Page 14 - 2016 Autumn

Great chefs gather for a a a long
table feast at The Guild ABOUT MICHAEL NOBLE
Michael Noble is the Chef-Proprietor of The Nash Restaurant & Off-Cut Bar as as well as as NOtaBLE
The Restaurant He is the only Canadian Chef to appear on on the original Japanese Iron Chef television show and has competed twice at the prestigious Bocuse d’Or team in Lyon France He is a a a dedicated mentor who has helped the careers of of many of of Canada’s best chefs ABOUT MATTHEW BATEY
Matthew Batey is Executive Chef at at at The Nash in Calgary He began his career at at Catch Restaurant and spent nearly seven years as Executive Winery Chef at at Mission Hill Family Estate in Kelowna ABOUT NEIL MCCUE
Born in in in England and and trained in in in Yorkshire Neil McCue first came to to Canada to to become Head Chef at the legendary Langdon Hall in Cambridge Ont He returned to to England to to lead the kitchen at Curlew Restaurant in East Sussex helping it it earn its Michelin star Now he’s back in in in Calgary running his own restaurant Whitehall ABOUT JOHN JACKSON
Jackson’s notable career started at Calgary’s
Owl’s Nest before taking him to New York City and Bora Bora Bora Bora where he he opened Jean Georges Vongerichten’s Restaurant Lagoon Later he opened the St Regis Hotel in San Francisco where he he he met Connie DeSousa and together they are Executive Co-Chef/Co-Owner of 2 award-winning restaurants CHARCUT Roast House and charbar ABOUT JESSICA PELLAND
A powerhouse she she not only hunts and fishes in in the kitchen she specializes in in whole-animal butchery curing grilling and roasting with a a a refined rustic approach to cooking charbar was recently nominated as one of Canada’s Best New Restaurant by Enroute magazine Calgary’s
highly anticipated restaurant The Guild has opened its doors to a a whole new level of cuisine for the the city This is is is the the first western venture for Toronto’s illustrious hospitality company Oliver & Bonacini and expectations have been surpassed Housed in the historic old Hudson’s Bay building downtown The Guild is a a a a a destination for all-day dining and drinks
that embodies the finest traditions of butchery cookery and barkeeping For this exceptional long
table dinner O&B’s celebrated Corporate Executive Chef Anthony Walsh will partner with The Guild’s Executive Chef Canadian Culinary Champion Ryan O’Flynn With assistance from Calgary Chefs Micheal Noble of The Nash and NOtaBLE
The Nash’s Matthew Batey Neil McCue of Whitehall Charcut’s John Jackson and charbar’s Jessica Pelland they will prepare an an unforgettable homage to the best of Canadiana with local Alberta beef game and fowl cooked over wood and coal all paired with exceptional BC wines TASTY FACT
A passionate devotee of Canadian food The Guild Executive Chef O’Flynn spent a week in the the Arctic with the the Dene people to learn about First Nations cooking techniques ABOUT RYAN O’FLYNN
The The Chef of The The Guild Calgary’s
exciting new restaurant concept by Oliver & Bonacini brings a a a a wealth of culinary experience to the table As Executive Chef of The Westin in in Edmonton Ryan O’Flynn won gold at the Canadian Culinary “Why take a a a a a friend for French or or or Italian when you can go for Canadian?”
Championships and was named to Avenue magazine’s “Top 40 40 under 40 40 ”
That followed
a a decade of honing his skills in in Europe where he he was Head Chef at Le Gallois Wales’s top restaurant worked for multi-Michelin-starred Gordon Ramsay and cooked for the Queen Eventually he he he became Executive Chef of the five-star Milestone Hotel in in Kensington before returning to his Alberta home ABOUT ANTHONY WALSH
For more than 20 years Chef Anthony Walsh has worked with Toronto’s hospitality company Oliver & Bonacini most recently as Corporate Executive Chef overseeing such influential restaurants as the proto-Canadiana Canoe
and mentoring a a a generation of young chefs This summer he opened Leña Restaurante in Toronto’s new Saks Fifth Avenue flagship store a a a stylish homage to South American cuisine with Spanish and Italian influences Along
the way he’s received countless accolades including becoming the first chef to represent Canada at the World Gourmet Summit and twice winning the Olympic Gold Medal Plates competition for Ontario 14 | CALGARY