Chef Leovy Fadallan
Kitchen/Prep Supervisor
@ Memphis Blues BBQ House
Red Deer, AB

A graduate of hotel and restaurant management, Chef Leovy Fadallan started in the culinary industry in 2000 and studied the different concepts in cooking such as Western cooking and Asian cooking. As a culinary he completed practicum training and cooking in Bario Fiesta and Hyatt Regency Manilla. Since then he has shared his talent many places around the world, such as Pasay City, Dubai, Qatar; before a long journey to Settle in Alberta.

What made you want to become a chef?

“Simply it was all about passion. I grew up within a family and extended family that was full of chefs and bakers.”

Why do you use Alberta ingredients in your kitchen?

“I am a firm believer to make Alberta thrive you need to support Alberta.”

What is your favourite Alberta ingredient to use?

“Working in a smoke house, meat has become my favourite ingredient from beef, to pork and chicken.”

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

“The brisket is a true labour of love that smokes for 14 to 16 hours that features Alberta Beef. Also, the in-house made key lime pie is a big hit that features Alberta eggs.”

What is a favourite kitchen/cooking memory?

“Favourite memory is in 2009 when I joined Chefs on Parade in Qatar (Middle East). It was fun experience and a great learning experience.”