About the Chefs

Sweetgrass Aboriginal Bistro was officially opened on November 15, 2003. Operated and owned by chefs Warren and Phoebe Sutherland, this story began several years earlier.

Phoebe Sutherland, (maiden name: Blacksmith) is a Cree who was born and raised in Mistissini Lake located on Quebec’s James Bay. Cooking by age ten, she started on a path that has come to fruition on the form of Sweetgrass Aboriginal Bistro.

As Phoebe was growing up, she moved frequently attending many different schools during elementary and high school. Finally, she ended up in Ottawa, taking Algonquin College’s Hotel and Restaurant Management program. While at Algonquin, the concept for an aboriginal restaurant was birthed through an assigned project. The present Sweetgrass Aboriginal Bistro greatly resembles what Phoebe envisioned in that project, including exposure of native art, artifacts on display, native music playing in the background… even the contents of the menus! After graduating, she was employed in the fine dining establishment at the Department of Foreign Affairs, serving diplomats and various government officials (including the likes of Jean Chrétien!).

Shortly after graduating from Algonquin, Phoebe began a search for culinary schools, wanting to satiate a growing desire to increase her skills and come out with a degree to add to her diploma. As this option wasn’t offered in Canada, Phoebe headed for the U.S. She decided on going to the New England Culinary Institute (NECI), attracted to their motto: “Learn by Doing.” This hands on approach was exactly what she was looking for. The Institute offered two internships, allowing Phoebe to travel and gain experience. Her first internship was with the four star French establishment named Hammersly’s Bistro where she got to work with award winning chef, Hammersly himself. Second internship was in North East Harbour, Maine with Asticou Inn – established originally in 1883 and reopened after a ravaging fire, in 1901.

While at NECI, Phoebe did not only hone in her culinary skills – she also discovered a new relationship. Phoebe met a dashing Warren Sutherland also studying in the culinary arts. Born and raised in Jamaica, Warren headed for the United States at the bright young age of 17 to study Electrical Engineering at Michigan State University. Although doing well at university, it was not where his real passion presided. At times in class (while paying attention to the lecture, of course) Warren would create recipes and write them in his note book. One day a fellow university student pointed out to him that most people read recipes out of already printed cook books and that it was not everyone who could create recipes out of thin air. Warren has been cooking for as long as he can remember. It seems the ability was innate as he cannot recall specifically being taught to cook.

Once this fact hit, Warren left Michigan for Vermont to feed his passion for all things food. He arrived at NECI, also, like Phoebe, attracted by their schools “hands on” approach. Unbeknownst to him, a second passion, (Phoebe), awaited him. To gain experience in the culinary field, Warren worked as a stagier (for free) at Abigails on Broadway – a place which serves Kosher cuisine. He also was stagier at Chanterells where he absorbed much with regards to fine dining. However, he eventually had to leave because experience alone will not pay the bills. Warren then began an internship with the strictly vegetarian restaurant, Post and Beam Café where he worked as sous chef, learning the endless possibilities of creativity in vegetarian fare.

As Phoebe and Warren’s knowledge of the culinary arts grew, so did their love for each other. After graduating from the New England Culinary Institute, Phoebe and Warren migrated together to Phoenix, Arizona hoping for a closer look at South Western native cuisine. Phoebe was hired at Roxsand’s where she gained experience in many aspects of cooking, including the art of desserts. Warren worked at Tarbells, where high profile, award winning chef/owner Mark Tarbell runs a highly acclaimed fine dining restaurant.

In the summer of 2002, Phoebe returned to Ottawa at long last, with fiancé Warren Sutherland. Phoebe worked at Juniper Kitchen & Wine Bar while Warren worked on developing the business plan for their present restaurant. Amidst moving, starting a new job, planning a future venture Phoebe and Warren got married. Less than a year later, their restaurant opened its doors to the public on November 15, 2003. Phoebe and Warren now work side by side as chef/owners of Sweetgrass Aboriginal Bistro.