Chef Dan Jiricka’s career in hospitality began in Winnipeg at the age of fifteen, where he entered the industry with no formal culinary training and built his skills through determination, curiosity and hands‑on experience. As a self‑taught chef, he learned by working in professional kitchens, refining his craft through practice and embracing every opportunity to grow.

He moved to Calgary in 2013, expanding his understanding of hospitality by working across multiple roles including cook, bartender and server. This broad foundation gave him a holistic view of restaurant operations and shaped his belief that exceptional dining experiences rely on teamwork, genuine hospitality and attention to detail throughout the entire guest journey.

Jiricka was part of the original team at The Derrick Gin Mill, contributing to the restaurant’s early culture and identity. Seeking new challenges, he later relocated to Banff, where he worked at respected establishments such as Sky Bistro and Farm & Fire. During his time in the mountains, he also joined the opening team at Brazen, gaining valuable experience in launching a new restaurant and supporting its early success.

After establishing a strong career in Banff, he returned to Calgary and rejoined The Derrick Gin Mill as Head Chef. In this leadership role, he brought together years of culinary and hospitality experience to create menus centered on locally sourced ingredients, Alberta beef, smoked meats and elevated comfort food. His approach blends creativity with approachability, ensuring guests enjoy memorable, welcoming dining experiences.

Today, Chef Jiricka continues to lead The Derrick’s culinary program, mentor his team and contribute to Calgary’s vibrant restaurant community while remaining committed to the values that have guided him from the beginning: hard work, hospitality and continuous learning.

What made you want to be a chef?

“Why would I want to sit at a desk all day? Doesn’t sound fun. I get to be creative and work with my hands. Meet new people and share experiences with everyone.“

Why do you use Alberta ingredients in your kitchen?

“The Derrick is an Alberta bar. We want to stay true to the local community.“

What is your favourite Alberta ingredient to use?

“Most Chefs would likely say beef, but I like to showcase ingredients that pair well with a star item such as saskatoon berries.  Working with a great protein and having accompaniment that plays with the acidity and fats that help create such a unique flavor experience.  The real answer is I love them all.    It would be like asking me what my favorite colour is. No one should be closed minded if you’re an artist.“

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

“We have two dishes that come to mind that we are all proud of.

1: The Alberta Experience – Servers 2-4 people, a larger family style plate that consists of 30oz Brant Lake Wagyu. Served with honey truffle potatoes, miso baby sweet broccoli and brandy peppercorn sauce.

2: Noble Farms Bison Short Rib – Slow cooked short rib in a local stout beer and aromatics. Served on top of a creamy yam puree, succotash and crispy potato hay.

What is your favourite kitchen/cooking memory?

“There have been a lot over the years, but one that sticks with me is when I got a job because I told the chef that I can cook minute rice in 58 seconds.“

What do you like most about Alberta food and drink?

“What I love most about Alberta food and drink is the quality of the ingredients and the people who produce them. From world-class beef to exceptional local spirits and seasonal produce, Alberta offers incredible products that speak for themselves. I enjoy creating approachable, comfort-driven dishes that highlight those ingredients while supporting the farmers, ranchers, and producers who make Alberta’s food scene so special.“