10 Things You Didn’t Know About Chef Spencer Thompson

From his early beginnings as a kid’s camp cook and apprenticing through the Northern Alberta Institute of Technology, Chef Spencer Thompson has always had not just a passion for food but also for supporting his local community.

After his years of farming produce, as well as operating The Alberta Hotel Bar & Kitchen and Toast Fine Catering, Chef Thompson now resides behind the line at The Marc, an upscale, contemporary French cuisine restaurant in Edmonton.

We recently chatted with Chef Thompson to ask him all the questions you’ve wanted to ask.

1. First great food memory?
I grew up in rural Alberta and we had some wild rhubarb on our property. I remember my sister and I grabbing stalks of them, dipping them in sugar and snacking away.

2. Favourite ingredient to grow on the farm?

Radishes. They’re really hearty and tasty.

3.One spice/seasoning that’s always in your pantry?

Coriander.

4.Your go-to Edmonton restaurant?

Any Daniel Costa restaurant.

5.If you were given Cumin, Juniper Berries and Vanilla, what dish would you make?

A hearty venison stew with red wine and parsnips.

6. What’s your signature dish?

Pork Confit.

7. If you were a spice or seasoning, which one would you be?

Coriander. I think they’re really understated and surprising which is my philosophy in the kitchen.

8. Who is your chef hero?

Thomas Keller.

9. Where do you find flavour inspiration?

Traveling and eating others food.

10. If you could explore any food scene in the world, which would you choose?

Mexico.