September 14, 2016 @ 7:00 pm to 10:00 pm
840 26 Avenue SE, Calgary, AB
Fire meets ice. Food meets genius.
Six celebrated Calgary chefs are gathering to create a live experience that will delight! A warehouse turned skate lab is the setting for this beautifully forged experience. From getting prawns from an ice block with your own little pick to cans of your vegetable dish coming down a conveyor belt, this is an exquisite food experience that actively involves you!
This event is made possible with support from TD, Big Rock Brewery, Absolut, and the Alberta Culinary Tourism Alliance. Dinner and drinks included.
Tickets $115 (includes dinner and drinks)
Jan Hansen - Hotel Arts
Jan’s culinary style draws inspiration not only from his European heritage, but also from the classical French cuisine and the many mentors he has had along the way. Jan has worked with coveted brands like the Glencoe Golf & Country Club and most recently, at one of Alberta’s beloved tourist attractions, Heritage Park. He is also Vice-Conseiller Culinaire of the Calgary chapter of the prestigious Chaine Des Rotisseurs, an International Association of Gastronomy. Jan is currently the Executive Chef overseeing all things culinary for the group including banquets, off-site catering, in-room dining as well as the group’s three top-rated restaurants: Yellow Door Bistro, Raw Bar and Chef’s Table at the Kensington Riverside Inn.
Liana Robberecht - Winsport Canada
Liana is a distinguished Canadian culinary leader who is passionate about Canadian cuisine and growing and developing young chefs. She recently moved into the role of Executive Chef at WinSport, after spending 18 years leading the kitchens of the Calgary Petroleum Club. Training began at the Northern Institute of Technology (NAIT). On a life journey of learning and challenging the status quo when it comes to food and art. Her passion has led her to receive many accolades and awards for her work in the Canadian culinary world.
Darren Maclean - Shokunin
Darren MacLean is a chef, restaurateur and food advocate based in Calgary. The Alberta-born chef has reached much acclaim for his no-nonsense approach to cooking, depth of flavour and understanding of cuisines that stretch well beyond the prairies. He received considerable attention in 2014 when he planted a fully integrated rooftop ecosystem with solar-powered drip irrigation and beehives. He has since gone on to open Shokunin, a popular Japanese izakaya-style restaurant using locally sourced ingredients, in the ever bustling upscale district of Mission.
Cam Dobranski - Kensington Brasserie, Wine Bar, and Container Bar
After a humble start as a short order cook at his uncle’s café, Chef Dobranski found his passion for food and went on to graduate culinary school. After learning what it meant to ‘get your butt handed to you’ at his first job at Hardware Grill in Edmonton, he wanted more and moved to Switzerland to learn the art of European cuisine. Upon his return to Canada, he settled in Calgary where he opened The Brasserie and Winebar Kensington and later Container Bar. Cam took home the silver medal in the prestigious 2012 Gold Medal Plates competition and is involved with many elite culinary events in and around Calgary, AB.
Kenny Kaechele - Workshop Kitchen + Culture
Kenny’s culinary career began in his hometown of Strathmore, where he got a part time job as dishwasher in a local restaurant. Shortly after, he went to work at the very well-known restaurant Little Village Café, where his love of food and cooking was truly born. In late 2013 Kenny, along with his business partner, created the brand new WORKSHOP kitchen+culture, which opened in the fall of 2014. WORKSHOP has hit its stride, being named one of Calgary’s best new restaurants, one of Canada’s top 100 restaurants.
John Michael MacNeil - The Belvedere
Chef John Michael Macneil's journey through life has influenced the flavors that he adds to his recipes. Upon graduation from high school, he was accepted into the Culinary Arts Program at Culinary Institute of Canada on Prince Edward Island. It was at the Institute that his gifted teachers molded this interest into a passion and cultivated his eagerness to learn everything there was about the world of food. Chef John is currently Executive Chef of The Belvedere in Calgary, AB.
Alison MacNeil - Private Chef
Chef Alison MacNeil developed a passion and interest for cooking early on which has continually developed to this day. Alison’s early culinary experiences cultivated a strong sense of family and quality as these occasions of gathering to enjoy food and family instilled a sense of community and sharing. Since that time, Chef Alison continued working in professional kitchens, building her culinary skills and developing a passion for cooking that would lead her to open her first restaurant, Black Pig Bistro, in 2014. After selling Black Pig Bistro in 2015, Chef MacNeil moved on to work with Antonio Park in Montreal, and is now working on some exciting new projects.