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.
