la Chaîne des Rôtisseurs Bailliage du Canada Grand Chapitre du

la Chaîne des Rôtisseurs
Bailliage du Canada
Grand Chapitre du Canada
Calgary October 2014
Programme of Events
Celebrating the 40th Anniversary of the
Bailliage de l’Alberta à Calgary
Please support our sponsors who have so
generously donated to our
Jeunes Chefs Rôtisseurs competition
Yam Atallah
Président
La Chaîne des Rôtisseurs
Chers Confrères, chers Amis,
Welcome to Calgary for the Grand Chapitre of Canada! There is a lot to celebrate in
Calgary this year: the 40 years of the Calgary Bailliage, its 40 year relationship with
The Fairmont Palliser which, itself, celebrates its 100th anniversary this year!
More importantly, you will also celebrate the talent and the dedication of those who have
shaped the Calgary Bailliage year after year, including the successive Baillis (Calgary is
lucky to have eight living Baillis who, I am sure, are very proud of their Chaîne) and Paul
Mastalir, one of the founding members, who was made Membre du Conseil d'Honneur, the
highest distinction at the Chaîne des Rôtisseurs. They and their teams, with the active
support of long-standing members have made Calgary not only the largest Bailliage in
Canada, but also one of the warmest places in this country whatever the season. New members and their guests will enjoy, complete and renew that success story.
Please also remember that joining our gastronomic association and participating in Chaîne
events like this one reaches beyond regional and national boundaries as one becomes part
of a truly international brotherhood represented in over 70 countries. David Tetrault, Bailli
Délégué of Canada and Member of the International Board of Directors, who organizes every year our International Jeunes Chefs Rôtisseurs Competition, is a perfect illustration of
the international spirit we should all enjoy and promote.
I wish you all a very successful and happy Chapitre!
Vive la Chaîne!
Yam Atallah
President
David R. Tetrault
Bailli Délégué du Canada
Membre des Conseils d’Administration et
Magistral
Dear Members and Guests
In celebration of the 40th anniversary of the Bailliage de l’Alberta à Calgary, we will be
holding our Grand Chapitre du Canada and National Meeting of Baillis in this vibrant
city.
Calgary is a city rich with energy. Not only is it Canada's energy capital, it's bursting with
creative energies with a thriving cultural and culinary scene. While renowned for the Calgary Stampede, the city boasts a staggering array of artistic groups and events that
have garnered global acclaim. Nestled in the foothills of the Canadian Rockies, Calgary is
a booming urban setting within short driving distance of Banff, Lake Louise, and four
UNESCO World Heritage sites.
Our local Bailli, Mr. Mark Wilson, and his team are excited to be hosting this event, and
they have included many interesting tours and events to our three-day programme. I am
sure that the culinary tours, trip to Banff and Lake Louise, and our dine-arounds will
please even the most discerning members.
I encourage you to make this event part of your travel plans for 2014, and I look forward to
meeting you as we celebrate 40 years of la Chaîne des Rôtisseurs in Calgary.
Vive la Chaine!
Sincerely,
David R Tetrault
Bailli Délégué du Canada
Mark Wilson
Bailli
Bailliage de l’Alberta à Calgary
The Bailliage de l’Alberta à Calgary is proud to welcome you to the 2014 Canadian Grand
Chapître on October 16 - 19, 2014 in Calgary, Alberta, Canada. Working with our exceptionally hard working National Officer, Bailli Délégué David Tetrault, our Calgary council
and I have created an extended weekend of fine dining and fabulous tours of Calgary and
the surrounding areas.
Calgary was named the Cultural Capital of Canada in 2012 for the diversification beginning to emerge in our great young city. Calgary has a burgeoning food scene, a vibrant
arts community, and a sports heritage from the Olympics that has been captured in the
Canadian Sports Hall of Fame. We have been named the cleanest city in the world and
nominated for the best sports city in the world.
