Personality Behind the Food – Calgary Features

Personality Behind the Food – Calgary Features
Meet the people behind your favourite dishes served at the Rocky Mountain Wine & Food Festival! Find
out how they’ve been inspired, their favourite, and least favourite trends and what they recommend to
order at their restaurant during your next dining out experience!
Barcelona Tavern
Chef, Andrew Gass
barcelonatavern.com | (403)-265-6555
Barcelona Tavern
@barcelonaYYC
Festival Samples:
Messi Slammer
Lobster Ravioli
Where did you receive your training?
I received my culinary training from travelling to different countries around the world to experience
different cultures and to try new cuisines.
How do you stay on top of industry and culinary trends?
I really enjoy travelling and dining out at restaurants to see what types of dishes other chefs are
creating.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with Quince because it’s unique, delicious and hard to find – it makes a dish stand out!
If you could travel to one city or country to check-out the cuisine, where would you go?
I would love to travel to the south of Spain – it’s a place I’ve never been before.
If you were a guest at your restaurant what would your order and why?
I would order the Seafood Paella because it’s our signature dish.
Banzai Sushi & Teriyaki House
Chef, Soo Cheol Jung
banzairestaurant.ca | (403)-253-8120
Banzai Sushi Restaurant
Festival Samples:
Teriyaki Beef Rice Bowls
Teriyaki Salmon Rice Bowls
What inspired you to enter the culinary industry?
I was inspired to enter the culinary industry because good food makes people happy and I wanted to
make people happy through cooking.
Where did you receive your training?
I received my training at Japanese Village.
How do you stay on top of industry and culinary trends?
I like to go out to eat and try different restaurants.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with rice because there are so many different dishes you can create with rice! It can be
used in appetizers to full entrée meals.
Of all the current culinary trends out there, are there any you hope fade away quickly?
Deep fried food – I don’t like it.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would love to travel to Japan.
If you were a guest at your restaurant what would your order and why?
The Mega Rice Bowl because it has everything - rice, vegetables, meat and tempura.
Black Cat Lounge & Grill
Owner, Mike Ciccaglione
blackcatlounge.ca | (403)-233-7654
The Black Cat Lounge & Grill
Festival Samples:
Bruschetta
Nacho Bite
Tiramisu
Four Cheese Ravioli al Pomodoro
What inspired you to enter the culinary industry?
I love the people I get to work with everyday, which is why I’ve been in the industry for over 50 years!
Where did you receive your training?
I received my culinary training in Switzerland and then moved to Montreal, Quebec on a scholarship. I
then moved to Calgary and have lived here while working in the industry for 53 years!
How do you stay on top of industry and culinary trends?
I stay on top of trends by listening to what people say and giving them what they want.
At the moment, what is your favourite ingredient to cook with and why?
I always love cooking with pasta.
Of all the current culinary trends out there, are there any you hope fade away quickly?
When chefs don’t stick to what’s traditional and try to re-create dishes. There’s often no need to branch
out from what’s proven to be tried and true!
If you could travel to one city or country to check-out the cuisine, where would you go?
I would love to go to Naples for the authentic Italian food.
If you were a guest at your restaurant what would your order and why?
I would order the Pasta Al Pomodoro because it’s so simple, yet so delicious - it’s just fettuccini with
tomato sauce…sometimes simple is best.
Cactus Club Cafe
Executive Chef, Rob Feenie
cactusclubcafe.com | (403)-255-1088
Cactus Club Cafe (Macleod Trail)
@cactusclubcafe
Festival Samples:
Tuna Tataki
Butternut Squash Prawn Ravioli
Beef Carpaccio
Peanut Butter Crunch Bar
What inspired you to enter the culinary industry?
In high school I went on an exchange program to Europe, inspiring me to pursue the culinary industry.
Also, when I was younger I used to eat traditional Japanese food with my neighbour – it opened my eyes
to other types of cuisine.
Where did you receive your training?
I trained at the Dubrulle Culinary Institute and Le Crocodile under Michel Jacob in Vancouver. I also
trained in stages in Alsace at Au Crocodile with Chef Emile Jung and Le Buerehiesel with Chef Antoine
Westermann. In the United States, I trained with Chef Charlie Trotter at Trotter’s in Chicago and Chef
Jean-Georges Vongerichten at Jean-Georges in New York.
