Hailing from British Columbia, where he studied at Okanagan University College, Lippold moved to Alberta in 1998. With stints at the University Club, Il Sogno, Mosaic and Capo, which he calls “one of the best experiences I’ve had”, Lippold was versed in Mediterranean cuisine. An asset which has served him well at Rasoi, “we’re Indian inspired so we’re working with the same spices here as at a Mediterranean inspired restaurant.”  Lippold’s travels
have also been a source of inspiration for the menu which is seasonally and locally driven. “My culinary travels took
me to West Bengal and Bihar [in India]. I travelled in the countryside and there are markets with mounds of vegetables. It’s all seasonal, that’s all they have.”

When we ask Lippold to name his favourite ingredient, he does not hesitate and answers without guile, pretense or even a hint of imitation.  “Love. If you don’t put love into it, then it’s nothing.”