May 7, Dear Confrere Bailli Provincial

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1 Dear Confrere Bailli Provincial May 7, 2014 I would like to take this opportunity to invite you to attend the Grand Chapître du Canada in October. Our gala event will be held in Calgary, AB Canada, and will be our national event to celebrate Calgary s 40 th anniversary in la Chaîne des Rôtisseurs. We have an amazing program lined up, including a day trip to the famous Lake Louise World Heritage Site, culinary tours around Calgary, and a visit to the world famous Calgary Zoo. Our gala dinner will be spectacular, with a special celebration devoted to the former Baillis of Calgary, eight of whom will be with us at the dinner. I hope many of you members would be able to attend, and I would like to ask if it would be possible for you to this program to all your members. As Calgary is the largest Bailliage in Canada, we expect a large attendance, but I have put some space aside for our confreres from the United States. I look forward to welcoming you to our Grand Chapître. Vive la Chaîne! Sincerely, David R Tetrault David R. Tetrault La Chaîne des Rôtisseurs Bailli Délégué du Canada Membre des Conseils Magistral et d Administration Président, Comité des Jeunes Chefs Rôtisseurs Mobile:

2 la Chaîne des Rôtisseurs Bailliage du Canada Grand Chapitre du Canada Calgary October 2014 Programme of Events Celebrating the 40th Anniversary of the Bailliage de l Alberta à Calgary

3 Please support our sponsors who have so generously donated to our Jeunes Chefs Rôtisseurs competition

4 Yam Atallah Président La Chaîne des Rôtisseurs Chers Confrères, chers Amis, Welcome to Calgary for the Grand Chapitre of Canada! There is a lot to celebrate in Calgary this year: the 40 years of the Calgary Bailliage, its 40 year relationship with The Fairmont Palliser which, itself, celebrates its 100th anniversary this year! More importantly, you will also celebrate the talent and the dedication of those who have shaped the Calgary Bailliage year after year, including the successive Baillis (Calgary is lucky to have eight living Baillis who, I am sure, are very proud of their Chaîne) and Paul Mastalir, one of the founding members, who was made Membre du Conseil d'honneur, the highest distinction at the Chaîne des Rôtisseurs. They and their teams, with the active support of long-standing members have made Calgary not only the largest Bailliage in Canada, but also one of the warmest places in this country whatever the season. New members and their guests will enjoy, complete and renew that success story. Please also remember that joining our gastronomic association and participating in Chaîne events like this one reaches beyond regional and national boundaries as one becomes part of a truly international brotherhood represented in over 70 countries. David Tetrault, Bailli Délégué of Canada and Member of the International Board of Directors, who organizes every year our International Jeunes Chefs Rôtisseurs Competition, is a perfect illustration of the international spirit we should all enjoy and promote. I wish you all a very successful and happy Chapitre! Vive la Chaîne! Yam Atallah President

5 David R. Tetrault Bailli Délégué du Canada Membre des Conseils d Administration et Magistral Dear Members and Guests In celebration of the 40th anniversary of the Bailliage de l Alberta à Calgary, we will be holding our Grand Chapitre du Canada and National Meeting of Baillis in this vibrant city. Calgary is a city rich with energy. Not only is it Canada's energy capital, it's bursting with creative energies with a thriving cultural and culinary scene. While renowned for the Calgary Stampede, the city boasts a staggering array of artistic groups and events that have garnered global acclaim. Nestled in the foothills of the Canadian Rockies, Calgary is a booming urban setting within short driving distance of Banff, Lake Louise, and four UNESCO World Heritage sites. Our local Bailli, Mr. Mark Wilson, and his team are excited to be hosting this event, and they have included many interesting tours and events to our three-day programme. I am sure that the culinary tours, trip to Banff and Lake Louise, and our dine-arounds will please even the most discerning members. I encourage you to make this event part of your travel plans for 2014, and I look forward to meeting you as we celebrate 40 years of la Chaîne des Rôtisseurs in Calgary. Vive la Chaine! Sincerely, David R Tetrault Bailli Délégué du Canada

