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February 10, 2025, Chef Scott Hyndman

First Vice President Scott Hyndman


Scott Hyndman is a new member to the C.F.C.C. this year and he's brought his energy and enthusiasm for local support and sustainability to the board as 1st Vice President.


His Culinary career culminated in 2021, when he was inducted into the international gastronomic society, the Confrerie de la Chaine Des Rotisseurs as Chef Rotisseur.


Scott is passionately focused on trying to provide solutions to the growing challenges with our current food system. In 2016, he co-founded an indoor vertical farm to provide operators a locally produced herb and microgreen solution that was reliable and consistent year round.


His experience running a small business and expertise in the culinary industry led to his current role with Pratts Food Service as Territory Manager, where he's able to help food operators find solutions to their daily challenges.


He has spent over 25 years in the food service industry, with Executive Chef experience ranging from construction camps and remote fly-in fishing lodges to Winnipeg Art Gallery and ultimately at Southwood Golf and Country Club, where he and his kitchen brigade hosted the Summer Chaine Des Rotisseur Dinner in August 2017.


His goal is to improve the visibility of Winnipeg's Chapter by incorporating public meeting venues and increased efforts to support our local culinary community.


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January 13, 2024, Chef Agustin "Tito Boy" Doming & Jackie Wild

The origins of Tito Boy begins like many familiar immigrant stories.


As a young boy growing up in the rural farmlands of the Philippine province of Southern Leyte, my father spent countless hours in the kitchen with his mother and siblings while his father cut lumber to provide for their family. My father stayed at home learning many traditional Philippine cooking techniques while dreaming of building a better life and legacy for his family in the future.

In the 1980s, he met a charming and fiercely independent woman – Tita Jean, my beautiful mother – whom he married in civil court. Once married, he set off to his new Canadian home in Winnipeg as a sponsored spouse and newcomer.

Throughout his career, my father wore an impressive number of hats. He worked as a wholesale grocery store general manager, an assembly line worker, a machine operator, a healthcare aide and, most notably, a chef and baker. For many years, he dreamed of opening his own restaurant where he could share the delicious, aromatic and hearty foods from his home country. 

In 2021, my father’s dream came true when he opened a small restaurant in Parañaque City, Manila. Now, a year later, he is setting up shop closer to his Winnipeg home as the culinary curator behind the menu of Tito Boy Restaurant.


About Jackie Wild:

Jackie Wild is a seasoned communications, marketing and business development professional with nearly 15 years of experience managing successful community-focused initiatives within the public, private and non-profit sectors. As a racialized woman in business, she understands the critical role anti-racism advocacy plays in achieving inclusive and equitable outcomes for her kababayan (fellow country people) and the broader community.

In 2022, Jackie launched Tito Boy Restaurant, Winnipeg’s first south-end Philippine eatery offering traditional and fusion culinary creations. The business named after her father Agustin “Tito Boy” Doming represents the intersectionality of different generations and what it means to be a Philippine-Canadian in the modern era.

A champion of community building, Jackie serves as the President of the Manitoba Filipino Business Council, leading their vision to serve as the prime community resource hub for Philippine business people and professionals. Through grassroots outreach across the province, they are building a sustainable future for the next generation of local leaders by creating an inclusive community through consultation and collaboration.

A passionate community and civic engagement leader, Jackie volunteers as vice-chair of Manitoba Museum, vice-chair of Mabuhay District, interview chair of Loran Scholars Foundation, board member of Health Sciences Centre Foundation, board member of United Way Winnipeg and member of CancerCare Manitoba Community Connections Committee.

In 2020, Jackie was named one of CBC Manitoba’s Future 40 recipients and featured in the Filipino Journal’s 20 Filipinos to Watch list.

