Chef David Bahry
Chef de Cuisine @ ORO Trattoria
Sherwood Park, AB
For Chef David, BMX used to be a lifestyle. Even though he still rides in his spare time, he now applies the same dedication and focus to perfecting a dish in the kitchen as he does to landing a difficult trick on his bike. Not afraid of a challenge, Chef David strives to not only be the best, but also to elevate each member of his team to unlock their full potential.
Born and raised in St. Albert, Alberta, Chef David grew up with a strong sense of local pride and a deep appreciation for the people and places that shaped him. He began his career in kitchens close to home, working his way up the ranks with grit, drive, and an unshakable commitment to learning.
What drives him now is a deep pride in where he’s from. Alberta isn’t just home; it’s a place he draws constant inspiration from, both in and out of the kitchen. Whether it’s the best quality Alberta beef, local seasonal vegetables, or prairie grains, Chef David is passionate about cooking with ingredients grown and raised in our province.
Chef David’s not in it for shortcuts. Just like landing a trick, great dishes take patience, focus, and respect for every step. He is focused on bringing local flavours to the plate and showing just how great Alberta’s cuisine and ingredients really are.
What made you want to be a chef?
“Growing up, I was the picky eater, and mainly stuck to things like chicken fingers and fries WITHOUT sauce. But, as I worked my way up in the kitchen, tasting everything and being so involved in food, I became addicted to really digging deep into the food I was making myself, and learning how and why different ingredients worked so well together.”
Why do you use Alberta ingredients in your kitchen?
“To me, local ingredients are the very reason I became a chef. They showcase the unique cultural significance of our region and tell the stories of where we come from.By sourcing our ingredients right here in Alberta, we honour the farmers and producers who dedicate themselves to cultivating the freshest, highest-quality products while supporting the local economy.“
What is your favourite Alberta ingredient to use?
“At ORO, we are fortunate to have strong relationships with Alberta farmers who produce some of the best quality products. When it comes to Alberta beef, we’re proud to partner with North Country Farms out of Whitecourt, Alberta, who raise the absolute best beef in the entire country. We choose to use Alberta ingredients and work with local producers to ensure the same quality and consistency every time. It also allows us to support the communities and land that make our province special.“
What dish (that features Alberta ingredients) should guests be sure to try on your menu?
“Our Bistecca features a 12 oz. striploin from North Country Farms, dry aged in-house to deepen its flavour and tenderness. Their beef consistently reaches Prime grade quality thanks to a longer, slower feeding and finishing period. We serve it with handmade Potato and Leek Ravioli. Our pasta dough is made from prairie-grown durum wheat, harvested and milled locally, and the filling combines Alberta potatoes with leeks from nearby farmers markets.“
What is your favourite kitchen/cooking memory?
“When I first “graduated” to saucier, I was lucky enough to train under one of my mentors who pushed me to try all kinds of sauces and really explore the unique flavours each ingredient brings. At the time, I still didn’t really like many sauces, but the more I experimented, the more I started to see what he meant. A great sauce doesn’t just add richness or texture. It can completely shift the flavour of a dish, highlight certain notes, and pull everything together.“
What do you like most about Alberta food and drink?
“I love the variety of products grown and produced here right in Alberta. We’ve got everything from the best beef in the world to amazing lamb, great root vegetables, berries, and grains. It’s not just about the ingredients being local. It’s about the quality, and how you can build an entire menu around what’s grown or raised here.“