6 Mark Wilson Bailli Bailliage de l Alberta à Calgary The Bailliage de l Alberta à Calgary is proud to welcome you to the 2014 Canadian Grand Chapître on October 16-19, 2014 in Calgary, Alberta, Canada. Working with our exceptionally hard working National Officer, Bailli Délégué David Tetrault, our Calgary council and I have created an extended weekend of fine dining and fabulous tours of Calgary and the surrounding areas. Calgary was named the Cultural Capital of Canada in 2012 for the diversification beginning to emerge in our great young city. Calgary has a burgeoning food scene, a vibrant arts community, and a sports heritage from the Olympics that has been captured in the Canadian Sports Hall of Fame. We have been named the cleanest city in the world and nominated for the best sports city in the world. We are very excited about our program, with many of our local professionals going above and beyond to create a very special weekend. Our tours will be varied to explore the city and the surrounding beauty of the Rocky Mountains. Our host hotel will be The Fairmont Palliser, which is celebrating 100 years in the city of Calgary. They will be hosting our out of town guests as well as the Grand Chapitre dinner on Saturday October 18, We hope to see you soon. Kind Regards, Mark Wilson Bailli

7 Thursday October 16 Dine-Around Champagne and Charcuterie Ordre Mondial Brasserie Kensington is a casual Canadian approach to a European brasserie. The food is simple but with rich flavours influenced from Canadian cuisine. Food flavours are bold and paired with craft beers, brown spirits and wine. Brasserie is a very approachable restaurant with an emphasis with nose to tail preparation. On this evening we will discover the versatility and compatibility in the world of Champagne and sparkling wine used in cocktails, paired with savoury and sweet food pairings The evening will include a five-course dinner prepared by Executive Chef Cam Dobranski, Maître Rôtisseur, and his culinary team, with wine pairing and brief discussions by General Manager Matt Leslie and Vice-Echanson Patricia Koyich Dress: Business suit/tie with Chaîne Dinner $135 per person all inclusive. Transportation not included. Maximum 20 people. brasseriekensington.com The Calgary Petroleum Club is a private club located in the heart of Calgary's business district. The Petroleum Club offers first class dining and meeting facilities to its members and guests. The dine-around will be an intimate five-course dinner for 20 guests enjoyed in the comfort of our spectacular private wine cellar. Our award winning Executive Chef Liana Robberecht, Maître Rôtisseur, has created a delicious five course meal that we will pair with five wines from the cellar. Dress: Business suit/tie with Chaîne Dinner $150 per person all inclusive. Transportation not included. Maximum 20 people. Da Guido is a fine Italian restaurant located at 2001 Centre Street NW Calgary. It has been a fixture in the community since 1984, at this location since Guido Panara, Maître Rôtisseur, chef and proprietor, was educated at the Enalc School of Cooking in Foligno, Umbria, where he graduated top of his class. Following this he worked in Rome for ten years, then moved to Montreal before eventually settling in Calgary in You will enjoy a classical Italian dinner of five courses served in a contemporary style, with an aperitif when you arrive, and four wines to accompany this extraordinarily prepared dinner. Dress: Business suit/tie with Chaîne Dinner $140 per person all inclusive. Transportation not included. Maximum 30 people.

8 Thursday October 16 Dine-Around Since 1978 La Chaumière has served old world French cuisine with a decidedly Canadian influence. Chef Bob Matthews and his team of culinary experts deliver nothing but the best, made with only top quality ingredients. La Chaumière is very proud of its wine cellar, which contains over 800 vintages from around the world including everything from sparkling wines to armagnacs. Our Chaîne confreres will experience a five-course dinner paired with five exciting wines. Dress: Business suit/tie with Chaîne Dinner $150 per person all inclusive. Transportation not included. Maximum 20 people The Ranchmen s Club was founded in Calgary in 1891 by seven ranchers, a banker and a barrister. Today, members of Calgary s oldest private city club include men and women from every walk of life. For almost 125 years, the Ranchmen s Club has been the pre-eminent gathering place for Calgary s community and business leaders, who enjoy the social camaraderie, meeting, banquet and business facilities the club offers. Members and their guests savour some of Calgary s finest dining experiences in both casual and formal dining rooms, including an extensive cellar offering an impressive variety of wines. The dine-around is a wonderful opportunity to enjoy the Ranchmen s Club experience while visiting Calgary. Your dinner is presented as six courses with wine pairings. Dress: Business suit/tie with Chaîne Dinner $135 per person all inclusive. Transportation not included. Maximum 30 people