We are very excited about our program, with many of our local professionals going above
and beyond to create a very special weekend. Our tours will be varied to explore the city
and the surrounding beauty of the Rocky Mountains. Our host hotel will be The Fairmont
Palliser, which is celebrating 100 years in the city of Calgary. They will be hosting our out
of town guests as well as the Grand Chapitre dinner on Saturday October 18, 2014.
We hope to see you soon.
Kind Regards,
Mark Wilson
Bailli
Thursday October 16 Dine-Around
Champagne and Charcuterie
Ordre Mondial
Brasserie Kensington is a casual Canadian approach to a European brasserie. The food is
simple but with rich flavours influenced from Canadian cuisine. Food flavours are bold and
paired with craft beers, brown spirits and wine. Brasserie is a very approachable restaurant
with an emphasis with nose to tail preparation.
On this evening we will discover the versatility and compatibility in the world of Champagne
and sparkling wine used in cocktails, paired with savoury and sweet food pairings
The evening will include a five-course dinner prepared by Executive Chef Cam Dobranski, Maître
Rôtisseur, and his culinary team, with wine pairing and brief discussions by General Manager Matt
Leslie and Vice-Echanson Patricia Koyich
Dress: Business suit/tie with Chaîne
Dinner $135 per person all inclusive. Transportation not included.
Maximum 20 people.
brasseriekensington.com
The Calgary Petroleum Club is a private club located in the heart of
Calgary's business district. The Petroleum Club offers first class dining and meeting
facilities to its members and guests.
The dine-around will be an intimate five-course dinner for 20 guests enjoyed in the
comfort of our spectacular private wine cellar.
Our award winning Executive Chef Liana Robberecht, Maître Rôtisseur, has created
a delicious five course meal that we will pair with five wines from the cellar.
Dress: Business suit/tie with Chaîne
Dinner $150 per person all inclusive. Transportation not
included. Maximum 20 people.
www.calpeteclub.com
Da Guido is a fine Italian restaurant located at 2001 Centre Street NW Calgary. It has
been a fixture in the community since 1984, at this location since 1990. Guido Panara,
Maître Rôtisseur, chef and proprietor, was educated at the Enalc School of Cooking in Foligno, Umbria, where he graduated top of his class. Following this he worked in Rome for
ten years, then moved to Montreal before eventually settling in Calgary in 1983.
You will enjoy a classical Italian dinner of five courses served in a contemporary style, with an
aperitif when you arrive, and four wines to accompany this extraordinarily prepared dinner.
Dress: Business suit/tie with Chaîne
Dinner $140 per person all inclusive. Transportation not included. Maximum 30 people.
www.daguido.ca
Thursday October 16 Dine-Around
Since 1978 La Chaumière has served old world French cuisine with a decidedly
Canadian influence. Chef Bob Matthews and his team of culinary experts deliver
nothing but the best, made with only top quality ingredients. La Chaumière is
very proud of its wine cellar, which contains over 800 vintages from around the world including
everything from sparkling wines to armagnacs.
Our Chaîne confreres will experience a five-course dinner paired with five exciting wines.
Dress: Business suit/tie with Chaîne
Dinner $150 per person all inclusive. Transportation not included.
Maximum 20 people
www.lachaumiere.ca
The Ranchmen’s Club was founded in Calgary in 1891 by seven ranchers, a
banker and a barrister. Today, members of Calgary’s oldest private city club
include men and women from every walk of life. For almost 125 years, the Ranchmen’s Club has
been the pre-eminent gathering place for Calgary’s community and business leaders, who enjoy
the social camaraderie, meeting, banquet and business facilities the club offers. Members and
their guests savour some of Calgary’s finest dining experiences in both casual and formal dining
rooms, including an extensive cellar offering an impressive variety of wines. The dine-around is a
wonderful opportunity to enjoy the Ranchmen’s Club experience while visiting Calgary. Your dinner is presented as six courses with wine pairings.