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November 18, 2024 Chef Dale Stratton All Season's Catering

I am very excited to be the guest Chef for Les Marmiton’s.  This is my first experience at doing one of these types of dinners.    I am an experience-based chef looking to challenge for my Red Seal as my next venture in the next few months.  I began my career at the Olive Garden.  I started as a line cook and worked my way to become the Culinary Manager.  After the Olive Garden I moved away from the kitchen with jobs as a Banquet Captain and had become a certified Wedding Planner. After 3 years I could not resist my passion for food and needed to get back to what I love.  

 

I worked with Chef Heather Porteous (HGTV Hoarder House Flippers) as well as Chef Santiago Marie while I worked under them at Boulevard Pub and Bistro until 2019.  I then Started at All Season's Catering, working with Chef Brent and Daisy Prockert.  We specialize in Wedding and Corporate Catering.  Working with Chef Brent has helped develop my skills and to step out of my comfort zone.  So here we are.  

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October 7, 2024, Chef Chris Poitrias (Saffrons Restaurant)

Chef Chris Poitrias has worked at Civitas restaurant, Casa Bianca and Real Crue Catering for the film Industry. He has been working for 28 years, of which 17 years at Saffrons Restaurant with a passion for international cuisine.

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Sept 9, 2024, Chef Sergei Didenko

Sergei Didenko is the esteemed Chef de Cuisine for True North Hospitality and a team chef for the Winnipeg Jets. With over 17 years of experience, Chef Didenko has honed his skills in Middle Eastern and Russian cuisine. His culinary journey began in humble circumstances as a dishwasher, but his passion and determination drove him to rise through the ranks to become a head chef. He holds a Red Seal certification and received formal training from Red River College culiary arts, which has complemented his diverse experience in the industry.

 

Chef Didenko has built a distinguished career by continuously learning and expanding his expertise. His leadership is evident in his dedication to sharing knowledge with his staff and his ability to stay organized in high-pressure environments. He has extensive experience from his nine years at the Jewish Community Center, where he prepared events and conducted cooking lessons on Jewish cuisine.  in addition, Chef Didenko is involved with the education program Colleges like- Red River College, Maple collegiate and Tecvoc College as a mentor chef for culinary art students.

 

In addition to his work at True North Hospitality and with the Winnipeg Jets, Chef Didenko is actively involved in the culinary community as a junior president of the Chefs Federation Winnipeg Brunch. His contributions were recognized in 2023 when he was awarded the Young Chef of the Year Award by the Canadian Culinary Federation of Chefs and Cooks (CCFCC) in Winnipeg.

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May 2024, Chef Liam Martin

It’s been said that to find purpose in life, one must listen to their own inner voice.

For the better part of two decades, Liam enjoyed a successful career in government and public sector organizations, but in 2021 he decided to finally listen to his inner voice and pivot towards a career focused on food by enrolling in the Culinary Arts program at Red River College Polytech.

At RRC Polytech, he enjoyed the privilege of learning from the program’s chef instructors, many of whom are former chefs at some of Winnipeg’s finest restaurants that he enjoyed over the years.

Since beginning his culinary journey, Liam has had the pleasure of working alongside and learning from some of Winnipeg's most revered chefs, restauranteurs and food scientists at establishments such as Sous Sol, Peasant Cookery and the Prairie Research Kitchen, where he is currently continuing his studies as a Student Researcher.

When he’s not in the research kitchen, Liam can be found catering private dinners and corporate events and hosting pop-ups at his favourite brewery.

Liam is the proud recipient of the 2023 Les Marmitons Most Promising Chef Award and he looks forward to sharing some of what he has learned with the group. 

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April 2024, Chef Mickaël Cazemayor

Born in France, Manitoba Club Executive Chef, Mickaël Cazemayor dedicated his life to the culinary arts when he became a student at the CFA de St-Cyr-sur-Loire, and later became an apprentice at the legendary George Sand, a three-star hotel and restaurant. He finished his time at George Sand with a one-year pastry apprenticeship before immigrating to Canada in 2001 and landing at Manitoba Club.

