1240 – 8 Avenue SE, Calgary 

Rouge Restaurant is a Calgary-based restaurant who partners with local food growers and utilizes their onsite garden and homegrown produce to prepare some seriously delicious dishes. Preparing these quality ingredients with respect and expertise gives their cuisine its regional flavour.

Rouge has been around for 18 years and occupies Calgary’s historic A.E. Cross House that was built in 1891 along the Bow River. Paul Rogalski, the owner/chef, has been inspired by the culinary industry since he was young and his grandmother would cook amazing meals for the family with everything made from scratch from homegrown ingredients and be full of flavour. 

Rouge’s onsite garden lets their guests taste the freshest of foods. “It has always been my dream to have a rooftop garden,” says Rogalski. “This farm-to-table movement has given us all deeper connections with our products and our landscape.”

Rouge has received many accolades over the years, and “the one that was least expected and most impactful was when were named one of the best 100 restaurants in the world on the San Pellegrino list,” says Rogalski.

If Rogalski could give any advice to those looking to get into the culinary world, it would be: “Follow your passions, remember its an industry of community and connections. One thing leads to another leads to another leads to another. Have faith that the story will unfold and celebrate who we are as individuals and collectively.”

rouge chef de cuisine dean fastChef Dean Fast began his career as a culinary apprentice in Brandon, Manitoba. Attending classes at Winnipeg’s Red River College while working in a hotel, competing in local and international competitions provided the right environment to learn a vast range of skills which would help him develop as a professional. After moving to Calgary in 2009, he found himself staging at Q Haute Cuisine. Spending 10 years working his way through the ranks he left as the sous chef in 2019. Soon after he accepted his current role as Chef de Cuisine of Rouge Restaurant where his creativity has been focused not only on Alberta’s local product, but the bounty of Canada’s wild harvest as well.

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