Education: Northern Alberta Institute of Technology (NAIT)
Career Path: Worked up from dishwasher through to chef.
Years of Experience as a Chef: Chef/Owner 1 year; Executive Chef 8 years, Sous Chef 7 years
What are your earliest memories of cooking?
My family in the kitchen with seasonal and special dinners.
Why do you think you were drawn to a culinary career?
Well, it all started when I was eight and at home sick one day. Sesame Street was over and all that was on was Yan Can Cook. He was making a dish with eggs. He cracked the egg with one hand, then two in one hand. Long story short, we had omelets for dinner that night! From that day on I would sneak into the kitchen and taste all the spices from our spice shelf. To say the least, that didn’t stop me playing in the kitchen.
How would you describe your restaurant?
A bistro/diner serving eclectic international cuisine.
If you knew you were eating your last meal, what would you have?
My mom’s beef stroganoff. When I was young I didn’t fully understand how to blend and enhance flavours and she sure did! If she was alive today, I think she would be proud of how much I’ve learned.
What is your philosophy about food?
The experience should be great right from shopping for the ingredients to the preparation and then finally, dining.
Who were your biggest inspirations for becoming a chef?
Chefs Jeff Smith (The Frugal Gourmet) and Thomas Keller (French Laundry, Per Se).