Chef Prakash Magar
Executive Chef @
Flower & Wolf
Calgary, AB

Chef Prakash Magar found his culinary passion at a very young age growing up in the foothills of the beautiful Himalayas. Raised by his father, he learned the value of hard work at a very young age. Some of his most beautiful childhood memories revolve around the kitchen. His father was an excellent cook in Nepalese Cuisine and loved cooking up some ethnic dishes for the family every weekend. Prakash was his little helper who would sit by the charcoal stove stirring the curry as it simmered.

Chef Prakash worked as an apprentice at Hotel Gangjong in Katmandu where he was given multiple opportunities to hone his skills. He spent the next few years travelling and working in various parts of Asia such as India, China and Singapore. After conquering the sub-continent, he decided to explore some modern cooking techniques in USA and England. Working at some of the most prestigious restaurants, he was able to master his craft.

He moved to Canada in 2011, first at the Fairmont Chateau Lake Louise and then 2014 as a Sous Chef at the Fairmont Palliser. His hard work and passion for cooking saw rise to the position of Executive Sous Chef before joining the team at the Sheraton Eau Claire.

He is trained in Classical French, Indian, Nepalese and Oriental Cuisine. Prakash firmly believes that in order to be successful, one must have an excellent team of dedicated and passionate culinarians.

What made you want to become a chef?

“I loved cooking since a very young age, but never thought about it as a career. It took it up seriously when I felt I was missing my purpose in life. I was blessed to have the support of my Father, who supported me with my decision to become a chef.”

Why do you use Alberta ingredients in your kitchen?

“Alberta is home to some of the freshest and most vibrant ingredients. There is so much about the products in our province we don’t know about. There are some local farms that produce some beautiful fruits and veggies. Since not too many chefs know about these ingredients and producers, it helps distinguish my dishes from everything else out there.”

What is your favourite Alberta ingredient to use?

“I love the Alberta Honey. Being able to take a trip to Okotoks and scoop the honey right off the hive is a one of a kind experiences. You can collect the honey in the morning and use it for cooking during lunch. Farm to table does not get any better than this.”

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

“Smoked Ribs for sure with house BBQ sauce!”

What is a favourite kitchen/cooking memory?

“My favorite kitchen memory is working alongside Marco Pierre White at his Steak house in London. I was visiting a friend who worked at the restaurant. He introduced me to Marco Pierre White and I jokingly asked him if I could go into his kitchen and cook some Nepalese dishes for him to try. To my astonishment he agreed, and till this day I cherish spending those few hours in that kitchen.”

Why do you take part in Alberta on the Plate?

“No one is successful if they walk alone. It’s been a tough few years for the industry. Everyone from the chef’s to the producers have borne the brunt of COVID 19. Participating in Alberta on a Plate is my way to thanking these wonderful people who work so hard behind the scenes so that we chefs can create these amazing dishes for our guest.”