Coulson Armstong is the Culinary Director at Our House Hospitality, a partner in Matheson’s Food Company in Toronto and 2025 winner of Top Chef Canada. He has cooked everywhere from Toronto’s iconic Canoe, where he rose through the ranks to become Head Chef at just 32, to Australia, New Zealand, Copenhagen’s legendary Noma, and some of California’s most renowned restaurants (including SingleThread Farm and Mr. Jiu’s). He now works with the celebrated chef Matty Matheson in projects such as MattyFest, product development and the Michelin-recommended Prime Seafood Palace, No. 80 on Canada’s 100 Best.

Matt Batey grew up in the Okanagan Valley and spent five years (2009 to 2014) as Mission Hill's Winery Executive Chef. Known for his finely tuned palate and hospitable personality, the silver medalist at the 2016 Canadian Culinary Championships is now the Chief Operating Officer of Calgary’s Teatro Group, which includes Opera Room, Cucina, Alforno, and E.A.T.

Chef Leroy Borrega is the Executive Chef at the Dorian Hotel. His love for cooking sparked at just seven years old, crafting simple meals for his little sister. That spark turned into a relentless passion, leading him to earn a Culinary Arts degree from Lyceum of the Philippines University. From the bustling kitchens of China, Hong Kong, and Singapore to the culinary scenes of the USA and Australia, he's worked alongside Michelin-starred chefs and legends from the World's 50 Best restaurants. He helped to secure his previous restaurant in Canada's Top 100 and secured the title of Best Restaurant in Calgary by Avenue Magazine for three consecutive years. Most recently, he brought his creative flair to Maven, where he redefined brunch and launched Hapunan—Calgary's first Filipino Omakase experience, blending cultural tradition with bold innovation.

Raised and currently residing on the Six Nations of the Grand River Territory in southern Ontario, Tawnya Brant is a proud Kanyen'kehá:ka (Mohawk) woman of the Tekarihoken Turtle Clan. She began working in restaurants at a young age, drawn to the energy of the kitchen, which sparked a lifelong passion for the culinary arts. After completing culinary school, Tawnya built a dynamic freelance career that included opening restaurants across southern Ontario, western New York, and Manitoulin Island. She was a competitor on Season 10 of Top Chef Canada, and her first television series, One Dish, One Spoon, premiered last year on APTN. Her cuisine reflects the flavours of her Haudenosaunee heritage, with many ingredients sourced directly from her own vegetable and herb gardens, as well as crops grown at her home.

Growing up on his family’s acreage in Central Alberta, Chartrand learned how to grow and respect food from his father of the Métis Nation and his mother, a member of the Mi’kmaw Nation and Irish-Canadian descent. He later relocated to Edmonton to pursue culinary training, where his strong work ethic and passion for cooking found him honing his craft in some of the best restaurants around. As a fierce competitor, Chef Chartrand has earned gold at the Canadian Gold Medal Plates Championships—becoming the first Indigenous chef to do so—and appeared on popular food shows, including Top Chef Canada, Iron Chef Canada, Chopped Canada, Fridge Wars, and Wall of Chefs. He also co-authored the award-winning cookbook tawâw: Progressive Indigenous Cuisine in 2019, a celebration of his heritage and innovative culinary style.

Cofounders of CHAR Hospitality Group, the multi-award-winning Chefs Connie DeSousa and John Jackson first worked together in 1999 at Calgary’s legendary Owl’s Nest restaurant before going their separate ways to stage in top restaurants in Europe and the U.S. They reunited in 2005 to open San Francisco’s prestigious St. Regis Hotel. In 2010, they returned to Calgary to open their first joint venture, Charcut Roast House, an enRoute magazine top 10 best new restaurant. This was followed by the award-winning asado-style Charbar and Chef DeSousa’s success as a Food Network Canada star and Top Chef Canada finalist. In 2024, they opened Charcut’s second location, this one located in the University District. 

JP is the Executive Chef at Fineprint and is a SAIT-trained cook who spent eight years sharpening his craft across Alberta before returning to Calgary last fall. JP is a two-time Great Kitchen Party regional champion, four-time People’s Choice inductee at the Canadian Culinary Championships, 2024 national bronze medalist, and Food Network’s FireMasters champion. He brings precision, creativity, and Calgary pride to every plate.

Scott Iserhoff is an Indigenous chef, entrepreneur, and cultural advocate who has become an important voice for contemporary Indigenous cuisine in Alberta. An Omushkegowuk (Mushkego) Cree chef from Attawapiskat First Nation (Treaty 9) near James Bay in northern Ontario, he is the chef-owner of Bernadette’s, a modern Indigenous restaurant in downtown Edmonton. Iserhoff grew up in Timmins, Ontario, but spent formative time in Attawapiskat with family, where hunting, fishing, smoking meat, and cooking over open fires were central to daily life. These early experiences shaped his philosophy that food is deeply connected to land, culture, and community. At Bernadette’s—named in honour of his Kokum (Grandmother) Bernadette—Iserhoff brings Indigenous cuisine into a refined restaurant setting, celebrating traditional ingredients and stories while presenting them through a contemporary culinary lens.

