Chef Anthony Semple knew at an early age that he wanted to be a Chef. Joining the British Military at the age of 16, Chef became his choice of trade. Serving his country for 17 years, he cooked in many countries and under many circumstances. It was during this time that he had the great honour of catering for HRH Queen Elizabeth 11. Moving to Canada in 1995, Chef Semple went on to work for Cara Foods International, Delta Hotels and El Cortez on Edmonton’s Whyte Ave. In February of 2020, he joined the Hart House Wine & Tapa in Camrose where his menus feature local, seasonal ingredients.
What made you want to become a chef?
Cooking for my grandparents and taking foods at school inspired me to the interest in an ever-changing and varied occupation that would become a lifetime career.
Why do you use Alberta ingredients in your kitchen?
Alberta ingredients are used to promote local ingredients and suppliers to build a great local base of our own finest ingredients and people.
What is your favourite Alberta ingredient to use?
Local Alberta Beef.
What dish should guests be sure to try on your menu?
Guests should be sure to try our Braised Beef Shank.
What is your favourite kitchen/cooking memory?
Too many kitchen memories to pick one but meeting Her Majesty after the function was an ultimate honour.
Why do you take part in Alberta on the Plate?
Alberta on the Plate is an inspired idea along my own ideals, with the opportunity to discover more local chefs and businesses that support, as we do, the same ideals.