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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 to do with everything on the table. so if it was a mushroom, you went to pick it, if it was a potato, you grew it.” Chef shoenegger cites his…
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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, Mosaic and Capo, which he calls “one of the best experiences I’ve had”, Lippold was versed in Mediterranean cuisine. An asset which has served him well at Rasoi, “we’re Indian…
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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 get inspiration. When wild asparagus come in you see them first in the market it’s not the supplier who calls you up.” “I want to introduce the great products that…
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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, so I make my way to the hotel to seek out its creator, executive chef Jean Soulard. In the service elevator on the way to the rooftop where Soulard keeps…
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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 Douglas Stassi. A graduate of the SAIT apprenticeship program, Chef Stassi began working in the kitchen at the age of twelve. “My love of cooking started in the industry. I…