Dress: Business suit/tie with Chaîne
Dinner $135 per person all inclusive. Transportation not included.
Maximum 30 people
www.ranchmensclub.com
Friday October 17 Tours
Lunch ‘n Learn
Tour of SAIT Hospitality Careers Downtown Culinary Campus
Chocolate Demonstration - Make Your Own Chocolate
Lunch at The Highwood Restaurant
View the results of the Concours National des Jeunes Chefs Rôtisseurs
Start the day with a short walk to the SAIT Culinary Campus (named one of the Top 10
New Restaurants by Calgary food critic John Gilchrist) for a warm croissant or Danish.
Then take a short train ride to the SAIT main campus for a hands-on chocolate
demonstration. You will learn about chocolate production from “bean to bar”.
Then off to the chocolate lab to try your hand at making your own treats, then enjoy lunch
in the student-run restaurant, The Highwood.
After lunch guests will be allowed a viewing of all the plates prepared in the Jeunes Chefs
Rôtisseurs competition.
Dress: Business casual with Chaînes
$115 per person, all inclusive, transportation included. Cost includes a signed copy of the
SAIT Culinary Campus new hardcover cookbook SEASONS (regular retail price is $40 +
GST).
Lunch only $30 (Calgary members only) Does not include chocolate extravaganza,
transportation or the cookbook.
Friday October 17 Tours
Rocky Mountain Coach Tour and Cooking Demonstration
at the world famous Fairmont Chateau Lake Louise
Cooking Demonstration
Learn how to create the perfect Swiss cheese fondue at the famous
Fairmont Chateau Lake Louise kitchen
Yodeling anyone? Our fondue demonstration and lunch will be so authentic you’ll swear you just
skied St. Moritz and are relaxing in the lodge with some schnapps and your friends. We will show
you how to make a perfectly smooth savoury cheese fondue; it’s so aromatic it will definitely jumpstart your senses. Switzerland may be in Europe, but you can create it’s essence in your home
while hosting an interactive dinner party.
How do you fondue lunch?
Green & White Asparagus Salad
Mache Lettuce, Quail Egg, Smoked Bacon, Truffle Vinegar Dressing
Cheese Fondue
Fresh Baguette, Pearl Onions & Gherkins, Air dried Meat Selection
Engadiner Nuss Torte
Walnut Sweet Dough Tort
Travel from Calgary to Lake Louise where you will participate in a guided walk on the
shores of Lake Louise followed by a tour of UNESCO World Heritage Site Chateau Lake
Louise and The Fairmont Château Lake Louise.
This is followed by a fondue
demonstration by Executive Chef Felix Pfister, Maître Rôtisseur.
Three-course fondue luncheon including coffee/tea and a
glass of wine.
Dress: Casual with Chaînes.
$150 per person, including
Fairmont Palliser Hotel.
Maximum: 44 people
transportation
from
The
Friday and Saturday October 17-18 Tours
Calgary Food Tours Inc. is
Calgary’s premier food tour
operator, in business since 2006. We provide first class hospitality and tender
loving care of guests while sharing our passion for the world’s best food producers,
markets, artisans, chefs and restaurants in a fun and informative manner. For the
2014 Chaîne des Rôtisseurs Grand Chapitre we are pleased to offer walking tours
of two of Calgary’s tastiest neighbourhoods.
Tour #1 –Kensington Cravings – One of Calgary’s first suburbs is now one of
the cities coziest neighbourhoods to explore on foot and discover the great tastes
within. Starting at Calgary’s newest Relais & Châteaux, The Kensington
Riverside Inn, for a light bite and orientation to this charming neighbourhood on
the banks of the Bow River, you will proceed for a tea talk at The Naked Leaf, fine
cheese tasting at The Peasant Cheese shop, wine tasting at Kensington Wine
Market, appetizer at Winebar Kensington with Maître Rôtisseur Cam Dobranski,
interactive cupcake decorating workshop, and finally to Cuisine et Chateaux for a
full luncheon with Chef Rôtisseur Thierry Meret. Wear comfortable walking shoes
and bring your camera for a great tour of one of our coziest neighbourhoods.
