Ryan Hotchkiss Photo- website

RYAN HOTCHKISS 
BÜNDOK

Born and raised in St.Albert, Ryan moved to Whistler, B.C. shortly after high school where his culinary career began in the same place so many chef's do, the dish pit. While in Whistler, Ryan experienced working in both the back and front of house at various restaurants before returning home to Edmonton to begin his apprenticeship and schooling. Back in Edmonton, Ryan worked at local mainstays such as Il Pasticcio, The Sugarbowl, and Sage at the River Cree. After completing his apprenticeship, he took on a role at the venerable Jack's Grill where he stayed for 3 years before moving on to Bar Bricco. Ryan opened Bündok in January of 2017 and looks forward to serving his guests for years to come.

Presenting: Transferring Boondocks into Bündok

Presented By:
Bündok logo- website

Peter & Will Website FinalPETER KEITH & WILL KOTOWICZ
MEUWLY'S

Will Kotowicz is a self-taught charcutier who has built a repertoire of techniques and recipes at 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.Together, Will and Peter created Meuwly’s - a charcuterie, sausage, and preserves market slated to open on 124th Street in Edmonton later this year. Already making a splash on the Edmonton food scene is their subscription box, Secret Meat Club, with a growing waitlist of eager subscribers.

Presentation Topic: 
Sausage Making Tips from the Secret Meat Club

Presented By:
Meuwlys-logo- website

Tony Le- Website

TONY LE
CENTURY HOSPITALITY GROUP

Le began his culinary career following his mom around the kitchen as a child, but you could say his true education began at the age of 16 when he took a job as a dishwasher.  Like most great chefs, Tony started at the bottom and worked his way up thru the ranks. His early passion for sushi initially lead him to become a young sushi chef. But that wasn’t enough for Tony and he enrolled in the culinary arts program at the Northern Alberta Institute of Technology, while apprenticing at Edmonton’s Crown Plaza Hotel. Upon completion of the program in 2004, Tony’s passion for food and the industry was very evident and he joined the Century Hospitality Group (CHG). After almost two years of working with CHG, Tony had the opportunity to explore new adventures in another part of the country pursuing the launch of a new concept restaurant in the Okanagan. Experiencing great growth, CHC recognized Tony’s skills and talents soaring and were in need of a chef of his caliber.  Tony returned to Edmonton and became in integral part of the culinary leadership at CHG, working alongside Chef Paul Shufelt. Since returning to CHG in 2006, Tony has been at the helm of four CHG's kitchens, and has been a driving force in every new restaurant and bar launch. While developing his skills as a Chef, Tony also developed his palate as a sommelier, earning his WSET Level 2 with honors. He has written various local articles and appeared on many media outlets sharing his love and knowledge of anything food related.

Presentation Topic:
Rebel Food & Drink

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CHG group_cmyk_2015 (2)- Website

peg headshot-websitePEGGY ADAMS
JUNIPER CAFE & BISTRO

Peggy Adams is one of the owners of Juniper Cafe & Bistro, celebrating 20 months as a newly opened cafe. Peggy is a self-taught cook, having been happily cooking for family and friends for most of her life.  When the opportunity arose for her to open Juniper and “feed Edmonton”, she decided to take the leap. Peggy finds her new position challenging and rewarding while doing what she loves - cooking, baking, being creative, and interacting with people. Prior to opening Juniper, Peggy worked as a manager and district manager at Starbucks for 17 years where she learned a lot about how to run a business.

Presentation Topic: Simply From Scratch

Presented By: 
Juniper Logo -website

chef chris hrynyk- WebsiteCHRIS HRYNYK
SORRENTINOS

Chef Chris Hrynyk credits his Grandmother for becoming a Chef. His cooking abilities were noticed as early as childhood and was encouraged, with Grandma insisting he would one day be a chef.  Unconvinced, Chris considered studying to become a lawyer, but after a year off from school and a trip to Europe he decided it was a career worth exploring. Chris' extensive career on the Edmonton food scene started at Café Select where he was hired as a line cook. This position led him to work at many of Edmonton’s fine dining restaurants, and eventually caught the eye of Carmelo Rago, President of Sorrentino’s Restaurant Group, where is was asked to join them. This led to stints within the company as Catering Manager, Catering Chef, Cooking Class Instructor, and currently as the company's Corporate Chef. Chris is a graduate of the Culinary Arts Program at NAIT and regularly takes classes at The Culinary Institute of America’s continuing education centre in St Helena California. Chris has made appearances on CTV, Global, OMNI TV and his recipes have appeared in several cookbooks and on-line publications.

Presentation Topic: Harvest in Tuscany- Learn about the recipes Chef Chris brought back from Italy

Presented By:
Sorrentino's Logo- Website

SteveBuzak-WebsiteSTEVE BUZAK
ROYAL GELNORA CLUB

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

Presentation Topic: "crème de la crème.” of creme brulee
Presented by:
RGC-Primary-Logo-Diamond-(Blue-281)-EST-1961-website

IkkiIzakaya- WebsiteAYUMI YUDA
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.  Her and the team from Japan are attempting to bring a taste of Japan to Edmonton, one glass of sake at a time. Kampai! (Cheers!)


