Chef Adam Rees was born in Kingston, ON, but grew up in Calgary where he still is today with his wife and two beautiful daughters. Growing up in a small family who loved to cook, helping them in the kitchen, and using recipes handed down through the generations, really piqued his interest in cooking at a young age. Adam’s culinary career started as a young teenager dishwashing at a local pub, where he started to excel, get more hands on, and learn the basics of cooking. Which led him here to the Deerfoot Inn and Casino, where he started as a 3rd cook and quickly moved up the ranks. Eventually taking him to culinary school at S.A.I.T, where he achieved his Red Seal/Journeyman Certificate with high marks.
Why do you use Alberta ingredients in your kitchen?
“We take pride in supporting local farmers, businesses, and what Alberta has to offer.”
What is your favourite Alberta ingredient to use?
What dish should guests be sure to try on your menu?
“I highly suggest the Alberta Bacon and Cheeseburger. Hand made from local ingredients, from the bun down!”
Why do you take part in Alberta on the Plate?
“We want to showcase what this beautiful province gives us and to keep pushing for people to support local farmers and businesses. Just like they support us! “