Steve Buzak

Steve Buzak

Executive Chef
Royal Glenora Club

Steve Buzak is the Executive Chef & The Director of Food & Beverage at Edmonton’s prestigious Royal Glenora Club. Steve’s formal training has come from NAIT, as well as the Dubrelle Arts Institute in Vancouver. In addition to his kitchen skills, Steve received sommelier training with the International Sommeliers Guild. He has competed locally in the Gold Medal plates in 2014 & 2015 and has spearheaded a shift in the menu offerings at the Royal Glenora Club towards one of his passions - eating local. 

Presentation Time: Friday, October 21st @ 2:00PM

Presentation Topic:  Memphis  St. Louis Ribs “RGC style”
Award winning Chef Steve Buzak shows us his personal flair on a comfort food tradition, when he teaches how to make Memphis Style ribs with a twist. 

Presented by: royal glenora club logo

Ayumi Yuda

Ayumi Yuda

Owner, Ikki Izakaya

As the owner of Ikki Izakaya, an authentic Japanese bar in downtown Edmonton, Ayumi Yuda is passionate about promoting a healthy lifestyle through healthy eating. She spends the majority of her time at the restaurant, attempting to bring a taste of her home country to Edmonton, one glass of sake at a time. Kampai! (Cheers!)
Presentation Time: Friday, @ 3:00PM

Presentation Topic: Sushi 101 & 'Deco-Sushi' (Decoration Sushi)

Presented by: ikki logo

Alex Sneazwell

Alex Sneazwell

Chef, Sandiwch & Sons

Chef Alex Sneazwell is an Edmonton-based chef whose young carrier has been spent in some great independent restaurants such as: La Persaud, The Manor Casual Bistro, and currently Sandwich and Sons and Prairie Catering . Chef’s culinary style is heavily inspired by French cuisine, and dishes from Sunday dinners, as well as innovations on old world recipes, all while incorporating regional elements. “I feel that what I’m trying to do is transfer my excitement for food to the guest through my plates.”  He is a chef that is very inspired by the local ingredients, the seasons and the other chefs in the city. He is very active with local food community with events such as Indulgence, Gold Medal Plates, and The Red Shoe Walk.

Presentation Time: Friday, October 21st @ 4:00PM

Presentation Topic: Soup Essentials
It's that time of year again when you need to keep warm on the inside and the outside. Why not learn how to make the perfect pot of soup to bring in the season?

Presented by: sandwich and sons logo

Rob Flipchuk and Darcy Radies

Rob Filipchuk and Darcy Radies 

Owner and Executive Chef
The Glass Monkey

The Glass Monkey owner, Rob Filipchuk, is a former wine merchant and owner of Cristall's Wine Market, one of Edmonton’s finest wine boutiques, for 13 years.  Rob has enjoyed learning about food and wine through extensive travel and work experience. Executive Chef Darcy Radies, former owner of The Blue Pear, brings a unique culinary talent to The Glass Monkey, elevating the expectation of some of your favorite, familiar dishes. Together, Rob and Darcy deliver a fresh food and casual dining experience to Edmontonians. 

Presentation Time: Friday, October 21st @ 5:00PM

Presentation Topic: Taco-ing About Pulled Pork
Join Rob and Darcy as they show you how to make a delightful twist on pulled pork taco's. 

Presented by: glass monkey logo

cocktail combatAppreciate a finely crafted concoction? Welcome to the 1st Annual Cocktail Combat, brought to you by The Tomato Food + Drink and The Edmonton Fall Home Show on Friday, October 21st from 6:30-8:30pm. Rally the troops and save your seat for some cocktail warfare! North 53’s, Tyler Gushaty and Have Mercy’s, Brandon Baker are reporting for duty with their shot glasses, bar shakers and muddlers in hand. The two mixologists will prepare three signature cocktails for our expert judging panel while 50 lucky audience members in the reserved seating area will get to feast on sampler plates created by North 53 and Have Mercy. Test out the winning cocktail or grab a drink at our on site cash bar and see who conquers the battle field. 

Get your Tickets for this special event here! There are only 50 spots. 

Brought to you by: tomato logo

Tony Le

Tony Le

Corporate Chef
The Century Hospitality Group 

From following his mom around the kitchen to his current position as Corporate Chef for Century Hospitality Group, Tony's experience has allowed him to hone his skills and palate to be able to lead the delivery of tantalizing dishes from the CHG properties. With a formal education from NAIT, coupled with a lifetime of kitchen experience, Tony always exceeds the expectations of guests with playful, interactive, beautiful and delicious food that creates a warm, lasting memory.

