Taste of Home Gala: Edmonton

Nov 6

Meet the Chefs for 2019

Meet Chef Lino

Adelino Oliveira, known to most as Chef Lino, arrived in Canada in the 1970s with his family from Portugal and grew up in an ethnically diverse neighborhood in North Edmonton. It was there that he met childhood friend Chilean-born Christian Mena and thanks to a common passion for Latin food, music and culture – they began careers that would include stops as diverse as the musical theatre stages of Los Angeles and the small coastal towns of northern Portugal.

Both had dreams of someday opening their own restaurant. In the early 90s, Lino and his wife Debbie moved back to Portugal to follow their love for food, be closer to his family and learn from his Portuguese heritage.

But in 2007, Christian and Chef Lino came back to Edmonton to open a restaurant together – the one they had been dreaming about since they were kids washing dishes and mopping floors in some of Edmonton’s most iconic restaurants as youths. Their flagship restaurant, SABOR, opened which introduced Spanish and Portuguese flavours to the Canadian prairies.

 

 Meet Chef Paul Shufelt

Paul Shufelt followed his mom around the kitchen as a child but you could say his true culinary education began at 16, when he took a job as a dishwasher. After a short stint working in Montreal, Paul enrolled in the culinary apprenticeship program at the Northern Alberta Institute of Technology, while he worked under Chef Thomas Neukom at the Buffalo Mountain Lodge in Banff, AB. Upon completion of the program in 2001, Paul traveled to Switzerland to hone his craft, working with Chef Urs Thommen at Gasthof Baren Utzenstorf.

 

With his Swiss experience providing a strong foundation, Paul moved to Edmonton, taking the helm of one of Edmonton’s premier restaurant groups, where he resided for over ten years. After over two decades in the business it was time for Chef Paul to go it alone and fulfill his dream of opening his own place.

 

The inspiration for Workshop Eatery takes him back to his younger days, eating the bounty of the season and cooking simple comfort food, like mom used to.

 

When Chef Paul isn’t in kitchen he keeps busy by writing his weekly column for the Edmonton Sun where he provides mouth-watering and stress-free recipes for the modern family. Along with sharing his love and knowledge of anything food related, Chef Paul enjoys giving back to the community by supporting two of his favourite charities, Youth Empowerment Support Services, and Ronald McDonald House. When he has a few minutes to spare, he makes time to enjoy them with his loving wife and family.

Meet Chef Serge
As one of Canada’s top culinary experts, Executive Chef Serge Belair displays his passion on every plate. Originally from Gatineau, Quebec, he studied at Commission scolaire la Vallée de la Lievre and refined his skills at Hotel Clarion Gatineau’s Restaurant La Pergola.

 

Knowledgeable in French fine dining, Chef Serge’s talents blend traditional plates with savoury elements of surprise. Emphasizing creativity and always pushing the limits, he ensures every dish is treated like a piece of artwork. Chef Serge leads one of Canada’s top culinary teams, and together they build on the Edmonton Convention Centre’s exemplary reputation.

 

Chef Serge is a multi-award winning chef who is  world-renowned for his culinary and leadership skills.Having competed several times nationally and internationally, he is also a mentor to many chefs gaining credentials in the industry. As a proud Edmontonian, he attends community events year-round. Chef Serge’s achievements throughout his career are just as impressive:

• 2012 National Chef of the Year Award
• 2012 Olympic Culinary gold & silver medals with Team Canada
• 2013 silver medal at the World Association of Chefs Societies’
Global Chefs Challenge
• Edmonton’s top 40 under 40 class of 2015

 

We can’t wait to see what he has in store for Taste of Home YEG!

 

Meet Chef Steve Buzak 

He is the Executive Chef & The Director of Food & Beverage at Edmonton’s prestigious Royal Glenora Club. Steve’s formal training has come from NAIT, as well as the Dubrulle Arts Institute in Vancouver. In addition to his kitchen skills, Steve received sommelier training with the International Sommeliers Guild. Steve has competed locally in the Gold Medal plates in 2017, 2015 & 2014.

 

Steve has spearheaded a shift in the menu offerings at the RGC towards one of his passions – eating local. 

                                                                      

For now, Buzak regularly participates in food events around the city, working with not for profit groups and chef collaborative. Hosting regular “wine makers” dinners and keeping busy looking at what’s working with the RGC’s current meal offerings, working to make them better, educate membership to eat “smarter” simple things like buying quality local product.

