Peter Keith is a Chef, Entrepreneur, and Community-Builder in Edmonton, Alberta. Working his way from 14-year old dishwasher to an award-winning chef and entrepreneur in just ten years, he has never been one to back down from a challenge. After winning international cooking competitions, working in some of Canada’s top restaurants, and earning degrees in culinary arts and business, Peter opened “Meuwly’s” in 2018. This celebrated charcuterie brand and boutique retailer has become a fixture in Edmonton’s food scene.
He’s a passionate speaker on topics of team leadership, mental health, and business innovation, and engages in thought leadership around the future of the food industry in an ever-changing world. He’s learned how to empathize and connect with creatives, c-suite, and customers alike – and he mentors other professionals to do the same in their roles. He is also a founding member of “In the Weeds,” a nonprofit focused on mental health and wellness for restaurant workers.
Peter has quickly become a sought-after voice in Western Canada’s food and small business ecosystem and was awarded the Culinary Federation’s “Canadian Chef of the Year” and Canadian Foodservice & Hospitality’s “Top 30 Under 30” in 2020.
What made you want to be a chef?
“I decided to become a chef at such a young age – around Nine or Ten – that it’s hard to remember what sparked my interest! However, I always loved cooking for family and loved ones, and that has evolved into a true passion for hospitality and community.”
Why do you use Alberta ingredients in your kitchen?
“Using local ingredients is better for our environment, our local economy, and our palates – we have some of the tastiest ingredients in the world! As a chef, its our privilege and responsibility to showcase these ingredients however we can.”
What is your favourite Alberta ingredient to use?
“Meuwly’s makes a lot of cured and smoked meats, so we’re always featuring Alberta Pork and Beef – but I’m always excited to cook with Alberta chicken, pulses, dairy, and of course eggs!”
What dish should guests be sure to try on your menu?
“I’m very excited about our smoked beef brisket – we serve it on a freshly baked Beb’s Bagel on Saturdays at Meuwly’s.”
What is your favourite kitchen/cooking memory?
“I was fortunate to be part of Culinary Team Alberta, which won gold at the 2012 World Culinary Olympics. Representing our province on the global stage was an incredible opportunity, and we learned so much from being immersed in all of the global talent and creativity.”