Chef Danny Beaulieu moved to Alberta from Sherbrooke, Qc in 2005 after graduating high school. He hitchhiked his way with a backpack and about… 500$ to his name. Since then, he worked his way through various kitchens with the goal of one day owning his own restaurant. He finally took the leap last year, opening änkôr in Canmore.

What made you want to become a chef?

“I have always enjoyed cooking at home and still do…I guess I chose the path to make a living doing my hobby so everyday goes by faster.”

Why do you use Alberta ingredients in your kitchen?

“Part of reducing our footprint as an operation is how we source our products. Like a lot of other provinces in Canada, Alberta has great products to be showcased. Anything that makes it on our menu änkôr is a product I believe in. If we can’t find what we are looking for in Alberta as it would limit us too much, then we will support our values and economy by sourcing Canadian.”

What is your favourite Alberta ingredient to use?

“Any ingredients that are available at the moment of creation and that can be transformed in ways that our guests would not expect.”

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

“It’s hard to tell as the menu changes but the most recent one would have been the rabbit & turnip.”

What is a favourite kitchen/cooking memory?

“My first head chef job I took was in a restaurant where I did not hire the team myself. I was anxious as to how this would work. I walked in there and the bond we created did not only make a good name for that restaurant but some of that team relocated 6 years later and are still with me at änkôr.”

Why do you take part in Alberta on the Plate?

“It fits in what we believe at änkôr, It helps showcase us but also what Albertan producers that might not be known as much have to offer.”