How do you stay on top of industry and culinary trends?
Travel, reading and Instagram!
At the moment, what is your favourite ingredient to cook with and why?
This time of year – tomatoes! They are the best from July through to September – especially with the
hot temperatures we’ve had in the Lower Mainland this year. All different varieties are great! All you
have to do is slice a tomato, season it and serve it with good quality olive oil.
Of all the current culinary trends out there, are there any you hope fade away quickly?
I don’t like fussy, artisan types of plating.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would travel to Barcelona, Spain.
If you were a guest at your restaurant what would your order and why?
Rob’s Tuna Stack!
CATCH & the Oyster Bar
Chef, Daniel Norcott
catchrestaurant.ca | (403)-206-0000
Catch Oyster Bar / Restaurant
@CatchCalgary
Festival Samples:
Ocean Wise Albacore Tuna Tartare Cones
Ocean Wise Salt Spring Island Green Curry Mussels
What inspired you to enter the culinary industry?
I was inspired by my mom’s home cooking.
Where did you receive your training?
I received my culinary training from SAIT.
How do you stay on top of industry and culinary trends?
I enjoy reading about cooking and menu planning with my Sous Chefs – it’s good to bounce ideas off of
one another.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with mushrooms because they are in season in the Fall and have such an amazing flavour
profile.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would like to try the cuisine in California.
If you were a guest at your restaurant what would your order and why?
If I could, I would order everything because I love the food we make at CATCH; it’s all very delicious!
CRAFT Beer Market
Chef, Eric Mah
calgary.craftbeermarket.ca | (403)-514-BEER (2337)
Craft Beer Market
@CRAFTbeermarket
Festival Samples:
Ahi Tuna Poke
Black Garlic and Miso Rib Bites
What inspired you to enter the culinary industry?
My grandfather was a chef, and my mother used to make three course
meals for dinner every night. I would help in the kitchen all the time when I
was young and have always been surrounded by food.
How do you stay on top of industry and culinary trends?
Through social media, close connections with fellow chefs, as well as culinary publications; and of
course, eating out and traveling to new locations!
At the moment, what is your favourite ingredient to cook with and why?
I like to cook with anything acidic. I use a lot of vinegars or citrus components to brighten up dishes that
sometimes just feel and taste flat. Almost everything I cook will contain some sort of acid.
Of all the current culinary trends out there, are there any you hope fade away quickly?
Eating gluten free when not a celiac. This is just a frustration for kitchens that are unaware if it is a
severe allergy or not. Kitchens will then take extreme precautions, which will hinder cooking times and
affects other guests.
If you could travel to one city or country to check-out the cuisine, where would you go?
Japan - the artistic nature and detail has always been somewhat of an inspiration. They aren’t all about
sushi; they have some extremely diverse ingredients.
Eat Naaco & Eat Ishk
Owner & Chef, Aman Adatia
eatnaaco.com
Eat Naaco
@eatnaaco
Eat Ishk
Festival Samples:
Spiced Corn in a Cup, Chicken Tinga Masala, Naaco
Paneer Calabadama, Naaco Green Cardamom
Chicken with Cumin Rice, Butter Chickpeas with
Cumin Rice
What inspired you to enter the culinary industry?
I’ve always said that this isn’t an industry you chose – it is one that choses you; when that happens there
is no going back!
Where did you receive your training?
I received culinary training at Le Cordon Bleu in Paris, France.
How do you stay on top of industry and culinary trends?
A lot of reading, trial and error and experimenting with different techniques and flavour combinations. It
is also important to travel as much as possible and really experience food at all levels – often the best
food is from the streets and where you find the locals!
At the moment, what is your favourite ingredient to cook with and why?
Curry Leaves! I love the herbaceous, citrus quality - they add a ton of flavor to anything from rice to a
beef stew.
Of all the current culinary trends out there, are there any you hope fade away quickly?
I’m not a fan of putting an egg on top of everything. Also, the use of the word foodie – but that’s more
of a phony critic term than a trend.
If you could travel to one city or country to check-out the cuisine, where would you go?
Thailand – I’ve never been and I’m a huge fan of Thai food! I’d love to learn more about it.
