CULINARY CONNECTIONS

Coming to Canada from Zimbabwe in 2013, Chef Thomas Kagoro got his first job at McDonald's before heading behind the line of Edmonton health food eatery Greenhouse Salad Falling in love with the industry, he simultaneously attended NAIT for the culinary apprenticeship program, remaining with the team at Greenhouse for five years.

From there, he explored kitchens of various hospitality groups before joining Chakalaka, a globally-inspired tapas bar in Calgary, in 2020.

Related Recipe:
• Spicy Kangaroo Taco

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• Korean Comforts Come to Calgary

Born in Victoria, BC, Chef Dave Bohati began his culinary career in the kitchen of Vancouver’s Opus Hotel. From there, he cooked in Calgary, Montreal, Mexico and Colombia before making his way back to the Stampede City to helm Murrieta’s as Corporate Executive Chef.

Today, you’ll find him behind the line of Hawthorn, the signature restaurant at the Fairmont Palliser hotel.

Related Recipe:
• Dijon Lamb Tartare with Puffed Wild Rice

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• Reinventing the Hotel Stay Dinner
• Coast to Coast: Calgary Edition

After moving from South Korea to Calgary, Alberta over 13 years ago, Chef Jinhee Lee secretly went to culinary school at SAIT to become a chef, rather than a business or finance woman as her family had desired.

Not only did she quickly become a top talented chef but she had the trophy case and accolades to match; from receiving silver at the 2015 Gold Medal Plates to being on Avenue Calgary’s Top 5 People to Watch (2016) to winning the gold medal at the 2017 Canadian Culinary Championships.

After a brief return home last year to recoup from an injury, she followed through on a previously shelved dream and opened Jin Bar, a Korean-influenced comfort food eatery.

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• Korean Comforts Come to Calgary

Kicking off his culinary career as an Earl’s line cook in 2009, Chef Garrett Bruce Martin cooked from anywhere he needed to be to become the best version of himself. From the fish station of Bouchon Bistro (Yountville, California) to the French dining of Muse Restaurant & Lounge (Calgary, Alberta) to the Michelin-starred tasting menus of Daniel Berlin Krog (Skane County, Sweden), no cuisine was too big a challenge.

With such dish diversity under his repertoire, Chef Martin now takes on multiple concepts with consistency and creativity under the restaurant umbrella of Calgary’s Concorde Entertainment Group where he serves as Culinary Director.

Related Articles:
• Reinventing the Hotel Stay Dinner

A red-seal certified graduate of Vancouver Community College, Chef Alvin Pillay continued to grow his culinary skills and résumé in his own BC community. Skilled in food, beverage, catering and business management, Chef Pillay earned his stripes behind the lines of notable Vancouver businesses including Donnelly Group, Edible Canada and Hubbub.

Now back under the Donnelly umbrella, Chef Pillay continues to take his team and dishes to new heights as the Culinary Director.

Related Recipe:
• Fall Squashes and Whipped Ricotta with Dijon Brown Butter Vinaigrette

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• Born and Raising Flavour in Vancouver
• Coast to Coast: Vancouver Edition

A graduate of Humber College’s Culinary Arts & Chef Training program, Chef Chris Oliveira’s skill and mindset has taken him behind the line of notable creative kitchens and foodservice groups like Oliver & Bonacini, Fable Diner, Glowbal Restaurant Group and Blau & Associates.

Now at Vancouver’s OEB Breakfast Co., while many culinary artists would crack like an egg from so much dish repetition, Chef Oliveira has found his flow flipping and elevating common brunch dishes morning in and morning out.

Related Recipe:
• Smoked Salmon Roesti with Cholula® Hot Sauce

Related Article:
• When Brunch is the Daily Munch
• Coast to Coast: Vancouver Edition

An industry great of over two decades, Chef Gus Brandson has donned aprons not only across Canada, but in international kitchens in Denmark and Germany as well.

With experience from the culinary heights of Hawksworth to the European perfectionism of Mainz and Berlin, Chef Brandson now hosts his style of dish building and station accountability at Published Restaurant, a Vancouver-based establishment he co-created with his like-minded business partner.

Related Recipe:
• Smouldering Applewood Duck Confit Croquette

Related Article:
• Building Better BC Flavour, Brigade-Style
• Coast to Coast: Vancouver Edition

After studying business, criminology and psychology at the University of Fraser Valley, Chef Jason Harper made his culinary debut in an unlikely place: the local prison. After this unique challenge, he continued his culinary work with Great Canadian Casinos (Chef de Cuisine, Cactus Club (Sous Chef) and Blau in Associates (Executive Chef)).

Then, in the middle of a pandemic during which typical in-person events became only virtually existent, Chef Harper found himself working as the Culinary Director for Vancouver’s corporate-facing Cocktails and Canapes, a top catering and events company.

Related Recipe:
• Braised Chicken Tostada

Related Article:
• Making People the Priority in the Kitchen
• Coast to Coast: Vancouver Edition

Antoine Morneau started out bussing at Europea a place with a style he calls a “gastronomic parkour”. One day, the chef invited him to work in the kitchen which is where his journey in the kitchen began. After cooking there for about three years, Morneau moved his talents to Au Pied de Cochon.