Domer Rafael has dedicated his career to the service industry with a focus on guest experience, fine wine and management. After graduating from the prestigious International Sommelier Guild Program in 2010, Domer returned to Manitoba Club (2017) as Sommelier and as Food and Beverage Manager. Controlling a wine cellar and private wine program of over 500 wines and through his passion for the World's restaurant scene, Domer brings members options to pair fine food and wine in new ways. Domer is also the National President of the Canadian Association of Professional Sommeliers.

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March 2024, Chef Dean Herkert

Dean Herkert is the Chef/Owner of the Bistro on Notre Dame (BoND), a cozy Red River Metis restaurant featuring elevated comfort foods grounded in indigenous and local ingredients. Born in Thompson, Manitoba, he now calls Winnipeg home. He is a Red River Métis citizen with over 20 years of experience in the hospitality industry.

Dean has been featured on shows:

Chuck’s and the First People’s Kitchen

Postcards from … Winnipeg 

Deep Dish Dialogues

And has cooked at Canada House in London, England for High Commissioner Ralph Goodale, at the V.I.P. reception for Canada Day celebrations, representing the “Cooks with Stones” project.

Bistro on Notre Dame is involved with the Further Education Society of Alberta, Manitoba Metis Federation and Red River Poly Tech in “Me-yaw-sin Micowin”. A “Pathways project” for indigenous youth and the culinary field.

Dean has demonstrated leadership in conservation, waste reduction and efficiency efforts that advance ecological stewardship in Winnipeg. He is committed to sustainability in all aspects of BoND’s operations, from efficient cooking methods, to supporting local food producers, to using supplies, uniforms, lighting and furniture that feature sustainable materials and methods of production.

Dean enjoys playing rugby, biking and spending time outdoors. He enjoys spending time with his partner, Celeste McKay and step-son, Evan Raoul Chartrand.

Richard Hanna

Rich has been in the hospitality industry in Winnipeg since the late 90’s, learning the bar side at reputable King’s Head Pub. He has had the opportunity to work and learn in some of the city’s most reputable restaurants, including;

Fusion Grill, Hy’s Steakhouse, Round Table, Gluttons, Martini’s

He operated Peasant Cookery and Pizzeria Gusto.

International Sommelier Guild levels 1 and 2.

3 time Gold Medal Plates participant.

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February 2024, Chef Jay Lekopoy

From Chef Jay, Chef/Owner of Promenade Brasserie:

"I've spent over a decade and a half immersed in the food service industry, experiencing all it has to offer. From serving up banquets and intimate chef's tables, to washing dishes at cozy family diners - I've done it all. With a Red Seal in Culinary Arts, earned right here in Manitoba, and along with a wealth of experience training aspiring chefs and launching successful restaurants, I bring a deep passion for all aspects of the industry. From the art and history of cooking, to the theatre of the dining room, I'm driven by a love of all things culinary. And I firmly believe that success in this industry comes from putting the needs of the guest first, ahead of any personal ego."

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January 2024, Chef Tristan Foucault

Tristan Foucault is the former longtime Chef of Peasant Cookery, and Chef of Oui Bistro and Hu’s on First. He began his career in the kitchen at the age of 15 in a local Keg Restaurant. He left Winnipeg to attend The Dubrulle Culinary School in Vancouver, BC. Once finished his schooling, he worked at the Four Seasons Hotel and Le Crocodile, before returning home to Winnipeg. He won two ‘Chef of the City’ scholarships which landed him stages at Thomas Keller’s Bouchon Restaurant in 2007 and the 3 Michelin Star French Laundry in 2005 where he developed his passion for sustainability and farm-to-table fare. Tristan is best known for pioneering the charcuterie movement in Winnipeg, and is widely regarded as one of the foremost authorities in the city on the science of dry cured sausage.