If you were a guest at your restaurant what would your order and why?
I would order the Paneer Calabadama. It combines the creaminess of fresh Indian cheese with the most
incredible sauce made of almonds, pumpkin and a lot of spices; it’s sweet and nutty, perfect with the
paneer.
Flames Central & Wildfire Catering
Executive Chef Mike Skarbo & Executive Sous Chef
Jeffery Van den Engh
flamescentral.com | (403)-935-2637
Flames Central
Wildfire Catering
@flamescentral
@WildfireYYC
Festival Samples:
Lobster Panzanella Salad with White Truffle Croutons
German Meatballs with Duck Fat Fried Spätzle
What inspired you to enter the culinary industry?
We were both inspired to enter the culinary industry because of our experiences growing up and
cooking for family and friends. Growing up with European role models instilled the importance of a
quality home cooked meals.
Where did you receive your training?
We both received our culinary training at SAIT.
At the moment, what is your favourite ingredient to cook with and why?
We like cooking with garden fresh tomatoes. They are so versatile and can stand alone or can become
part of a complex dish.
If you could travel to one city or country to check-out the cuisine, where would you go?
We would like to travel to Spain because we love the fresh Mediterranean flavors.
If you were a guest at your restaurant what would your order and why?
We would order the Korean wings as an appetizer. We would then get the Mac & Cheese and the
Buttermilk Fried Chicken with Maple Butter Waffles because both of these dishes are packed with
flavour.
Fiasco Gelato
In town Gelateire, Katie Mitchell
fiascogelatoshop.com | (403)-452-3150
Fiasco Gelato
@fiascogelato
Festival Samples: Green Apple Moscato Gelato, Fig
Cheesecake Gelato, Hazelnut Latte Gelato, Bourbon Vanilla
Bean Gelato & Dark Chocolate Caramel Sea Salt Gelato,
Raspberry Lime Sorbetto,, Mango Pineapple Sorbetto
What inspired you to enter the culinary industry?
During my second year of university studying business and marketing, I realized I didn't want to end up
in a desk job for the rest of my professional life. While in high school, I had really enjoyed the baking
aspect of our culinary program, so I applied to SAIT’s Baking and Pastry Art’s program.
Where did you receive your training?
I received my diploma from the SAIT Baking and Pastry Art’s program in 2014.
How do you stay on top of industry and culinary trends?
Today it’s super easy to stay on top of industry and culinary trends with social media and the access to
the internet. Pinterest is a great tool to search new flavour combinations when I need some inspiration.
At the moment, what is your favourite ingredient to cook with and why?
For Gelato and Sorbet, my favourite ingredient changes all the time. As we come up to our fall/winter
menu launch, I’ve been incorporating a lot of chocolate and nuts, which is a nice change.
If you could travel to one city or country to check-out the cuisine, where would you go?
At the moment, Thailand, for the curries, especially red curry with pineapple and bamboo shoots!
If you were a guest at your company what would your order and why?
I would buy a pint of Strawberry Rhubarb Sorbet, a scoop of Hazelnut Crunch Gelato, a Bacon Parmesan
Biscuit and a latte.
Jamesons Irish Pub
Executive Chef, Kostas Karvouniaris
Jamesonspubs.com| (403)-762-2281
Jamesons Irish Pub 17 Ave
@JamesonsPubs
Festival Samples:
Raw Oysters
Ceviche
Irish Stew
What inspired you to enter the culinary industry?
I have worked in the hospitality industry in Europe and Canada and became inspired by other culinary
talents.
Where did you receive your training?
I received my culinary training learning from different Executive Chefs in Canada.
How do you stay on top of industry and culinary trends?
By reading culinary magazines and blogs.
At the moment, what is your favourite ingredient to cook with and why?
It is so difficult to pick but my choice would be olive oil. It tastes great and adds a little something to
recipes.
Of all the current culinary trends out there, are there any you hope fade away quickly?
Artificial sweetened foods. I hope that people resort back to using natural sweeteners.
If you could travel to one city or country to check-out the cuisine, where would you go?
Italy. I love Italian food.
If you were a guest at your restaurant what would your order and why?
I would order our Bison Burger with the Blueberry BBQ Sauce and Feta Cheese- it’s yummy and I like the
way the sauce mixes with the feta.
