Master Chef's

Francis Mirabuna

Current Position & Establishment:
Sous Chef, Saskatoon Inn & Conference Centre

Past Positions:

  • TGIF: Head Chef in Manilla
  • Italianis Restaurant: Head Chef in Manilla
  • North County Catering: Chef, Fort McMurray, AB

Past Activities/Awards:

  • 1sst Place in Chef Bistro Americano Competition in Manilla

Family:

  • Married for 8 years to beautiful Maria Christina with two children, Kayella & Rigel

Philosophy:

Be consistent and keep it simple

David Rose

Workplace website:
https://ussu.ca/main-page/operations/louis/

Current Position & Establishment:
Sous Chef- Louis’

Past Positions:

  • Banquet Chef- Hilton Garden Inn
  • Banquet Chef- Travelodge Hotel

Past Activities/Awards:
Competed in Gold Medal Plate as Sous Chef (2014)

Philosophy:
Who has a philosophy these days?

Michael Link

Twitter: @chefbull6

Workplace website: www.sasktelcenter.com

Current Position & Establishment:
Executive Chef, Western Concessions at SaskTel Centre

Past Positions:

  • Souleio Foods
  • Calories
  • The Willows

Past Activities:

  • Silver Medalist Saskatoon Gold Medal Plates
  • 3 time competitor Saskatoon Gold Medal Plates

Current Activities/Awards:
Invited to compete in Taste of Vegas

Family:
Married to Michelle with 2 daughters, Nicole and Bailey

Philosophy:
Simple Food, Done Well.

Moksud Mohammed (Ahmed), CCC

Twitter: @usask_culinary

Workplace website: www.usask.ca/consumer_services/culinaryservices

Current Position & Establishment:
Executive Sous Chef at University of Saskatchewan

Past Positions:
Management positions in various hotels & restaurants in Toronto and New York including last position as chef de cuisine at Stage West Hotel and Theatre Restaurant in Toronto.

Past Activities/Awards:

  • Multiple Gold, Silver, Bronze Medals at Culinary Competitions in Toronto
  • Silver medalist at ACF World Chef Competition

Current Activities/Awards:
I’m responsible for the culinary operations of the University of Saskatchewan’s multi-outlet environment including Residential Dining, Catering, Banquets, Retail Food Outlet’s Grab and Go Program, President Residence Meals and all special events. Also, I oversee and direct culinary brigade of over 60 culinarian.

Family:
Live with my wife and two beautiful sons.

Philosophy:
My culinary philosophy is based on seasonal fresh sustainable products and simple ideas. Always try to minimize waste and make the best of what I have available.

Greg Doucette

Current Position & Establishment:
Head Chef at the Rook & Raven Pub since opening in 2011

Past Positions:

  • Head Chef, Barking Fish, Saskatoon
  • Sous Chef, The Willows, Saskatoon
  • Chef de partie, Le Petit Italien, Montreal

Past Activities/Awards:

  • Winner of Beer Bacon Bands (2015)
  • Winner of People’s Choice award at PotashCorp Wintershines Soup Cook Off (2016)
  • Participated in Chef’s Gala and Zoo Gala

Current Activities/Awards:
Likes to spend time volunteering in schools and teaching kids how to cook.

Family:
Constant source of inspiration, his daughter Sophie.

Shaun McConnell

Twitter: @ShaunMc1988

Workplace website: www.riversidecc.ca

Current Position & Establishment:
Sous Chef, Riverside Country Club

Past Positions:

  • Grill Cook at Bliss Fine Food
  • Kitchen Manager at Louis Pub U of S

Past Activities/Awards:

  • Team Member with Gold Medal Plates- Winning Silver(2014)
  • Team Member with Gold Medal Plates- Winning Gold (2015)
  • Canadian Culinary Championships in Kelowna, BC (2015)

Philosophy:
After 3 ½ years in the oil industry in Alberta I made a complete 360 change on a whim and enrolled at Sask Polytechnic in the Pro Cooking Program. On my first day walking into a professional kitchen for the first time in my life I knew I had made the right choice, I worked hard and learnt quickly and caught the attention of the teachers who took me under their wing and eventually introduced me to Chef Darren Craddock. Working summers at Riverside CC honing my skills and winter months at other restaurants learning from other great chefs like CCC Derek Cotton and CCC Kelly Oliver. Have passion and work as hard as you humanly can in this industry and there will be no limits to what you can achieve.

Steve Squier

Twitter: @chefsquier

Workplace website: www.marriott.com/YXEDB

Current Position & Establishment:
Sous Chef, Delta Bessborough

Past Positions:

  • Sous Chef- Fairmont Hotel MacDonald
  • Chef de Partie- Fairmont Chateau Lake Louise

Past Activities/Awards:
Gold Medal Plates-Canadian Culinary Championships

Current Activities/Awards:
Canadian Finalist San Pellegrino Young Chefs (2016)

Philosophy:
Love what you do… cook good food.

