Nena developed her passion for the Ottawa food scene while working at Fraser Café. She then spent some time abroad, honing her skills in both cooking and pastry in Melbourne, Australia. Having made the unlikely career transition from engineer to chef, Nena brings an unusual blend of rigour and creativity to her work. Nena developed the menu for Working Title Terrace and Sunday Brunch. She’s excited to develop seasonal menus offered in a beautiful space that’s so full of history and loving memories.
Having cooked in some of the most competitive restaurants across the country, Dougall aims to host every experience he’s had at allsaints event space. Whether inspiration is drawn from the traditional french stylings of the shore club or the hospitality focused experience of the canadian rockies, the sky’s the limit for you to curate your perfect dining experience.
Over the last decade, Leanne has led community movements to save a neighbourhood daycare and transform allsaints into a community hub with a bakery, restaurant and event space.
Passionate about urban development, Leanne has mobilized community stakeholders to purchase and re-purpose two historic buildings in Ottawa, collectively worth over $5 million. Leanne led the re-purposing and successful re-zoning of the allsaints property that will allow the heritage building to be restored and maintained for generations to enjoy. In 2017, Leanne was named by Ottawa Life Magazine as one of the top 25 people in Ottawa.
(On the birth of his daughter)
Mushtaq brings a wealth of knowledge and experience to the hospitality industry, ranging from Brookstreet Hotel’s fine dining Perspectives Restaurant and Options Jazz Lounge, to management roles at the Barley Mow and Mexicali Rosa’s. He prides himself on building a team who work together to bring great service to every guest, whether on Working Title Terrace, inside the Working Title Restaurant, or in our formal private dinning settings.
A bakery owner in Ottawa and Gatineau, and a restaurant owner in Cannes France where he was born, Cyril thrives on new challenges. He welcomed the opportunity to create a neighbourhood bakery in Sandy Hill where people can walk to enjoy fresh bread, a croissant, pain au chocolate or brioche. He is passionate about only using real ingredients including butter, sugar and non-GMO flour. Cyril also continues to operate his home bakery Lolais Yummies with his wife.
With over two decades of owning and operating her own small business in the Sandy Hill neighborhood (Perfection-Satisfaction-Promise vegetarian restaurant) Prapti has collected a basket full of experience and people skills that she is thrilled to offer in consort with the inspired team at allsaints Event Space and Working Title Kitchen.