Born through a mutual love for delicious food and drink, Three Boars in Edmonton quickly became a destination for locally inspired small plates, craft cocktails and beer. Presented in a warm and casual atmosphere, it is a great stop for all occasions.
For head Chef and Co-Owner Brayden Kozak, supporting local is an incredibly important piece to their business model. Kozak’s cooking career started when he worked at a small roadside diner filled with Mediterranean influence. He then went on to enroll at NAIT for culinary school, and from there he has worked in places like Victoria, Vancouver and Edmonton bringing over 15 years of experience.
“I was first introduced to the farm to table movement while working in Victoria. I dealt directly with farmers and it really blew my mind to see big box product coming in versus local,” says Kozak.
With the direction of Kozak and his team behind him, Three Boars has a list of impressive awards and accolades. They’ve been awarded Best Small Plates by Avenue Magazine over the past number of years, Best Number One Restaurant, and one of Kozak’s proudest moments was being invited to participate in Cook It Raw.
“When we were invited to partake in Cook It Raw, I knew we were doing something right to support local.” Cook it Raw brings local and international chefs together for a full immersion into the landscape, customs, and culinary culture of the region.
We can’t wait to have Three Boars participate in Alberta on The Plate, as Kozak says the event will give him the opportunity to, “flex his creative muscles.”