NAC Welcomes First Resident Chef, Peter Hum, to Exciting Role

Peter Hum, a well-known restaurant critic, has taken on a groundbreaking role as the National Arts Centre’s (NAC) first resident chef. This unique position marks a significant shift in the NAC’s culinary program, which has previously spotlighted established chefs since the program’s inception in 2019. Hum’s residency will feature dishes inspired by his heritage and culinary travels, providing patrons with a taste of his journey and cultural roots.

On January 2, 2026, Hum sat down with Kenton Leier, the NAC’s executive chef, and Connor McQuay, the executive sous chef, at 1 Elgin, the NAC’s restaurant. The trio engaged in an advance tasting session of new dishes soon to grace the menu. The offerings included a diverse array of items such as tuna crudo, beef tartare, roast pork belly, and duck breast, alongside two soups and three desserts. These dishes, although not yet officially on the menu, are set to debut shortly and will cater to patrons seeking a quick meal before performances.

During the tasting, Hum provided feedback aimed at refining the dishes before they are presented to the public. For example, he suggested adjusting the seasoning in the tuna crudo and incorporating tangerines to enhance flavors. His role transcends that of a traditional critic; he serves as a consultant, collaborating with the kitchen to create a menu that resonates with his personal narrative and culinary experiences.

Hum’s appointment is particularly notable as he is the first non-chef to hold this position. His journey to this role is deeply rooted in his family history. Hum’s grandfather emigrated from Soon On Lee, a small village in Guangdong Province, China, in 1900. The cultural significance of this connection is reflected in the dishes that will be featured at 1 Elgin, many of which recall flavors from Hum’s childhood and his recent travels in China.

Hum’s culinary journey also included a memorable trip to China in late 2024, where he not only explored his ancestral roots but also organized a large family gathering in his grandfather’s village. The event, attended by nearly 150 relatives, celebrated their shared heritage and marked a return to their familial roots. Hum’s effort to connect with his heritage extends to his culinary creations, as he aims to create a menu that pays homage to his family’s history while also appealing to contemporary tastes.

The upcoming NAC gala dinner, scheduled for January 29, 2026, will further showcase Hum’s culinary vision. It promises to be a convergence of flavors that unites people through food, reminiscent of the village gathering in China. Both events, while vastly different in scale and setting, share the underlying theme of community and celebration.

Wonton noodle soup, a personal favorite of Hum’s since childhood, will be featured on the 1 Elgin menu. Despite initial insecurities about its inclusion, Hum is committed to ensuring the dish reflects authenticity. He recalls fond memories of enjoying wonton noodle soup, and his experience in Guangzhou last year reaffirmed his passion for this classic dish. Although adjustments are necessary for broader appeal, such as using chicken in the wontons for dietary considerations, Hum insists on maintaining the core flavors that define the dish.

In addition to wonton noodle soup, the menu will see the introduction of tuna crudo, which serves as an example of the East-meets-West culinary fusion that Hum aims to achieve. By incorporating elements like tangerines, which hold cultural significance in Chinese traditions, he seeks to create a dish that resonates with his identity and experiences.

The Cantonese roast pork belly, known for its crispy skin, is another dish that holds personal significance for Hum. He aims to draw from authentic Cantonese traditions while elevating the dish for the fine-dining experience at the NAC. Hum’s commitment to authenticity is evident in his desire to replace sweet sauces with traditional condiments that reflect the dish’s roots.

As Hum embarks on this culinary journey at the NAC, he hopes to evoke memories and connections through food. His vision for the menu extends beyond mere sustenance; it is an opportunity to celebrate heritage, family, and the joy of gathering around a table. The positive feedback from the initial tastings and the anticipation surrounding the upcoming gala dinner indicate that Hum’s culinary contributions will leave a lasting impact on the NAC’s dining landscape.

In the coming weeks, Hum will engage with patrons and share insights about his culinary philosophy, continuing to foster a connection between food and community. His residency at the NAC not only marks a new chapter in his career but also serves as a tribute to his family’s legacy and the rich culinary traditions that shaped his identity.