Tour #2 – Inglewood’s Edible Enticements – The cradle of Calgary’s inception
was given new life when several food artisans and restaurateurs set up businesses
here. Come and discover their stories and taste their offerings. Beginning at
Wilde Grainz bakery for a tea talk and tasting with baked goods, we will proceed
to Spolumbo’s Fine Foods and Deli, one of Calgary’s best food success stories, then
on to Knifewear for a hands-on slicing demo with Japanese knives made by
Samurai sword makers, then to Silk Road Spice Merchants for a spice-blending
demonstration, then a tasting at Choklat for a bean to bar chocolate tasting and
gift. From there we will take a short walk to the Calgary Zoo to meet Guest
Services Director, Peter Findlay, Maître Restaurateur, and enjoy a fantastic lunch
and a stroll around the world famous Calgary Zoo.
Both tours begin at 10am and end by 2pm on each of Friday and Saturday.
Dress: Casual, no Chaînes.
$95 per person for each tour, all inclusive, optional $10 return transportation
charge to meeting place.
Maximum 20 people per tour.
Saturday October 18 Tours
Heritage Park 50th Anniversary Tour- Step back in time at Canada’s largest living history
museum.
With more than 200 exhibits and attractions spread over 127 acres of lush parkland, Heritage Park
Historical Village has a lot to offer both the history buff and the pleasure seeker. It’s the perfect
balance between historical fact, adventure, discovery and fun that makes our take on the tale of
Western Canadian settlement so unique.
Explore 1860 all the way to 1950. You will tour a museum where history stays behind the glass.
The interactive exhibits, costumed interpreters, historic buildings and hundreds of working
antiques will be waiting for you to touch, smell, taste, hear and see how the West was once.
Lunch will be served in the Selkirk Grille, created by Maître Rôtisseur and Vice-Conseiller
Culinaire Executive Chef Jan Hansen
Dress: Casual, no Chaînes
$75 per person, all inclusive. Transportation charge optional.
www.heritagepark.ca
Canada Olympic Park Tour- Guided by an Olympic athlete, and Director of Food & Beverage
Jason McKay, Maître Restaurateur.
WinSport is creating one of the most unique winter sport environments in the world, where athletes
of all levels and disciplines will have world class facilities and services to train and maintain an
active lifestyle. Central to WinSport's Winter Sport Institute, Canada Olympic Park is the hubfacility in the group of training and competition venues. As the premiere site of the XV Olympic
Winter Games in Calgary, the venue is perhaps the most visible legacy of the 1988 Games to
visitors and Calgary alike. This tour will include the new Sports Hall of Fame and lunch at the
chef’s table in the newly renovated kitchen facility. Lunch will be a collaboration with executive
chefs Wanda Ly and Ronnie Gillman, along with guest chef Andrew Hewson, Chef Rôtisseur,
celebrating local farmers and sustainability.
www.winsport.ca
Dress: Casual, no Chaînes
$75.00 per person all inclusive. Transportation charge optional.
Friday October 17 Welcome Reception
Our extraordinary Welcome Reception will be hosted by
Executive Chef Vincent Parkinson, Chancelier Honoraire, at Calgary’s historical Calgary Golf & Country Club.
The Calgary Golf & Country Club’s 18-hole course is the oldest private course
still in play in Alberta. Established in 1897, the club bought land on an isolated bend of the Elbow River in 1909 and began play in 1911.The foundation for
today’s course was laid out by the Scottish designer Willie Park, Jr. in 1922
and restored to his classic standard in a 2005 – 2007 major renovation.