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November 2023, Chef Dustin Peltier

Dustin Peltier has 21 years of experience in kitchens, being self taught. He grew up on a farm and remembers the days he had a salt and pepper shaker beside the garden, pulling the veggies out of the earth brushing them on his pants and enjoying the flavors. Heading into the city at 18, he started baking for Salisbury House and fell in love with the kitchen. From there he worked at a few restaurants around the city with the Winnipeg winter club being a highlight. Here he spent a year learning new techniques and skills. At the young age of 25 he started to manage kitchens and found the challenges of the job to be extremely rewarding. He got asked by a friend to open a new restaurant with him and loved being able to play with menus and started to source out local suppliers and farmers for products. From there he started to manage the catering/restaurant side of a local company and got to play even more with local ingredients. He then accepted a job at Chew as the sous chef and learnt a lot of new and exciting dishes. He then got an offer he could not resist from Prairie 360.  

Dustin created Loaf and Honey to chase his true passions. He wanted to connect people with real food in a new way and get people to come back to the days where they knew where the food they were eating was coming from. Every dish has a story. Visiting the farms and getting his hands dirty when he can. He want to amaze you with the flavors that can come from the ingredients around you and transform them for you in new ways. 

Together with Dustin's Parents, they have began the new venture of taking on the cheese made by the Abbaye des Prairies Monestary in Holland Manitoba. It is a 60 day aged semi hard raw milk cheese that is hand washed and cared for everyday. They source their milk from a single family owned and operated local dairy. 

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May 2023, Chef Charles Panggat

Charles Panggat started his culinary journey two years ago when he enrolled in the Red River Polytechnic Culinary Arts program. Charles always had a passion and an interest in food growing up, especially the way in which food brought people from all walks of life to a shared table.

Since beginning his culinary journey, Charles has tried to soak in as much knowledge and skill as possible from his time in the industry by learning the foundations in school and to the co-op where he was able to expand his skill set. The accumulation of these foundations is what inspired the menu that he has put together. Charles is very excited to showcase and teach what he has learned through his journey. 

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April 2023, Chefs Mamdouh and Mariam Hanna

House of Taste owners, Mamdouh and Mariam, were both born in Alexandria, Egypt. They moved to Winnipeg in 2015 with their twin daughters and son. In 2019, Mariam was enlisted to lend her expertise to Folklorama’s inaugural Egyptian pavilion, staged at the University of Manitoba. She was primarily responsible for sweets such as konafa and a rice pudding dessert. Reviews were so overwhelmingly positive that she and Mamdouh began hunting around for a larger commercial kitchen, hoping they could take her fare to the next level. House of Taste officially opened for business 18 December 2021 and has since attracted both lifelong Winnipeggers in the mood for something different, and ex-pat Egyptians, hunting for a taste of home.

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March 2023, Chef Graham Peltier

Born and raised in Winnipeg, Manitoba, Chef Graham has spent more than a decade learning and serving in a leadership role in some of Winnipeg's finest kitchens including, Bistro 7 1/4, Wasabi Sabi, Deseo Bistro, Smith, Pizzeria Gusto, and Sous Sol. Graham’s passion for supporting local producers is matched only by his passion of creating a unique dining experience in Winnipeg’s coziest dining room at Sous Sol.

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February 2023, Chef John Jorm Reimers

Chef Director John Jőrn Reimers CCC

John has been an integral part of the Culinary Federation for decades. John spent his career from its start at Culinary Hotel Business School Hamburg Germany (Private Hotel Haus Lindtner ) before moving on to the Hilton Hotels Europe-Geneva-Rotterdam-Hilton Queen Elizabeth Montreal. He then moved on to work for Westin Hotels and Resorts in Manila, Chicago, Calgary, and Winnipeg (Executive Chef Fairmount Winnipeg).

John put down roots in Winnipeg and spent his time working with his company, Reimers Hospitality Corporation, while taking on the position as an Instructor at Red River College. From his start in 1979 to his retirement in 2012, John rose to be Chair of Hospitality at Red River Polytech College. John has many talents which he brings to the board including being chair of the Presidents Award Gala held annually.