9 Friday October 17 Tours Lunch n Learn Tour of SAIT Hospitality Careers Downtown Culinary Campus Chocolate Demonstration - Make Your Own Chocolate Lunch at The Highwood Restaurant View the results of the Concours National des Jeunes Chefs Rôtisseurs Start the day with a short walk to the SAIT Culinary Campus (named one of the Top 10 New Restaurants by Calgary food critic John Gilchrist) for a warm croissant or Danish. Then take a short train ride to the SAIT main campus for a hands-on chocolate demonstration. You will learn about chocolate production from bean to bar. Then off to the chocolate lab to try your hand at making your own treats, then enjoy lunch in the student-run restaurant, The Highwood. After lunch guests will be allowed a viewing of all the plates prepared in the Jeunes Chefs Rôtisseurs competition. Dress: Business casual with Chaînes $115 per person, all inclusive, transportation included. Cost includes a signed copy of the SAIT Culinary Campus new hardcover cookbook SEASONS (regular retail price is $40 + GST). Lunch only $30 (Calgary members only) Does not include chocolate extravaganza, transportation or the cookbook.

10 Friday October 17 Tours Rocky Mountain Coach Tour and Cooking Demonstration at the world famous Fairmont Chateau Lake Louise Cooking Demonstration Learn how to create the perfect Swiss cheese fondue at the famous Fairmont Chateau Lake Louise kitchen Yodeling anyone? Our fondue demonstration and lunch will be so authentic you ll swear you just skied St. Moritz and are relaxing in the lodge with some schnapps and your friends. We will show you how to make a perfectly smooth savoury cheese fondue; it s so aromatic it will definitely jumpstart your senses. Switzerland may be in Europe, but you can create it s essence in your home while hosting an interactive dinner party. How do you fondue lunch? Green & White Asparagus Salad Mache Lettuce, Quail Egg, Smoked Bacon, Truffle Vinegar Dressing Cheese Fondue Fresh Baguette, Pearl Onions & Gherkins, Air dried Meat Selection Engadiner Nuss Torte Walnut Sweet Dough Tort Travel from Calgary to Lake Louise where you will participate in a guided walk on the shores of Lake Louise followed by a tour of UNESCO World Heritage Site Chateau Lake Louise and The Fairmont Château Lake Louise. This is followed by a fondue demonstration by Executive Chef Felix Pfister, Maître Rôtisseur. Three-course fondue luncheon including coffee/tea and a glass of wine. Dress: Casual with Chaînes. $150 per person, including transportation from The Fairmont Palliser Hotel. Maximum: 44 people

11 Friday and Saturday October Tours Calgary Food Tours Inc. is Calgary s premier food tour operator, in business since We provide first class hospitality and tender loving care of guests while sharing our passion for the world s best food producers, markets, artisans, chefs and restaurants in a fun and informative manner. For the 2014 Chaîne des Rôtisseurs Grand Chapitre we are pleased to offer walking tours of two of Calgary s tastiest neighbourhoods. Tour #1 Kensington Cravings One of Calgary s first suburbs is now one of the cities coziest neighbourhoods to explore on foot and discover the great tastes within. Starting at Calgary s newest Relais & Châteaux, The Kensington Riverside Inn, for a light bite and orientation to this charming neighbourhood on the banks of the Bow River, you will proceed for a tea talk at The Naked Leaf, fine cheese tasting at The Peasant Cheese shop, wine tasting at Kensington Wine Market, appetizer at Winebar Kensington with Maître Rôtisseur Cam Dobranski, interactive cupcake decorating workshop, and finally to Cuisine et Chateaux for a full luncheon with Chef Rôtisseur Thierry Meret. Wear comfortable walking shoes and bring your camera for a great tour of one of our coziest neighbourhoods. Tour #2 Inglewood s Edible Enticements The cradle of Calgary s inception was given new life when several food artisans and restaurateurs set up businesses here. Come and discover their stories and taste their offerings. Beginning at Wilde Grainz bakery for a tea talk and tasting with baked goods, we will proceed to Spolumbo s Fine Foods and Deli, one of Calgary s best food success stories, then on to Knifewear for a hands-on slicing demo with Japanese knives made by Samurai sword makers, then to Silk Road Spice Merchants for a spice-blending demonstration, then a tasting at Choklat for a bean to bar chocolate tasting and gift. From there we will take a short walk to the Calgary Zoo to meet Guest Services Director, Peter Findlay, Maître Restaurateur, and enjoy a fantastic lunch and a stroll around the world famous Calgary Zoo. Both tours begin at 10am and end by 2pm on each of Friday and Saturday. Dress: Casual, no Chaînes. $95 per person for each tour, all inclusive, optional $10 return transportation charge to meeting place. Maximum 20 people per tour.

