We are beyond excited to announce a second round of this amazing culinary adventure at Luckett Vineyards!
Join us on Friday, August 26 as Pete & Mike pick their favourite vintages from our special wine library, while Chef Lachlan Culjak ignites your palate with the perfectly paired 5 course dinner on our patio overlooking the stunning Gaspereau Valley!
Reception with snacks and bubbly at 6pm followed by a 5 course dinner at 6:30.
$125 + tax + grat per person (includes wine pairing)
To learn more about Lachlan see below:
Born and raised in Halifax, Nova Scotia, Lachlan imagined a career in art or history, but after taking a summer kitchen job, fell in love with the culinary arts. Upon graduating from culinary school, he moved to Toronto to further his knowledge and skills, in the best kitchens in Canada at the time. In 2006 he began an apprenticeship with internationally renown Toronto chef, David Lee. First at Splendido, and then helping to open Lee’s new restaurant, Nota Bene.
Through Lee’s tutelage Lachlan gained a true understanding of classic cooking technique, a work ethic and stamina to succeed in the best kitchens in the world and the drive to perform under pressure. After leaving Nota Bene in 2010, he helped to open Scarpetta Toronto, in the Thompson Hotel and Scarpetta Las Vegas in the Cosmopolitan for New York celebrity chef, Scott Conant, learning Conant’s esoteric Italian style and flavour building techniques along the way.
In 2012 Lachlan travelled to Europe, staging at 2 michelin star Mayer’s restaurant at Schloss Prielau in Zel Am Zee in Austria and Noma restaurant in Copenhagen, Denmark, there learning modern techniques as well as the fundamentals of foraging and fermentation.
Following a stage at Corton in New York, under legendary chef Paul Liebrandt, he returned to Toronto to take the helm of Yours Truly restaurant in 2013. Garnering rave reviews, Yours Truly was named the no.2 restaurant in Toronto that year by former Globe and Mail food critic Joanne Kates. The Restaurant’s food highlighting Toronto’s ethnic diversity and the terroire of southern Ontario with a focus on fermentation and wild product.
In late 2014, he joined a former colleague from Noma, Nurdin Topham, at restaurant Nur, in Hong Kong. As development chef, helped the restaurant gain a michelin star, creating many dishes, and furthering development in fermentation, preservation and charcuterie, using local products. Helping to make Nur a truly unique dining experience in one of Asia’s food capitals.
Now full circle, back in Nova Scotia, Lachlan aims to create a culinary group focused on Atlantic Canada’s bio diversity and terroire, as well as the region’s cooking traditions.
Happy to be home and to help further the food culture of this great region.