Edible Ottawa

Expect the Unexpected

• Photo by Amy Zambonin

  The Dish is a new recurring feature. We talk to a chef about a dish that's meaningful to them and use it as a springboard to get to know more about them — their inspiration, influences and next moves.

• Opening in late 2017 in Ottawa's WellingtonWest neighbourhood, Sawision named the restaurant Stofa for a Norse word that denotes a hearth or cast-iron stove around which people gather.

• It speaks to his vision. "We're trying to remove borders by bringing different cuisines together," he says. "That's how we innovate here."

• Prior to opening his restaurant, Stofa, Jason Sawision followed a varied and well-rounded career path. He studied hospitality at the University of Guelph and the culinary arts at George Brown College, before working at Michael Stadtlander's Eigensinn Farm restaurant, Toronto's The Healthy Butcher and Canoe, a fine-dining restaurant, before landing at Atelier in Ottawa.

• The DIsh: Sous-Vide Pork with grainy mustard spaetzle and corn purée.