Chef Joshua Carvelli’s culinary journey began unexpectedly when an overstaffed golf course redirected him to a position in its restaurant. That chance opportunity changed the course of his life. He immediately fell in love with cooking and the fast-paced rhythm of the restaurant world.

After relocating to Calgary, he began his career as a line cook and steadily worked his way into leadership roles, growing his skills, confidence, and passion along the way. Cooking became both a creative outlet and a daily form of self-expression, shaping a career that has never felt like just a job. For Carvelli, the kitchen remains a place of inspiration, a craft and calling that continues to fuel his creativity and purpose.

What made you want to become a chef?

“Growing up my grandpa always told me to do something that felt like a passion project and less of a dreadful career. Being able to show off who I am and all the little things that I learn every day from different cultures and experiences, then transforming that into different dishes and plates lets me feel a sense of growth and creates a different challenge each day. This is what I live for… Can I make someone’s day by something I create. That is why I want to be and am a Chef.“

Why do you use Alberta ingredients in your kitchen?

“Community outreach and the sense of being able to support people close to you is so important to me. We have the ability to grow wonderful products and source products from talented farmers which allows us to have fresh product each day. If we can support someone in our community then we all should, I think we would all be better off that way.“

What is your favourite Alberta ingredient to use?

“We have access to a variety of fresh produce grown here in Alberta which allows me to create so many different recipes and dishes. If I had to pick one, it would be the classic saskatoon berries or beautiful carrots Alberta farmers grow.”

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

“We do a feature pasta each month that I carefully try to use as many Alberta ingredients as possible.”

What is a favourite kitchen/cooking memory?

“I still fondly remember the first time one of my dishes was good enough to go on a menu. It felt surreal to see so many people love something that you created. It changed my perspective of what I was doing and really opened my eyes to new reality that I could let people into and share things that I love with others. People go to restaurants with so many different purposes but usually a common goal of enjoying a time spent eating and drinking with people they care about and to be able to let that happen through the food we create as chefs is euphoric. To this day seeing someone smile after taking a bite is my new favourite memory every day. “

What do you like most about Alberta food and drink?

“The biggest aspect is that it creates a community of people alike. From the farmers to chefs to everyone else it allows us to do what we love, eat what we love and enjoy that time with people closest to us from things happening in our backyard. The more we can support local the more we can grow as a community and as a hub for great food and drink in not only Canada but the world!”