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. 

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.

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.

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."

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.

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. 

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. 

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.

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.

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 .

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.

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.

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.

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?

April 2021, Chef Jeremy Senaris

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.

March 2021, Chef Sandra Martin

Welcome to Sri Lanka!

February 2021, Chef Graham Peltier

Born and raised in Winnipeg, Manitoba, Chef Graham started to work in the culinary industry twelve years ago at the Winnipeg Convention Centre, helping a friend’s father during the summers while in high school. During post-secondary, Chef was working at Prairie Ink and after enjoying his job and cooking as a whole, decided to attend Red River College to go through the Culinary Arts program. During and after completing the program, Chef Peltier proceeded to work as a line cook in his earlier years and in management positions the following years. After Prairie Ink, these are the restaurants Chef has had the opportunity to learn and grow in: Bistro 71/4, Wasabi Sabi, Deseo Bistro, Smith, Pizzeria Gusto, opening The Wood/Pauline and is now currently co-cheffing at Sous Sol. Chef Graham enjoys the work involved and looks to learn and progress in a positive trend as his journey continues through the industry. 

January 2021, Chef Edward Lam

Chef Edward Lam is the owner of Yujiro Japanese Restaurant, GaiJin Izakaya and Saburo Kitchen. His three successful restaurants each have their own uniqueness, bringing the finest dining experience to Winnipeg. Yujiro, located in the  River Heights area, has been voted top sushi restaurant in Winnipeg by Top  Choice Awards for the past seven years. GaiJin Izakaya is a popular local ramen/sushi shop located in Transcona. Saburo Kitchen, in the Hargrave Street Market, is a ramen sensation in the downtown area. 

As a self taught chef, Chef Lam never had professional training, but he was always determined and focused. He never takes a break. You can always see Chef Edward researching and looking for inspiration to develop new creations to bring to his customers. He's always looking for ways to improve and upgrade his own skills and techniques. You can say his passion for food only drives him to bring himself to the next level and bring exceptional surprises.

November 2020, Chef Francesca Agatep

Chef Francesca Agatep is a recent culinary graduate at Red River College and recipient of the Les Marmitons Most Promising Chef Award.. She’s worked in kitchens such as St Charles Country Club, Blackbird Brasserie, Segovia Tapas Bar, and Juneberry. She’s also branched out to Alberta to work at a lodge, focusing on fine dining.