Calcutta Cricket Club

Amit Bangar is the Executive Chef at Calcutta Cricket Club in Calgary. He’s worked in hospitality for 15 years, the majority of that in the greater Toronto area, most notably Montecito and Soho House

änkôr

Born and raised in Sherbrooke, Québec chef Danny Beaulieu spent his younger years traveling. His career in the kitchen didn’t start until he was 22, he first started as a server & bartender in various venues before making a move to the kitchen where he found his true passion. Honing his skills in various restaurants for over a decade Chef Beaulieu finally decided to launch his career to the next level by opening änkôr in November 2020. Now after 3 years, surrounded by a team that is driven, knowledgeable and aiming at the same goal with passion. Chef Beaulieu is able to offer a culinary journey that is elevated yet approachably warm and comforting

Sugar Water

Mix together two parts passion, with three parts professionalism, five parts entrepreneur, ten parts friendliness and what do you get? Sugar Water’s favourite cocktail: the Kyo-Jean Chung. Kyo-Jean began his entrepreneurial journey at a very young age, working alongside his industrious parents at the You and I Cafe, a family coffee shop serving Calgary the finest baked goods and specialty coffee since 1978. Since, he has worked as an entrepreneur in several different industries, including hospitality, permaculture and coffee imports. In 2015, Kyo-Jean started Sugar Water to explore his love for finely crafted cocktails and passion for bringing people together in great experiences. Over the past 8 years, Sugar Water has evolved from a pop-up cocktail bar to a full-scale events company servicing some of the best events in YYC. Here at Sugar Water, we attribute our success to Kyo’s knack for befriending talented people in all realms of culinary arts and event planning. His fresh ideas and commitment to providing inspired service are the backbone of Sugar Water's flavourful ethos.

Donna Mac

After graduating from SAIT’s culinary program, Laetitia staged and worked at destination restaurants in Montreal, as well as Saltlik and Teatro in Calgary. She managed as a sous chef and chef a private event space in Calgary for 5 years.

Slow Burn, Los Angeles

Andy Doubrava, alongside Tiffani Ortiz, are the chefs behind the nomadic restaurant series Slow Burn, whose focus is on the preservation of wild and sustainable ingredients. Capturing flavours from their travels across the continent, their mobile larder serves as the backbone of Slow Burn’s DIY “trash to table” culinary concept. Through the scope of their intimate and often blind-tasting menus, alongside quirky fast casual pop-ups, their recent work disrupts previous perceptions on how to tackle food waste.

The Wilde on 27

An experienced chef and educator, Joshua Dyer is the executive chef at The Dorian. Among his many accomplishments, Chef Dyer was chosen as one of the Top 30 Under 30 culinary artists by the Ontario Culinary Tourism Alliance. Dyer has travelled to the world's top restaurants and was invited to do an apprenticeship at the Maido restaurant in Peru (World's Top 50). Dyer was immersed in the country’s finest Nikkei cuisine, where he worked with top chefs to deliver exquisite dishes using fresh, colourful ingredients. Dyer's passion is to bring the very best local ingredients together to create dishes that, while informed by the great culinary traditions, are also uniquely Western Canadian.

Teatro

Executive Chef Camilo Kobek has cooked in a lot of great rooms — from Toronto’s Alo Bar to Vancouver’s Pidgin to Calgary’s River Café — and is currently infusing the Teatro menu with hints of his Chilean heritage

Chef David Leeder hails from Edmonton, but for the better part of a decade cooked at some of the world’s best restaurants including the three-Michelin-starred Restaurant Martin Berasategui in Spain; Noma in Copenhagen; and Michelin-starred Frenchie in Paris. He was Executive Chef at Teatro in Calgary and most recently served as Executive Sous Chef at three-Michelin-starred Per Se restaurant in New York City.

Major Tom Bar

Chef Josh Morin was raised in Sault Ste. Marie, Ontario, where he started his culinary career as a dishwasher back in 2005.  Josh quickly discovered his passion for food and pursued his education at the Culinary Institute of Canada in Charlottetown, PEI, where he was a member of the Junior Provincial culinary team. After graduation, Josh spent time working in the kitchens at Fogo Island Inn and Langdon Hall before moving to Toronto to work under chef Carl Heinrich at Richmond Station. Josh has since helped open the Park Hyatt Hotel in Toronto, cooked abroad at 2-star Michelin restaurant Birdsong in San Francisco, and worked as the Sr. Sous Chef under Chef Matty Matheson at Prime Seafood Palace. Josh recently made the move out west to Calgary to take on the role of Head Chef at Major Tom Bar (Canada’s Best Restaurant Bar 2023, #13 on Canada’s 100 Best Restaurants). Josh’s food is inspired by his Canadian travels and his passion for ingredient-driven and sustainable cuisine.

River Café

Scott MacKenzie was raised in small town Abbotsford, British Columbia with a passion for culinary and started cooking at age fourteen. Scott graduated from the Thompson Rivers University Culinary Program in Kamloops, BC in 2010 before making a permanent move to the growing restaurant scene in Calgary, Alberta. Scott immersed himself in the kitchen, working for some of Calgary’s award-winning restaurants including Rush (2009, EnRoute Canada’s 3rd Best New Restaurant) In 2013 Scott made the move to Model Milk where he would spend eight years of his culinary career and eventually lead the kitchen team as Chef de Cuisine. In 2021 Scott took over the Executive Chef position at the iconic River Café on Prince’s Island Park where he focuses on hyper local Canadian cuisine and food sustainability. He is an avid outdoorsman and enjoys hiking and camping in the Rocky Mountains on his time off.

Published on Main, Vancouver

At Published on Main, Gus brings his passion for locally farmed, foraged and fermented foods to the table, celebrating the bounty of British Columbia, while being globally inspired. Under his leadership, Published on Main has received several accolades, including #1 on Canada’s 100 Best Restaurants in 2022 and #3 in 2023, attaining one of Vancouver’s first Michelin stars, and being named 50 Best Discovery. He was also Vancouver Magazine’s 2022 Chef of the Year. Born and raised in Winnipeg, Manitoba, Gus spent a big part of his time growing up either in the garden at home or out at his grandparent’s farm. He’s always had an incredibly close connection with food, and from an early age, felt most at home in the kitchen. After several years working through many busy Winnipeg restaurants, Gus decided to get out of his comfort zone and cook abroad. He completed several stages at Michelin-starred restaurants in Germany, before returning to Canada to work with well-respected chef Scott Jaeger at The Pear Tree Restaurant in Vancouver. He then spent a summer at Copenhagen’s famed Noma, an experience that further shaped his food philosophies and broadened his knowledge

El Catrin Destileria, Toronto

Executive Chef Carlos Zamora represents all he loves about Mexico — the beauty and the bounty of their 32 states. From a complex mole with over 30 ingredients inspired by the Puebla tradition to masa-made street snacks with a contemporary edge. His menu is exceptionally thoughtful and with tons of seasonality With El Catrin coming up on its tenth birthday, we are eternally grateful to have Chef Carlos at the helm.