Chris Hartman knew from an early age that he wanted to be a chef, getting his start in professional kitchens at just 14 years old. He went on to train at Le Cordon Bleu in Ottawa, studying both culinary arts and baking.

After graduating, Chris took the opportunity to work in France, launching a seven-year journey through hotels and Michelin-starred restaurants around the world, where he refined his technique and developed a deep respect for classical foundations.

Returning to Calgary, he stepped into the role of Chef at the Bear’s Den, where he began focusing on local ingredients and building relationships with regional producers. This approach continued during his time at Farm Restaurant, further shaping his philosophy around seasonality and Alberta-driven cuisine.

In 2017, Chris opened his own restaurant, Fence & Post, in Cochrane—bringing together his global experience and commitment to local sourcing in a casual fine dining setting.

What made you want to become a chef?

“I have always wanted to be one ever since I was a little kid. I love how food brings people together.”

Why do you use Alberta ingredients in your kitchen?

“Reduce the carbon footprint, but above all else – the quality of the products.”

What is your favourite Alberta ingredient to use?

“There are so many to pick from. Leffers carrots (if I had to choose just one) they have so much flavour!”

What dish should guests be sure to try on your menu?

“The garlic balloon. It has been a signature since day one.”

What is a favourite kitchen/cooking memory?

“Baking/cooking with my Mum when I was a little boy.”

Why do you take part in Alberta on the Plate?

“To bring awareness of the bounty of our province and to the amazing producers that we use.”