Juniper Hotel & Bistro
Executive Chef, Tim Matsell
thejuniper.com | (403)-762-2281
The Juniper Hotel & Bistro
@JuniperHotel
Festival Samples:
Rabbit Rillette with Pear Gastrique
Smoked Duck Breast and Lentils with Gooseberry Gastrique
What inspired you to enter the culinary industry?
I started as a dishwasher in a restaurant when I was 15 and went from there.
Where did you receive your training?
I didn’t go to culinary school. I just worked my way up and challenged the Red Seal exams.
How do you stay on top of industry and culinary trends?
I live to go out to dinner at different restaurants to see what others are doing. Google works great too!
At the moment, what is your favourite ingredient to cook with and why?
I love cooking duck!
Of all the current culinary trends out there, are there any you hope fade away quickly?
I don’t like the theory behind Molecular Gastronomy.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would like to travel to Italy or San Francisco, California.
If you were a guest at your restaurant what would your order and why?
I would order the duck.
Juniper Hotel & Bistro
Sous Chef, Sebastian Naedu
thejuniper.com | (403)-762-2281
The Juniper Hotel & Bistro
@JuniperHotel
Festival Samples:
Rabbit Rillette with Pear Gastrique
Smoked Duck Breast and Lentils with Gooseberry
Gastrique
What inspired you to enter the culinary industry?
I was in University and needed a part time job, so I applied as a dishwasher and was given a line cook
job. I found myself dreaming about cooking while I was in the class room so I decided that that’s where I
was supposed to be - hanging out with others that share my passion for food.
At the moment, what is your favourite ingredient to cook with and why?
Cauliflower because it’s so simple and will take on any flavour you throw at it.
Of all the current culinary trends out there, are there any you hope fade away quickly?
I don’t like food that looks great but has no flavour and lacks cohesion.
If you could travel to one city or country to check-out the cuisine, where would you go?
Southeast Asia because there would be so many foods I’ve never heard of, seen or tasted. Also the
techniques of cooking and prepping food are so different.
If you were a guest at your restaurant what would your order and why?
I’d definitely start with our Caesar salad, then the Duck Breast. But if I really had the choice of what to
be served from our kitchen it would be something that we have created on the spot. I trust our kitchen
to create something amazing under pressure that is well balanced and ultimately delicious.
Kinjo Sushi & Grill
Chef, Peter Kinjo
kinjosushiandgrill.com | (403)-255-8998
Kinjo Sushi & Grill
@KinjoSushi
Festival Samples:
Salmon, Tuna, Shrimp & Unagi Sushi (Seared & Regular)
Spicy Tuna or Salmon Crunch Rolls
Edamame Beans
Volcano Rolls, California Rolls & Veggie Rolls
What inspired you to enter the culinary industry?
I’m Japanese and when I came to Canada my English vocabulary was limited, so I wanted to do
something I was familiar with.
Where did you receive your training?
I had years of extensive training from University of the Streets. I also worked part time in about 25
different restaurants while I worked as a full time butcher.
How do you stay on top of industry and culinary trends?
I’ve traveled all over the world - from Japan and London to Chicago and France. I’ve eaten at a lot of
restaurants and tried different concepts. Most of all, I study a lot about the success that goes behind
each dish.
At the moment, what is your favourite ingredient to cook with and why?
Steak – nothing beats a big, hot, juicy piece of steak.
If you could travel to one city or country to check out the cuisine, where would you go?
Tokyo, Japan. They have everything, and it’s also where Umami and the fifth taste were discovered. A lot
of chefs go there to study the Japanese cuisine.
If you were a guest at your restaurant what would you order and why?
I’d order the steak. We only use USDA Prime Certified Angus Beef because we try our best to provide
the best quality and best price for our customers.
Martini & Pizza
Head Chef, Shaylene Dykema
martiniandpizza.com | (780) - 298-6142
Martini & Pizza
@martiniandpizza
What they will be serving up at the Festival:
Flat Bread
Tasty Thai Pizza
Margherita Pizza
Where did you receive your training?
