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Edmonton's top culinary talent are joining us on April 25th!
Steve Buzak

Steve Buzak is the Executive Chef/ AGM at Edmonton’s prestigious Royal Glenora Club. Steve’s formal training has come from NAIT, as well as the Dubrulle Arts Institute in Vancouver. In addition to his kitchen skills, Steve received sommelier training with the International Sommeliers Guild. Steve has competed locally in the Gold Medal plates in 2017, 2015 & 2014.

Executive Chef/F&B Manager

Royal Glenora Club

Steve Buzak

Paul Shufelt

Paul was at the helm of one of Edmonton’s premier restaurant groups for over ten years. After over two decades in the business it was time for Chef Paul to go it alone and fulfill his dream of opening his own place. The inspiration for Workshop Eatery takes him back to his younger days, eating the bounty of the season and cooking simple comfort food, like mom used to.


Workshop Eatery

Paul Shufelt

Peter Keith and Will Kotowicz have been developing "Meuwly's" for over nine years, ever since working together at Edmonton dining landmark Cafe de Ville. Will built a repertoire of techniques and recipes as the savoury chef at Duchess and processing lead at Sangudo Meats. Peter continued to work in top kitchens throughout Edmonton and Vancouver (Hardware Grill, Jack's, Chambar) whilst pursuing his passion for cooking competitions. Together they are thrilled to be bringing their products to the community at their 124st retail location, along with business partner Glendon Tan.



Will Kotowicz & Peter Keith

Nevin & Kara have been operating their food truck, Drift, since the summer of 2011. Being one of the first trucks on the streets full time, they have helped to pave the way for the food truck industry in Edmonton over the last 7 years. They have also since partnered with a bowling alley, brewery, curling club, and baseball stadium to provide food for all their hungry patrons too!


Drift Food Truck

Nevin & Kara Fenske

A passion for food has been a constant thread throughout the life of Chef Kelsey Johnson. After a brief detour in the film industry she found herself in her first kitchen at age 21 and was in charge of her own kitchen at Culina Highlands by age 23. Over the next 7 years she developed her skills at various restaurants in Edmonton, traveled through Sweden, spent a summer butchering at Acme Meats, and several years at Duchess Bakeshop to refine her pastry skills. Her time at Duchess Bakeshop led to a collaboration to open Cafe Linnea where Kelsey has been able to combine her passion for butchery, gardening, baking and cooking.

Chef & Co-Owner

Cafe Linnea

Kelsey Johnson

Rob Tryon has been surrounded by the ocean and seafood since birth. In fact, he’s convinced that salt water runs through his veins. His personal connection to the seafood and fishing industry sets him apart from the rest. His entrepreneurial drive paired with his education in fisheries and aquaculture, and experience in commercial fishing and oyster farming makes his business, Effing Seafoods, a force to be reckoned with.

Owner & Head Seafood Dude

Effing Seafoods

Rob Tryon

Edgar started his cooking journey in Burnaby South Secondary School. He was in Cafetaria Class and decided it was for him. He went and apprenticed as a chef and had the opportunity to study at NAIT, received his Red Seal and went on to study Mexican food and opened Tres Carnales after working intensively with local hotels and restaurants. Now, Edgar is at Kanto 98 St learning about Filipino food... something he never learned how to cook but had the knowledge of flavour.

Chef & Owner

Kanto 98 st. Eatery

Edgar Gutierrez

Named Canadian Chef of the Year in 2012 and Edmonton’s Top 40 Under 40 Class of 2015, Executive Chef Serge Belair leads one of Canada’s premier culinary teams at the Edmonton Convention Centre. Hailing from Gatineau, Quebec, Chef Belair’s French roots inspire his culinary style, widely recognized by national and international culinary experts.

Executive Chef

Edmonton Convention Centre

Serge Belair

Michael Hassall graduated from NAIT’s Culinary Arts program in 2006 and has spent the past decade working in restaurants overseas – at the Blue Water Grill in Perth, Australia – and in Canada, most recently at the Windermere Golf and Country Club and vivo Ristorante in Edmonton. His diverse background has contributed to his unique cooking style, in which he mixes classic and modern techniques with a heavy emphasis on “in-house” cooking with seasonal and local produce.

Executive Chef

Ernest's at NAIT

Michael Hassall

A Michelin-star trained, award winning chef, Doreen has cooked in private restaurants and hotels in Germany, Ireland, and Canada. She completed her training in Berlin, Germany at First Floor Restaurant, before moving to Dublin where she cooked at the Four Seasons Hotel, Chapter One, and Gordon Ramsay at the Ritz Carlton. Finding her way to Edmonton, Alberta, Doreen was the restaurant chef at the Fairmont Hotel MacDonald, Chef de Cuisine at Zinc Restaurant at the AGA, Chef of Culinary Development at the Edmonton Petroleum club and taught cooking classes at Get Cooking. Currently you can find her at Under the High Wheel.

Executive Chef

Under the High Wheel

Doreen Prei

Sonny Sung is an astute Chef and Cookbook Author. He has succeeded in building his reputations in Canada’s hospitality industry and is recognized as one of the top North America’s prominent chefs. His career flourished and he was the Executive Chef and co-owner at “Claude on the River,” which was awarded as one of “The Best 100 Restaurants in Canada”. Presently, Mr. Sung is the Corporate Chef for Sorrentinos Group, the best high-end Italian restaurant chain in Alberta.

Executive Chef


Sonny Sung

A from scratch twist on modern comfort food. Opened in 2016, Northern Chicken takes a Canadian look at traditional southern dishes and provides them with a bit of edge and whimsy. Formed by two former fine dining chefs with 30 years experience, Matt and Andrew hope to bring some fun to a night out.


Northern Chicken

Matt Phillips &

Andrew Cowan

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