luc mCcabe

BIO

Luc McCabe
Executive Chef Nav Center

Originally from Smiths Falls On, Luc McCabe was draw to food with his passion towards the industry and its offerings as teenager. Luc went to study culinary arts at Algonquin Collage in Ottawa On, where he learned and developed his own style and skills. Luc Continued his culinary adventure moving to work for Fairmont at the Chateau Lake Louise, for a 5 year period, followed by 3 years with Cara as Chef of 2 Milestones Locations (Edmonton, Toronto). Craving his own kitchen Luc open the Kilt and Castle a Scottish pub carved into a historic Victorian home over looking the beautiful Rideau Canal. Missing the big Brigade Luc accepted a sous chef position with the Nav Center learning the ways of the building before assuming the Executive Chef position. Luc has gone on to be a competitor on the food networks “CHOPPED CANADA” which was an amazing experience that helped lead him to work with Upper Canada village in developing the Iron Pan Competition that is similar another yearly competition he attends called the IACC Copper Skillet a World Class Culinary event.

Since then Luc has developed a Love of Open Fire Cooking fascinated by Francis Mallmann and his approach to cooking, with a lot of help from the nav team they built a custom smoker for the facility, everything from suckling pigs, brisket, shrimp and occasionally cheese gets cooked up low and slow. With his own adaptation from the TureCooks family if you have Humility Dedication and Sacrifice and if you’re willing anything is possible