I received my training from the Associaizone Verace Pizza Napolenta (AVPN) in Naples, Italy. I spent over
a month being trained by the most experienced Pizzaiola Masteros in the world and learned that pizza
making is just not theory or practice, it’s an art.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would defiantly travel back to Italy. You cannot beat the freshness of the ingredients, the perfect
cooking conditions or the rich pizza history. Each town has its own pizza making traditions, where each
town provides a different culinary experience. I would travel from town to town to try new flavours and
food and wine pairings.
If you were a guest at your restaurant what would your order and why?
I would order the Margarita. To me there is nothing better than having a pizza where you can taste
every component. I love the way the Mozzarella Bocconcini, tomato sauce, basil and olive oil dances in
your mouth, with each bite slightly different from the last.
Monplasir Delicacies
French Pastry Chef, Theophile Midez
monplaisir.ca | (403)-520-5464
Monplaisir Delicacies Ltd.
Festival Samples:
French Macarons
@Monplaisir6
What inspired you to enter the culinary industry?
I discovered Pastry with my mother as a child. I used to admire her wonderful birthday cakes and very
soon we shared this passion together.
Where did you receive your training?
I studied pastry in France for 6 years. Coming from a little village in Province, I decided to move to Paris
to become an Assistant Pastry Chef in a Two Michelin Star Restaurant.
How do you stay on top of industry and culinary trends?
I love reading specialized magazines and staying up-to-date with the European culinary industry.
At the moment, what is your favourite ingredient to cook with and why?
I could not cook without butter. At Monplaisir Delicacies I use the best butter in the world. L’Ancêtre
butter is so flavourful and enhances our French Macarons’ taste.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would like to travel to Japan to discover a culture different from my own. I’d like to taste every flavour,
textures and culinary specialties.
National
Chef, Chris Joyce
ntnl.ca | (403)-474-2739
National on 10th
@NTNL10
Festival Samples:
Raw Oysters
House Made Sausages with Mustard
What inspired you to enter the culinary industry?
It was the only thing I was good at! ;)
Where did you receive your training?
I received my culinary training at NAIT and Chateau Lacombe.
How do you stay on top of industry and culinary trends?
I like to read books about food and talk with my colleagues to get new ideas for dishes to serve at the
restaurant.
At the moment, what is your favourite ingredient to cook with and why?
Fresh herbs - less is more.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would like go to Chicago to try and get a reservation at Alinea for one of its 20 course meals.
ONE18 EMPIRE
Executive Chef, Eric Larcom
one18mpire.com | (403)-269-0299 |
ONE18 EMPIRE
@one18empire
Festival Samples:
Short Rib Stuffed Yorkshire Pudding
Bourbon Chocolate Cake
What inspired you to enter the culinary industry?
I was encouraged while I had another career. My upbringing led me to being a good cook because I
gardened, hunted and fished with my father growing up.
Where did you receive your training?
I went to culinary school in Arizona but learned most of my skills from working in high-end restaurants
and resorts.
How do you stay on top of industry and culinary trends?
I never stop learning - I always need to know what my peers are doing so I can be innovative beyond
that.
At the moment, what is your favourite ingredient to cook with and why?
Anything in season - you don’t need to manipulate quality ingredients, they speak for themselves.
Of all the current culinary trends out there, are there any you hope fade away quickly?
Retro foods - lets keep it at home for those times we feel nostalgic. Too many chefs are trying to
reinvent the ‘old classics’ to the point of them losing the concept all together.
If you could travel to one city or country to check-out the cuisine, where would you go?
I’d like to travel to Rio de Janeiro because it’s such a diverse city. The cuisine and the ingredients they
use are pretty unique.
If you were a guest at your restaurant what would your order and why?
I would order the Scallop Appetizer with Sous Vide Bacon and Smoked Provolone Polenta. I would finish
with the Duck Confit Salad…YUMMMM!
Pampa Brazilian Steakhouse
Chef, Joao Dachery
pampasteakhouse.com | (587)-354-3441
Pampa Brazilian Steakhouse Calgary
@eatpampayyc
Festival Samples:
Signature Garlic Steak Pichana with Pampa Bread
Chicken Thigh Wrapped with Bacon
Caramelized BBQ Pineapple
Kale Chips
What inspired you to enter the culinary industry?
I grew up in Niagara Falls, Ontario, where my parents ran their own catering company for over 20 years.