12 Saturday October 18 Tours Heritage Park 50th Anniversary Tour- Step back in time at Canada s largest living history museum. With more than 200 exhibits and attractions spread over 127 acres of lush parkland, Heritage Park Historical Village has a lot to offer both the history buff and the pleasure seeker. It s the perfect balance between historical fact, adventure, discovery and fun that makes our take on the tale of Western Canadian settlement so unique. Explore 1860 all the way to You will tour a museum where history stays behind the glass. The interactive exhibits, costumed interpreters, historic buildings and hundreds of working antiques will be waiting for you to touch, smell, taste, hear and see how the West was once. Lunch will be served in the Selkirk Grille, created by Maître Rôtisseur and Vice-Conseiller Culinaire Executive Chef Jan Hansen Dress: Casual, no Chaînes $75 per person, all inclusive. Transportation charge optional. Canada Olympic Park Tour- Guided by an Olympic athlete, and Director of Food & Beverage Jason McKay, Maître Restaurateur. WinSport is creating one of the most unique winter sport environments in the world, where athletes of all levels and disciplines will have world class facilities and services to train and maintain an active lifestyle. Central to WinSport's Winter Sport Institute, Canada Olympic Park is the hubfacility in the group of training and competition venues. As the premiere site of the XV Olympic Winter Games in Calgary, the venue is perhaps the most visible legacy of the 1988 Games to visitors and Calgary alike. This tour will include the new Sports Hall of Fame and lunch at the chef s table in the newly renovated kitchen facility. Lunch will be a collaboration with executive chefs Wanda Ly and Ronnie Gillman, along with guest chef Andrew Hewson, Chef Rôtisseur, celebrating local farmers and sustainability. Dress: Casual, no Chaînes $75.00 per person all inclusive. Transportation charge optional.

13 Friday October 17 Welcome Reception Our extraordinary Welcome Reception will be hosted by Executive Chef Vincent Parkinson, Chancelier Honoraire, at Calgary s historical Calgary Golf & Country Club. The Calgary Golf & Country Club s 18-hole course is the oldest private course still in play in Alberta. Established in 1897, the club bought land on an isolated bend of the Elbow River in 1909 and began play in 1911.The foundation for today s course was laid out by the Scottish designer Willie Park, Jr. in 1922 and restored to his classic standard in a major renovation. The evening will include a music concert by the extraordinary group The Calgary Fiddlers, and will feature a special beer created by Big Rock Brewery especially for our Grand Chapitre. 630 pm 930 pm Dress: Full western wear with cowboy boots and Chaînes, or business suit/tie optional, with Chaîne $120 per person plus optional $15 for transportation from The Fairmont Palliser to and from The Calgary Golf & Country Club.

14 Saturday October 18 Annual General Meeting 0830 am of the National Council and Baillis at The Fairmont Palliser Baillis Luncheon 1200 Noon Chef s Table at Kensington River Inn One of the Hotel Arts Group properties, this AAA 4-Diamond restaurant in Calgary s historic Kensington district is not to be missed. Enjoy a specially crafted lunch for you at Canada s latest Relais et Chateaux property. This is open to all members and is a great opportunity to meet the Baillis from across Canada. Dress: Business casual with Chaînes $ per person all inclusive. Transportation not included. Maximum 30 people

15 Grand Chapître Gala Dinner Saturday October 18, 2014 David R. Tétrault, Bailli Délégué du Canada, Officier Commandeur Membre des Conseils d Administration et Magistral and the members of the Conseil National du Canada request the honour of your presence at The Awards Ceremony of the Concours National des Jeunes Chefs Rôtisseurs Member Inductions, Promotions and Awards Grand Reception Grand Chapître Gala Dinner at five o clock The Fairmont Palliser Dan McGowan, General Manager Executive Sous Chef Craig Nazareth, Maître Rôtisseur $265 per person all inclusive Black Tie White Tie optional Chaîne Ribbons and Decorations Ladies - Formal Evening Wear

