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chef / owner
Steve Mitton is already well known in the Ottawa culinary community for his straightforward and uncomplicated regional fare. A graduate from the Canadian Culinary Institute in Prince Edward Island, Chef Mitton, in a twist of fate, began his chef career in the same building that Murray Street is now housed. He has always looked for the season’s best from local farmers and suppliers that he has researched, and brings them unselfishly to his plates. Chef Mitton states that "In addition to a full kitchen, at Murray Street we’re excited to introduce Ottawa’s first charcuterie bar, which offers diners a great selection of locally and in-house produced boards of artisan meats, cheeses, terrines, pates, chutneys and breads." Chef Mitton is thrilled to be the first to bring this concept to the Capital and adds that "This type of fare is great for sharing and again, there’s something authentically Canadian about that."
Operator/Owner
Paddy Whelan has been operating restaurants in eastern Ontario for 15 years and a Stratford Chef School Alumnus. With his extensive experience, Mr. Whelan knows both business and food well. Whelan states that “One of the reasons why we chose the name ‘Murray Street’ was to pay tribute to the incredibly rich and authentic gastronomic experience being developed on this particular street in the Byward Market. Rather than looking at our neighbouring restaurants as competition, we’re thrilled to be a part of what’s happening here in what we like to call ‘gastro-alley’. There’s a real sense of integrity, and this is another of the main reasons why chose this location. As part of this community, we’re hoping that we can do some interesting things together and that collectively we can help Ottawa look in their own backyard for the season’s best in food.”
Steve's bio of Paddy:
Paddy aka Big Daddy aka Nick Nack Whelan
an only child of prestigious pub owners in NF, Paddy was primarily raised in the wilds of St. John’s Harbour by an unruly pack of warf rats where he grew a fondness and deep seeded appreciation for all things salted, boiled and deep fried.
Inspired by his mother Pat’s feirce will and determination he mastered the art of front of the house bouncing, serving, managing and general intimidating while living in Picton, ON.
As not to be bullshitted by the unkempt riff raff that generally populate the kitchens of modern eateries world wide, he studied the craft of fine Upper Canadian cuisine at Stratford Chefs School and then quickly earned the respect of his now partner Chef Steve by pin-boning a whole side of Atlantic salmon in under two hours.
Paddy leads his team with confidence and strength but most of all with his heart. His kindness, professionalism and overall tremendous girth leave a lasting impression on all that meet him. His hospitality is not to be missed…or else.
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