Chef Jesse Chambers
Partner/Chef @ The Glens Grill
Owner – Farm to Table Catering, Graze Food Truck
Wetaskiwin, AB


  • Red Seal Certified
  • Second Year Sommelier, International Sommelier Guild

Chef Jesse Chambers started as a dishwasher in a local restaurant, working his way up through the ranks and falling in love with it.  His first Head Chef position was at Huckleberry’s Café, where they won best restaurant in the Alberta Parkland. He then went on to Executive Chef positions at The Nisku Inn & Conference Center, Island Lake Lodge, and Northern Bear Golf Club. At the Vancouver 2010 Winter Olympics, Chef Jesse was a Sous Chef before moving on to open Stockmen’s Chophouse in Camrose, where we took second place in Alberta’s Best Steakhouse by Travel Alberta. 

He’s been involved with The Glens Grill at Montgomery Glen off and on since 2007, and when the opportunity to come back as a partner was presented in 2017, he jumped at the chance. Since then, he’s opened Farm to Table Catering Inc. with his beautiful wife, and just this past winter, built a brand new, state of the art food truck called Graze. Safe to say there is no shortage of things going on in their world!

What made you want to become a chef?

“I love to work with my hands & have always been creative. I love the artistic nature of being a Chef & that I can utilize my artistic talents day in & day out.”

Why do you use Alberta ingredients in your kitchen?

“I was taught the importance of utilizing local ingredients early in my career, and have always carried it with me everywhere I’ve cooked. Obviously, the distance the ingredients travel to your facility will directly impact the quality and freshness, but for us it goes beyond that. We want to support those who support us. Being located in central Alberta, we are super fortunate to be able to choose from such a wide variety of incredible farmers and ingredients.”

What is your favourite Alberta ingredient to use?

“It’s a toss up between Strohschein Farm’s Natural Pastured Bison and Bear & the Flower Farm’s Outdoor Pastured Pork. Both are incredible to work with.”

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

“Our Strohschein Farm’s Bison Tourtiere. It’s our take on the French classic and is my personal favourite.”

What is a favourite kitchen/cooking memory?

“Earlier in my career I had the opportunity of having both my brother and sister working with me. Super fun times for sure.”

Why do you take part in Alberta on the Plate?

“I love Alberta for its diversity, geography and bounty of ingredients. I absolutely love showcasing them!”