16 Profile Chef Vincent Parkinson, CCC Chancelier Honoraire Vincent began his career as an apprentice pastry chef onboard the cruise ships of the P & O Shipping Line, providing him with the opportunity to travel the world and capture glimpses into a wide variety of ethnic cuisines. Since arriving in Canada, Vincent has received several culinary commendations. His expertise in patisserie was evident when he won the 1980 Wiser's Deluxe Culinary Classic in the dessert category. During his six and a half years as Executive Chef at the Delta Bow Valley Hotel, his unpretentious approach to cuisine and high standards were credited for earning the DiRoNa Award and the coveted AAA Four Diamond Award for the hotel s Conservatory Dining Room. While he has won numerous medals in culinary salons across Canada, his proudest accomplishment was receiving the prestigious "Medaille de Vermeil" from la Confrérie de la Chaîne des Rôtisseurs in While working as chef to the Lieutenant Governor of British Columbia, he was selected as Victoria's "Chef of the Year". In addition, the Calgary Academy of Chefs voted him the 1995 "Chef of the Year" in recognition of his dedication and commitment to the culinary profession. Vincent was a member of Culinary Team Alberta from 1990 and team captain from In that capacity, he has won gold medals at the 1990 and 1994 Culinary World Cup in Luxembourg and the 1992 and 1996 World Culinary Olympics in Berlin. In 1997, he was captain of Team Canada, winning the World Championship at the Culinary Grand Prix in Glasgow. In 1996, Vincent accepted the position of Executive Chef at the Calgary Golf & Country Club, one of Canada's most exclusive private clubs. Being a proud promoter of Canada's distinctive products made him a natural choice to be the featured chef in Canadian Food Festivals in Kuala Lumpur, Malaysia; Taipei, Taiwan and Nagoya, Japan. Chef Parkinson has served terms as Vice-Conseiller Culinaire and Bailli Régional of the Calgary branch, and Chancelier of the Conseil National. He has guided his apprentices to eight wins in the Jeunes Chefs Rôtisseurs regional competitions, three of whom went on to represent Canada at the international level, where one placed third. He was awarded the Silver Star of Excellence in 2004 in recognition of his work within the Chaîne des Rôtisseurs and in 2012 he was inducted into the Canadian Culinary Federation Honour Society. He continues to enthusiastically donate his talents to organizations such as UNICEF, Alberta Adolescent Recovery Centre, the Special Olympics, Prostate Cancer Research and the Alberta Children s Hospital, where his involvement has resulted in raising more than $500,000 for these deserving organizations.

17 Profile Chef Craig Nazareth Maître Rôtisseur Canadian born, Craig Nazareth is a graduate of The Pacific Institute of Culinary Arts in Vancouver, British Columbia. For more than 18 years he has been involved in the food service industry fortunate enough to have such experiences as Chef de Cuisine at the award winning Four Seasons Hotel in St. Kitts &Nevis when they received their 4 th diamond in In 2006, he returned to Oakville, Ontario, and with the help of his wife and support of his family he was able to open his own bistro and catering company, The Rude Native Bistro and Myka s Catering. After five years of business and two young kids, Craig decided to make one of the most difficult decisions of his career; leave the world of an entrepreneur and focus on his career with better balance in life. In 2011, Craig joined Fairmont Hotels & Resorts and relocated his family to Winnipeg, Manitoba where he held the position of Banquet Chef. In 2012, he continued his journey with Fairmont to the landmark historical hotel, The Fairmont Palliser. Fairmont values fall in place with my family values: respect, integrity, teamwork and empowerment, said Craig Nazareth when asked what his favourite part about working with Fairmont Hotels & Resorts. And when asked about what makes working at The Fairmont Palliser so great? My culinary team. It s one of the strongest I ve had in my career and makes it easy to come to work. What he loves most about the culinary industry in Calgary is that, It has some of the best beef in the world! Craig s thoughts surrounding trends in the culinary world are that he s seen that guests dining in the hotel are becoming more and more health conscious with every meal. One thing that Craig is most looking forward to in his career next is cooking for the top chefs in Alberta a part of the upcoming La Chaine des Rôtisseurs Dinner in October for 200 people. One thing that Craig strives for, To become a great chef.

