Chef Richard Pilkington has been cooking for the past 13 years. He graduated from SAIT, and started at Notable in 2011, and working there for 6  years before going to the Nash for 5 years. He returned to NOtaBLE in the Fall of 2022 where he now leads the exceptional culinary team in creating stellar dining experiences for all their guests.

What made you want to become a chef?

“Food has always been a key part of all my family gatherings growing up, and I really like the high paced environment.”

Why do you use Alberta ingredients in your kitchen?

“Supporting local businesses is important.”

What is your favourite Alberta ingredient to use?

“I love cooking Alberta Beef over wood and charcoal.”

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

“Our Rotisserie Half Chicken is a Classic.”

What is a favourite kitchen/cooking memory?

“Bringing in half pigs from a local supplier and breaking them down. We make sausages, smoke the pork shoulders, and get our porchetta from it. Everything was used, it was very rewarding.”

Why do you take part in Alberta on the Plate?

“Alberta has some unique ingredients, and it’s great to showcase them.”