Chef Spotlight: Pete Middaugh’s Culinary Journey

Born and raised in the wilds of Northern Ontario, Pete Middaugh has carved out a unique and inspiring path in the culinary world. Now the Executive Chef at the Valhalla Hotel and Conference Centre in Thunder Bay, Ontario, Pete leads a dedicated team at the largest hotel and conference space between Winnipeg and Barrie. His journey, which began in a donut shop as a teenager, has taken him to kitchens across Canada and beyond, including Paris, Hong Kong, and Singapore, shaping his approach to food and service.

Pete’s culinary journey started in his teens, working as an overnight baker at a local donut shop. He saved his earnings to attend culinary school, where he spent days learning and nights working in busy Chinese restaurants and boutique hotels. Reflecting on his early years, Pete says, “I can’t pin down exactly what inspired me to start this journey, but food was always something important to me.”

When asked what keeps him motivated after three decades in the kitchen, Pete points to the boundless possibilities that the culinary world offers. “One could spend several lifetimes as a chef and barely scratch the surface of all there is to see and taste in this world,” he says. This hunger for knowledge drives him to seek out new flavours, techniques, and experiences, a mindset he instills in his team at the Valhalla Hotel.

Like many chefs, Pete faces his share of challenges, from supply chain disruptions to the rising cost of goods. “Working outside a metropolis can provide some frustrations,” he notes, adding that balancing quality with labour and skill costs is a constant struggle. His philosophy? “You can have things cheap, valuable, or good, but you can never pick more than two.”

When asked about his biggest challenges, Pete highlighted the recent increase in pricing for almost every item a kitchen requires to function. “With food costs rising Foodbuy has been instrumental in making smarter purchasing decisions. With variety in products at your disposal, you’re able to choose the best fit for your operation and budget. And we all like a little bit of breathing room in our budgets.” Pete also offered advice to other Foodbuy Members on making the most of purchasing and rebate programs: “Ask for Samples! Most suppliers and the Foodbuy team are happy to provide samples for any product you’re considering as a potential.”

One of the greatest challenges is the sheer volume of responsibilities that come with the title of Executive Chef. From hands-on cooking and teaching to managing administrative tasks and meeting stakeholders. However, his passion for food and commitment to excellence push him to overcome these obstacles every day.

Cooking has taught Pete one key lesson: foresight. “A decent cook is always a few steps ahead, a good one is preparing for tomorrow, but a truly great cook is like a Jedi master, they can see things before they happen.” This ability to anticipate and adapt is what separates good chefs from great ones, and Pete continually works to develop this skill in his team.

For young chefs starting their careers, Pete’s advice is simple: don’t be afraid of failure. “When something doesn’t turn out right, there’s a lesson in the process,” he says. He encourages new chefs to embrace their mistakes and learn from them, as these moments of failure often lead to the greatest growth.

As Pete Middaugh looks to the future, his focus remains on creating a culture of learning, creativity, and community within his kitchen. His dedication to his craft, combined with his commitment to excellence and continuous learning, has had a lasting impact not just at the Valhalla Hotel but in the broader culinary community.