Executive Chef Camilo Kobek is a seasoned chef with 15 years of experience in the culinary industry and a rich background that has shaped his passion for cooking. Having worked briefly in Chile, Camilo spent the majority of his career in Gastown, Vancouver, contributing his talents to restaurants like Wildebeest and Pidgin under the guidance of Wesley Young. He expanded his experience during a two-year stint in Toronto, working at the esteemed now one-Michelin-starred Alobar Yorkville.

Brother-sister team Vincent Nguyễn and Amelie Thuy Nguyễn are renowned in Vancouver for their Michelin-recommended Good Thief, a terrific little cocktail bar that celebrates the Vietnamese culture of sharing food, drink, and banter known as “nhậu.” In the talented hands of Chef de Cuisine Jonathan Lee (formerly of Blue Water Cafe), Beverage Director Ben Kingstone (formerly of Mother in Toronto and a World Class Canada finalist 2023), and Bar Manager Vysion Elter, Good Thief reinterprets the timeless flavours and memories of Vietnam with luxurious cocktails and experimental share plates.

Fresh off a stint as Executive Sous Chef at the three-Michelin-starred Per Se in New York, David Leeder had just opened the highly anticipated Penny Crown—a modern, high-energy tavern channelling NYC’s Lower East Side spirit, celebrated for bold flavours, refined technique, and a distinctly cosmopolitan point of view. He is also the Executive Chef at the intimate DOPO (whose name in Italian means “after”) in Calgary’s Marda Loop. Inspired by the restaurant’s predecessor, D.O.P., Chef Leeder brings years of experience cooking at Teatro Ristorante to the mostly Italian table, as well as prodigious skills earned at three-Michelin-starred Restaurant Martin Berasategui in Spain, Noma in Copenhagen, and Michelin-starred Frenchie in Paris. At DOPO, both Leeder and Owner Tony Migliarese share a passion for Italian cuisine, which is deeply rooted in Migliarese’s family recipes and provides an opportunity for Chef Leeder to dive deep into Italian techniques and flavours.

The Executive Chef at Calgary’s beloved River Café—the OG of local farm-to-table dining—brings a passion for sustainability and a dedication to Canadian cuisine to her role. It’s something she honed for the past four years working with previous Executive Chef Scott MacKenzie, who recently departed for Toronto. Since it opened on beautiful Prince’s Island in 1995, River Café has championed top-quality regional and seasonal ingredients, and celebrated a taste of place with the mantra “How local can we be?” Year after year, River Café continues to win awards and is currently No. 23 on Canada’s 100 Best.

Chef Duncan Ly, a highly respected and influential chef in Calgary, is known for his creative, French-inspired cuisine with thoughtful global influences. He is the founder and chef-owner of Bar Chouette, a modern French wine and cocktail bar in Calgary’s Beltline, where classical technique meets personal flair.  He also oversees the culinary vision at Maisie Eatery, alongside his partners—helping guide menus, flavour direction, and the concept’s voice in the city’s dining scene.

With nearly 20 years of experience, Garrett brings global techniques and local sensibility to every meal. He gained invaluable experience working in world-renowned kitchens across California, Washington, Sweden, and Denmark. Now based in Calgary, he has led some of the city’s most acclaimed restaurants—including Major Tom, Bridgette Bar, Pigeonhole, and Model Milk. With his business partner, Garrett is the creative force behind Francine’s, a highly anticipated petite French bar which opened in 2025. During its pop-up phase, Francine’s quickly garnered praise from critics and locals alike and earned a spot among Calgary’s most sought-after restaurants.

Jeremy Ouellette is an accomplished culinary professional currently serving as Culinary Director of Bar Chouette, with a foundation rooted in luxury hospitality and classical technique. He completed his apprenticeship at the prestigious Fairmont Banff Springs before refining his craft in Italy at Vecchia Scuola Bolognese in Bologna, immersing himself in traditional pasta-making and regional Italian cuisine. An Anishinaabe chef of Ojibway descent from Northern Ontario, with roots in Shawanaga First Nation, Jeremy draws on his Indigenous heritage and deep respect for land and seasonality to bring a thoughtful, globally informed perspective to contemporary fine dining.

Parsons began his culinary journey working at acclaimed local restaurants before graduating from Johnson and Wales University with a degree in Culinary Arts in 2018. After moving to Manhattan, he began working at Le Bernardin, rising to the rank of Sous Chef at the age of 21, the youngest ever to hold the position. In 2022, he started working at Thomas Keller’s acclaimed three-Michelin-starred Per Se as Sous Chef. In December of 2024, he returned to Manhattan to open Joomak as the Chef de Cuisine. In addition, Truman has organized an ongoing fine-dining pop-up series with local restaurants, as well as abroad.

Andrew Sargent began his career at 17 and has been insatiable in seeking bold opportunities ever since. In 2017, he arrived in Manhattan, where he refined his skills on the line in the legendary kitchens of Chef Daniel Boulud and became Sous Chef at the eponymous Daniel. Andrew left Daniel to refine his management and leadership skills under Thomas Keller at the three-Michelin-starred Per Se, where he has spent the last three years running the day-to-day operations of the kitchen. Chef Sargent has recently taken his culinary skills on the road; he has won several episodes of Food Network’s Chopped and was the winner of the inaugural Netflix series Next Gen Chef, touted as the largest cash prize in the world for a cooking reality show.