Presentation Topic:
Variety of Sushi (California Roll & Cupcake Sushi)
Presented By:
IkkiLogo- Website2

Serge Top- WEBSITESERGE BELAIR
THE SHAW CONFERENCE CENTRE

Executive Chef Serge Belair is considered one of Canada’s top culinary experts. Named National Chef of the Year in 2012, he has been a key influencer in building Edmonton ‘s reputation as an international culinary destination. Hailing from Gatineau, Quebec, Chef Serge studied at Commission scolaire la Vallée de la Lievre and honed his skills at Hotel Clarion Gatineau’s Restaurant La Pergola from 1999 to 2005. He became the Shaw Conference Centre’s Chef de Partie in 2005, then Sous Chef in 2007, Senior Sous Chef in 2011 and Executive Chef in 2017. Through the years, Chef Serge has established a professional reputation for both his culinary and leadership skills. He competed several times on the national and international stage and has mentored many young Chefs who have gone on to receive recognition within the culinary sector.  In 2013, he earned silver at the World Association of Chefs Societies’ Global Chefs Challenge and gold and silver medals at the Culinary Olympics as a support team member for Team Canada. He was also named to Edmonton’s top 40 under 40 class of 2015. 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.

Presentation Topic: 
For the love of smoke meat!
Presented By:
Shaw Logo- website

Vikram Redgaonkar- websiteVIKRAM REDGAONKAR
HIGHLANDS GOLF CLUB

Born and raised in Bombay, India, Vikram Redgaonkar loves cooking and eating. He has a culinary diploma in hotel management and began his career at The Oberoi group of hotels in India. After completing his training, he worked for the Marriott, Kangan restaurant, and Carnival Cruise Ships before relocating to Edmonton. In Edmonton, he cooked at Café de Ville among other restaurants and hotels in Edmonton before joining the Highlands Golf Club. At the Highlands, Vikram has launched a new menu based on his cooking philosophy; keep things simple and use local ingredients. 

Presentation Topic: Brunch; Fresh & Local
Presented By:
Highlands Logo- website

The Art of Cake- WebsiteGLORIA BEDNARZ
THE ART OF CAKE

Gloria Bednarz and Guenter Hess are pastry chefs and the creative spirits behind each delectable masterpieces you can find at The Art of Cake. Gloria has been baking and decorating cakes since she was a young lady. A top of her class graduate of NAIT’s culinary program, she has worked with esteemed local dining establishments for many years.  In November 2007, Gloria and Guenter fulfilled a lifelong dream and opened The Art of Cake, a made to order cake company. Aside from delicious cakes, The Art of Cake now offer cookies, cupcakes and confections. Most recently, Gloria opened her first store in the heart of downtown Edmonton.

Presentation Topic: The Art of Cake
Presented By:
Art-of-Cake-Logo-PDF- Website

Damini Mohen- Mini Kitchen HeadshotDAMINI MOHAN
MINI KITCHEN

Damini is owner operator of Mini Kitchen, local Edmonton- based company that specialises in gourmet Indian and Thai meals that are made with lots of love and local ingredients. They can be found at an array of Farmers' Markets around Edmonton area.




Presentation Topic: Friday: 
How to transform your leftover, using Mini Kitchen Curries
Saturday: How to make delicious stir-fry using Mini Kitchen Spices
Sunday: 
Think outside the box with our Butter chicken
Presented By:
MiniKitchen_logo- website

Second Line Food Services- WebsiteELIAS LEFORT & DANIEL HUBER
SECOND LINE FOOD SERVICES

Born out of a vacation to culinary paradise. Two long time friends and local Chefs took a journey to New Orleans and came back business partners.Second Line's food focus is on a celebration of food,both on the plate and in all aspects of life. Southern flavors meets Northern comfort food.Fans of pop ups and one off food experiences. Second Line is setting up shop spring 2018!

Presentation Topic: Presentation :Southern favorites and Fall time sensibility. Collard Greens and Second Line spicy pickles will be work shopped for all in attendance!



LeviBiddlecomb- websiteLEVI BIDDLECOMBE 

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.

Presentation topic: A Unique Fall Harvest 




Chef Medi T- website

MEDI TABTOUB
VIVO RISTORANTE

Moroccan born Executive Chef Medi Tabtoub was trained in classic French cuisine in Paris, France and brings his international outlook and love of cooking to vivo. His love of food was inspired by an introduction to the kitchen at an early age, helping his mother after school with the daily meals from fresh ingredients. Graduated from prom`hote and Ferrandi in Paris, France, he went on to work in fine dining Michelin restaurants, such as Les Tables Musset, La Bastide Odeon, Le Clarisse (now operating as ``David toutain"), Plaza Athénée Chez Ducasse, Le Comptoir, and gastro-bistros (where fresh ingredients make the menu du jour the key to success). Living internationally for most of his life, Chef Medi eventually came to Canada by way of Vancouver, working in some of the cities top restaurants.  Although he gained invaluable experience in Vancouver, 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. 


Presentation Topic:

Presented By: 

Meg Morrison- EMCEEMEG MORRISON 
COOKING STAGE EMCEE

Meg Morrison is the host and producer of the Pro-Am Golf Show on CTV where she challenges professional athletes to a 3 hole golf challenge at courses all over Alberta.  Meg is also a Sports Anchor & Reporter at CTV Edmonton.