.. (gah-zell-ig) is a Dutch adjective for convivial, cosy, or nice atmosphere, but also belonging, general togetherness, or time spent with loved ones...

Stephen Beckta, Executive Chef Michael Moffatt and Clay Cardillo, along with their team, welcome you to the heart of Westboro Village to experience great neighbourhood dining in a soaring yet intimate, converted 1950’s bank building.

Our hope is to offer you extraordinary food & wine with fun, value and the same warm hospitality that we have become known for.

We hope to be able to welcome you to gezellig soon!
Stephen Beckta

Stephen Beckta is proprietor of Gezellig, along with it’s sister restaurants Play food & wine and Beckta dining & wine, three of Ottawa’s premier fine dining restaurants. After graduating with honours from Algonquin College’s Sommelier program, Stephen departed Ottawa to hone his skills in New York City for four years with the top players in the restaurant industry. Stephen started at Café Boulud working for the celebrated chef, Daniel Boulud, followed by two years with renowned restaurateur Danny Meyer at Eleven Madison Park before returning to his native city. Stephen has been named Top Independent Restaurateur in Ontario by the Ontario Hostelry Institute (2007), won the Bill Joe Restaurateur of the Year Award by the Ontario Restaurant Association in 2011, nominated for the Ontario Premier’s Awards in Business twice (2006, 2010), named one of Ottawa’s Top 40 under 40 by the Ottawa Business Journal (2008) and Algonquin College’s Alumni of the year (2010). He sits on the board with the Ottawa Boys and Girls Club and is driven to spread great hospitality to Ottawa’s dining public.
Michael Moffatt
Executive Chef / Partner

Michael Moffatt is the Executive Chef of gezellig, and its critically acclaimed sister restaurants Beckta dining & wine and Play food & wine. Michael’s cuisine has been described as “consistently inventive and delicious." He spent many years working in renowned kitchens including The River Café, one of New York’s most iconic restaurants, as well as the CAA 5 Diamond Award winning kitchen at the Rimrock Resort in Banff, AB. Michael is a proud Algonquin College Culinary Arts Graduate and now chairs the Advisory Board for Algonquin's Culinary program. Michael began his tenure at Beckta as Sous-Chef in 2003, before taking over the reins as Chef in 2006. He then moved to the role of Executive Chef and Partner for the Beckta family of restaurants with the opening of Play in 2009. As Executive Chef for both Play and Beckta, he became Ottawa's only 2 time winner of Gold Medal Plates for the years 2007 and 2010. In 2012, Michael was thrilled to bring his award wining talents to the neighborhood dining Westboro with the opening if Gezellig.
Clay Cardillo
Director of Operations

Clay Cardillo is the Director of Hospitality for gezellig, as well as for its sister restaurants Play food & wine and Beckta dining & wine. Clay completed the Algonquin Culinary Program in 1998 before becoming the Sous Chef for LeMetro in Ottawa. From there Clay worked in the kitchens of the NAC and The Keg,and was soon promoted within The Keg to open restaurants as Kitchen Manager. He began to find that while he got into the business to work with food and wine, he enjoyed working with the people in the restaurants as much as the product. Before long, Clay was recruited by SirCorp, then a small Canadian restaurant corporation, to be the opening Kitchen Manager and then General Manager for a number of restaurants throughout Southern Ontario. After 9 years and soon after the birth of his first child, Clay left SirCorp to become Business Development Manager at Cara, where he helped owners develop their people and restaurants. In 2012, Clay joined the Beckta family of restaurants as Director of Operations of Beckta dining & wine, Play food & wine and gezellig, where he is happy to fulfill his passion for building business by driving hospitality.
Chris Wylie
Chef de Cuisine

Having started working in restaurants at an early age in his hometown of Toronto, Chris, at one time or another, has likely held every position possible in the restaurant industry. In search of a role that he could grow into and grow with, he finally landed in kitchens after a few years bartending his way through university in Montreal. Under the generous tutelage of some early chef-mentors, Chris landed at Beckta in 2006 under Chef Moffatt looking to learn and hone his skills even further.

The ‘hospitality first’ approach of the Beckta team galvanized his dedication to the industry, which paid dividends as one of the opening sous chefs at Play and now as the Chef de Cuisine at Gezellig. Chris has found a home at Gezellig where he and his team can pull from many culinary traditions and present them in ways that are approachable, and above all, delicious.
Jodi Morden
Hospitality Manager

Jodi joined us at Gezellig in February 2014, hired as the Office Manager and Event Coordinator. With a background in theatre, she fell naturally into event planning. The details involved in putting together a great event is very close to the detail and dedication she pus into producing a play, from the initial meeting to the event itself. In 2016, she was promoted to Service Manager, then very shortly after, Hospitality Manager. Jodi has gained a passion for the restaurant industry in a way she never thought possible, and personifies the caring, commitment and authenticity we seek in all of our teammates. Jodi continues to excel in the theatre world outside of Gezellig, producing compelling plays for fringe festivals across Canada.
Colin Henderson
Sous Chef

Colin started cooking at 14 at Jack Astors in his hometown of Barrie, as a part time fry cook. He knew he had a lot to learn. But the heat of the kitchen surrounded by cooks with years of experience, Colin fell in love with the rush of dinner service and decided then that he wanted to become a chef.

Colin went to Algonquin college culinary management program and made the move up to Ottawa. Beginning at Milestones, he worked his way up to sous chef within 8 months, and was with the company for 3 years.

Still looking to constantly learn and grow, Colin moved on to the Beckta family, starting with Play food & wine and cooking at Gezellig brunch when needed. After one year with our group, Colin was approached by Chef Moffatt about the opportunity to move over to Gezellig as the sous chef under Chef Chris Wylie. Colin gladly accepted and has brought his huge work ethic and unique creativity to our kitchen alongside the great crew that works alongside him preparing delicious dishes everyday.