Presentation Time: Saturday, October 22nd @ NOON

Presentation Topic: TBA

Presented by: century hospitality logo

Shannon Reid and Rosalie Rheaume

Shannon Reid

Crave Cupcakes

Shannon loves to bake and be creative, what better way than to work at Crave? Crave Cupcakes was started by two sisters from Alberta who wanted to share their passion for baking. Their sweet, simple baked products taste amazing and are made from real ingredients. They pride themselves on their good, old-fashioned fresh baking. 

Presentation Time: Saturday, October 22nd @ 1:00PM

Presentation Topic: Christmas Baking Collection

Presented by: crave cupcakes logo

Levi Biddlecomb

Levi Biddlecombe

Owner/ Chef of Attila the HUNgry

Chef Levi is a NAIT trained Red Seal chef who has experience in many different cooking facets. After his training at NAIT, he spent time at the best fine dining restaurants in Edmonton, as well as at a four Diamond restaurant in Banff. Feeling that it was time to make a change, Levi decided to do his own thing and opened Attila The HUNgry, Edmonton's premiere Asian Fusion food truck, bringing all the flavours of Asia to the dishes we already know and love!

Presentation Time: Saturday, October 22nd @ 2:00PM

Presentation Topic:  American Comfort/Asian Fusion 
Join Chef Levi as he puts a twist on the old southern comfort food - Thai Shrimp & Grits.

Presented by:Attila Logo

Matt Phillips and Andrew Cowan

Matt Phillips & Andrew Cowan

Owners & Chefs 
Northern Fried Chicken

Chef Matt Phillips:
Matt, the sun of a home economics teacher, discovered the culinary arts at a young age. Working his way through kitchens in Edmonton, most recently as the Executive Chef of LUX Steakhouse + Bar, he discovered his passion for simple food elevated. He is currently partnered with Chef Andrew Cowan to produce a modern spin on the classic southern fried chicken. Matt strives to make Northern Chicken a new staple in Edmonton and hopes you enjoy their take on it.  

Chef Andrew Cowan:
Andrew has been a fixture in the Edmonton food scene for well over a decade and took home silver at the 2015 Gold Medal Plates competition His passion for pork led him to one of his favourite hobbies - charcuterie, which is now a mainstay on his menu wherever he goes. Favorite dish of his is fried chicken, and he is slowly teaching himself to bake bread the old-fashioned way: using a sourdough starter that he's had for a few years now. Currently, you can find Andrew starting up Northern Chicken, a fried chicken joint with good friend Matt Phillips.

Presentation Time: Saturday, October 22nd @ 3:00PM

Presentation Topic: Not Yo Momma's Fried Chicken
This dynamic duo are all set to open their restaurant - check out the recipe that put Northern Fried Chicken on the map. 

Presented by: northern chicken logo  

Chef Nelvin Reyes

Chef Nelvin Reyes

Kitchen Manager, Pampa

A returning favourite of the Cooking Stage, Nelvin Reyes has developed his culinary career over the past eight years. Hired to be a grill cook and server in 2013 with Pampa, Nelvin found his passion for food, particularly behind the grill. In a short period of time, he was awarded the best grill master of the year by the restaurant. Eager to refine his culinary skills, he temporarily left Pampa to be an Executive Chef in Fort McMurray. Nelvin had the opportunity to learn all aspects of managing a restaurant and kitchen and helped him determine his career path, leading him back to Pampa in 2014.

Presentation Time: Saturday, October 22nd @ 4:00PM

Presentation Topic: Taste of Brazil
Join Nelvin and his masterful team as they take you on a culinary trip to beautiful Brazil. 

Presented by:pampa logo
huma mexican

Mariel Montero Sena & Humberto Hernandez Cordova

Owners, Huma Mexican Cuisine 

Husband and wife team Mariel Montero Sena and Humberto Hernandez Cordova are the owners of Huma, an authentic Mexican restaurant located on Edmonton’s south side. The colourful restaurant and traditional cuisine play tribute to Mariel and Humberto’s Mexican origins. Mariel, a qualified chef who studied at the Instituto Culinario de Mexico, was a contestant on Chopped Canada in 2013. She favours a Mexican fusion cooking style, serving real,made-from-scratch dishes. They welcome you to their home-away-from-home!

Presentation Time: Saturday, October 22nd @ 5:00PM

Presentation Topic: Mexican Comfort Food
Learn about the heart of traditional mexican comfort food and how to create it in your very own kitchen.

