Born in India, raised in Newfoundland, and now residing in Calgary, Chef Peter Paiva always had a love for cooking but never saw it as a career path. Enrolling in SAIT’s Professional Culinary Program was initially meant to be a temporary step in his education, a way to bridge the gap before pursuing another field. However, the energy and rhythm of the kitchen quickly captured his passion, igniting a journey he never expected. From that moment forward, Chef Paiva embraced the culinary world wholeheartedly, dedicating himself to mastering his craft and forging a career driven by creativity and expertise.

What made you want to become a chef?

“I love everything about being a Chef, be it the food, the artistry, the stress, the adrenaline rushes, the opportunity to mentor and learn but most importantly to share the kitchen with others who as passionate about cooking as I am.“

Why do you use Alberta ingredients in your kitchen?

“It’s important to know where your food and ingredients come from. By supporting our local farmers, we not only support our economy but we get to hear and share their stories and taste the work that they put into it.“

What is your favourite Alberta ingredient to use?

“Canola oil is probably the most underappreciated Albertan ingredient. Anytime you leave the cities, you can see the yellow fields of Canola but most people take for granted how important it is to restaurants and how much we consume on a regular basis. Cooking oil, deep fryers, salad dressings, marinades, it’s everywhere!“

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

“Being a steakhouse, we pride ourselves on sourcing local Alberta Prime Beef. Our Signature Steak Tartare is made from almost entirely local Alberta ingredients including beef, bone marrow, eggs, potatoes, mustard, canola oil, arugula and micro greens.“

What is your favourite kitchen/cooking memory?

“When I was still starting out, I was part of the catering team involved in a private Stampede party that featured Blue Rodeo as the main act. I was grilling beef skewers on a small BBQ directly in front of the stage and grinning ear to ear.“

What do you like most about Alberta food and drink?

“The diversity. We are a landlocked province that has somehow managed to cultivate a rich multi-ethnic culture of people and cuisine.“