Chef Michael Frayne graduated from the SAIT Professional Cooking program in 2006. Since then, he’s worked at Mission Hill Winery, Rouge, NOtaBLE, The Nash Restaurant & Off-Cut Bar, 1st & Vine, and now the Delta Calgary South.
What made you want to become a chef?
“I needed a job, mostly! I applied at a restaurant, discovered that I really enjoyed cooking and never looked back.”
Why do you use Alberta ingredients in your kitchen?
“I really believe in the importance of supporting local communities, and in fostering relationships with the people who provide food for us.”
What is your favourite Alberta ingredient to use?
“Either Dancing Goats cheese or rhubarb.”
What dish should guests be sure to try on your menu?
“Our carrot cake, or our French Dip.”
What is a favourite kitchen/cooking memory?
“Making bread with my mom. (Hi mom!)”
Why do you take part in Alberta on the Plate?
“I want to support local, bring awareness to Alberta ingredients, and promote the Alberta hospitality industry and all it has to offer.”