Outside of Edmonton
5706 - 49 St.
Baker/owner Elien de Herdt (Baking '14)
Take a drive out to Barrhead to discover fresh European baking made from scratch and using local ingredients! Elien De Herdt, Canada’s first ever Young Bakery Hopeful, brings the taste of Belgium to Canada with fresh chocolates, pastries, cakes and breads.
107 - 10A St. NW
Executive chef Dustin Schafer (Cook ’08)
Celebrated as one of Calgary's best steakhouses, Modern Steak also boasts an atmosphere that rivals top cocktail lounges. In the end, though, it's devoted to the painstaking preparation of the best possible cuts. Modern Steak serves fresh (never frozen) Alberta beef from specific ranches, cooking it on an 1,800-degree infrared grill to perfection. Seafood and salads round out the menu.
Forage Dining Room and the Timber House Sports Bar
Slave Lake Inn & Conference Centre, 1200 Main St. South
Chef Tony Giesbrecht (Culinary Arts '11)
Tony Giesbrecht has built a reputation for catering that seeks to suit a variety of tastes while keeping a focus on Alberta beef and sustainable seafood. Now he’s taken over restaurant space at the Slave Lake Inn, erbranding it the Forage Dining Room and the Timber House Sports Bar; his rustic but upscale cuisine showcases local ingredients and offers an elevated version of classic comfort dishes.
302 Eckhardt Ave. West, Penticton
Chef and proprietor Darin Paterson (Cook ’98)
Not only does Darin Paterson make his European-based dishes from scratch, he grows his own vegetables on a two-acre farm outside Penticton (and in the restaurant’s front yard). Choose from fixed and à la carte menus at this cozy, 35-year fixture in the heart of the Okanagan.
Restaurants by Rod Butters
Terrafina at Hester Creek
887 Road 8, Oliver
micro bar - bites
1500 Water St., Kelowna
RauDZ Regional Table
1560 Water St., Kelowna
235 Bernard Ave., Kelowna
Owner and chef Rod Butters (Hokanson Chef in Residence '18)
NAIT's 10th Hokanson Chef in Residence, Rod Butters, is one of the Okanagan valley's top restaurateurs. While enlightening students about modern cooking, he put a strong focus on what it takes to be an entrepreneur, stripping away the glamour of food TV to reveal the hard work beneath. See what he means by visiting his variety of his establishments in the heart of B.C.
Vancouver, Surrey and Victoria
Co-founder and chef Vikram Vij (Hokanson Chef in Residence '16)
At Vikram Vij's 4 restaurants and a food truck, "Everyone’s a VIP," declares his website, "as long as they love Indian food." A convivial host, talented chef and successful entrepreneur, the past Hokanson Chef in Residence stands out by combining Indian spices with local meat and seafood to create a seasonal menu. There are no reservations taken at his establishments so he warns you might be in for a wait. You're also in, however, for a memorable meal.
Owner Carly Minish (Culinary Arts '10)
After giving away homemade mustard as Christmas gifts to the great delight of family and friends, Carly Minish saw an opportunity. No one was doing small-batch mustard locally. Now she does. Spice up whatever you like with beer chipotle, cranberry wine, maple and many more variations on the mustard theme. Order online.
Toronto and area
169 Niagara St.
Chef and co-owner Michael Caballo (Cook '02)
Edulis ranked high among top-restaurant lists of 2012. Reasons include the chef’s time spent abroad, the laidback atmosphere, and, of course, the food, which involves quite a few mushrooms, with Caballo’s favourite being the porcini, a.k.a boletus edulis.
#449357 – 10th Conc. Grey Highlands, R.R.#2, Singhampton, Ont.
Chef and owner Michael Stadtlander (Hokanson Chef in Residence '15)
Canada's father of farm-to-fork cuisine serves signature back-to-the-land meals at his own farm. Expect in-season ingredients so fresh they were likely plucked from the earth minutes before. Seating is limited for this rustic yet exclusive eight-course dining experience, so call ahead.
603 and 601 King St. West
Chef Susur Lee (Hokanson Chef in Residence '11)
As far as Asian fusion goes, these places are the talk of Toronto. Pair dishes made for sharing with a lengthy wine list at Lee, or head next door for more of the same, but spicier still for the liveliness of Lee Lounge, one of the city's newest, and quite likely hippest, spots to eat and be seen.
Niagara Falls, Toronto, Mississauga, Qata
Executive chef and co-owner Massimo Capra (Hokanson Chef in Residence '12)
As a celebrity chef, food writer and talented cook, Massimo Capra has considerable influence on Canada’s food scene. That’s perhaps no more obvious than in Ontario, where you can sample his brand of Italian cuisine at three of his four restaurants - Massimo’s Italian, Boccone and Capra’s Kitchen. Should you find yourself in Doha, be sure to check out Soprafino.
730 Queen St. East
Owner/chef Lynn Crawford (Hokanson Chef in Residence '14)
Cook Julia Hogendoorn (Culinary Arts' 14)
During her visit to NAIT Lynn Crawford regaled students with tales of getting-close up and hands-on with the food we eat. Visit the restaurant of the Food Network Canada host and author for adventurous yet down-to-earth dishes from a set menu.
86 Allen St.
Chef and owner Amanda Cohen (Hokanson Chef in Residence '17)
Dirt Candy proves that vegetables aren’t boring – and has the recognition to prove it. Leader of the vegetable-forward movement, Amanda Cohen’s restaurant has received two stars from the New York Times, was recognized by the Michelin Guide 5 years in a row, and many additional awards. Dirt Candy was the first restaurant in New York City to eliminate tipping and share profits with employees.
One Monarch Beach Resort, Dana Point, Calif.
Executive chef Collin Thornton (Cook '94)
Named a world's best family resort by Travel + Leisure magazine in 2015, St. Regis has no shortage of dining options. Relax in Stonehill Tavern, the Lobby Lounge, Pool Bar and Grill or Crust Coffee Shop, take in the views at Monarch Bay Club or Club 19 (after 18 holes, of course), or enjoy coastal cuisine at Motif. Probably best just to try to hit them all.
+34 608 45 60 96
Chef and owner Kelton Rogers (Cook '11)
After establishing his career in Canada, Kelton Rogers took his talents to Amsterdam, honing his skills at the Amstel Hotel. Now, find him catering for special events, teaching private cooking classes, and providing consulting services to local restaurants.
3-7-1-2 Nishi-Shinjuku, Shinjuku-Ku, Tokyo, Japan, 163-1055
03 5322 1234
Executive pastry chef James Holehouse (Baker '00)
Whether you’re in the mood for authentic Japanese cuisine or perfectly grilled cuts, Park Hyatt Tokyo offers eight divine dining options. On clear days, diners can soak in a breathtaking view of Mount Fuji from Kozue or overlook 360 degrees of Tokyo from the New York Grill and Bar.