Rocky Hamm

Twitter: @star32pacific

Workplace website:
www.thestarcafe@sasktel.ca ; facebook.com/thestarcafe

Current Position & Establishment:
Star Café & Grill

Past Positions:
Originally from Oyen, Alberta, by age 15 Chef Rocky Hamm was dishwashing after school at Moxie’s in Calgary, where he spent the next five years working his way up through the ranks to sous chef. He then joined the Marriott in Calgary, where they soon recognized his passion for food and sponsored him to attend SAIT for his diploma in culinary arts and then his Red Seal certification, which Calgary’s Michael Nobile oversaw. After two years in Calgary, the Marriott organization sent him to Anaheim, California, where he worked as sous chef in their banquet division and also participated in a mentorship program at Charlie Parker’s Steakhouse, an internship in Penne, Italy, and cooked for the Academy Awards under Wolfgang Puck. Eventually Rocky became the youngest executive chefs in the Marriott organization when he took the position of acting executive chef during the incumbent’s extended absence. After the incumbent’s return, Rocky left the Anaheim Marriott to work for Chefs Abroad in Los Angeles, a private chef agency, for six months before family matters brought him back to Medicine Hat and then to Maple Creek.

Philosophy:
I believe in common food, done uncommonly well. I like to take something that has already been done and do it better.

Coy Delorme

Workplace website: www.dakotadunescasino.com

Current Position & Establishment:


Acting Executive Chef – Dakota Dunes CasinoPast Positions:

  • Executive Chef—Elkhorn Resort & Conference Centre
  • Chef/Owner—Madoco Restaurant

Philosophy:
At the end of the day it’s just food… isn’t it?

Layne Ardell

Current Position & Establishment:
Corporate Chef, Prairie Meats

Education:
The mean streets of Confederation Park. Apprenticed under and survived the Legend of David Powell.

Past Positions:

  • Executive Chef—MacArthur River Uranium Mine
  • Executive Chef – Selwyn Lake Lodge
  • Executive Sous Chef—Saskatoon Travelodge

Past Activities/Awards:

  • Culinary Coat of Excellence award winner for Saskatoon Progressive Supper (2013)
  • Current Zoo Gala People’s Choice Champ

Family:
Wife, Crystal is a social worker for immigrants and refugees in the school system and 2 ½ year old daughter, Isabella whose favorite food is ribs and sushi.

Philosophy:
Life is better with bacon—especially cherry smoked bacon.

Darren Craddock

Current Position & Establishment:
Riverside Country Club

Education:
Chef Darren Craddock was born in Toronto, then moved to England when he was 15 to finish school and then secured a 3 year apprenticeship under the tutelage of renowned British Chef, Kevin Cape, at the Relais & Chateaux Michelin rated property, The Bell Inn at Aston Clinton near Aylesbury Buckinghamshire.

Past Positions:
Following his apprenticeship Darren spent another 5 years working in Country House Hotels in England before moving to Perth Australia for 15 months. Progressive positions back on Canadian soil led him to the Fairmont Jasper Park Lodge in Jasper Alberta and back to Toronto to such prestigious properties; the King Edward Hotel under John Higgins and the Royal York Hotel, the Radisson Admiral Hotel & the Metropolitan Hotel, before moving back out west to settle in Saskatoon.

Past Activities/Awards:

  • Gold in PotashCorp Wintershines’ Soup Cook off (2012 & 2013)
  • Gold Medal at the Gold Medal Plates (2012 & 2015)
  • Silver Medal at Gold Medal Plates (2014)
  • Named Saskatoon Chef of the Year in 2012 & 2015

Current Activities/Awards:
Vice President of the Saskatoon Branch of the CCFCC

Family:
Wife, Tanya and their beautiful children Emilie, Jayden and Chloe.

Dana Chadorf

Current Position & Establishment:
Line Cook at Saskatoon Club and Riverside Golf & Country Club

Education:
Bachelors Degree in Food Service from Rutgers University (2002)
Associates Degree in Culinary Arts from Culinary Education Center (2006)

Past Positions:

  • Line Cook at A.R Valentien, at the Lodge of Torrey Pines Hotel, La Jolla, CA
  • Line Cook at Tendergreens, San Diego, CA

Past Activities/Awards:
Winner of Senior Turkey Competition. Graduated first in class from culinary school, earning Cordon Bleu Award.

Family:
Spouse, Matthew Morris

Philosophy:
Work hard, play hard!

Michael Weckworth

Twitter: @nerdycook

Current Position & Establishment:
Chef de parties at the Radisson Hotel and Aroma Resto Bar

Past Positions:

  • O Shea's Irish Pub
  • Station Place

Past Activities/Awards:
Second Place in the Sysco National Chefs Challenge

Family:
My beautiful wife Brittni who is pregnant with our first child

Philosophy:
I believe as complex as food can be, it’s best when it is simple and at its best. One of my earliest memories is eating fresh snap peas from my grandmother’s garden and to this day nothing tastes better to me than a fresh tomato with salt and pepper. Food satisfies hunger, but at its pinnacle it rings happiness, whether through feasting or the family and friendship that it shares

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