The city has a very strong hospitality culture, so I was just born with the knack for the culinary industry.
How do you stay on top of industry and culinary trends?
Traveling the world and keeping my mind open. You can't only do what the market is asking for, you
need to be innovative and create something people will love.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with charcoal and sea salt. Since I'm around the BBQ most of the time, I like to keep it
simple and good quality steaks need nothing more than a real flame and some sea salt.
If you could travel to one city or country to check-out the cuisine, where would you go?
Southern Brazil. Most of my experience is in the Brazilian steakhouse industry and while I believe we are
on the edge of perfecting it in our culture, it would be nice to see how Brazilians cook in their everyday
life.
If you were a guest at your restaurant what would your order and why?
I would order our Signature Steak Pichana. We always use the highest quality of beef, as Pichana is a
very tender piece of meat from the cap of the top sirloin. It's the choice cut in Brazil and when cooked
over charcoal, the first slice is always the most delectable. Only seasoned with sea salt the natural
flavours of the meat and charcoal create the amazing profile on your tongue. It's a cut of steak that will
melt in your mouth.
Pig & Duke Pub
Chef, Evan Robertson
piganduke.ca | (403)-452-0539
Pig & Duke Downton Pub
@PigandDuke
Festival Sample:
Alberta Beef & Wild Boar Gluten Free Sliders
What inspired you to enter the culinary industry?
I was intrigued by the idea of kitchens after high school when I got a job on a local ski hill in Vancouver.
After a season of being a ski bum I looked for a restaurant in Western Canada that was really pushing
the envelope of the culinary scene. Once I started working in Larry Stewart’s kitchen at the Hardware
Grill in Edmonton, I was hooked. The team I worked with there for 8 years really inspired each other to
push the level of professionalism and creativity. Many of the cooks I worked with have their own
restaurants now or run some really amazing kitchens in Alberta.
Where did you receive your training?
I apprenticed under Larry Stewart at the Hardware Grill in Edmonton while I received my culinary
training at NAIT.
How do you stay on top of industry and culinary trends?
I like to read food blogs like getfoodgenius.com and springwise.com. I also stay in close contact with my
peers in the city and support their businesses as often as possible. Calgary still has a close community of
chefs, which hasn’t been lost while Calgary has grown. Our community lets us brainstorm and push the
industry forward, which puts our city on the map.
At the moment, what is your favourite ingredient to cook with and why?
I’ve been using wild boar recently. It’s local and has a distinct recognition in our pubs. We use it in our
burger mix as well as our taquito and lasagna filling.
If you could travel to one city or country to check-out the cuisine, where would you go?
I’ve always been a huge fan of the scene in San Francisco. I like to travel there once a year to check out
what’s happening and eat at some of my favorite spots. Seattle is also another west coast city that
doesn’t get much recognition but deserves a mention as there has been some amazing spots pop up
recently. I’ve also recently been cooking a lot of Moroccan inspired food at home so I think it would be
cool to travel to North Africa to submerge myself in the culture and cuisine for a couple weeks.
If you were a guest at your restaurant what would your order and why?
I’d get the Frog Legs for our Wednesday night special – they are offered in any of our wing sauces. I
would also check out the House-made Taquitos or the Pig Knuckles.
Saltlik
General Manager, Mike Scalise
saltlik.com| (403)-537-1160
Saltlik Steakhouse Calgary
@SaltlikCalgary
Festival Samples:
Mini Beef Wellington
Peppercorn Demi Steak Bites
Crab & Shrimp Cakes
Mini Chocolate Cakes
What inspired you to enter the culinary industry?
It’s an industry that pushes people to do better and attracts the best people. It’s also a great job.
Where did you receive your training?
I received my training through working in different restaurants, but fine-tuned my skills while I worked
with the Joey Restaurant Group.
How do you stay on top of industry and culinary trends?
I stay on top of trends by continuously training and developing my skills within the company as a chef.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would travel to New York because it’s a city that’s always on the cutting edge of the food industry and
has a great mix of different cultures and ideas.
If you were a guest at your restaurant what would your order and why?
I would order the Bone-in Ribeye because it has amazing flavours. It also reminds me of family
barbeques!
