Chef Lee Yarrow started cooking at the age of 15 at a pizza restaurant in Toronto and has spent his life learning the craft. He has worked in everything from pubs and family restaurants to remote lodges, multi-unit accounts with corporate chains, and casual fine dining in both standalone restaurants and within hotels. Most recently, before joining Basecamp Resorts, he was doing farm-to-table at a boutique organic farm in British Columbia’s Similkameen Valley.

What made you want to be a chef?

“My best friend growing up was Italian and I used to eat at his home quite frequently. His mother and grandmother would spend all day Sunday preparing multi course meals for the family and it gave me a profound appreciation for the love they had in the process of cooking. The conversations and the laughter made it all so fun.”

Why do you use Alberta ingredients in your kitchen?

“I am a firm believer in using local ingredients and seasonal ingredients. The quality, without exception, is always better. It is also a great way to support local farmers and businesses.”

What is your favourite Alberta ingredient to use?

“Alberta beef is as good as any other beef you can get in North America.”

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

“We use Rangeland Bison brisket on our menu. We smoke it and use it on one of our pizzas as well as in a Philly sandwich and our Bolognese. It’s a fantastic product and a leaner more nutrient dense alternative to beef.”

Do you have a favourite kitchen/cooking memory?

“Sunday dinners at my Italian friends house growing up. The smells in the kitchen, the laughter and the amazing food stay with me to this day.”

Why do you take part in Alberta on the Plate?

“It’s a great way to showcase the amazing ingredients grown at home here in Alberta and a great way to support the local economy.”