Cooking was Chef Chris Broughton’s first job, and from the very beginning, it was clear that he had a natural talent for the craft.

Over several years, he worked in a variety of restaurants in and around Calgary and Vancouver, gaining valuable experience and refining his skills. Eventually, he found himself at the Ramada Plaza Hotel Downtown Calgary, where he climbed the ranks to become executive chef—a role that allowed him to fully showcase his creativity and leadership.

Later, Chef Chris Broughton transitioned to Delta Hotels, first spending time at the downtown location before moving to Delta Calgary South, where he resumed his role as executive chef. Each step of his journey was marked by dedication, innovation, and an unwavering passion for the culinary arts.

What made you want to be a chef?

“For many, many years as a child I was sustained on a diet of microwave meals and British peasantry dishes, lots of mushy peas and things with brown sauce all over them. I knew there had to be something better out there.“

Why do you use Alberta ingredients in your kitchen?

“Alberta has a rich faming culture, I think its important to both celebrate and support our community by shopping local and really showcasing what Alberta has to offer.“

What is your favourite Alberta ingredient to use?

“I’m a huge fan of using local beers as an ingredient.“

What dish (that features Alberta ingredients) should guests be sure to try on your menu?

“Our Lamb Ruben! And maybe follow it up with some home-made ice cream.“

What is your favourite kitchen/cooking memory?

“It was my first big shot at impressing the Chef, he decided to take me aside and show me how to make lobster American sauce, we hadn’t really talked much, so I was pretty nervous. Just as I’m deglazing the pan (for the first time ever), the Chef reminds me to be careful not to lose control of the roasting pan, it was at that very moment…I lost control of the roasting pan and the whole mess fell to the floor spilling lobsters, brandy and cream everywhere, at that moment the kitchen had never been so quiet…I was pretty confident that I had just ended my apprenticeship, however, Chef to my surprise, kept his cool and was quite calm about the situation. He and I still have a good laugh about that to this day.“