The evening will include a music concert by the extraordinary group The Calgary Fiddlers,
and will feature a special beer created by Big Rock Brewery especially for our Grand
Chapitre.
630 pm—930 pm
Dress: Full western wear with cowboy boots and Chaînes, or
business suit/tie optional, with Chaîne
$120 per person plus optional $15 for transportation from The Fairmont Palliser to and
from The Calgary Golf & Country Club.
www.cgandcc.com
Saturday October 18
Annual General Meeting
0830 am
of the National Council and Baillis at
The Fairmont Palliser
Baillis Luncheon
1200 Noon
Chef’s Table at Kensington River Inn
One of the Hotel Arts Group properties, this AAA 4-Diamond restaurant in Calgary’s historic Kensington district is not to be missed.
Enjoy a specially crafted lunch for you at Canada’s latest Relais et
Chateaux property.
This is open to all members and is a great opportunity to meet the
Baillis from across Canada.
Dress: Business casual with Chaînes
$105.00 per person all inclusive. Transportation not included.
Maximum 30 people
Grand Chapître Gala Dinner
Saturday October 18, 2014
David R. Tétrault, Bailli Délégué du Canada, Officier Commandeur
Membre des Conseils d’Administration et Magistral
and the members of the
Conseil National du Canada
request the honour of your presence at
The Awards Ceremony of the
Concours National des Jeunes Chefs Rôtisseurs
Member Inductions, Promotions and Awards
Grand Reception
Grand Chapître Gala Dinner
at five o’clock
The Fairmont Palliser
Dan McGowan, General Manager
Executive Sous Chef Craig Nazareth, Maître Rôtisseur
$265 per person all inclusive
Black Tie
White Tie optional
Chaîne Ribbons and Decorations
Ladies - Formal Evening Wear
Profile—Chef Vincent Parkinson, CCC
Chancelier Honoraire
Vincent began his career as an apprentice pastry chef onboard the
cruise ships of the P & O Shipping Line, providing him with the opportunity to travel the world and capture glimpses into a wide variety
of ethnic cuisines.
Since arriving in Canada, Vincent has received several
culinary commendations. His expertise in patisserie was
evident when he won the 1980 Wiser's Deluxe Culinary
Classic in the dessert category. During his six and a half
years as Executive Chef at the Delta Bow Valley Hotel,
his unpretentious approach to cuisine and high standards
were credited for earning the DiRoNa Award and the coveted AAA Four Diamond Award for the hotel’s Conservatory Dining Room. While he has won numerous medals in
culinary salons across Canada, his proudest accomplishment was receiving the prestigious "Medaille de Vermeil"
from la Confrérie de la Chaîne des Rôtisseurs in 1992.
While working as chef to the Lieutenant Governor of British Columbia, he was selected as Victoria's "Chef of the
Year". In addition, the Calgary Academy of Chefs voted
him the 1995 "Chef of the Year" in recognition of his dedication and commitment to the culinary profession.
Vincent was a member of Culinary Team Alberta from 1990 and team
captain from 1992. In that capacity, he has won gold medals at the
1990 and 1994 Culinary World Cup in Luxembourg and the 1992 and
1996 World Culinary Olympics in Berlin. In 1997, he was captain of
Team Canada, winning the World Championship at the Culinary
Grand Prix in Glasgow.
In 1996, Vincent accepted the position of Executive Chef at the Calgary Golf & Country Club, one of Canada's most exclusive private
clubs.
Being a proud promoter of Canada's distinctive products made him a
natural choice to be the featured chef in Canadian Food Festivals in
Kuala Lumpur, Malaysia; Taipei, Taiwan and Nagoya, Japan.
Chef Parkinson has served terms as Vice-Conseiller Culinaire and
Bailli Régional of the Calgary branch, and Chancelier of the Conseil
National. He has guided his apprentices to eight wins in the Jeunes
Chefs Rôtisseurs regional competitions, three of whom went on to
represent Canada at the international level, where one placed third.
