Chef Merritt Gordon
District Chef
@ Pigonhole & Model Milk
Calgary, AB

A graduate of SAIT’s professional cooking program, Merritt has worked for an eclectic mix of chefs and restaurants both at home in Canada and abroad. He currently oversees the kitchens at Model Milk and Pigeonhole.

What made you want to be a chef?

“Some of my best memories come from sitting around a dinner table with family and friends. Getting to curate those moments for others is a gratifying way to spend one’s day.”

Why do you use Alberta ingredients in your kitchen?

“Being able to build a relationship with local suppliers connects us more to our food and inspires more thoughtful cooking.”

What is your favourite Alberta ingredient to use?


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

“Charred Cabbage at Pigeonhole, Beef Brisket at Model Milk”

Do you have a favourite kitchen/cooking memory?

“Making my own maple syrup in Quebec.”

Why do you take part in Alberta on the Plate?

“Events like this help build a stronger food community in the province.”