Friday, October 20

In 2012, with no previous experience in food service, Damini Mohan and her mother Renu started a farmers’ market stand featuring dishes that were served around their family table. They started with kebabs and chickpeas with pomegranate. Then came the samosas and their best-selling butter chicken and chana masala. Since then, Mini Kitchen has expanded to eight farmers’ markets and a wholesale business, sharing the flavours of the Indian sub-continent, Damini’s entrepreneurial drive and Renu’s love of a good quip with a growing number of Mini Kitchen fans.

Born and raised in St. Albert, Ryan moved to Whistler shortly after high school where his culinary career began in the same place so many cooks begin — in the dish pit. Back in Edmonton and after completing his apprenticeship, he cooked at Jack’s Grill for several years, then Bar Bricco. Ryan opened Bündok in early 2017 and looks forward to serving his guests for years to come.

Born and raised in Bombay, India, Vikram Redgaonkar loves cooking and eating. He began his career at the Oberoi Group in India. After completing his training, he worked for Marriott and Carnival Cruise Ships before relocating to Edmonton. At the Highlands, Vikram has launched a new menu based on his cooking philosophy: keep things simple and use local ingredients.

Saturday, October 21

Executive Chef Medi Taboud was trained in classic French cuisine in Paris and now brings his international outlook and love of cooking to Vivo. His passion started at an early age in Morocco. He was eager to head to the kitchen after school and help his mother peel vegetables, while watching her create the comfort food of his youth — delicious tajines, fresh pastas, and couscous royale with garden-fresh vegetables. Not only did he get to know the importance of fresh ingredients, but also the nuances of taste.

Medi’s food journey has taken him all around the world — from Asia to Australia, Africa to Europe and everywhere in between. He experienced the delicacies of fine gastronomic dining and the sights and sounds of culture in street food and humble neighbourhood restaurants. After moving to Vancouver with his Canadian wife, Medi worked at Blue Water Cafe and did a stage at Hawksworth. He moved to Edmonton to be closer to extended family and explore all the opportunities that a rapidly growing city like Edmonton has to offer.

Will Kotowicz is a self-taught charcutier who has built a repertoire of techniques and recipes at both the Duchess Bake Shop and Sangudo Meats. Peter Keith worked in top kitchens in Edmonton and Vancouver (Hardware Grill, Jack’s, Chambar) while pursuing his passion for cooking competitions. They are currently making a splash on the Edmonton food scene with their subscription box service called Secret Meat Club and will open Meuwly’s, a charcuterie, sausage, and preserves market on 124 Street later this year.

Chef Le’s formal culinary education was at NAIT, but he credits following his mom around the kitchen for his early inspiration. Now, as corporate chef of the Century Hospitality Group, he inspires his team to exceed their guests’ expectations with beautiful, playful and delicious food meant to create warm and lasting memories.

Peggy Adams, one of the owners of Juniper Cafe & Bistro, is a self-taught cook who has been happily cooking for family and friends for most of her life. When the opportunity came to open Juniper and feed Edmonton, she decided to take the leap. Peggy finds it challenging and rewarding because she is doing what she loves — cooking, baking, being creative and interacting with people.

It all started with Chris Hrynyk’s grandmother — she insisted his early ability in the kitchen would lead to a career as a chef. Unconvinced, Chris considered studying to become a lawyer, but after a year away and a trip to Europe he decided it was a career worth exploring. Chris started at Café Select as a line cook. After NAIT Culinary Arts he worked in several restaurants before accepting a position at Sorrentino’s. He has been the catering manager, the catering chef, cooking class instructor, and is now the company’s corporate chef.

Second Line was inspired by a vacation to culinary paradise. Two long-time friends and chefs took a journey to New Orleans and came back business partners in Second Line, where Southern flavour meets Northern comfort food at pop-ups and one-off food experiences. The duo’s focus is on a celebration of food, both on the plate and in all aspects of life.

Gloria Bednarz and Guenter Hess are pastry chefs and the creative spirits behind each delectable masterpiece found at The Art of Cake. In November 2007, Gloria and Guenter fulfilled a lifelong dream and opened The Art of Cake made-to-order studio. Most recently, Gloria opened her first store in the heart of downtown Edmonton, offering delicious cakes, cookies, cupcakes and confections.

In 2012, with no previous experience in food service, Damini Mohan and her mother Renu started a farmers’ market stand featuring dishes that were served around their family table. They started with kebabs and chickpeas with pomegranate. Then came the samosas and their best-selling butter chicken and chana masala. Since then, Mini Kitchen has expanded to eight farmers’ markets and a wholesale business, sharing the flavours of the Indian sub-continent, Damini’s entrepreneurial drive and Renu’s love of a good quip with a growing number of Mini Kitchen fans.

Sunday, October 22

Steve Buzak wears two hats at the Royal Glenora Club, he is the executive chef and the director of food and beverage. His training includes NAIT and Vancouver’s Dubrulle Culinary School; his cooking experience ranges from the Rocky Mountaineer to running resort  hotel kitchens. We love chef Buzak’s generous attitude towards his community; he features local suppliers in his menu offerings; he is a Gold Medal Plates competitor; he cooks at Capital Care’s Feast on the Field. He is also a champion ice carver.

Levi Biddlecombe is an Edmonton native and Red Seal chef. After graduating from NAIT Culinary Arts, he worked at Le Beaujolais in Banff and Zinc at the AGA. In 2014 he launched Attila The HUNgry food truck, where he created Duck Tots, a toothsome Asian-inspired riff on poutine. Now he is the head chef at Packrat Louie, where he developed the new menu for the relaunch of this Edmonton favourite.

“I’m doing this Japanese pub thing in Edmonton to show Japanese culture, and I’m doing the Tomato Stage at the Home Show to explain sushi. What is the difference between an izakaya and a sushi bar? An izakaya is a Japanese pub. In Japan an izakaya is about 80 per cent drinking, 20 per cent eating, whereas a restaurant is the opposite. People in Alberta like to drink—when I’m working I’m not drinking, but sometimes when I clock out I can drink too. I must have got the drinking genetics from my father.”

Executive chef Serge Belair is considered one of Canada’s top culinary experts. Named National Chef of the Year in 2012; in 2013 he garnered a silver medal at the World Association of Chefs Societies’ Global Chefs Challenge and gold and silver team medals at the Culinary Olympics. He became the Shaw Conference Centre’s executive chef in 2017 after starting as a chef de partie in 2005. Always pushing the limits, Chef Serge continues to build on the Shaw Conference Centre’s extraordinary culinary reputation with his unwavering commitment to quality and innovation.

It all started with Chris Hrynyk’s grandmother — she insisted his early ability in the kitchen would lead to a career as a chef. Unconvinced, Chris considered studying to become a lawyer, but after a year away and a trip to Europe he decided it was a career worth exploring. Chris started at Café Select as a line cook. After NAIT Culinary Arts he worked in several restaurants before accepting a position at Sorrentino’s. He has been the catering manager, the catering chef, cooking class instructor, and is now the company’s corporate chef.

In 2012, with no previous experience in food service, Damini Mohan and her mother Renu started a farmers’ market stand featuring dishes that were served around their family table. They started with kebabs and chickpeas with pomegranate. Then came the samosas and their best-selling butter chicken and chana masala. Since then, Mini Kitchen has expanded to eight farmers’ markets and a wholesale business, sharing the flavours of the Indian sub-continent, Damini’s entrepreneurial drive and Renu’s love of a good quip with a growing number of Mini Kitchen fans.