At Au Pied de Cochon, Morneau was among many seasoned chefs and was able to learn from their skills over the course of five years. During this time, Morneau was also selling tuna to various restaurants in Montreal. Selling tuna led him to his current position at Fugazzi Pizza where he leads the kitchen and everchanging menu.

Related Recipe:
• Hot Meat Lovers Pizza

Related Article:
• From Busboy to Pizza Man
• Coast to Coast: Montreal Edition

Raised in his Cambodian grandmother’s Windsor kitchen after his family fled the Civil War, it was only a matter of time before Chef Chanthy Yen took the culinary landscape of Canada, and the world, by storm with his passion for this underrated, underrepresented cuisine.

After working with world-renowned chefs including, but not limited to, Angus An, Magnus Nilsson and Andoni Luis Aduriz, Yen headed to Montreal where he worked as Executive Chef at British pub Parlement.

Once the pandemic caused Parlement’s temporary shutdown, Yen used the downtime and empty space as his opportunity to open Touk, a dream of a Cambodian pop-up and an overnight success.

Related Recipe:
• Coconut Masala Scallop Crudo

Related Article:
• Meet the Canadian King of Cambodian Cuisine
• Coast to Coast: Montreal Edition

Having spent all his life living in Montreal, raised on Israeli cuisine and traditional tastes of both his Jewish family and their favourite local delis, for Dan Geltner, deli Hof Kelsten is like his second home.

An experienced chef, caterer and consultant whose Jewish-inspired cuisine has been tasted in Israel, France, St. Lucia and the Cayman Islands, to name a few, Dan is now bringing his expertise and personal background to the city-wide clientele of Montreal's French-Jewish must-stop.

Related Recipe:
• Montreal Steak Spiced Wax Bean Salad

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• Raised Dan & Raised Dough: A Montreal Food Story
• Coast to Coast: Montreal Edition

After growing up in a Chilean household, and becoming the home cook by age 16, Nicolas Salinas began attending cooking classes to act on his passion for the culinary arts.

After working behind the line at establishments including Primi Piatti (Saint-Lambert, QC) and L’Incrédule (Longueuil, QC), Salinas cooked at and co-owned Les Nomades before moving on to Bocata (Montreal, QC).

When the 2020 pandemic hit Montreal, causing many establishments to close, Salinas went from the Bocata kitchen to selling empanadas from home to launching Super Loco, a back alley pop-up to keep his team, and Chilean flavour offerings, afloat.

Related Recipe:
• Marinated Grilled Pork Terderloin with Naan, Mustard Yogourt and a Pomegranate and Cucumber Salad

Related Article:
• A Super Loco Time for Montreal Foodservice
• Coast to Coast: Montreal Edition

After spending 20 years in Nashville, and summers slinging Bahn-Mi sandwiches at Bonnaroo, Chef Chen Chen came north to Toronto where he enrolled in courses in culinary skills and small business entrepreneurship at George Brown College. Then, with a vision and passion for Southern comfort food, he began working at Kanpai alongside Chef Andre Burgos with whom he opened a Nashville chicken pop-up. Eventually teaming with Kanpai owner Trevor Lui as well, Chen Chen’s Hot Chicken debuted at Toronto’s Stackt Market, storage-container food pavilion, and the rest is history.

Related Recipe:
• Nashville Hot Chicken

Related Article:
• Bringing Nashville Heat to Toronto Tables with Chen Chen’s Hot Chicken 

Working in the Hakka Chinese food space since 1987, Joanna Liu’s family created a flavourful home away from home for newcomers in Toronto, at Yueh Tung Restaurant.

Before the busy season of summer 2021 began, Yueh Tung Restaurant found blessings in disguise behind the line while they had been temporarily limited to takeout only.

Signature Recipes:
• Tandoori Soo Guy with Pineapple Sauce

Featured Article:
• How Chili Chicken Brought Communities Home Again with Chef Joanna Liu at Yueh Tung Restaurant

Launching herself into the foodservice industry at the age of 18, Samantha Medeiros doubled as a culinary student and front-of-house employee at Toronto’s Mercatto restaurant while also building staging experience at Richmond Station, a nearby establishment run by Top Chef winner Carl Heinrich. After moving to Richmond Station full time, Chef Medeiros spent a summer break working in France before coming back to become Richmond’s Saucier. Eventually, she moved to Hong Kong for 12 months to gain culinary experience in multiple cuisines under a food group that had owned 17 restaurants, including ones focused on quick-fire Vietnamese, Italian and Indian Punjabi.

Following three months of leisurely travel of the culinary scenes within Europe and Asia, Chef Medeiros returned to Toronto once more and joined La Palma where she currently resides as Sous Chef.

