Chef Gyanendra, fondly know as Chef G, is a highly experienced culinary professional with 19+ years in the food industry with extensive culinary knowledge. He loves keeping up and challenging himself with new food trends in the culinary industry. He is an avid supporter of locally sourced produce and therefore you will always find him strolling up and down the aisles of local farmers market, butchery shops. Chef G grew up with his family in a remote town Eastern Nepal and is now based in Calgary.
Chef G’s wanderlust and love for food has taken him all over the world where he pursued his Culinary Diploma in Vienna, Austria and has worked in several cities in Europe. Chef G is a born leader and inspired culinary professionals in multinational hotel chains such as, the Hyatt Regency, Hilton Hotels, Fairmont Hotels, Marriott Hotels and Millennium Hotels. During his spare time, you will find him playing with his two kids, helping his wife with his wife with chores and exploring the local market, and the Rockies.
What made you want to become a chef?
“Since my childhood – I was very close to my Mother – she was a great cook, started learning a lot about spices and how they go well with different foods from her. This curiosity was finally became reality when my brother helped me to send to Vienna, Austria for my culinary school.“
Why do you use Alberta ingredients in your kitchen?
“I grew up in the farmers family in Nepal, I understood the concept of sustainability while doing my culinary school and as well supporting the farmers near by your restaurant. Its always fresh, ethical and environmentally friendly.“
What is your favourite Alberta ingredient to use?
“I use a lot of Proteins from Alberta, the recent addition I have – its “YAK Meat “ from West Gimlet farm in Rimbey Alberta, and I am very impressed with the quality of the meat it has to offer. It’s very lean, high in Protein and Fiber and low cholesterol.“
What dish should guests be sure to try on your menu?
“I am very proud of using most of my products from Alberta. I highly recommend our guest to try our YAK dishes on the menu.“
What is a favourite kitchen/cooking memory?
“Being a part of European Union and North American (NAFTA) Summit back in 2006, where I was able to participate in cooking for EU & NAFTA dignitaries, President. It was a great prestige for me to cook while being still in the Culinary program.“
Why do you take part in Alberta on the Plate?
“This platform brings us what we have from the province to offer to our guests and showcase our pride of cooking withing the products from Alberta.“