An award-winning Haudenosaunee chef makes cover of culinary magazine

A Haudenosaunee Chef from Ottawa is educating people on First Nation culture by incorporating Indigenous ingredients and technique into fine dining which he hopes will preserve traditions for future generations to come. Chris Commandant is the Sous Chef at the 1 Elgin restaurant located inside the National Arts Centre (NAC) in Downtown Ottawa where he was also the resident chef in 2024. Commandant is not only being recognized for his culinary skills but for using his voice as a recipe for change. He was just featured on the cover of MENU Magazine’s fall issue for winning the 2025 Restaurants Canada culinary award. Commandant calls it an unforgettable experience and is proud to be making an impact through his love of the craft and culture. “It’s a defining moment in my career and something that I won’t forget” he told APTN News, “The biggest message that I’m trying to put and convey with people is that Indigenous food has been here forever. It’s not a trend, it’s not a fad, it’s something that has been here since the dawn of time and deserves a rightful space.” “When we discuss Canadian cuisine on a national and international level, when we say what is the true Canadian cuisine and everybody has their own answers to it, I really think Indigenous food needs to be the forefront of that.” Commandant is Kanien’keha:ka of the Wahta Mohawk First Nation community north of Barrie, Ontario. He says that is where he grew up learning traditions that he now incorporates into his dishes. He hopes to educate people on Indigenous history and heritage through his meals and to preserve teachings he grew up learning. A teaching that Commandant says he always ensures to implement is to only take what you need and leave some for the next generation. With his knowledge, he educates people on food sovereignty and sustainability. Commandant is not only able to educate through his work at the NAC but by serving as the executive director of the Indigenous Culinary of Associated Nations (ICAN). The organization has an initiative aligned with Commandant’s as it commemorates Indigenous food and culture and aims to make sure it will not be at risk of being lost. ICAN also provides resources for Indigenous chefs and entrepreneurs to help them grow in their professional developments. For some chef’s, a nostalgic meal from their childhood may have driven their passions. For Commandant, his inspiration came from elsewhere. “I never wanted to be hungry, that’s it. I find there’s a stigma behind chef’s getting in for these massive and grandiose ideas about ‘oh grandma did this or mom did that.’ I just always wanted to be prepared to feed myself and be capable of sustaining myself when I needed to” Commandant said. Haudenosaunee Sous Chef Chris Commandant has won a prestigious culinary award and is featured on the cover of Menu magazine’s fall issue. Photo: APTN/Rose Jacobs Commandant has worked at several prestigious restaurants across the province over the last 25 years and graduated from the Le Cordon Bleu culinary program in Ottawa but has been working at the NAC for the last five years. At the NAC, you can also find theatre performances, dance, orchestras and community events. After enjoying the rest of what the center has to offer, you can enjoy fine dining at the 1 Elgin Restaurant while also learning about Indigenous food and culture. Commandant said the NAC leads by example for their inclusion of Indigenous voices in the food industry. He said the institution amplifies his voice and encourages him to thrive. He called that a step towards reconciliation. “I’m hoping that young people see that there are institutions on a national level that are encouraging Indigeneity and Indigenous chefs to thrive, grow, be proud of your culture.” Commandant has a teaching background but focuses his time now solely on his culinary work. However, he still volunteers to offer teachings and workshops at schools around Ottawa, hoping to inspire emerging young Indigenous chefs. “I hope that they look at what I’m doing now and understand that it’s okay to love your food, it’s okay to be Indigenous, it’s okay to be proud to be Indigenous and It’s okay to ask why am I not able to sit at that table” Chris said. Over his 25 years honing his craft, Commandant said he sees an impressive growth in Indigenous voices being represented in the industry. “Right now, there are many great chefs in this country that are making their own seat at the table and we’re looking at each other from across the way and smiling and recognizing that we’re here to work together. We all have very similar messages in what we’re trying to showcase with our food, the stories we’re trying to tell about our community, our history and the pride that comes with that” Commandant said. Commandant’s feels it’s his respect for the ingredients, the land and its resources that make his dishes so special. A dish created by 1 Elgin Chef, Chris Commandant. Photo: APTN/Rose Jacobs Commandant utilizes his teachings and knowledge to build his unique dishes and uses it as a form of storytelling, like one of his signature meals that he calls “The Duck’s Home.” Each ingredient represents the duck’s habitat and what it eats. Beyond being a tasty meal, it is a visual representation of the animal’s life and honors how it provided nourishment to consumers. Indigenous culture is not the only inspiration to his meals but he takes influence from cultures from all over the world. Incorporated in the duck’s home dish is an example of his unique approach to creating his dishes. His wild rice and hominy corn congee mix is a cross between Indigenous and Japanese ingredients. During his time as NAC’s resident chef, Commandant hosted multiple fine dining events. In October 2024, he held a five-course dining experience using local sustainably sourced ingredients. The event sold out the venue at 160 people. For Commandant, achievements like being on the cover of a magazine serve not only as a reminder that he is making his mark as a culinary artist but that he is honoring his role as a knowledge keeper and representing his community. Tags: Chris Commandant, culinary, Culture, First Nation, Food, Indigenous, ingredients, Kanien’keha:ka of the Wahta Mohawk First Nation, Menu Magazine, NAC, National Arts Centre, Ottawa, Reconciliation Continue Reading