Find out more about our local chefs and their varied backgrounds!
Chef Darren Mitchell lands at the Grey Eagle Resort & Casino — Fred Holliss “My true belief is to try and learn from as many people as you can,” says Chef Darren Mitchell, the Executive Chef – Casino Operations at Calgary’s Grey Eagle Resort & Casino, and, “If you don’t cook with passion and love […]
A Life in Pursuit of Excellence Read More »
This is the first time we’ve interviewed a father-son combination here at Dining Out, and this first time is a really great start. Norm Flann and his son Blake are the combo behind BLAKE Canmore, PD3 by BLAKE, and YUGO EAT by BLAKE. Their newest endeavour, the flagship restaurant BLAKE Canmore opened around January of
Father and Son Reunion Read More »
Chef Paul Stoffel’s Journey from youngest in class to classiest of the pack An interview with Chef Paul Stoffel, Chef/Owner of Q Haute — Fred Holliss Born in in the seaside town of Bournemouth, England, Chef Paul graduated youngest in his class at 15 not really knowing what he wanted to do. After an interview,
From the Seaside to the Foothills Read More »
Glen Heal’s journey back to Calgary’s downtown — Fred Holliss Life has looped around a little for Glen. The first complete meal he ever cooked was when he was a kid camping with the Scouts, a passion he pursued until he was 25. Now here he is, with his own son, and Scouts are back
Scouting a Future on the Avenue Read More »
Legendary Alehouse Black Swan Ale House I studied business in University, and while doing so ended up managing the student bar and various other places in Regina, before moving to Calgary and taking on the Black Swan. The first thing I noticed about the Black Swan was that it was a very comfortable room. The
I never thought I was going to get into cooking. I thought I was going into something you needed a university course for. Luckily enough I was in a high school that had a co-op program, they let you do three hours a day, three days a week. I thought I wanted to go into
Transformations… When we decided to transform Tyn Lounge into something else, we looked at the competition around the area and new trends in dining. At Tyn it was more of a fine dining French/ Italian/Mediterranean cuisine place. There were a bunch of different restaurants around this area that offered the same types of food, so
The word “Anju” means food that you eat with alcohol, so the food that we’re doing is not fine dining, it’s very casual, and I’m working with Korean drinking food as well as regular dishes. My vision for Anju is to introduce Korean food to the general population of Calgary, to make Korean food approachable,
Stromboli Inn Were your parents restauranteurs when you were born? No. My dad was a zookeeper, believe it or not, at the Calgary Zoo. He was told he had gotten as high as he was going to. My mum could cook and he figured if he could feed the zoo animals… They started when I
Metropolitan Grill I seem to have known I wanted to become a chef since the age of 14, because when we were at restaurants with my family I was always fascinated with the food preparation and watching the dynamics of a restaurant. My career began when I got my first dishwashing job at a hotel
Chef Jeff “Heffe” Clements Read More »