Chef Tony Tipping grew up surrounded by food traditions that shaped his future in the kitchen. Each year, his mother planted an enormous garden, growing and preserving as much food as possible for the winter months. It wasn’t unusual for him to come home during hunting season to find his parents butchering wild game in the garage. These early experiences with self‑sufficiency and hands‑on food preparation eventually led him to restaurant work, where he discovered a deep love for cooking.

He later moved to Vancouver to attend culinary school and, after graduating, expanded his craft through positions in Saskatoon, Los Angeles, and London, England before returning home to Alberta. In Edmonton, he gained experience at respected local restaurants including Privada Wine & Tapas, Woodwork, Bar Clementine, and Restaurant Yarrow, all while waiting for the right moment to open a place of his own.

What made you want to be a chef?

“I think kitchens have a bad reputation lately, and its not for everyone, but there is just something really special about working in a restaurant. I don’t think its just one thing. Its how when you start cooking for the night, every other problem in your life disappears. Its the community gathering in one location and enjoying food & drink together. Its a team of passionate individuals coming together to create something for other people. What more do you need in life?“

Why do you use Alberta ingredients in your kitchen?

“Its much easier to control the quality of Alberta ingredients, they are closer to us. If we want perfectly ripe food, its the only way.  If we want young green strawberries, its the only way. Its better for us, and better for our neighbours (the local producers and growers.)“

What is your favourite Alberta ingredient to use?

“Plums!!! Alberta has some of the best plums I have ever had! We have two in our front yard and they produce beautiful plums!!“

What dish (that features Alberta ingredients) should guests be sure to try on your menu?

“Our mushroom focaccia! We use oyster mushrooms grown by a small local producer and our homemade focaccia! Its one of our most popular dishes!“

What is your favourite kitchen/cooking memory?

“In 2015, we went out harvesting morel mushrooms! We spent a month in the middle of no where! While we were there we made a pizza oven using mud and rocks we found in the river. We made some of the best pizzas using ingredients we foraged, like fiddle heads, wild onions, dandelions and of course morels!!!“

What do you like most about Alberta food and drink?

“The variety! Its impressive how much excellent food is produced here in Alberta!“