Our hope is to offer you extraordinary food & wine
with fun, value and warm hospitality

We are a modern, small-plates restaurant that serves full appetizer-sized portions of market-driven cuisine, all prepared from scratch with care in our open-concept kitchen overlooking our second floor dining room and kitchen bar. We use local, sustainable and seasonal products where possible, and believe in supporting area farmers as much as we can. This small-plate format allows guests to sample a few different dishes without having to commit to just one main course in a traditional restaurant.

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

Stephen Beckta is proprietor of Play, and its sister restaurant, Beckta dining & wine, one 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).
Clay Cardillo
Managing Partner

Clay Cardillo is the Managing Partner for Play, as well as for its sister restaurants gezellig 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. Here 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 of Beckta dining & wine, Play food & wine and gezellig, where he is happy to fulfill his passion for building business by driving hospitality.
Sarah French
General Manager

Sarah French grew up in the upper Ottawa Valley where she was raised with an appreciation for food that was organic and local, and home cooked meals were prepared fresh from the family garden. Her career in hospitality began over a decade ago when she started serving in a restaurant near her home. Here, the chef, who was dedicated to using the freshest possible ingredients, obtained most of his produce from his family farm mere kilometres from the restaurant. These beginnings formed a lasting impression on Sarah. Since then, Sarah has continued to expand her keen sense of taste for nuanced flavour combinations in both food and wine. Her affection for all things food and wine has led her to broaden her amazing front-of-the-house skills, resulting in a well-rounded and caring manner. Sarah joined Play in 2009 as a server, and with us found a home where her respect for fine dining, paired with sensitive and responsive service, has blossomed. She joined our management team as Head Server in 2010, moved into the role of service manager in early 2012 and was promoted to General Manager later that year.
Tim Stock

Tim Stock decided to pursue his longtime passion for cooking by enrolling in the culinary program at the North Alberta Institute of Technology in Edmonton after completing his first university degree in Fine Arts. With his artistic background and creative ability, Tim found his calling in culinary school and participated in provincial, national and international student competitions, before graduating with honours. After working in kitchens at the Hotel McDonald Fairmont and The Westin hotel in Edmonton Tim went home to Winnipeg where he worked at the acclaimed restaurant, Dubrovniks, apprenticing under Chef Gojko Bodiriga and achieving his red seal certification, and then went on to Sous Chef at Promenade Bistro. Tim then moved to Ottawa to work at Beckta dining & wine for nearly a year before returning home once again to become Executive Chef at the Minniwasta Golf and Country club. He took a break to travel throughout South America for 9 months, where he learned new perspectives and techniques along the way. After returning home from his travels, Tim returned to Ottawa to lead the team at Play food & wine as Chef.
Emeric Beccaris
Sous Chef

Born & raised in France, Emeric decided to learn about the restaurant industry at Jean Drouant Hopsitality & Culinary High School in Paris. During his 5 year program, Emeric was able to learn the different departments of the hotel & restaurant business from cooking to accounting. After graduating in 2010, he decided to come to Canada to learn English where his love for cooking fresh, local cuisine brought him to work at Buca in Toronto. During his time at Buca, Emeric started expanding his culinary knowledge as a commis under Chefs Rob Gentile & Ryan Campbell. Only a few years in, he took on the role of Junior Sous-Chef eventually helping to open the new Buca Yorkville, at the Four Season's Hotel as a Senior Sous Chef. Life led him to move to Ottawa, where he started to work at Play Food & Wine where he continues to expand his knowledge & love for working with locally grown produce & learning new techniques from Chef Tim Stock.
Dominique Lapointe
Sous Chef

Dom was raised in northern Ontario where he learned at a very young age how to be self sufficient by helping on his father's farm. Between raising young animals in spring time to hours and hours of harvesting fresh vegetables in fall season, Dom found himself a passion for food. After years of hard work on the land, it was time for him to pursue his dream of becoming a chef in enrolling in the culinary program at La Cité Collégiale in 2007. After college Dom started working at Lac Leamy Casino where he also got the chance to work at Le Baccara and learn about fine dinning. Northern ingredients was always something that Dom wanted to incorporate into his style of cooking and thats why in 2011 he went to work for l’auberge Le Baluchon in Saint -Paulin where he spent three years learning nordic style cuisine. In spring of 2015 Dom decided to return to Ottawa and finds a cooking position at Play. After one year as a cook he was promoted to sous chef and he is still now working with the best team you can get.
Conor Gallagher

Amanda Avalar
Event Manager