Kristy Olsen is the Chef Owner of Eden Restaurant 186, a private dining experience located in a restored historic home in Southern Alberta. With over 27 years in the hospitality industry, her career spans both front-of-house leadership and culinary excellence.

Raised just outside of Raymond, Alberta, Kristy’s connection to food began with her family and the land. Her grandfather, Vern Olsen, led the culinary department at Lethbridge College for decades and helped shape generations of chefs across the region. His influence instilled in her a deep respect for craft, mentorship, and community.

Kristy earned both her Cook and Baking Red Seal certifications and currently serves as President of the Lethbridge Branch of the Culinary Federation, as well as National Recruitment Chair. She is also actively involved in apprenticeship development, helping guide the next generation of culinary professionals.

At Eden Restaurant 186, Kristy curates intimate dining experiences rooted in seasonality and Alberta-grown ingredients. Each menu is tailored to guests and built around relationships with local farmers, ranchers, and producers.

Her work is driven by a belief that food is more than nourishment — it is a way to gather, reconnect, and celebrate place. Through Eden and her mentorship roles, Kristy continues to champion Alberta’s culinary identity and the people who help grow it.

What made you want to be a chef?
“Food was always tied to people in my life — family dinners, time spent on my grandparents’ farm, and watching how meals brought people together. As I grew, I realized the kitchen was a place where craft and care could live side by side. Becoming a chef allowed me to create experiences that connect people, honour where we come from, and pass knowledge forward.”

Why do you use Alberta ingredients in your kitchen?
“Using Alberta ingredients is a natural extension of who I am and where I was raised. I know the farmers, ranchers, and producers behind the food. Cooking with their ingredients allows me to tell the story of our region through each menu — showcasing not only quality, but community.”

What is your favourite Alberta ingredient to use?
“Root vegetables — especially potatoes, beets, and carrots. Growing up, my family always had a garden, and those ingredients were constants on our table. Many dinners included freshly dug up vegetables simply prepared with butter and salt, alongside warm homemade buns and a pot of soup that would simmer throughout the day for anyone who needed it. That simplicity shaped my understanding of how powerful humble ingredients can be. Today, I’m still drawn to those same roots — using them to create dishes that honour both our landscape and the quiet comfort of the meals I grew up with.”

What dish should guests be sure to try on your menu?
“At Eden, there isn’t one signature dish to point to. The menu changes almost daily, guided by what’s in season and what feels inspiring in the moment. The experience is less about choosing a specific plate and more about trusting the process — sitting down to a family-style meal shaped by Alberta ingredients and the creativity they spark that day.”

What is your favourite kitchen/cooking memory?
“Cooking alongside mentors who had once learned from my grandfather has always been meaningful — a reminder that this industry is built on shared knowledge and relationships.
One moment that stays with me happened while I was working at Notable in Calgary. In the middle of service, calling back orders and responding with “Yes, Chef,” I felt a sudden and profound connection to the path that had led me there. It was a moment of respect — not just for the craft, but for the people who had come before me. I realized then that I wanted something permanent to remind me to let my grandfather, and those who shaped the way before me, guide my hands as I prepare food for the people at my table. It was a quiet hope that if he were still here, he would be proud of the direction I chose and the work I continue to carry forward.”

What do you like most about Alberta food and drink?
“Its honesty. Alberta food reflects hard work, seasonality, and resilience. There is a quiet elegance in ingredients that are grown and raised with intention.”