Edison was born and raised in Vancouver BC; it truly represents his view and style and culinary perspective. Edison had early aspirations of being a Hotel GM, but cooking is his true love; which he confirmed at his last tenure as the Executive Restaurant Chef at The Deck Kitchen & Bar in Richmond. Throughout his career, Edison has worked with Bocuse D’or Past Laurates through Hyatt, Hilton, Marriott, Fairmont & Delta Hotels. Edison loves food and everything that comes with. Recently appointed Executive Chef of Delta Hotels by Marriott Winnipeg, he hopes to be an addition to the already vibrant food scene in Winnipeg.

Chef Kristel Pastorin is a Red River College culinary graduate and restaurant chef. She started her career at St. Charles Country Club as a student and trained under the esteemed and highly regarded Master Chef Takashi Murakami where she learned how to be highly disciplined, creative and resourceful.
Her next chapter began by opening a new restaurant called Sydney’s Fine Dining at The Forks, where she was hired as the executive pastry chef. After eight years of pastry and fine dining, she then moved on to The Grove Pub & Restaurant and took over as the executive chef.
Kristel, husband Chef Norm Pastorin and their partners are now owners and operators of five restaurants – The Grove Pub & Restaurant, The Cornerstone Bar & Restaurant, The Black Bird Brasserie, The Canteen on Stafford, and The Canteen on Tache. Kristel and Norm juggle all of these businesses as well as two children who are 12 and 10 years of age.
Kristel also contributes to several charity events throughout the year that keep her busy. Although her time and attention are stretched thin, Kristel has never lost her enthusiasm and passion for the culinary industry.

Having begun his culinary journey at the young age of fifteen, Luc has over 25 years of experience in the kitchen. From the Southern regions of France, London England, Tylosand Sweden and Brisbane Australia, Luc has consistently proven his culinary expertise and made a name for himself around the globe. In 2018 Luc took the reins as partner and executive chef for WOW Catering. Luc also has a television show on the French CBC called “La Main a La Pate” stay tuned for season 2 coming out spring of 2019.

Chef Edward Lam was born in Hong Kong and came to Winnipeg in his teen years. He did not pursue a career in the food industry until he opened his first Japanese restaurant, Miyabi, in 2003. He was a self-taught sushi chef and this is where he developed his passion and interest in food.
When they first opened, Edward moved to Lobby on York as their head sushi chef to develop a new flair of sushi in a steak and seafood restaurant. In 2012 Edward took on a new challenge, partnering in a 200 seat Chinese restaurant in Chinatown. This added a new dimension to his knowledge of cuisine. It wasn’t until the summer of 2013, when Edward settled and took over Yujiro Japanese Restaurant as Head Chef/Owner. Edward and his partners are also owners and operators of GaiJin Izakaya and Saburo Kitchen their newest project in the Hargrave St. Market in True North Square.
You can always find Edward researching and looking for inspiration in developing new creations for his customers. While he did not undertake traditional professional training, he was always and continues to be determined and focused. He never takes a break and is always looking for new ways to improve and upgrade his own skills and techniques. You can say his passion for food drives him to the next level and to bring exceptional surprises.

Chef Billy Lai was born in Winnipeg. While he hasn’t undergone professional chef training, it is his passion for enjoying food and cooking that drives him.
Billy started out his career as a cook at a local Japanese restaurant and moved up to sushi chef. He worked in Japanese restaurants in other cities, but in 2013 he joined Chef Edward Lam at Yujiro Japanese Restaurant and really began advancing his skills and creativity.
His inspiration not only comes from his knowledge of Japanese cuisine, but also from his Vietnamese roots. He likes combining the two and putting a twist to his dishes. With the opening of GaiJin Izakaya and Saburo, their newest project in the Hargrave St. Market in True North Square, Chef Billy keeps himself very busy – but this only drives him to continue to advance and bring out his creativity.

Chef Scott Bagshaw is the owner of three of Winnipeg’s finest restaurants Enoteca, Maque and Passero. Not only have these restaurants all received 5 star reviews from the Winnipeg Free Press, Enoteca was rated #9 in Air Canada’s enRoute best 10 Canadian restaurants in 2015.
Chef Scott Bagshaw’s first experience in the kitchen was in high school working as a dishwasher. He worked his way onto prep, then to the line. He took a break from cooking while in university. Scott traveled to the UK and then onto to University in Australia to complete a degree in Education.
The kitchen called to him and he left teaching to become the head chef of a modern Vietnamese bistro and this launched his professional career, He received national recognition for his work. Scott moved back to Winnipeg after three years once his visa expired.
Returning home to Winnipeg, he was hired on as sous chef at Sydney’s at the Forks, and took over as head chef two years later. He was head chef at Pizzeria Gusto for two years and then began opening his own restaurants. Chef Scott opened his first restaurant, Deseo Bistro at the Royal Albert Arms and later re-opened as Deseo 2 in South Osborne Village. Looking for a new project he opened Enoteca and continues to delight local and visiting foodies with flavours from all over the world at his three Winnipeg restaurants.