Culinary Proust

Shane Chartrand, executive chef, Sage

We love his humour, his candour and energy and point of view, his professional skills in the kitchen, his joy. Shane Chartrand has podiumed at Gold Medal Plates and he’s inspired cooks to hone their skills and use their imaginations. After stints at several Edmonton restaurants (tellingly, he leaves them in better shape than when …

Chef Paul Shufelt, Hospitality Group

Paul Shufelt has always been crazy about food. Growing up near Montreal and cooking in his mother’s kitchen led him to NAIT’s culinary program, followed by an apprenticeship with Thomas Neukom at Banff’s Buffalo Mountain Lodge. In 2001 he moved to Switzerland for international experience, working with chef Urs Thommen at Gasthof Baren Utzenstorf, near …

Marjorie Bencz, Executive Director of Edmonton’s Food Bank

Marjorie Bencz has helped redefine how we think of community, especially how we think about food in our community. Accolades span two decades, including 1997’s honorary diploma from Grant MacEwan University; 2000 Global TV’s Woman of Vision; the Order of Canada in 2006; and 2012 YWCA Woman of Distinction award. In a season that’s all …

Stella and Carmelo Rago, Sorrentino’s

Stella and Carmello Rago have been in the restaurant business for over 30 years. Their start? One north end steak & pizza. Now they have 15 different restaurants, pubs and Sorrentino’s cafés. The payroll has over 420 people. Several family members, including three sons, are an integral part of the business (one of the photos …

Chris Cosentino, NAIT 2013 Hokanson Chef in Residence

Chris Cosentino is known for his love of pig, whole animal cooking, offal and single speed mountain bike racing. His San Francisco restaurant Incanto holds pig dinners several times a year. Boccalone, in SF’s Ferry Building, specializes in Italian-style artisan salumeria, but it’s vegetables that chef Cosentino chose to feature in his first cookbook. Beginnings: …

Adriano Zenari

In 1984 Adriano and Glenda Zenari opened their kitchen shop in the brand new Manulife Tower, creating in one moment a new way to shop, dine and enjoy life in our city. Zenari’s, vibrant, energetic, was the hub of everything food related: guest chefs, cookbook signings, high-end kitchen equipment and the best in Italian design. …

Michael Freeland, Cococo

Michael and Ken Freeland and CEO Brian Beck head the group that brought Bernard Chocolaterie out of receivership last year. During the process came the notion to refresh the entire idea of what a chocolate shop could be. The result is Cococo, bright and airy, with lots of chocolates and truffles for purchase, but also …