Saltlik
Head Chef, Bahi Hammoud
saltlik.com | (403)-537-1160
Saltlik Steakhouse Calgary
Festival Samples:
Mini Beef Wellington
Peppercorn Demi Steak Bites
Crab & Shrimp Cakes
Mini Chocolate Cakes
@SaltlikCalgary
What inspired you to enter the culinary industry?
Watching my mother cook when I was a young child inspired me to become a chef.
Where did you receive your training?
I received my culinary training from SAIT and the Joey Restaurant Group.
At the moment, what is your favourite ingredient to cook with and why?
Butter because it makes everything taste so much better and brings out the flavour in everything!
If you were a guest at your restaurant what would your order and why?
Our Hunter Chicken because there is a great balance between the Pickled Shimeij Mushrooms and
Peppercorn Mushroom Demi-glaze – it’s amazing.
Stoney Nakoda Resort & Casino
Chef, Albert Kuhn
stoneynakodaresort.com| (403)-881-2830
Stoney Nakoda Resort and Casino
@stoneynakoda
Festival Samples:
Duck Confit Yorkshire Pudding
Wild Boar Meatballs
What inspired you to enter the culinary industry?
I grew up in the industry because my family owned a hotel in Germany. My father was the chef and my
mother did everything else. I was surrounded by it all the time because I lived in the hotel, and loved it!
Where did you receive your training?
I received my training from a hotel in Basel, Switzerland. I am Swiss certified, issued by the government.
How do you stay on top of industry and culinary trends?
I like researching different websites to stay on top of different trends and to get inspiration.
At the moment, what is your favourite ingredient to cook with and why?
I love cooking with fresh herbs because it brings out the natural flavours in food.
Of all the current culinary trends out there, are there any you hope fade away quickly?
No, there’s room for them all. I just wish we could stick to seasonal ingredients all the time!
If you could travel to one city or country to check-out the cuisine, where would you go?
I would like to go to Thailand to try the cuisine.
If you were a guest at your restaurant what would your order and why?
I would order the 12oz New York Steak because it’s well aged, well seasoned and cooked to perfection!
Sunshine Village
Executive Chef, Martin Brenner
skibanff.com | 1- (877)-542-2633
Banff Sunshine Village
@SunshineVillage
Festival Samples:
Braised Turkey Thing with Slaw and Cranberry Chutney and Focaccia Bread
Carrot Cake
What inspired you to enter the culinary industry?
My parents owned a restaurant, which is where I found my love for the industry.
Where did you receive your training?
I trained at the Schlossberg Hotel in Germany.
How do you stay on top of industry and culinary trends?
I enjoy reading, sampling different food, and attending chef’s meetings.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with quinoa because it’s very healthy and can be used for a variety of different dishes.
If you could travel to one city or country to check-out the cuisine, where would you go?
I would travel to Japan to try authentic Japanese food.
If you were a guest at your restaurant what would your order and why?
I would order the Braised Bison Ribs because it’s a great local product and comfort food for the colder
temperatures ahead.
The Trop
Executive Chef, Nate Webster
thetropcalgary.ca | (403)-457-6227
Festival Samples:
Butternut Squash and Pumpkin Soup
Tempeh Tacos
Deviled Eggs
What inspired you to enter the culinary industry?
It was my childhood love of cooking and watching Julia Child.
Where did you receive your training?
I received my training from The Culinary Institute of America.
How do you stay on top of industry and culinary trends?
Social media, food blogs, talking to friends around the world and travelling. I especially enjoy travelling
to New York City- I go back once a year to eat and run the NYC Marathon.
At the moment, what is your favourite ingredient to cook with and why?
I like cooking with Toasted Cumin. It’s so versatile and adds a little je nes sais quoi to a lot of dishes. I
toast it to open up the spice and release the oils.
Of all the current culinary trends out there, are there any you hope fade away quickly?
Hipster Aprons. I like what Marco Pierre White said regarding aprons, “In my kitchen we all wear blue
(commie) aprons, because we are all still learning.”
If you could travel to one city or country to check-out the cuisine, where would you go?
I would travel to San Sebastian, Spain.
If you were a guest at your restaurant what would your order and why?
The new Trop Burger! The flavors of the seared beef and onion marmalade are incredible.