have never been too shy to stand up or be in a crowd of many people. I have been in many TV shows and appearances all over the world during my career and they are always a riot. From making a gourmet burger in Hong Kong, showcasing Balinese cuisine on Australian TV, to being the Sous Chef to my two besties Lynn and Lora Crawford on Iron Chef Canada. Showcasing all one’s talents as a chef is paramount to our business succeeding; introverted chefs staying in the kitchen are no longer acceptable. If you are a guest at my restaurant, there is always a strong chance I will stop by your table. For me it’s just natural to want my guests to see me for who I am.

ED: You have been part of the Meals on Wheels Celebrity Chefs’ Brunch for years. There are local events that can keep you closer to home. Why make the pilgrimage to Delaware?

MB: I was introduced to Meals on Wheels by a chef from Chicago, Roger Herring, who I met at the P.E.I. shellfish festival. We were instant friends and hit it off. What I love about my career has always been travel, networking to meet other chefs, discovering incredible food, and keeping the energy going. I have met and gained some lifelong friends because of the Delaware event. We are all there for an action-packed 48 hours to see old friends, make new ones, and gain inspiration just from being together. Jillian and I are thrilled to have been asked to be Honorary Chef Chairs this year and are excited about adding some special Canadian chefs to participate this year.

ED: You eat out. What stirs your soul?

MB: Anything foreign - and, honestly, we are Asian biased. We get super stoked for anything off the beaten path, anything street food based is Nirvana!

ED: With a renewed post-pandemic focus on mental health and the challenges with burnout in our industry, how do you and Jillian keep yourselves balanced?

MB: We are extremely aware of the hard work our talented teams do. During the pandemic, we were one of the first independent restaurants to put in place benefits for our team, coupled with mandatory 2 weeks off in January and another 2 weeks in September to allow everyone time to reset after busy seasons.

ED: What keeps your attention outside of the kitchen?

MB: Keeping our children front and center in our lives is a priority. Our daughter Annabel and son Liam are both very committed in their relationships, and it’s a true joy to see them grow and foster independent lives while embracing the values Jillian and I cherish. We love to create lasting memories thru travel, food, beverages - and then repeat until our last sunsets together.

ED: What’s next for Michael and Jillian?

MB: In 2022 we became empty nesters, so we’ve been enjoying our time together and are appreciative of the financial stability we have carved out for ourselves these past 10 years. Our ultimate objective is to be retired nomads traveling and living all over the world for extended periods; our biggest goal at present that hopefully will become a reality in the 5 to 7 years!

About the Chef

Born in Leicestershire, England, and raised in Montreal, Michael Blackie has been cooking for almost 30 years on three continents, working at some of the world’s finest hotels including the Fairmont Pierre Marques in Mexico, the Oberoi in Bali, and the Mandarin Oriental in Hong Kong. In 2003 Michael returned to Canada as Executive Chef for the opening of Brookstreet Hotel in Ottawa, which after just 4 months was awarded the prestigious CAA four-diamond rating for dining. Michael joined the National Arts Centre in 2009, and created “Celebrity Chefs of Canada” to showcase talented chefs from across Canada. In 2010 he co-hosted Chef-off! on Food Network, which was nominated for a Gemini award, and joined Iron Chef Canada in 2018 for two seasons. Michael and wife Jillian co-founded Nextfood in 2013, a unique restaurant, catering, and event facility located in Ottawa’s west end.

Follow the Chef
nextfood.ca
facebook.com/michaelIblackie/
instagram.com/michaelblackie/
youtube.com/@Blackie1265

About the Celebrity Chefs’ Brunch

Guests at the 2024 Celebrity Chefs’ Brunch will indulge in exquisite tastings prepared by world-renowned chefs, along with fine wines and brunch cocktails, live entertainment, and a silent auction. In its 27th year, the event welcomes Honorary Chef Chairs Michael and Jillian Blackie from NeXT in Ottawa, along with culinary leaders from across the US and Canada, to share their brunch dishes along with crafted cocktails and fine wines. Join the 900+ guests in helping Meals on Wheels Delaware fulfill their mission to support homebound seniors.

Celebrity Chefs’ Brunch to benefit Meals on Wheels Delaware
Sunday, April 21
11:30 am - 2:00 pm
DuPont Country Club
Wilmington, DE
Learn more and order tickets:
https://mealsonwheelsde.org/event/celebrity-chefs-brunch-2024/