Chris Hartman knew from an early age of that he wanted to be a Chef. He got an early start in kitchens at the age of 14. He went to school at the Cordon Bleu in Ottawa for both cooking and baking. From there he was given an opportunity to work in France which he jumped on, and for the next 7 years he worked in hotels and Michelin starred restaurants all over the world.

Returning to Calgary, he took up the position of Chef at the Bears Den. It was here where Chris started to work with local products and producers. This passion brought him to Farm restaurant, where he continued this work. After Farm closed, he opened his own restaurant in Cochrane in 2017.

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.”