Alex Kim named NAIT’s 2026 Chef in Residence

From hands-on lessons to demonstrations, students will learn directly from one of Canada’s top culinary talents.

(Edmonton, AB) - NAIT is thrilled to announce Chef Alex Kim (Culinary Arts ’11) as the 2026 Hokanson Chef in Residence. From March 23-27, Chef Kim will participate in hands-on lessons with students, offer presentations and demonstrations, and take part in special events on campus, including hosting lunch and dinner at Ernest’s. 

Chef Kim, the award‑winning Culinary Director at Vancouver’s iconic Five Sails restaurant, has become one of Canada’s most recognized culinary talents. He was named the 2025 Canadian Culinary Champion, Top Chef Canada finalist, and British Columbia’s Regional Gold Medal and People’s Choice Award. 

Born and raised in Seoul, South Korea, Kim discovered his passion for food during summers spent on his grandmother’s farm. There, he learned to respect ingredients through harvesting, careful selection and traditional fermentation, a foundation that continues to shape his approach to cooking. 

After graduating from NAIT’s Culinary Arts program in 2011, Kim refined his skills in several prestigious kitchens, including Fairmont and Shangri‑La properties, working with chefs from across Europe, Japan and Canada. These experiences broadened his culinary perspective and deepened his commitment to craftsmanship grounded in culture, technique and seasonality. 

Today, as Culinary Director at Five Sails, Kim is known for creating refined, ingredient-driven dishes that highlight local producers and the flavours of British Columbia. He collaborates closely with farmers and fishermen, champions sustainable sourcing, and is dedicated to mentoring emerging culinary professionals. 

Kim’s return to NAIT reflects his passion for education and desire to help shape the next generation of chefs. 

About the Hokanson Chef in Residence program 

NAIT launched the Hokanson Chef in Residence program in 2009 thanks to a gift from John and Susan Hokanson. As Canada’s first program of its kind, it offers Culinary Arts and Professional Food Studies students the opportunity to learn first-hand from chefs who are well-known to the industry, food educators and the public. They have diverse industry experience as restaurateurs, media personalities, authors and more. Chefs are identified, vetted and selected by the Department of Culinary Arts and Professional Food Studies. Residencies last three to five days. 

Media inquiries: 

Veronica Jubinville  
NAIT Media Relations  
780-916-8307
media@nait.ca