18 Profile Chef Cam Dobranski Maître Rôtisseur Cam Dobranski started down the path to a culinary career as a young teenager washing dishes in his uncle's café. From there Cam stuck to the kitchen throughout high school in various restaurants until he came to the decision to make it his full time career and passion. During culinary school Cam was asked to join Culinary Junior Team Alberta and was to compete in Erfurt, Germany, for the Culinary Olympics. From this, Cam was destined to travel and learn more about food overseas. Once finished his culinary arts education he had an opportunity move to Zurich, Switzerland, and he never looked back. Cam learned to cook under the tutelage of European chefs and developed his style from there. When he returned to Canada he gained a business management degree from Grant MacEwan College before moving to Calgary to start his restaurants. Education and passion allowed Cam to open his restaurants, Winebar Kensington and Brasserie Kensington, in Calgary. As well, Chef Dobranski s entrepreneurial spirit spurred two industry-related businesses: a company importing plateware for local restaurants and Medium Rare Chef Apparel, which manufactures a line of chefs clothing which he refers to as a lifestyle brand for chefs. Medium Rare has recently become a sponsor for the Concours National des Jeunes Chefs Rôtisseurs. Cam s philosophy in cooking is to support the local economy, friends, and people who share your passions. Cam has a fine dining background, but since opening his restaurants he has developed a simpler style of cuisine and allows the food to speak for itself.

19 Profile Chef Jan Hansen Vice-Conseiller Culinaire Jan was born in 1966 and raised in Edmonton, Alberta, by Danish parents who immigrated to Canada in the early 1960 s. It was in high school that a glimmer of talent was noticed, and his high school food sciences teacher encouraged Jan to continue on in the field. Following a summer spent at the eminent Fairmont Jasper Park Lodge, Jan was well on his way to pursuing a passion that was uncovered during his early days of working in the industry. Shortly thereafter, Jan enrolled in culinary school at the Northern Alberta Institute of Technology in Edmonton. During his training, Jan worked under the tutelage of Chef Yoshi Chubachi at the Centre Club. Chef Yoshi nourished his talent and helped Jan develop his skills as a young chef. Chef Yoshi entered Jan into a competition for young chefs hosted by la Chaîne des Rôtisseurs. Jan won the Jeunes Chefs Rôtisseurs competition in Calgary. It secured him the opportunity to compete at the national competition, which fuelled his competitive spirit. Jan was encouraged to continue in competitions and entered many other culinary salons in Edmonton and Calgary, winning medals in a variety of categories. In 1993 Jan moved to Calgary as Executive Sous Chef at the Calgary Golf & Country Club. It was here that Jan continued to hone his skills in both cooking and managing a brigade. At age 28, Jan accepted his first Executive Chef role at the Glencoe Golf & Country Club, which he held for the next ten years. Then he moved to Heritage Park Historical Village and has held the role of Executive Chef since Jan then became a member of the Chaîne des Rôtisseurs and is currently serving as Vice-Conseiller Culinaire. Chef Hansen s culinary style draws inspiration not only from his European heritage but also from classical French cuisine and the many mentors he has had along the way. He is passionate about creating great food by sourcing quality local ingredients while forging relationships with local farmers to create a truly Canadian culinary experience. Whether Chef Hansen and his team are feeding a thousand people for the Prime Minister s annual summer barbecue, or serving an intimate dinner for two at the Selkirk Grille, you can rest assured that his style and taste will impress you upon first bite.

20 Profile Chef Duncan Ly Maître Rôtisseur Chef Duncan Ly is the Executive Chef of the Hotel Arts Group. Chef Ly started his culinary career at the Wickaninnish Inn in Tofino and has worked over the years at Diva (Metropolitan Hotel, Vancouver), Catch (Hyatt Regency, Calgary) and the Elbow River Casino (Calgary) before joining Hotel Arts Group in 2005 as Executive Chef. In his tenure with the Hotel Arts Group, Chef Ly has opened and influenced the cuisines of four separate restaurants: the Viet-modern cuisine of Raw Bar by Duncan Ly, the intimate and awardwinning Chef s Table at Kensington Riverside Inn, as well as the 200-seat Olives Restaurant and, most recently, Yellow Door Bistro. He has also overseen the creation of a new banquet kitchen to support hosting on-site events for up to 700 attendees, as well as off-site catering functions for up to 1,400 guests. Chef Ly has won numerous accolades during the course of his culinary career. He competed at Gold Medal Plates: Canada's Culinary Championships, numerous regional competitions and was part of Team Alberta in Luxembourg at the World Culinary Olympics. Most recently, Chef Ly represented Calgary s exciting dining scene at the Canadian Culinary Championships in February 2014 and took home silver overall.