Johns other accomplishments include:

 SR Board of Directors, MB. C.F.C.C. Since 1975 

President C.F.C.C. MB. 1981-1985 

Treasurer C.F.C.C. Wpg. Branch 1990-2005

Chaine des Rotisseur member 

Awards/Honors/Event 

Chef of the year 1987 C.F.C.C. Manitoba Branch 
Q2-125 Commemorative Medal Confederation of Canada 1989 
International / National IGA  
Gold/Silver/Bronze medals 
World Culinary Olympics Frankfurt Germany 
Culinary Team Manitoba 1980 & 1984 ( Gold Medal) … Team Manager 
(Red River College )Student Team Canada 1992… Team Manager 
Queen Elisabeth 2 October 2002 Canadian Visit……Culinary Team Leader .

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January 2023, Chef Emily Butcher

Emily Butcher's first food memories are of folding shrimp dumplings with her Grandma and eating sweet peas out of the garden in the Fraser Valley. Finding her footing at West Restaurant and Bar, she then moved to Winnipeg’s Deer + Almond. Emily found continual inspiration in special projects like RAW: almond and Chef Mandel Hitzer’s sense of playful creativity.

After winning Bronze at the 2020 Canadian Culinary Championships and competing on Top Chef Canada Season 9, Emily opened Nola in Winnipeg. Her food is inspired by the Prairie landscape but always rooted in her West Coast upbringing and Chinese heritage with surprising layers of flavour and texture.

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November 2022, Chef Lok Hang Lui (Louie)

In late 2019, chef/owner Lok Hang Lui (Louie) launched Aroma Bistro, an Asian Fusion restaurant in Winnipeg’s St. Vital neighbourhood. Born in Hong Kong, a city steeped in all the world’s cuisines, Louie’s culinary inspiration for his menu was Sichuan chili oil. Traditionally, each Sichuan family makes their own at home. However, Louie did not want to overwhelm people with the taste of the Sichuan peppercorn. Seeking to create something unique, he balanced ingredients to create layers of flavors that would keep diners chasing the next bite. Aroma’s Red Chili Oil, made with all natural ingredients, is his own original recipe. Aroma Bistro’s signature dish is the hand-crafted Red Chili Wonton. For the purpose of creating maximal crevices to hold sauce, the folding and shaping technique is closer to an Italian dumpling than Chinese. Each wonton is hand-made by skilled workers and all the sauces are made in house and come from Chef Louie’s own recipes.

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October 2022, Maria Abiusi

Maria Abiusi was born into a typical Italian immigrant family here in Winnipeg. She grew up with the tradition of good wholesome food, most of which was planted and harvested in the backyard. Much of her culinary training was hands-on beside her mother who was very much ahead of her time with her focus on organic gardening and clean eating. Maria is now the mother of three and works to pass on those traditions to her own children. An avid cook and naturalist, she loves to garden and enjoy the outdoors. The Food Studio was established in 2006 with a Cooking Camp for Kids, and quickly grew to offer cooking classes to adults, host special occasion functions for individuals and groups, and conduct a variety of team building events. A full listing of programs, which changes with the seasons, can be viewed at www.foodstudio.net.

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September 2022, Kevin Bailey

Our season opener will be a BBQ themed event (think brisket and all the fixings) led by our very own meathead, Kevin Bailey.

Kevin is an avid cook, has run KevsKitchen.com for over a decade, and holds a Sport & Exercise Nutrition certification. He's going to demonstrate the simplicity of great BBQ, balanced with teaching us some modernist kitchen magic and recipe scaling. It's guaranteed to be delicious and full of southern-style hospitality. We're all about friendship through gastronomy, right?

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April 2021, Chef Jeremy Senaris

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Chef Jeremy Senaris is a private chef and owner of Lasahan - a catering and menu consulting business. Chef Jeremy specializes in modern Asian fare with Filipino roots and has twice competed on Masterchef Canada.

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