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 farmland made it natural for her to transition into cooking. The daughter of European parents, Heather’s family knew how to make everything from scratch. For chef Chad Gould Hawke, the eminent Jack Tripper of Three’s Company was his inspiration from very early on to pursue cooking. Both chefs have deep rooted connections to the culinary community in Calgary, each having been mentored by chefs. Chef Chad credits Calgary chef David Young and Lou Tanaka of the Fairmont Banff Springs Hotel for leading by example Heather too, credits chefs Tom Harvey and Blake Chapman for guiding her, filling her thirst for knowledge.
Food undeniably inspires and drives the chefs, creating an important bond. Nevertheless, each has their own style; Heather’s previous art training blends into her style of cooking while for chef Chad, the big picture is motivating, adding, “there’s no other job that has that instant gratification.”
It is this foundation of food and family that, as parents, the couple have passed down to their four children. As Heather remarks, “Our food is what’s true to our hearts.”
This is an excerpt of an original article. For more about Chad and Heather Gould Hawke see the Spring 2009 issue of City Style and Living Magazine.