Private Chef Robert Airdrie, AB, Canada

For the love of food and a great dinner

Anything from steak and stuffed potatoes to pan seared duck breast on a bed of bacon and truffle risotto and heirloom carrots.

I graduated from the International Culinary Institute in Vancouver in 2008. Worked at the Kingston Taphouse downtown. Moved back to Calgary and worked for Chef David Adjey at O Restaurant then a short stint as sous chef of Milestones. Left there to cook much more creative food for Chef Grayson Sherman at the Saint Germain formerly of the Hotel Arts. Once closed spent 2 years as chef di partie up the calgary tower for Chef Jp Gerritsen. Left to assist the opening of Bite Groceria. I left cookibg professionally to work for my father. Since then I have gotten my fix by cooking for friends and family and recently been reaching out for catering opportunities after cooking my friends wedding as a wedding gift. I am very versatile from cooking for 2-150 people. Provide a kitchen and I will do the rest.

American, Asian, BBQ