By Don Douloff, March 19, 2009
Brookstreet Hotel Promotes Clifford Lyness to Executive Chef
Ottawa’s Brookstreet hotel has promoted Clifford Lyness to executive chef. Formerly executive sous chef, Lyness is responsible for managing Brookstreet’s culinary operations, including four-diamond Perspectives Restaurant, and developing new dining and catering concepts.
Lyness began his culinary career in his native Montreal, working at the Fairmont Queen Elizabeth. He subsequently worked at Toronto’s Westin Harbour Castle and Ottawa’s National Arts Centre, joining Brookstreet in 2006.
A proponent of ‘slow food,’ Lyness favours local and regional ingredients.