21 Profile Chef Bob Matthews Chef Bob Matthews describes his approach to food and cooking as "market cuisine style" the fusion of local ingredients with French cuisine. His mastery of the latter comes from his years in Michelin 2- and 3-star restaurants in Europe and top fine dining restaurants in Canada. His appreciation for local influences grew from experiences overseas and in various regions of Canada. After completing the professional cooking program at the Southern Alberta Institute of Technology in 1982 and his subsequent apprenticeship at La Chaumière in Calgary, Bob headed east first to the Chateau Laurier Hotel in Ottawa, Ontario; then to La Sapinière in Val David, Quebec; and finally over the Atlantic to France and Austria. In 1988 he returned to Canada and La Chaumière where he worked as a Sous Chef. After stints at the Bayshore Inn in Vancouver and the Westin in Ottawa, Bob joined the Edmonton Convention Centre as Executive Sous Chef, working with Chef Simon Smotkowicz, Maître Rôtisseur. He was seconded for seven months to work as Signature Chef at the 1992 World Exposition in Seville, Spain, creating special menus for the Canadian Pavilion. That taste of overseas work led Bob to accept a position as Personal Chef to the Canadian ambassador for Japan from Returning to Canada in 1999, Bob fulfilled a long-time personal dream, at the restaurant where he first started as an apprentice: he became Executive Chef and co-owner of the highly-regarded La Chaumière Restaurant in Calgary, Alberta. Bob has a keen interest in Asian cooking and the introduction of those principles of cooking into the French cuisine format, the results of which can be enjoyed daily at his restaurant.

22 Profile Chef Liana Robberecht Maître Rôtisseur As Executive Chef at the Calgary Petroleum Club since 2002, and a Maître Rôtisseur member, Chef Liana is passionately committed to regional cuisine. A farm-to-table philosophy pervades the three kitchens and staff of 40 under her leadership. With years of extensive training, Chef Liana brings unrivaled expertise and creativity to the Calgary Petroleum Club. Beginning her journey with the Professional Cooking Program at the Northern Alberta Institute of Technology in the early 90 s and apprenticing at the Southern Alberta Institute of Technology, she went on to continue her training in a variety of disciplines across western Canada, including pastry arts at Dubrulle French Culinary School in Vancouver, and art classes with Alberta College of Art + Design. Liana is a regular on the CBC Radio Homestretch, and a contributing food writer to Restaurantcentral.ca. Involvement in these organizations is important to Chef Liana, as it gives her a vehicle to support up-and-coming talent, along with the opportunity to learn about and teach, ethical and regional food philosophy. Chef Liana was recognized with the 2010 Golden Whisk award by the Women Chefs and Restaurateurs. In 2011, she was named Chef of the Year by the Alberta Foodservice Expo and Canadian Restaurant and Foodservice News magazine. Liana was also named Chef Professional of the Year in 2011 Cambridge Who s Who, Culinary Arts.

23 Profile Chef Kenneth Titcomb Maître Rôtisseur Chef Kenneth Titcomb has been Executive Chef at the Ranchman s Club since Kenneth received his culinary training in Canada and Switzerland, including extensive experience with first class hotel chains including the Westin Hotels in Edmonton and Ottawa and the Four Seasons Hotels in Beverly Hills, Edmonton and Boston. His international experience includes the 5-star Gauer Hotel and the Hotel Sourie in Switzerland. He was recruited to the Ranchmen s Club from his position as Executive Chef at the Relais & Chateaux Post Hotel in Lake Louise where he received numerous write-ups in magazines and newspapers from New York to Los Angeles. He has been recognized for his culinary excellence as a past member of the Alberta Culinary Team, Team Canada and Culinary Arts Shows in Edmonton (Gold) and is currently a Maître Rôtisseur member of the Calgary Bailliage. Chef Titcomb s focus is on providing the Ranchmen s Club Membership and their guests with high quality food using the freshest ingredients available.

24 Location and Accommodation REGISTRATION WEBSITE FOR EVENTS Link to Chaîne Event Registration 2014 Special rates available for accommodation at The Fairmont Palliser Go to our special reservation page at: Link to Chaîne Reservations 2014 Dan McGowan, General Manager