Presented by: huma logo

Daniel Huber

Daniel Huber

Owner & Chef, Malt & Mortar

An award-winning man of the high seas and low society, Chef Daniel Huber is a one of a kind culinary talent. With over 22 years of cooking experience under his belt and a NAIT Alumni Chef, he has taken a decisive and unique take on comfort food from all cultures. With decades of experience in Pub fare, BBQ, Louisiana style plates, Tapas and Charcuterie, his focus is on bold flavors, deconstructed dishes and the true fun and joy of cooking.
Chef Huber is transitioning over into the consulting, catering and pop up world. He recently opened a 250 seater Gastropub in the heart of Old Strathcona, “Malt and Mortar”. It mixes the best elements of street food and food truck culture and brings them indoors for a fresh and laidback take on Canadian pub fare. Monthly pop ups, coupled with unique one of a kind events are now his focus as he works on sharing his love for New Orleans and southern food culture with fans of food and celebration.

Presentation Time: Saturday, October 22nd @ 6:00PM

Presentation Topic: Bourbon Does It
Chef Huber's demo and workshop will be focusing on the art of sautéing, creating sauces and even desserts with the gorgeous spirit that is Bourbon!

Presented by: malt and mortar logo

Peter Keith

Peter Keith

Red Seal Chef, Highlands Golf Course

Over the past 11 years, Peter Keith has trained in some of the top kitchens in Edmonton and Vancouver. He earned his Red Seal Chef certification from N.A.I.T., where he developed a strong focus on classical French technique. He has competed in over 15 cooking events around the world including a gold-medal win at the 2012 Culinary Olympics. Peter now cooks at Highlands Golf Club, teaches at Metro Education and is a co-owner of Meuwley’s Charcuterie and Preserves.

Presentation Time: Sunday, October 23rd @ NOON

Presentation Topic: Highly Unusual - speciality dishes from the Highlands Golf Course. 
Penne Pasta with Rosemary-Tomato Sauce and Fresh-Made Chorizo, plus several other unique items that we are very proud of here at Highlands!

Presented by: highlands golf course

tomato pro-am contest
Swing by The Food Stage to check out two of Edmonton's top Chef's, Doreen Prei and Shane Chartrand, as they are each paired with a self-proclaimed foodie chosen from our social media call-out, and face off in a cutthroat competition. The winning pair will take home over $250 in prizing and of course bragging rights! 

Sunday, October 23rd from 1:00PM- 3:00PM
doreen prei headshot

Doreen Prei

Chef Doreen Prei is a Michelin-star trained German chef, and has cooked in private restaurants and hotels in Germany, Ireland, and Canada. Doreen completed her training in Berlin, Germany at First Floor Restaurant, before moving to Dublin where she cooked at the Four Seasons Hotel, Chapter One, and Gordon Ramsay.  Chef Prei moved to Edmonton in 2008, cooking at the Hotel MacDonald, Zinc Restaurant, and the Edmonton Petroleum Club. She won silver at her first Gold Medal Plates Championship and won gold at the Canadian Food Championships in the Seafood category.
____________________________________________________________________shane chartrand

Shane Chartrand

Shane Chartrand grew up on an acreage outside of Red Deer and moved to Edmonton for culinary training. Here, he has spent most of his culinary life learning and honing his craft. In 2007 Shane started making dents in the community not just through cooking but by participating in events for such charities as Kids with Cancer, MAKE-A-WISH, CNIB.  Shane has taught cooking classes to Aboriginal youth, remembering that success is not just dependent upon credentials and experience, but also how much one has to offer back to the community. Culinary competitions, charitable and otherwise, have also played a prominent role in his work, helping to further expand upon his experience and training. Chef Shane also endeavors to seek out a path in writing for food columns and teaching cooking classes in his spare time. Now, 7 years past, chef has won numerous awards in various culinary competitions and has been featured in over 30 different news columns, a dozen North American Magazines, and a few Magazine covers. Chef Shane Chartrand has now earned the right to sit as a member of the “Alberta Ate” and constantly recognizes why he cooks:“Cooking is all I have ever done! I still want to see, learn, do, and cook, more!”
Parag Singh

Parag Singh

Executive Chef, Wildflower Grill 

After completing a degree from India in Hotel Management, Parag left for Canada to pursue a chef’s skill training program in Toronto. Having been trained in four Diamond star restaurant ‘VIX’ in Miami and world class hotels all over Canada, Parag has brought his extensive experience and culinary knowledge to Wildflower Grill, an upscale eatery featuring seasonal New Canadian cuisine. As a perfectionist he is driven to enhance the dining experience and he understands the importance of wholesome and healthy dishes, that are appealing to the eye and the palate. “The trick is for food to always taste as good as it looks!

Presentation Time: Sunday, October 23rd @ 3:00PM

Presentation Topic: Food, Culture, Creations
It is where traditional food meets the modern influence which has its own creations.Traditional French style Confit Duck Leg, Cardamom saffron beurre blanc, Mint Chutney sponge, Olive oil Gnocchi & Candied Grapefruit.

Presented by: wildflower grill logo