He was awarded the Silver Star of Excellence in 2004 in recognition
of his work within the Chaîne des Rôtisseurs and in 2012 he was inducted into the Canadian Culinary Federation Honour Society. He
continues to enthusiastically donate his talents to organizations such
as UNICEF, Alberta Adolescent Recovery Centre, the Special Olympics, Prostate Cancer Research and the Alberta Children’s Hospital,
where his involvement has resulted in raising more than $500,000 for
these deserving organizations.
Profile—Chef Craig Nazareth
Maître Rôtisseur
Canadian born, Craig Nazareth is a graduate of The Pacific Institute of Culinary Arts in Vancouver, British Columbia. For more than 18 years he has been involved in
the food service industry fortunate enough to have such
experiences as Chef de Cuisine at the award winning
Four Seasons Hotel in St. Kitts &Nevis when they received their 4th diamond in 2004. In 2006, he returned to
Oakville, Ontario, and with the help of his wife and support of his family he was able to open his own bistro and
catering company, “The Rude Native Bistro and Myka’s
Catering.”
After five years of business and two young kids, Craig
decided to make one of the most difficult decisions of his
career; leave the world of an entrepreneur and focus on
his career with better balance in life.
In 2011, Craig joined Fairmont Hotels & Resorts and relocated his family to Winnipeg, Manitoba where he held
the position of Banquet Chef. In 2012, he continued his
journey with Fairmont to the landmark historical hotel,
The Fairmont Palliser.
“Fairmont values fall in place with my family values: respect, integrity, teamwork and empowerment,” said
Craig Nazareth when asked what his favourite part
about working with Fairmont Hotels & Resorts. And
when asked about what makes working at The Fairmont
Palliser so great? “My culinary team. It’s one of the
strongest I’ve had in my career and makes it easy to
come to work.” What he loves most about the culinary
industry in Calgary is that, “It has some of the best beef
in the world!”
Craig’s thoughts surrounding trends in the culinary
world are that he’s seen that guests dining in the hotel
are becoming more and more health conscious with every
meal. One thing that Craig is most looking forward to in
his career next is cooking for the top chefs in Alberta a
part of the upcoming La Chaine des Rôtisseurs Dinner in
October for 200 people. One thing that Craig strives for,
“To become a great chef.”
Profile—Chef Cam Dobranski
Maître Rôtisseur
Cam Dobranski started down the path to a culinary
career as a young teenager washing dishes in his
uncle's café. From there Cam stuck to the kitchen
throughout high school in various restaurants until
he came to the decision to make it his full time
career and passion. During culinary school Cam was
asked to join Culinary Junior Team Alberta and was
to compete in Erfurt, Germany, for the Culinary
Olympics. From this, Cam was destined to travel
and learn more about food overseas.
Once finished his culinary arts education he had an
opportunity move to Zurich, Switzerland, and he
never looked back. Cam learned to cook under the
tutelage of European chefs and developed his style
from there. When he returned to Canada he gained
a business management degree from Grant
MacEwan College before moving to Calgary to start
his restaurants.
Education and passion allowed Cam to open his
restaurants, Winebar Kensington and Brasserie
Kensington, in Calgary. As well, Chef Dobranski’s
entrepreneurial spirit spurred two industry-related
businesses: a company importing plateware for local
restaurants and Medium Rare Chef Apparel, which
manufactures a line of chefs’ clothing which he
refers to as “a lifestyle brand for chefs”. Medium
Rare has recently become a sponsor for the Concours
National des Jeunes Chefs Rôtisseurs.
Cam’s philosophy in cooking is to support the local
economy, friends, and people who share your
passions. Cam has a fine dining background, but
since opening his restaurants he has developed a
simpler style of cuisine and allows the food to speak
for itself.