 

To see some of Chef Steve’s impressive achievements check out below:

                                                                        

Ice carving competitions.  Competing regularly at:

  • 2017 Harbin China International Ice Carving Competition receive 2nd place out of 32 teams, Ice Magic at the Chateau Lake Louise, Ice on Whyte in Edmonton, Winterlude in Ottawa, Vancouver 2010 Cultural Olympiad.

 

Culinary competitions

  • 2017 Gold Medal Plates Silver Medal, 2015 Gold Medal Plates, 2014 Gold Medal Plates, Alberta Apprentice of the year

 

Meet Chef Tony Le

 

Tony has been an integral part of the culinary leadership at Century Hospitality Group for over 15 years. He’s been at the helm of five of Century’s kitchens and been a driving dynamic force in every new restaurant & bar launch.

 

Tony did his formal culinary arts training right here in Edmonton at NAIT. In addition to his skills as a chef, Tony has developed his palate as a sommelier, earning his WSET level 2 with honours. He has appeared in many media outlets sharing his love and knowledge of anything food related, and when he’s not in the kitchen he can be found sipping wine and enjoying his love for art.

 

For Tony, who grew up with food and family go hand in hand, food is about creating memories with family and friends. Tony’s vision for century hospitality group is to make memories that are an extension of our people and our suppliers.

 

Meet Chef John Lizotte

 

Chef John Lizotte, has a deep passion for using culinary arts as a means to giving back to the community. His philanthropy in the past has included giving back to Hope Mission, The Edmonton Food Bank, Heart and Strike Foundation, Youth Emergency Shelter and ADF. His resume includes working as a personal Chef for numerous Edmonton families as well as Executive Chef at the Royal Glenora club, and is currently working as a Culinary Arts instructor at NAIT. In 2009 Chef Lizotte was honored with the member of the year award in his role of Vice President of the CCFCC. Prior to that Chef John worked for Trail Appliances as the culinary director, catering countless corporate and private events and delivering promotions for live television, radio, trade shows and cooking classes.  

 

Chef John is born and raised in Edmonton. One of his fondest childhood memories was making pancakes with is grandma Violet. The pancake recipe is still penned inside of the cupboard door at John’s Mother’s kitchen. John’s grandma was the inspiration for the life long career in the food service industry. 

 

Chef John has accumulated 20 plus years of culinary experience. After receiving his Interprovincial Red Seal Certificate from NAIT, John worked various positions such as Garde manger, Saucier and Sous Chef. Over the years, he has been privileged to work in various Edmonton establishments, namely; Hotel MacDonald, Normand’s Restaurant, Coast Terrace Inn, Boccalino Pasta Bistro and the Glendale Golf and Country Club. 

 

It was the pivotal role as Culinary Director at Trail Appliances where John was able to further develop his skills. At Trail, he succeeded in developing and executing an array of cooking classes as well as fostering relationships with his own cooking staff, the staff at Trail, and also with Trail’s clients. He gained experience with in house and off site catering ranging from construction sites to elaborate private dinners in beautiful new homes. John became an ambassador for Trail in which he was featured in numerous newspaper articles, TV, and radio spots. One of John’s biggest accomplishments at Trail was actively supporting charitable causes including; Youth Emergency Shelter, Make a Wish Foundation, Alberta Diabetes Foundation, Juvenile Diabetes and the Heart and Stroke Foundation. 

 

Going forward, John is very excited to become part of the team at the Ronald McDonald House Gala Fund Raiser. He is eager and enthusiastically hopes that his experience and drive will make a positive contribution to the Ronald McDonald House Gala. 

 

Join us on November 6th at the Edmonton Convention Centre for an incredible evening of food and fun in support of RMHC Alberta. This year six of Edmonton’s top chefs come together to provide an unforgettable meal for attendees. 

Last year’s inaugural gala raised a gross profit of over $240,000 for the families who call our House home during one of life’s most difficult times, the illness of a child.

Over 300 guests had an incredible evening last year – and we are excited to bring even more to the table in our second annual Taste of Home Gala. 

 

 

“The feeling of love and support is palpable. It’s a genuine community with so much support for the whole family.” – Cherish Lehman, RMHC Alberta mom

 

#tasteofhomeyeg

 

TICKETS

Information and purchasing coming soon!

Ticket prices are:
Individual: $350

Table of 8: $2,800 

 

 
 

 

 

 

INFORMATION

Please contact Megan Germsheid should you have any questions or concerns. She can be reached at megang@rmhcna,org or 780-439-5437. 

 

SPONSORSHIP

To learn more about available sponsorship opportunities for this event, please contact Sarah Parkes by email at sparkes@rmhcna,org

Meals that Mend provides an opportunity for families at RMHCNA to alleviate stress by enjoying a comforting worry-free meal together when they need it the most.

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