Chef Jules Jasper
General Manager & Executive Chef
@ The Coup
Calgary, AB

Born and raised in the UK, Jules Jasper came to Canada with their family in 2007. It wasn’t until their first year of high school that they fell in love with cooking. Started their career as a dishwasher at the age of 15 at Milestones, working their way up the ladder in various positions from fry cook, to grill then kitchen manager, sous chef and finally Chef. During this time, they also worked in Alberta, BC and Europe in various different cuisines.

The food is definitely their passion but they also fell in love with the comradery and the feeling of being a part of a team. Although they never went to any formal training to be a chef, they have been able to learn so much about food and technique by working at so many different restaurants throughout their life, learning from some amazing chefs and mentors along the way.

Working in kitchens has given Chef Jules not only tangible skills but has given them confidence and leadership skills that they only dreamed of when they were younger. Now they are honored to lead a group of amazing, hard working people at The Coup and really couldn’t be more proud of the things they are able to accomplish together.

What made you want to be a chef?

“Honestly, being a chef wasn’t really on my radar until I was in it. I was young when I started and the main goal was to make some money whilst finishing high school. That quickly changed when I fell in love, not only with food but the feeling of belonging, the community and the creative freedom in trying new things and experimenting with different flavours, textures and techniques.”

Why do you use Alberta ingredients in your kitchen?

“Here in Alberta our outdoor growing season is so short due to the long months of cold weather and I think this has pushed people interested in farming food to get creative. In Alberta we get to enjoy so many different types of locally grown mushrooms, hydroponically grown lettuces and herbs. Not to mention when in season, we have amazing quality beets, kale, apples, etc. right at our back door. It’s so wonderful to eat food that is grown within a 50 mile radius of us, not only is the produce better quality and more delicious. I feel the vibrational frequency of the food is
much higher, which in my opinion creates a happier food experience.”

What is your favourite Alberta ingredient to use?

“At the restaurant I love to use locally grown mushrooms and herbs most. The quality is much higher than regular boxed mushrooms and the freshness and flavour of the herbs cannot be compared. At home, I love when beets are in season, fresh from the farmers market or our garden. Their flavour, unique texture and vibrancy is so much fun to create with.”

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

“Our kale caesar is definitely worth trying if you stop by, using locally sourced kale. We make our vegan caesar dressing in house using Alberta garlic, and other fresh ingredients. It’s topped with house made pickled onions, crispy chickpeas and fried capers. It’s seriously so delicious.”

Do you have a favourite kitchen/cooking memory?

“Honestly, looking back I have so many fond memories in Scotland growing up. Every summer I would go to the strawberry fields to pick berries with my grandmother. We’d spend the whole morning picking different berries and then go home to make different kinds of jams and jellies to give to people in the neighborhood. It’s one thing to cook amazing food, but the feeling of sharing it is where the real JOY lies.”

Why do you take part in Alberta on the Plate?

“Alberta on the plate is a wonderful opportunity to get creative and truly see what Alberta has to offer. I love the chance to explore new and upcoming local businesses using Alberta ingredients, try new recipes and get creative. I also love that as a collective all the restaurants participating get a chance to showcase and bring awareness to just how amazing Alberta produce can be.”