Born in Iraq, Chef Mustafa Zaidan experienced life across the globe, living in places such as Libya and Abu Dhabi before arriving in Canada at the age of 13 and settling in Vancouver. His culinary journey began at 15, working in various kitchens throughout Calgary, where he honed his skills and deepened his passion for food. At 22, a pivotal move to the Post Hotel marked the true beginning of his career. Under the guidance of Chef Hans Sauter, he embraced the art of cooking and the discipline of being a chef, igniting a lifelong devotion to the culinary world. As he refined his skills in the kitchen, he also developed his management abilities, laying the foundation for a distinguished career in the industry.

What made you want to become a chef?

“I’ve always had a passion for food. Developing from family meals when I was younger to truly finding a job that never felt like work. I find joy in the process of food, the prep, the methodic movements and process has always had a calming effect on me. The kitchen has always been my escape and given me comfort. Sharing my passion with guests and my team through the food we prepare is truly a gift.“

Why do you use Alberta ingredients in your kitchen?

“Fresh and connected ingredients relate to us because they come from us. The quality of our farmers and the ingredients they produce – Our Beef and Bison and root vegetables have always particularly inspired me. We really produce world class items here and it’s a pleasure showing them off to our guests.“

What is your favourite Alberta ingredient to use?

“Alberta Beef is my top. I personally love it and love cooking it. Evey cut has a unique characteristic to show off and the possibilities are endless. Through all my world travels nothing has ever topped it!“

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

“Our 40 oz Alberta Beef Bistecca Fiorentina. Its purely Alberta on a plate with our own Italian twist. Its meant for sharing and I love the togetherness that brings to the table.“

What is your favourite kitchen/cooking memory?

“Learning how to make Rice with my mother when I was a child. Standing on a chair beside her watching her prepare it with no measuring cups, just by feel. She would let me help her by rinsing the rice in water by hand until the water ran clear from removing the starch.“

What do you like most about Alberta food and drink?

“No matter the venue, quick service to fine dining, Alberta ingredients can always make an impression that’s world class. We love our beef, bison, potatoes and root veg at any level of dinning. I find comfort that these are accessible to everyone. “