Chef John Beddoes
Executive Chef
@ Deane House
Calgary, AB

John Beddoes was born and raised in Vancouver, British Columbia, with a passion for culinary. John graduated from Vancouver Community College obtaining his Red Seal Certificate in 2011.

John started his cooking career at the national award-winning The Pear Tree Restaurant in Vancouver, where he would spend the next 3 years. He moved to Calgary to grow his culinary expertise leading the kitchen teams at Calgary’s acclaimed Notable (2017-2020) and Model Milk (2021-2022) restaurants.

John has been Sous Chef at Deane House Restaurant for the past two years and took over as the Executive Chef position in January 2024.

John has always had a passion for local, seasonal food and has strong connections with the Alberta farming community, utilizing the best possible seasonal ingredients. At Deane House, John and the entire kitchen and service teams make very deliberate choices about how they source, prepare and serve the food. They make conscious decisions on how they operate. Eliminating bottled water, reducing energy consumption and water use, reusing materials, recycling and composting, are just some of the ways they lessen their impact on the environment. John is constantly reviewing practices and innovating ways to further reduce Deane House’s footprint, and to contribute to a healthy community within which to live and work.

What made you want to be a chef?

“My first job as a teenager was as a dishwasher on Commercial Drive in Vancouver. This is where I got my first taste for the high pace and teamwork needed to get through a busy service. As I grew up I became more interested in cooking and was able to experiment with different recipes and techniques and had a genuine curiosity as to what makes food enjoyable. Being a chef offers a unique opportunity to stay connected to our humanity using all of the senses, operating effectively in a high pace physical environment and the opportunity to hone a craft.”

Why do you use Alberta ingredients in your kitchen?

“As a restaurant we are part of a community. We are the link between food producers and people looking to enjoy high quality food. It is our responsibility to tie these two ends of the community together by choosing local producers that use sustainable practices ensuring that this can continue into the future.”

What is your favourite Alberta ingredient to use?

“In Alberta we have access to so many great farms that offer very high quality products to use. One of my favorites would be the Berkshire pigs from Broek Acres. We get a half pig almost every other week and they are a joy to butcher and create dishes from. We make chops from the loin, braise the belly, make ham from the leg and shoulder, then we grind all the trim for a couple different types of sausage. “

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

“Buying animals in their whole state gives an opportunity to butcher them to suit our needs. From each half pig I am able to get 5 to 6 tomahawk chops that I can run as a feature. We serve them with Poplar Bluff agria potatoes that are cooked in the rendered pork fat along with Sudo farms green cabbage that’s braised with the smoked hock.”

Do you have a favourite kitchen/cooking memory?

“One of my favorite kitchen memories was working the Vancouver Greasy Spoon Diner event in 2015. It was a charity event that brought local high end dining teams to a landmark diner on the downtown east side to serve a tasting menu based on greasy diner classics. I was really proud to be part of a team with such amazing cooks and it made for a very memorable night.”

Why do you take part in Alberta on the Plate?

“Being part of Alberta on the plate is our opportunity to showcase the community that we belong to. By focusing on local ingredients we can give some credit to the producers who make it possible for us to serve the food that we do.”