Savour Canada at the Calgary Stampede

Chef Biographies

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Chef Ned Bell, British Columbia

Ned Bell is one of Canada's foremost culinary talents, having honed his impressive skills in top kitchens across Canada. He's currently co-owner and Executive Chef of the acclaimed Cabana Bar and Grille in Kelowna, BC, and was named "Top Foodies Under 40" by Western Living Magazine in 2008.

"I am one of the lucky ones who found my calling at a very young age," says Bell.

Although it's hard work, Bell finds being a chef rewarding because he gets instant feedback. Whether it is praise for a memorable experience, great service, a wonderful atmosphere, or the quality ingredients, he prides himself on serving great food.

When it comes to food, Chef Bell says, "Canada's best selling feature is its diversity and the ever-changing seasons.

Chef Chris Aerni, New Brunswick

Chris Aerni traveled the world working as a chef before he immigrated to Canada from Switzerland and became one of New Brunswick's most celebrated chefs. He currently owns the Rossmount Inn in New Brunswick where he creates creative, fresh cuisine that honours the local ingredients and the people who produce them.

"The seasons and nature are strong influences for me," says Aerni.

Walking through a market with a hungry stomach always gives him inspiration. He notes that Canada's changing landscapes -- combined with the extreme weather and the heritage of the people -- makes Canadian food distinct and powerful.  

Chef Aerni sees food as a means of communication. "The possibilities to make friends and connect with communities makes me feel comfortable," says Aerni. "My mentors were my grandmother, mother, and a grand aunt because they always let me help cook. I was only 10 years old when I knew I wanted to become a chef."

A true leader of his kitchen, chef Aerni continues to create dishes with excellence and artistry.

Chef Jean-Pierre Curtat, Quebec

Jean-Pierre Curtat oversees the kitchens at the Casino de Montréal and is extremely proud that its signature restaurant, Nuances, has been honoured with the coveted CAA/AAA Five Diamond distinction every year since 2000.

Chef Curtat gets his culinary inspiration from walking through museums, meeting passionate people and working alongside artists. He also actively promotes Québec's specialities both at home and in the United States, Spain and Japan.

"Canada is not a country with a centuries-old gastronomic tradition like some European countries," says Curtat. "Chefs are thus free to express themselves freely in their cuisine, away from the shackles of tradition."

Curtat feels his clientele is increasingly knowledgeable and demanding of quality.

"Canadian pork is high quality and very consistent," he states.

Chef Michael Allemeier, Alberta

Michael Allemeier is an accomplished chef who has television appearances, prestigious awards and several cookbooks to his credit. In 2003, he launched the Terrace Restaurant at Mission Hill Family Estate Winery and recently became a culinary instructor at the Southern Alberta Institute of Technology (SAIT) in Calgary, Alberta.

"I like being a chef because I love the excitement that comes with feeding people," says Allemeier. "It just never feels like work!"

Having seen a lot of the world, and having cooked in many different places in Canada, Chef Allemeier loves this country's cultural variety. "Canadian ingredients inspire me to cook them and to bring out their best flavours," he explains. "But, they're also safe - we take great care in food that is produced here."

Allemeier, who lives in the heart of Canada's "cattle country", feels Canadian beef is simply the best in the world because of where and how it is raised. "We have the perfect environment as well as the best producers in the world. It's a world class ingredient - bar none."