Courses 1 || Price $48 || Time(s) Available Dinner
Dietary Identifier(s) Gluten-Free || Allergen(s) Contains Dairy; May Contain Soy || Substitutions Available No
Course 1
Course 1Herb-basted Alberta Beef Tenderloin | Saskatoon Berry Demi | Bone Marrow Pavé | Pickled Pink Oyster Mushrooms | Local Chèvre | Wild Arugula
Recommended Pairings
Ol’ Beautiful Okami Kasu Japanese Ale – $10.00
Featured Producers
- Floating Stone Ranch (Vegreville) beef tenderloin
- Fairwinds Farm (Brooks) chevre
- Galimax Trading (Nobleford)
- The Saskatoon Farm (Foothills County) saskatoon berries
- Trafford Farms (Didsbury) pink oyster mushrooms
Our Daily Brett, Calgary’s effortlessly stylish market and café where seasonal ingredients meet serious flavor. Nestled in the heart of Marda Loop, this neighborhood gem is more than just a brunch hotspot—it’s a curated experience. By day, it hums with the aroma of fresh espresso and house-made pastries, while shelves brim with local provisions and gourmet finds. By night, it transforms into an intimate dining space, serving up chef-driven plates, natural wines, and cocktails that are as thoughtful as they are delicious. Whether you’re grabbing a turmeric pickle to-go or settling in for steak frites and a glass of orange wine, Our Daily Brett is where Calgary’s food lovers come to linger. Shop for mix-and-match treasures from the retail wall and groceries from the back hall bodega.
Ethan Campbell is the Culinary Director for Our Daily Brett, Good Honest Food, Salon Catering, Super Variety, Business & Pleasure, and Neighbour Coffee. He has been with the company for nearly eight years, originally drawn to Our Daily Brett by its simple but powerful mission: Good Honest Food. That philosophy continues to guide his approach to menu development, leadership, and ingredient sourcing across all concepts.
With nearly two decades of professional culinary experience, Ethan leads with a deep respect for seasonality, local producers, and community-driven food culture. Born and raised in Calgary, he has worked in both fine dining and casual kitchens, developing a style that’s approachable, thoughtful, and memorable.
From shaping menus to mentoring teams, his work focuses on food that connects people—whether it’s a beautifully plated crudo at Business & Pleasure or flipping burgers on the patio at Our Daily Brett for a community fundraiser. While he draws inspiration from Alberta’s growers and producers, much of his creativity comes from within his team—learning from their diverse backgrounds, cooking styles, and personal food stories.
What made you want to be a chef?
“I grew up watching my grandma host beautiful, over-the-top dinner parties. It made me fall in love with food as a way of bringing people together. That energy stuck with me—and once I got into a kitchen, I never looked back.“
Born and raised in Calgary, Jesse MacKenzie was surrounded by a family of passionate home cooks, but his path to becoming a chef came later than most.
After leaving a desk job in search of more meaningful work, Jesse took his first position in a professional kitchen and quickly discovered his passion for cooking. Over the next 12 years, he honed his craft while learning from exceptional chefs and working in some of Calgary’s respected kitchens.
Jesse’s journey eventually led him to Our Daily Brett, where he met Ethan Campbell, Culinary Director for Good Honest Food. The two immediately connected over a shared philosophy: cook with care, keep things simple, and let outstanding ingredients speak for themselves. Joining the team was an easy decision.
Jesse’s love of cooking was first inspired by his mother, who welcomed him into the kitchen from an early age and made preparing meals a family experience. Some of his fondest memories are of cooking at his grandparents’ home, where everyone had a role to play and laughter was always part of the recipe.
When it comes to Alberta ingredients, nothing inspires Jesse more than Alberta beef. It represents the dedication, resilience, and craftsmanship of the province’s ranchers and farmers, whose hard work produces exceptional ingredients under challenging conditions. Jesse sees a strong connection between that commitment and the passion found in professional kitchens, where great food begins with respect for the people and products behind every plate.