Chefs

Theo Schoenegger | Be Italian

Growing up in the town of San Candido in Northeastern Italy, Theo Shoenegger was surrounded by an environment where, “at one point you had something…
Rod Lippold | Isn’t It Lovely

Hailing from British Columbia, where he studied at Okanagan University College, Lippold moved to Alberta in 1998. With stints at the University Club, Il Sogno,…
Oliver de Volpi | Quattro Stagioni

Seasonality is at the center of chef Oliver De Volpi’s cooking. “I visit Atwater and Jean Talon markets once a week. You walk through and…
Jean Soulard | Gentle Soul

I have heard a rumour about beehives and an herb garden at the landmark Fairmont Le Château Frontenac. It is a scene I cannot resist,…
Douglas Stassi | Traveller

“Italian cuisine is about beautiful ingredients. It takes a really nice tomato to make a really nice tomato sauce. Italian food speaks for itself,” remarks…
Chris Herrin | Memorable Pastry King

Remember when all of life came down to two simple rules and ice cream, pastry and cake were life’s greatest pleasures. chef chris Herrin makes…
Heather and Chad Gould Hawke | It Takes Two

Both Heather and Chad Gould Hawke knew almost immediately after high school what they wanted to do with their lives. Heather’s upbringing in British Columbia…
Theo Yeaman | Art of Precision

Not many twelve year olds know the secret to making crisp fish and chips from scratch – even imitating the English by wrapping the entire…
Duncan Ly | His Take

It would be safe to say that Duncan Ly, executive chef at Hotel Arts fell fatefully into cooking. Ly was studying electronics at college. When…
Paul McGreevy | Local Seasonal Aficionado

Long before the one hundred-mile diet was a craze and perusing farmers markets was a weekend ritual, the ethos of eating local and seasonal had…

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