EDMONTON – Jeremy Charles, the renowned chef who celebrates the bounty of Newfoundland, has been named NAIT’s 2020 Hokanson Chef in Residence.
Charles is an avid promotor of ingredients foraged, fished and hunted on the rugged island, creating artful, exotic dishes at his St. John’s fine-dining restaurant, Raymonds. He’ll bring that same focus on celebrating regional ingredients to NAIT culinary students during his week-long residency.
NAIT’s Hokanson Chef in Residence program provides students with a rare opportunity to learn firsthand from the best chefs in North America. The program was made possible by a generous donation from John and Susan Hokanson.
Past chefs in residence have included Rob Feenie in 2009, David Adjey in 2010, Susur Lee in 2011, Massimo Capra in 2012, Chris Cosentino in 2013, Lynn Crawford in 2014, Michael Stadtländer in 2015, Vikram Vij in 2016, Amanda Cohen in 2017, Rod Butters in 2018 and David Hawksworth in 2019.
NAIT’s award-winning restaurant, Ernest’s, will be hosting a three-course lunch and a four-course dinner prepared by Charles and NAIT Culinary Arts students on Thursday, March 12. Tickets are available by emailing or calling Tanya Wright at 780.471.8685 or twright@nait.ca.
Lunch tickets are $39 per person including tax and gratuity; dinner tickets are $65 per person including tax, gratuity and wine pairings.
Please note: Charles will be available for media interviews. Please contact NAIT media relations to set up a time.
QUICK FACTS
- Charles’ is co-owner and chef at Raymonds in St. John’s, which consistently ranks among the top restaurants in the country according to Canada’s 100 Best Restaurants list.
- Charles was featured in 2018 on Anthony Bourdain’s Parts Unknown TV series.
- In 2017, the New York Times called Charles a “visionary chef”.
LEARN MORE
Chef Jeremy Charles brings Newfoundland flavour and charm to NAIT kitchens
QUOTES
Jeremy Charles, 2020 Hokanson Chef in Residence
“It’s going to be fun to talk [to the students] about our wild ingredients from the land and sea, and tell some stories about the people we work with who bring all those ingredients to the restaurant to make it all possible.”
Perry Michetti, NAIT Culinary Arts
“He’s doing something nobody else is really doing in Canada … Shortening the travel of your food is what it’s all about and celebrating what’s local in your region.“
Northern Alberta Institute of Technology
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