Signature Recipe:
• Linguine Alle Vongole

Featured Article:
• Downsize Menu, Upsize Flavour & Flow with Chef Samantha Medeiros at La Palma

After getting his start in the restaurant industry at age 13 as a busboy, Matt Dean Pettit found that his team was having much more fun in the kitchen. Throughout high school and college, he worked his way up the line from a dishwasher to a prep cook. Eventually, Pettit travelled to Edinburgh, Scotland, where he lived a double life as a chef and rugby player. Soon after, he took an eight-year kitchen break to learn the business side of the consumer-packaged goods industry, working alongside various alcohol and beverage package products.

Eventually, Pettit called it quits and returned to his kitchen calling by opening his first food truck, Rock Lobster. Three more physical restaurants, multiple television appearances and numerous best-selling cookbooks later, Pettit has now launched his latest endeavour, Coast by MDP.

Signature Recipe:
• Kentucky Bourbon BBQ Shrimp Sandwich

Featured Article:
• Why Restaurants Should Get Hooked on COAST Seafood with Chef Matt Dean Pettit

Born in France to French and Spanish parents, Chef Jérémie Falissard got an early taste of many culinary cultures, inspiring what became his eventual travels to Spain and Italy; all to further his kitchen training experiences.

Fast-forward to 2005, Chef Falissard moved to Montreal, Quebec and took up restaurant management positions before opening Barroco in 2008 and Bocata in 2010.

His latest endeavor has been Foiegwa, a French neighbourhood diner with a classic American twist. 

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• For Chefs by Chefs: Series Two

• 10 Things You Didn’t Know About Chef Jérémie Falissard

A graduate of Red River College’s Culinary Arts Honours program, Chef Jesse Friesen has never slowed down, no matter the climate of Winnipeg’s weather or food scene.
While also working as Executive Chef of Pizzeria Gusto and The Merchant Kitchen, Chef Friesen has competed in the Canadian Culinary Championships and been awarded two medals in Gold Medal Plates, among many other competitive standings.

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Born in Saskatchewan, Chef Dale MacKay’s early culinary career as a fry cook in Vancouver helped him discover his deep passion for food. This led him to London, England, where he built upon his experience at Claridge’s, a Gordon Ramsay restaurant. After stints at Ramsay locations in Japan and New York, he returned home to become the executive chef of Lumière in Vancouver. He opened two restaurants here and found time to win the first Top Chef Canada competition.

In 2012, he decided to close his Vancouver locations, and a year later he returned to his hometown of Saskatoon to open the first of four restaurants under what would become his Grassroots Restaurant Group.

Signature Recipe

Vanilla Basil Strawberry Pavlova

Chipotle Cinnamon Churros with Cilantro Sour Cream

Featured Article

Building A Restaurant Group

Chef Christine Mast began her journey in the Canadian foodservice industry at age 15. She worked her way from serving on dinner cruises and bussing tables to cooking in the kitchens of some of Toronto’s fine dining establishments.

After experimenting with whole animal butchery, culinary competitions, chef collaborations and charity dinners, Mast landed at Kitchen76, located at Niagara-On-The-Lake’s Two Sisters Winery.

Featured Article

Finding The Perfect Pairing

Australian Chef Adam Hynam-Smith worked his way up in the kitchen beginning in his early teens. Along the way, he travelled the world learning about global flavours, their stories and how he could share them through his food. 

After landing in Canada, Chef Adam became co-owner of the award-winning El Gastrónomo Vagabundo, Ontario's first gourmet street food truck. He also worked as a host on the Food Network’s hit series Restaurant Takeover. In 2015, Adam released his cookbook, 'Curbside, Modern Street Food from a Vagabond Chef.'

Today, you'll find Chef Adam at his international fine dining restaurant, Dispatch, in St. Catharines. He serves up his own Australian-inspired cuisine with a focus on hospitality and wine. 

Born in Hong Kong, Chef Andy Yuen came to Saskatchewan with his family in 1996. He spent his early years working in kitchens for his uncle and parents. His formal education was in engineering, but when mining operations slowed down and his parents sold their restaurant, Chef Yuen pivoted careers to open The Odd Couple restaurant with his wife in 2014. 

Featured Article

The New Ways Of Asian-Canadian Cuisine

Coming from a farm home in England, Chef Benet Hunt was a culinary globetrotter, uncovering the flavour profiles in destinations like India, Thailand and Australia. His journey also included work at Michelin-starred establishments, namely Gidleigh Park and Alfred Dunhill Club.

Now residing in Saskatoon, Chef Hunt is the Executive Chef of Ayden Kitchen + Bar, a Top Chef Canada Alumni and the Corporate Executive Chef of Grassroots Hospitality Group.

Signature Recipe

Heritage Tomato Salad, Smoked Goat Cheese, Vanilla & Cardamom Dressing

Featured Article

Bringing Globally Inspired Comfort Food To Saskatoon

Firing up Calgary’s culinary scene with four hot restaurants, CHARCUT Roast House, charbar, Alley Burger and the Rooftop Bar at Simmon’s, the heat behind John Jackson and Connie DeSousa’s passion for meat is on fire. 

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• For Chefs By Chefs | Reconnecting: Chefs Connie DeSousa & John Jackson

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