Chef Myles Perry
Chef de Cuisine @
Calgary, AB

Q: What’s your role at Hotel Arts?
Myles Perry. Chef de Cuisine at Oxbow Restaurant in Hotel Arts Kensington 

Q: At what age did you start cooking?
A: I remember cooking breakfast for myself as a kid, I was probably only 7 years old at the time. I would make pancakes easily four times a week for my sister and I while we were on summer break from school, and I guess you could say that’s where it all started.

Q: What inspired you to become a chef?
My mother is a very good cook and growing up she would make a unique meal for our family every single day. Some of my fondest memories as a kid were sitting at the kitchen table together where we would eat, drink, laugh and talk with each other. I love to be able to create that for others, that’s why I wanted to be a chef.    

Q: What’s the best thing you’ve eaten in your life?
This is a near-impossible question to answer. The answer changes quite frequently. That being said, a lobster roll from Richards in PEI might be the world’s finest sandwich.

Q: Honestly, what do you eat for breakfast? Coffee? Fruit Loops?
During the week I usually eat leftovers. But, on a day off I do like to have some eggs, bacon, and toast.

Q: What ingredients do you gravitate towards in the produce section?
It truly depends on the weather for me. I try to play with seasonal ingredients when I can.

Q: Favourite ‘Calgary’ supermarket/farmers market?
The Bears Paw farmers market is always a place to go!

Q: Do you watch food shows on Netflix? If so, what’s your favourite?
I’m not a huge fan of Netflix cooking shows. I find they either make me super hungry or super annoyed depending on if it’s a documentary or reality tv show. So, I usually try to steer clear of them.

Q: Favourite shop in Kensington? 
Does the Kensington Pub count as a shop?

Q: What’s your favourite dish currently on the Oxbow menu?
Carbonara with house-cured guanciale and a soft egg. It’s a favorite pasta dish of mine from when I was young, and it has been fun to put my own take on such a classic simple dish.

Q: Your go-to cocktail?
I’ve always been a sucker for a whisky sour. I guess I enjoy the balance that a sour provides. 

Q: If you weren’t a chef, what would you likely be?
Probably an astronaut.