Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Prairie Provinces >
Nov 3, 2008 10:18 AM

Calgary/Edmonton - cutting edge chefs

I'm researching a magazine article about cutting-edge restaurant chefs in Calgary and Edmonton and I thought Chowhounders might have some suggestions. I'm looking for chefs who are pushing the envelope and being innovative with the major trends in cooking right now, such as farm-to-table, molecular cooking, etc... They can be established chefs or up-and-comers. Any suggestions would be greatly appreciated. Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. In Edmonton Culina and Culina highlands have the farm to table ideology to a certain extent.

    1. I think any article on cutting edge chefs must include mention of the NAIT Hospitality program and the impact they have had on the quality of chefdom in the area. The level of technical skill their grads have upon leaving school has greatly improved almost every serious kitchen in the area. They consistently win mulitiple categories at the Culinary Olympics.

      I would echo the Culina suggestion.

      1. Darcy Radies at Blue Pear in Edmonton.

        1. Blair Lebsack at the Union Bank Inn in Edmonton, google him, he is great

          1. Theo Yeaman, Chef's Table at the Kensington Riverside Inn, Calgary. Trained at the Fat Duck. "Nuff said.