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Theo Schoenegger | Be Italian

Growing up in the town of San Candido in Northeastern Italy, Theo Shoenegger was surrounded by an environment where, “at one point you had something to do with everything on the table. so if it was a mushroom, you went to pick it, if it was a potato, you grew it.” Chef shoenegger cites his
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Rod Lippold | Isn’t It Lovely

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
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Oliver de Volpi | Quattro Stagioni

Seasonality is at the center of chef Oliver De Volpi’s cooking. “I visit Atwater and Jean Talon markets once a week. You walk through and get inspiration. When wild asparagus come in you see them first in the market it’s not the supplier who calls you up.” “I want to introduce the great products that
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Jean Soulard | Gentle Soul

I have heard a rumour about beehives and an herb garden at the landmark Fairmont Le Château Frontenac. It is a scene I cannot resist, so I make my way to the hotel to seek out its creator, executive chef Jean Soulard. In the service elevator on the way to the rooftop where Soulard keeps
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Douglas Stassi | Traveller

“Italian cuisine is about beautiful ingredients. It takes a really nice tomato to make a really nice tomato sauce. Italian food speaks for itself,” remarks Douglas Stassi. A graduate of the SAIT apprenticeship program, Chef Stassi began working in the kitchen at the age of twelve. “My love of cooking started in the industry. I
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Chris Herrin | Memorable Pastry King

Remember when all of life came down to two simple rules and ice cream, pastry and cake were life’s greatest pleasures. chef chris Herrin makes you remember those times well. The chef de patisserie at Bouchon in the Venetian believes, “give more than you receive and live by the golden rule and life is simple.
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Heather and Chad Gould Hawke | It Takes Two

Both Heather and Chad Gould Hawke knew almost immediately after high school what they wanted to do with their lives. Heather’s upbringing in British Columbia farmland made it natural for her to transition into cooking. The daughter of European parents, Heather’s family knew how to make everything from scratch. For chef Chad Gould Hawke, the eminent
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Theo Yeaman | Art of Precision

Not many twelve year olds know the secret to making crisp fish and chips from scratch – even imitating the English by wrapping the entire thing in newsprint. Yeaman, though, remembers fondly making fish and chips for his parents when they came home late from work. “I love working with my hands- it’s always been
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Duncan Ly | His Take

It would be safe to say that Duncan Ly, executive chef at Hotel Arts fell fatefully into cooking. Ly was studying electronics at college. When summer holidays came around, he decided to spend some time in Tofino, B.C. to learn how to surf. While staying with a friend, the avid snowboarder and skateboarder landed a
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Paul McGreevy | Local Seasonal Aficionado

Long before the one hundred-mile diet was a craze and perusing farmers markets was a weekend ritual, the ethos of eating local and seasonal had been a part of Paul McGreevy’s life. His first food memory revolves around eating peas from his parents’ backyard garden. “While Mom and Dad were in the house I would run off
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