Profile—Chef Jan Hansen
Vice-Conseiller Culinaire
Jan was born in 1966 and raised in Edmonton, Alberta, by Danish
parents who immigrated to Canada in the early 1960’s. It was in
high school that a glimmer of talent was noticed, and his high
school food sciences teacher encouraged Jan to continue on in the
field. Following a summer spent at the eminent Fairmont Jasper
Park Lodge, Jan was well on his way to pursuing a passion that
was uncovered during his early days of working in the industry.
Shortly thereafter, Jan enrolled in culinary school at the Northern
Alberta Institute of Technology in Edmonton. During his training,
Jan worked under the tutelage of Chef Yoshi Chubachi at the
Centre Club. Chef Yoshi nourished his talent and helped Jan
develop his skills as a young chef. Chef Yoshi entered Jan into a
competition for young chefs hosted by la Chaîne des Rôtisseurs.
Jan won the Jeunes Chefs Rôtisseurs competition in Calgary. It
secured him the opportunity to compete at the national
competition, which fuelled his competitive spirit. Jan was
encouraged to continue in competitions and entered many other
culinary salons in Edmonton and Calgary, winning medals in a
variety of categories.
In 1993 Jan moved to Calgary as Executive Sous Chef at the
Calgary Golf & Country Club. It was here that Jan continued to
hone his skills in both cooking and managing a brigade. At age 28,
Jan accepted his first Executive Chef role at the Glencoe Golf &
Country Club, which he held for the next ten years. Then he
moved to Heritage Park Historical Village and has held the role of
Executive Chef since 2005. Jan then became a member of the
Chaîne des Rôtisseurs and is currently serving as Vice-Conseiller
Culinaire.
Chef Hansen’s culinary style draws inspiration not only from his
European heritage but also from classical French cuisine and the
many mentors he has had along the way. He is passionate about
creating great food by sourcing quality local ingredients while
forging relationships with local farmers to create a truly Canadian
culinary experience. Whether Chef Hansen and his team are
feeding a thousand people for the Prime Minister’s annual
summer barbecue, or serving an intimate dinner for two at the
Selkirk Grille, you can rest assured that his style and taste will
impress you upon first bite.
Profile—Chef Duncan Ly
Maître Rôtisseur
Chef Duncan Ly is the Executive Chef of the Hotel
Arts Group. Chef Ly started his culinary career at
the Wickaninnish Inn in Tofino and has worked
over the years at Diva (Metropolitan Hotel,
Vancouver), Catch (Hyatt Regency, Calgary) and
the Elbow River Casino (Calgary) before joining
Hotel Arts Group in 2005 as Executive Chef.
In his tenure with the Hotel Arts Group, Chef Ly
has opened and influenced the cuisines of four
separate restaurants: the Viet-modern cuisine of
Raw Bar by Duncan Ly, the intimate and awardwinning Chef’s Table at Kensington Riverside Inn,
as well as the 200-seat Olives Restaurant and,
most recently, Yellow Door Bistro. He has also
overseen the creation of a new banquet kitchen to
support hosting on-site events for up to 700
attendees, as well as off-site catering functions for
up to 1,400 guests.
Chef Ly has won numerous accolades during the
course of his culinary career. He competed at Gold
Medal Plates: Canada's Culinary Championships,
numerous regional competitions and was part of
Team Alberta in Luxembourg at the World
Culinary Olympics. Most recently, Chef Ly
represented Calgary’s exciting dining scene at the
Canadian Culinary Championships in February
2014 and took home silver overall.
Profile—Chef Bob Matthews
Chef Bob Matthews describes his approach to food and
cooking as "market cuisine style" – the fusion of local ingredients with French cuisine. His mastery of the latter
comes from his years in Michelin 2- and 3-star restaurants
in Europe and top fine dining restaurants in Canada. His
appreciation for local influences grew from experiences
overseas and in various regions of Canada.
