Chef Chi brings to the table an extensive culinary background spanning over 25 years, with a plethora of experience within luxury hotels and their unwavering commitment to excellence. Since his arrival in Canada in 2002, he has diligently served at numerous prestigious Fairmont properties starting at the Fairmont Royal York Toronto.
Throughout his journey, he has been able to travel across Canada and gain valuable experiences, learn various cuisines and explore the many unique attributes of several Canadian provinces. He has also the privilege to present his culinary dishes for an array of highly distinguished personalities, G20 world leaders, as well as the late Queen Elizabeth II.
In September of 2021, Chef Chi joined the team at the Delta Calgary Airport Hotels as the Executive Sous Chef. He has played a pivotal role in the successful launch of our esteemed restaurant, Codo Agave Social House. Leveraging his commitment to excellence and his use of bold flavours, he strives to ensure utmost customer satisfaction and high-quality cuisine.
What made you want to be a chef?
“I am incredibly passionate about cooking and creating different types of cuisines. The way to anyone’s heart is through food which is why I am people-orientated and love crafting recipes that will resonate with various individuals. I like to create new recipes, using several different techniques and finding creative ways to plate my dishes to impress customers. One of the best perks of being a chef is the ability to travel across the world and experience different cultures and cuisines. Being creative and culturally immersed is the best part of my job!”
Why do you use Alberta ingredients in your kitchen?
“Alberta has a large array of locally-grown options, which are readily accessible through our vibrant network of suppliers. Not only is it very easy to work with our local suppliers, it fosters strong relationships within the community and enables local businesses to flourish. Utilizing local fresh produce and ingredients fills my heart with pure delight as it elevates the quality of our cuisine and embodies the essence of the farm to table cause!”
What is your favourite Alberta ingredient to use?
“Alberta Beef is a staple in our kitchen. It’s rich and vibrant flavour, mixed with it cultural significance to the land. It is incredibly special to me and every Codo Agave dish made with Alberta beef is always praised for its luxurious and high-quality taste.”
What dish should guests be sure to try on your menu?
“Alberta Beef Tartare with Maple & Bacon Aioli – Guests should be sure to try this dish because it embodies the true essence of an Albertan meal. Made with local ingredients and its rich flavours – it encompasses a perfect blend of a traditional dish with a more contemporary take on it.”
Do you have a favourite kitchen/cooking memory?
“One of my favourite cooking memories is from when I was around 10 years old, I made Shrimp Chow Mein with my mother. We made the noodles from scratch; my mother explained the cultural significance of cooking within the Asian community and how important it is to make every dish with detail and intricacy. Even though I was only 10, I was able to grasp the importance of the rich culture that is associated with my family and how food can be a vessel in carrying our legacy. I take that memory and transfer the teachings I learned into all the dishes I make today.”
Why do you take part in Alberta on the Plate?
“I wanted to showcase my role within the community and how I can amplify the importance of leveraging local ingredients and local suppliers. I also wanted to share a glimpse of my experience as a chef within the industry and how my experiences can share a light on the diverse chefs that exist within our field.”