After graduating from Red River College Culinary program, Chef Kristel Pastorin continued her learning in some of Winnipeg’s most prestigious establishments.

At the St. Charles Country Club, she developed strong culinary fundamentals and work ethic under the guidance of Chef Takashi Murkami. Chef Kristel’s next professional move was to team up with Chef Michael Schafer, as Pastry Chef, to open Sydney’s At The Forks. There she spent 8 years further training herself in pastries building upon the tools and skills acquired earlier, and helped establish Sydney’s as one of Winnipeg’s premier fine dining restaurants.

This led Chef Kristel to bring her experience in all areas of the professional kitchen as the Executive Chef at The Grove Pub & Restaurant, in the heart of historic Grosvenor Square.

Since moving to Winnipeg six years ago, Phil Andrews has worked at Rudy’s Eat & Drink, and Prairie 360. A native of Ontario, Phil attended Humber College in Toronto before becoming Head Chef and moving to Edmonton to work at 4th & Vine Wine Bar where he paired his two passions in life – food and wine. It was there that he learned the craft of matching food and wine and created new menus every other week. From there he fulfilled a lifelong dream to work at a winery restaurant which he did at the prestigious Mission Hill in Kelowna, BC and learned the fundamentals of farm to table. Phil now applies his craft at the Delta Winnipeg Hotel. Phil became the Executive Chef at Delta Hotels by Marriott Winnipeg just before his premiere as a guest chef at the Gala Dinner in 2016.

Check out the PegCity Grub blog about Chef Phil’s work in the Delta Hotels by Marriott Winnipeg’s Blaze Restaurant and Lounge.

We think a great glass of wine is an important part of every meal. The “off cuts” of meat hold the flavour and local is always best. Our focus is on Canadian ingredients (although not exclusively – truffles and octopus are too good to pass up and don’t grow here) and we love to eat what we cook.

This culinary pair got their start at George Brown College in the Culinary Management Program in Toronto. After having trained together, they went on to work for the Head Judge of Top Chef Canada, Mark McEwan at his restaurants, One and Bymark.

Kristen has worked at 529 Wellington, Scarpetta, Gallery Grill as sous chef and manager of Les Louises Catering Company. Kyle has worked for Buca, sous chef at Five Doors North and was head butcher at The Healthy Butcher.

Both Red Seal Chefs they brought their training back to Winnipeg in 2012 to open a restaurant and start a family. With plans for Chew simmering, the couple welcomed their son Charlie into their family and the kitchen on June 7th 2013 and Chew opened in August that same year.

Tim Palmer, Fairmont Winnipeg’s Executive Chef, proudly deems himself ‘made in Manitoba’ just like the food he serves. His food contains Manitoba sourced, organic, and sustainable ingredients whenever possible, including signature honey, herbs, and vegetables cultivated right on the hotel’s roof top.

Tim’s passion for food planted its roots during his childhood, right here in Winnipeg. Tim soon came to realize that being a chef would not only be his career, but also his passion for life! His culinary adventure has taken him all around the world, from the Rocky Mountains to Australia, Bermuda and beyond, as he focused on soaking up the culture and unique flavours from around the world. Now he returns to his prairie home, excited to share a world of experience.

Food has the ability to create a bond that is boundless and universal across cultures. It is the perfect accent to moments shared together; a quiet, romantic breakfast for two, creative and enticing dinner with friends, or a nutritious snack with your little ones – food brings people together.

His food draws inspiration from his experiences and focuses on innovative ideas to stay ahead of the trends. Through partnerships with outstanding local suppliers and artisans, he brings you authentically local dishes with a story to tell. Tim loves to create great food and make delicious memories for everyone who sits at his table!

Tyrone’s introduction to the culinary world started early with his first kitchen job at 14 years of age. His influences stem from the local terroir; exploring farmer’s markets, using as many local ingredients as possible and getting to know the people who produce it. Tyrone explores new flavors and cooking techniques by eating locally and travelling abroad. Tyrone has cooked for Scott Bagshaw of Enoteca, Maque and Passero as well as for Tristan Foucault of Peasant Cookery. He says that he admires and respects both of these local chefs.

Tyrone especially enjoys the history of curing and preserving, traditionally not done for flavor, but out of necessity. He honours the techniques and processes that have been repeated over hundreds of years and says, “It’s just dumb luck that it’s also delicious”. In the heart of the Exchange District, Tyrone shares his passion for hand crafted and low roasted meats at King + Bannatyne.

Tyrone’s willingness to collaborate with other chefs include his participation in Burger Week with Bronuts, breakfast pop-ups at Thom Bargen, RAW Almond, and pop-up dinners with his wife Cloe, Pastry Chef at the Store Next Door – Chew.

Cloe is a self-taught pastry chef who draws on her background as a Fine Arts student at the University of Manitoba to create beautiful confections. She started her career as the kitchen manager at Bronuts, perfecting the art of the donut for two years before joining the team at The Store Next Door. Cloe’s natural talent shines on a daily basis and her inclination for interesting flavor combinations and her attention to detail are just part of what makes Cloe the best up and coming pastry chef in the city.