Chef Colin Metcalfe
Head Chef @
Eighty-Eight Brewing
Calgary, AB


  • Red Seal Journeyman


  • National Gold Medal Plates winner in 2009
  • Calgary Gold Medal Plates winner 2010
  • Oyster shucking champion in 2009 & 2010
  • White Hat Award nominee 2009

Chef Colin Metcalfe was born and raised in Calgary and is extremely proud of it. He has worked in all types of kitchens from high end restaurants & hotels, franchises, independent bakeries, a mountaintop backcountry lodge & now a brewery with ’88 Brewing. It’s been such a fun career working in such a variety of different kitchens and competing in different competitions then having so many unique things to learn from in each one. Colin loves teaching people about different styles of cooking, discovering new ingredients and how to have fun in a kitchen creating new things.

Instructing cooking classes is one of his favourite things because he gets to share a couple hours with people showing them new recipes and trying to help them with any problems they been having or questions about ingredients and techniques. Cooking is such a great career for Colin because there is so much to learn that he can come into work everyday and find out something new or learn new things about products he didn’t know before. Chef Colin never wants to stop learning and cooking allows him to do that.

What made you want to become a chef?

“It is an incredible feeling to make a meal for someone that can bring a smile to their face when sharing a meal with friends and family. I’m very lucky to be able to recreate that feeling over and over again working in kitchens alongside side really great people who share that same passion.”

Why do you use Alberta ingredients in your kitchen?

“I really like to support local farmers and producers, they put so much hard work into creating great ingredients. These ingredients taste great and can bring menu items to another level.”

What is your favourite Alberta ingredient to use?

“I really enjoy using local tomatoes. There is such a wide variety of ways to serve them and the flavour and smell of on the vine ripe tomatoes is something I will never get tired of.”

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

“We have a taproom salad on our menu that is constantly rotating but is always featuring different varieties of local products that we like to showcase from different vegetables to grains.”

What is a favourite kitchen/cooking memory?

“Winning Gold Medal Plates in Banff with Hayato Okamitsu in 2009 was very special to me because I felt like my hard work was really paying off.”

Why do you take part in Alberta on the Plate?

“It is important that people get to know what gets produced locally and realize there are wonderful products that they can use in their own kitchens at home.”