Errin Massolin, an Italian and Métis Cree chef, cooks from a place shaped by heritage and a lifelong devotion to food. She grew up immersed in the culinary world under the guidance of her Italian grandfather, a chef whose influence instilled in her a deep respect for craftsmanship, hospitality, and the traditions that gather people around a table.
Her style today blends those foundations with a reverence for fire, seasonality, and local ingredients. She is known for large‑format, whole‑animal, open‑flame cooking — creating dining experiences that celebrate the connection between people, place, and food. Whether working over hardwood coals or highlighting Alberta’s exceptional producers, her approach is guided by simplicity, technique, and the belief that the best meals are shared.
Through her work, she honours both her Italian and Métis Cree heritage while telling the story of Alberta’s landscape, agriculture, and culinary community — one fire, one feast, and one gathering at a time.
What made you want to become a chef?
“I never questioned whether I would become a chef—it was never a choice. I just always knew. Growing up with my Italian grandfather, a chef, I was immersed in the kitchen from a very young age. Cooking was simply a part of life. Watching food bring people together and learning the value of craftsmanship, hospitality, and tradition made the path feel natural. Today, my Italian and Métis Cree heritage continue to shape the way I cook, with a focus on open-fire cooking, whole-animal feasts, and celebrating the connection between food, people, and place.“
Why do you use Alberta ingredients in your kitchen?
“We use Alberta ingredients because they reflect the land we cook on and the seasons that shape our menu. As a seasonal, run-focused restaurant, our approach is rooted in working closely with local growers, ranchers, and producers who share our commitment to sustainability and quality.
Cooking with Alberta ingredients allows us to stay connected to what is available at its peak—ingredients that are fresh, intentional, and full of character. It also supports the local agricultural community and reduces the distance between field and plate.
Our menu evolves with the seasons, guided by respect for the land and a responsibility to use ingredients thoughtfully. This approach ensures that every dish tells a story of place, time, and the people who make it possible.“
What is your favourite Alberta ingredient to use?
“My favourite Alberta ingredient is Alberta beef. It represents the land I cook on, the producers I work alongside, and the style of cooking I’m most connected to—open fire, whole animal, and shared dining experiences.
There’s a depth of flavour and quality that comes from raising cattle in this province, and I value the relationship between ranchers, the land, and the final product. Working with Alberta beef allows me to cook with integrity and intention, knowing the ingredient is raised close to home and handled with care at every stage.
It’s an ingredient that feels honest, versatile, and rooted in tradition—perfect for the way I like to cook and the stories I want to tell through food.“
What dish should guests be sure to try on your menu?
“The dish I recommend guests experience is our Alberta lamb saddle, prepared over open flame to highlight its natural richness and depth. It is served with house-made goat yogurt labneh and pillowy gnocchi made from Alberta potatoes, finished with summer herbs.
The dish is complemented by a rhubarb and mint chutney for brightness, a slow-reduced lamb jus, and a selection of seasonal Alberta vegetables that change with the harvest.“
What is a favourite kitchen/cooking memory?
“One of my favourite cooking memories is preparing whole halibut on Vancouver Island for Brewery & the Beast. I built a fire pit and grilled the fish whole over an open flame, laid on a bed of grape leaves and kelp, which infused it with subtle coastal aromatics.
It was an experience defined by scale, fire, and simplicity—cooking directly over live flame in a way that let the ingredient speak for itself. The energy of the event, surrounded by other chefs and an engaged crowd, made it even more memorable.“
What do you like most about Alberta food and drink?
“What I like most about Alberta food and drink is the quality of the ingredients and the strength of the culinary community. The province offers access to exceptional local producers, from ranchers and farmers to foragers and artisans, which allows chefs to cook with integrity and seasonality.
Just as important is the community of chefs here—collaborative, supportive, and deeply connected to the land we cook on. There is a shared respect for ingredients and a willingness to push each other creatively, which continues to shape and elevate the food culture in Alberta.“