James Bratsberg’s culinary journey began humbly as a dishwasher, but it quickly transformed into a lifelong pursuit of excellence. From opening his own tasting menu restaurant, MeNa, in Ottawa, to leading the kitchen at Montreal’s H4C by Dany Bolduc, he has continuously honed his craft with discipline and drive. Now at Norca, he brings a refined, ingredient-driven approach that celebrates Canadian terroir with elegance, seasonality, and emotion.

At Norca, fermentation is more than a technique — it’s a philosophy that Chef James Bratsberg brings to life every day. Nearly everything is made in-house: miso, garums, kimchi, sauerkraut, lacto-fermented vegetables and fruits, jams, yogurt, crème fraîche, charcuterie, and cured meats. These preparations reflect his deeply held culinary values and offer a glimpse into the foundation of his creative process.

Chef Bratsberg is passionate about sharing knowledge and tradition with his team, reviving overlooked culinary practices like fermentation, butchery, and classic techniques. At the same time, working with preserved ingredients supports his commitment to sustainability. By preparing and storing food when it’s in season, the kitchen reduces its carbon footprint and continues to serve local ingredients year-round — a mindful step toward greener gastronomy.

Preservation techniques allow Chef Bratsberg to layer and deepen flavours in unexpected ways. From fermented fruit and cultured dairy to miso and house-cured meats, each preparation serves as a foundation for new ideas. A carrot purée, for example, becomes something entirely new when infused with a housemade miso of raw coffee bean and carrot — enhancing the dish without overwhelming it.

For Chef Bratsberg, everything begins with respect. Whether it’s hand-picked wild blueberries or end-of-season tomatoes preserved for use in the depths of winter, each ingredient is honoured — from root to peel. Working with the whole product — from larger cuts to the smallest trimmings — is part of a thoughtful, respectful approach that honours the work of producers and limits waste. These elements become flavourful building blocks that influence every dish he creates.