Born and raised in Calgary, Shane attended SAIT in 2006 following his career as a chef for the past 15 years. While working and learning from some of the best chefs in Canada, he competed in multiple competitions including the Jeunes Chaine de Rotisseurs Competition, winning the regional competition and competing in Halifax for nationals. Shane also won the Chef To Be competition in Calgary. Shane has assisted competing chef in the Gold Medal Plates competition and also the Canadian Bocuse d’Or. 

Shane has traveled extensively including Europe, Thailand, New Zealand, Chile and Hawaii. While travelling, he experienced dining out at Micheline star restaurants.

As a red seal journeyman chef, Shane is taking the next step of accreditation and is working on getting his Certified Chef de Cuisine (CCC).

Shane has a great passion for the outdoors, healthy lifestyle and farm to table vision for the Stone Peak Restaurant.

What made you want to become a chef?

“I first started having a love for food when my parents would cook for me. My father would cook eggs benedict on Sundays. I started hunting at a young age with my uncle and we would make sausages and partially butcher our animal that we would get.”

Why do you use Alberta ingredients in your kitchen?

“We firmly believe as a team on local, sustainable products in our kitchen as we are a farm to table restaurant and strive each day to be better and find better quality ingredients. Being in the mountains and foraging for wild greens or berries is a passion of mine as well.”

What is your favourite Alberta ingredient to use?

“My favourite Alberta ingredient to use would have to be the Stonepost farms pork that we use on our menu. They will go to the folding Mountain brewery and use the spent grains from the brewery and feed the pigs with them.”

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

“I would say the Stone Post Farms Pork chop with succotash and Chamoy would have to be one of my favourite dishes that I think guests should come out to try.”

What is a favourite kitchen/cooking memory?

“My favourite kitchen memory is hard to pinpoint one single event, but I would say meeting all the good people and getting to understand the people in the industry is my favourite thing. To be a chef in the industry right now with short staff, long hours, and hard work you must be a little crazy.”

Why do you take part in Alberta on the Plate?

“I think with Everything going on in the world it helps the industry and restaurants have a voice. It is a struggling industry right now and mental health is a big issue.”