OCCO Kitchen 10

OCCO Kitchen & Bar

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OCCO Kitchen & Bar

How a Newfoundland Native is Bringing East Coast Classics to Canada’s Capital City

Born and raised on the East Coast of Canada, chef Mark Steele started his career working in many of the areas acclaimed kitchens. After conquering the east, he made his way west where he took a position at the Fairmont Hotels & Resorts. It was here where he gained experience working in four and five-diamond resorts and restaurants. Eventually, Steele made his way to the nation’s capital to work at some of Ottawa’s finest establishments. His passion for the culinary craft also inspired him to teach those up and coming at Algonquin College and currently employs many culinary grads form the program.

In 2015, Steele decided to branch out creating his restaurant — OCCO — a small takeout location focused on creating local sourced artisanal street food. After much success and a guest appearance on Chopped Canada, he went on to open up at 200 seat sit-down restaurant where guests could enjoy his creations paired with local Ottawa craft beers, spirits and VQA wines. With a heavy focus on “local, craft, scratch”, it is no wonder that Steele’s venture into the restaurant business has been a triumph.

Now pairing with Ottawa’s Albert at Bay Hotel, the Newfoundland Native has been able to bring together his experience within the hotel and resort industry with his intimate knowledge of the restaurant industry for what some might call a “match made in heaven.” The newest addition is making its mark in the hotel industry with the same locally sourced scratch food and flavours the brand is known for.

With an attached café serving up Ottawa best locally roasted coffee and take-out, the centrally located OCCO Kitchen & Bar in the Albert at Bay Hotel is sure to be a success—something Steele knows all about.

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