After completing the professional cooking program at the
Southern Alberta Institute of Technology in 1982 and his
subsequent apprenticeship at La Chaumière in Calgary,
Bob headed east – first to the Chateau Laurier Hotel in
Ottawa, Ontario; then to La Sapinière in Val David, Quebec; and finally over the Atlantic to France and Austria. In
1988 he returned to Canada and La Chaumière where he
worked as a Sous Chef. After stints at the Bayshore Inn in
Vancouver and the Westin in Ottawa, Bob joined the Edmonton Convention Centre as Executive Sous Chef, working with Chef Simon Smotkowicz, Maître Rôtisseur. He
was seconded for seven months to work as Signature Chef
at the 1992 World Exposition in Seville, Spain, creating
special menus for the Canadian Pavilion. That taste of
overseas work led Bob to accept a position as Personal
Chef to the Canadian ambassador for Japan from 19931998.
Returning to Canada in 1999, Bob fulfilled a long-time personal dream, at the restaurant where he first started as an
apprentice: he became Executive Chef and co-owner of the
highly-regarded La Chaumière Restaurant in Calgary, Alberta. Bob has a keen interest in Asian cooking and the
introduction of those principles of cooking into the French
cuisine format, the results of which can be enjoyed daily at
his restaurant.
Profile—Chef Liana Robberecht
Maître Rôtisseur
As Executive Chef at the Calgary Petroleum Club since 2002,
and a Maître Rôtisseur member, Chef Liana is passionately
committed to regional cuisine. A farm-to-table philosophy
pervades the three kitchens and staff of 40 under her
leadership.
With years of extensive training, Chef Liana brings unrivaled
expertise and creativity to the Calgary Petroleum Club.
Beginning her journey with the Professional Cooking Program
at the Northern Alberta Institute of Technology in the early
90’s and apprenticing at the Southern Alberta Institute of
Technology, she went on to continue her training in a variety
of disciplines across western Canada, including pastry arts at
Dubrulle French Culinary School in Vancouver, and art
classes with Alberta College of Art + Design.
Liana is a regular on the CBC Radio Homestretch, and a
contributing food writer to Restaurantcentral.ca.
Involvement in these organizations is important to Chef
Liana, as it gives her a vehicle to support up-and-coming
talent, along with the opportunity to learn about and teach,
ethical and regional food philosophy.
Chef Liana was recognized with the 2010 Golden Whisk award
by the Women Chefs and Restaurateurs. In 2011, she was
named Chef of the Year by the Alberta Foodservice Expo and
Canadian Restaurant and Foodservice News magazine. Liana
was also named Chef Professional of the Year in 2011
Cambridge Who’s Who, Culinary Arts.
Profile—Chef Kenneth Titcomb
Maître Rôtisseur
Chef Kenneth Titcomb has been Executive Chef at the
Ranchman’s Club since 1994. Kenneth received his culinary training in Canada and Switzerland, including extensive experience with first class hotel chains including
the Westin Hotels in Edmonton and Ottawa and the Four
Seasons Hotels in Beverly Hills, Edmonton and Boston.
His international experience includes the 5-star Gauer
Hotel and the Hotel Sourie in Switzerland. He was recruited to the Ranchmen’s Club from his position as Executive Chef at the Relais & Chateaux Post Hotel in Lake
Louise where he received numerous write-ups in magazines and newspapers from New York to Los Angeles.
He has been recognized for his culinary excellence as a
past member of the Alberta Culinary Team, Team Canada
and Culinary Arts Shows in Edmonton (Gold) and is currently a Maître Rôtisseur member of the Calgary Bailliage. Chef Titcomb’s focus is on providing the Ranchmen’s
Club Membership and their guests with high quality food
using the freshest ingredients available.
Location and Accommodation
REGISTRATION WEBSITE FOR EVENTS
Link to Chaîne Event Registration—2014
Special rates available for accommodation at
The Fairmont Palliser
Go to our special reservation page at:
Link to Chaîne Reservations—2014
Dan McGowan, General Manager