Chef Johnny Newinger grew up playing minor hockey, skateboarding, and fly fishing, keeping active and being involved within Calgary.  He always had a creative instinct and migrated towards the restaurant business. At a young age, chef Johnny started off at Flatiron, networking with industry professionals, and quickly learned that he was gaining knowledge and experience that came naturally. Infusing flavours and using his creativity, he pursued a formal culinary career. Working at multiple notable establishments such as National and Barcelona Tavern, Chef Johnny found his niche. He has goals of owning his own restaurant in the future but for now, he finds himself comfortable at The Bavarian Inn, executing Master Chef Charlie’s menu items while allowing him to create features from his own inspirations.

What made you want to be a chef?

“Watching Anthony Bourdain and Matty Matheson.“

Why do you use Alberta ingredients in your kitchen?

“To support local, fresh and local ingredients always have the best flavor. Alberta has access to a number of farms and greenhouses, meaning that we are also supporting local families and farmers.“

What is your favourite Alberta ingredient to use?

“Haskap Berries“

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

“Bison Rouladen, Bavarian Salad, and Lachs and Reiberdatschi.“

What is your favourite kitchen/cooking memory?

“Having a live tv segment on CTV morning news.“

What do you like most about Alberta food and drink?

“A strong community that supports each other.“