Meet our Chefs!

Posted on October 12, 2017

Taste of Home is just around the corner. Here are the chefs who will be collaborating for an evening to be remembered!

 

Andrew Keen

Andrew began his apprenticeship in the culinary arts in Whistler, B.C. where he spent eight years working at some of the most critically acclaimed restaurants in the area. Andrew then moved to Calgary where he opened his own restaurant, the Living Room, specializing in tapas and charcuterie. Andrew has stayed in Calgary ever since, taking on a variety exciting roles in corporate, consulting and restaurants across the city. Andrew has recently taken on the role of Executive Chef at Murrietas and is looking forward to creating new and exciting dishes.

 


 

Liana Robberecht

Liana Robberecht, one of Canada’s distinguished leaders in the culinary industry, is the Executive Chef at WinSport. The native of Smithers, B.C. joined WinSport in June 2015 after spending nearly two decades at the prestigious Calgary Petroleum Club, including 13 years as the Executive Chef. Robberecht was named Chef of the Year in 2011 by the Alberta Foodservice Expos and Canadian Restaurant and Foodservice News magazine and received the 2010 Golden Whisk Award from the Women Chefs and Restaurateurs for which she is a long-standing member.

 


 

Eraj Jayawickreme

Eraj realized his love for cooking at a tender age of 10. He was enthralled by the TV cooking shows of the early 90’s and would always bug his parents to let him cook but his real foray into the culinary world didn’t begin until the age of 15, when he began working as a third cook at the King Edward Hotel. It is there where he learned the skills that he builds his cooking foundation on today. Over the past 20 years, Eraj has worked in some of the most renowned restaurants and hotels in the city and is currently the Executive Chef/Food and Beverage Manager at the Fairmont Palliser.

 


 

Marilyn Way

Marilyn Way has been with Fiasco Gelato since autumn 2015 as the Experience Coordinator and Gelatiere. She makes all of Fiasco Gelato’s seasonal and custom flavoured gelatos and sorbettos. She utilizes her background of Baking & Pastry Arts in her weekly Gelato Academies and custom gelato flavours for restaurants and events in Calgary.

 

 


 

Michele Aurigemma

Michele’s passion for food, cooking and delivering memorable culinary experiences have been the key attributes to his success in the culinary industry. As a dedicated chef and restaurant manager, Michele merges nutrition with creative thinking to deliver a memorable culinary experience. His strict attention to detail and strong desire to provide a quality experience for customers drives his success. Michele’s vast experience includes preparing food at Q Haute for a decade and working at Plant Food and Wine in Venice in California where he also completed Raw Food Chef courses at the Matthew Kenney Academy.

 


 

Justin Leboe

Justin spent his early career learning in some of the most prestigious kitchens in North America – from Daniel to French Laundry to name but a few. In 2008, he shook up Calgary’s food scene with the opening of Rush.  He opened Model Milk in 2011, shifting his energy back to the basics: creating simple, playful comfort food. Four years later, Leboe opened award-winning Pigeonhole with an emphasis on premeditated veggie-focused cuisine. Recipient of the coveted Pinnacle Award for Canadian Chef of the Year in 2013 and Canada’s 100 Best awards in 2016 for Most Innovative Chef, Leboe has helped raise the profile of Calgary as a culinary destination.

 


 

James Nielson

After completing his red seal training in 2006 at Red Deer College, James moved to Calgary and worked as a private chef for oil and gas executives, executing a variety of private functions. After five years on Vancouver Island, James decided to move back home to Alberta. James, like the zoo, has an extreme dedication and focus on the importance of utilizing local suppliers, sustainable seafood options and minimizing our foot print on the environment when and where ever possible. As Executive chef at the Calgary Zoo, James oversees all Catering services, Grazers Restaurant and production for all Concessions.

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