CULTURAL CHEF EXCHANGE

Calgary’s Chef Darren MacLean, in partnership with Food Tourism Strategies, presents a year-long CULTURAL CHEF EXCHANGE to help further understanding of our culinary identity.

No stranger to collaboration, MacLean has hosted more than 20 global chefs -- such as Mark Best, Amanda Cohen and Timothy Hollingsworth – and travels often to cook and learn abroad. Most recently to Tokyo with World’s 50 Best Chef Yoshihiro Narisawa of his award-winning namesake restaurant. World-renowned international chefs will visit Calgary, Alberta, Canada throughout 2023 as part of Cultural Chef Exchange, a new year-long initiative by Chef Darren MacLean in partnership with Food Tourism Strategies.

Each month a different influential chef will visit the city and surrounding area to collaborate, learn and inspire. The exchange seeks to actively promote Alberta’s and Canada’s culinary background and cross-cultural character around the globe while learning about other country’s culinary cultures and practices.

Through the Cultural Chef Exchange MacLean establishes narrative around Canadian food and products on an international level by inviting incredible world-renowned and Michelin Star chefs from around the world to begin exploring Canada. Through their expression of Canada’s commodities, sharing and learning from one another, we showcase Canada as a world-class culinary destination.

The Chefs - 2023

MAY 29 - JUNE 4

SHOKUNIN EVENT: Friday, June 2

EIGHT EVENT: Saturday, June 3

CHEF SHINICHIRO TAKAGI

RESTAURANT // A_RESTAURANT (Japan); Zeniya (Japan)

Takagi received his bachelor’s degree in commercial science at Nihon University. Subsequently, he served his apprenticeship at Kyoto Kitcho, one of Japan’s top restaurants known for its traditional Kaiseki a cuisine that developed during the 16th century in parallel with the tea ceremony. He returned to his hometown Kanazawa to be the chef of Zeniya which his father had originally opened.

A significant turning point in his career came in 2008 when he was invited to a special dinner that co-hosted by the Consulate General of Japan in New York and the Ishikawa Prefectural government to promote Ishikawa’s refined Kaga cuisine to the United States. It was was a spectacular success. Since this breakthrough, Chef Takagi has been invited as a guest chef to numerous hotels and events both in Japan and overseas. Chef Takagi will endeavor to spread Japanese cuisine, especially Ishikawa’s traditional culinary called regional “Kaga cuisine” which is regarded as the finest in the country and he is endeavoring to introduce the cuisine to a discerning international audience. He has travelled to more than 20 countries to promote his food since 2007, and he has interacted and collaborated with many famous chefs, such as Alain Ducasse, Michel Troisgros, Eric Repert and Rene Redzepi, to directly share the Japanese culinary culture.

Chef Takagi’s talent is not limited to his cooking, he is actively involved in providing dietary education to children, food and culinary consultation and giving lectures in schools and universities. He also writes essays on food and related culture. Since January 2023, he has been a member of the “World Culinary Comittee” as the representative chef of Relais & Chateaux in Japan, further expanding the scope of his activities.

CHEF MASAKO MORISHITA

RESTAURANT // Perry’s (US)

After a childhood growing up in her family’s nearly 100-year-old restaurant and bar in Kobe, Japan, Masako Morishita has cooking and hospitality in her blood. From her first memories of learning how to make dumplings with her mother to the familiar smells of dashi, mirin, and soy in her grandma’s kitchen, Masako’s style of cooking has always emphasized the nostalgia and memories of her childhood over conformity to the traditional Japanese style of cooking. Masako cites her mother, who shares her love for experimenting with different ingredients and techniques, as inspiration for her innovative style.

In October of 2022, Masako was named executive chef at Perry’s, the legendary Adams Morgan establishment, and set to work on retooling the nearly 40-year-old restaurant’s culinary program with her signature style of authentic Japanese comfort food. Current standout dishes like the Garlic Edamame Dumplings served with parmesan, lemon, and chives or the Miso Butter Clams with miso dashi broth and togarashi demonstrate Masako’s easy adoption of non-traditional and traditional ingredients alike in her cooking. Since taking on her latest role at Perry’s, Masako has been selected to join the American Culinary Corp an initiative led by the US State Department to aid with public diplomacy through food, hospitality, and the dining experience.

JULY 5 - JULY 12

SHOKUNIN EVENT: Friday, July 7

EIGHT EVENT: Saturday, July 8

CHEF SHANE OSBORN

RESTAURANTS // Arcane (Hong Kong) ; Cornerstone (Hong Kong)

The pearl of Perth, the love of London and now the heart of Hong Kong, Chef Shane Osborn’s career and appeal stretches the globe. Born and bred in Perth; Shane became the very first Australian head chef to lead a restaurant to attaining Michelin star status (January 2001), all at the tender age of 29.

During his tenure at Pied à Terre, the restaurant was internationally recognised for being one of Europe’s and the world’s best restaurants, including Decanter Restaurant of the Year, San Pellegrino Readers’ Choice Restaurant of the Year, 29/30 in the Zagat guide, and 8/10 in the Good Food Guide.

After leaving London and Pied à Terre late 2011, Shane travelled the globe, and relocated with his family to Hong Kong to join Alan Yau’s Hong Kong restaurant St Betty in August 2012 to 2014. In November 2014, he opened his first solo venture in the city with Arcane, a modern European refined dining restaurant the focuses on top quality cuisine, service and wine.

AUGUST 21 — 27

SHOKUNIN EVENT: Friday, August 25

EIGHT EVENT: Saturday, August 26

CHEF RODRIGO PACHECO

RESTAURANT // Bocavaldivia (Ecuador); Foresta (Ecuador)

Rodrigo Pacheco, Goodwill Ambassador of UN FAO is an Ecuadorian chef, who attracted the world’s attention through his culinary art and his innovative project “ The largest Biodiverse Edible Forest in the world”. His vision, his career and his outstanding participation in the gastronomic competition “The final table” produced by Netflix, have been well recognized by the press and international organizations.

Rodrigo has lived for 10 years in the province of Manabí, where he served as CEO of Hotel Tanusas and founded Fundación Amor 7.8 to address social and environmental causes. Currently, he is Executive Chef of the Bocavaldivia restaurant in Puerto Cayo and the recently opened Foresta restaurant located in Quito. Rodrigo is an activist and guardian of nature, he practices sports such as surfing, he likes to explore with his family, go hiking and walk outdoors.

A chef who bases his gastronomy on restoring and connecting ecosystems, knowledge and flavors.

CHEF NUIT REGULAR

RESTAURANT // Bludorn // PAI (Canada); Kiin (Canada); Sabai Sabai (Canada); Sukhothai (Canada);

Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin, By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada.

The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She has been named a WX Network’s 2022 Top 100 Powerful Women in Canada with the BMO Entrepreneurs Award, and is the recipient of the 2022 American Express Award for Business Leadership. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Big Food Bucket List, and is a resident judge on Food Network Canada’s Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award.

OCTOBER 2 — 8

SHOKUNIN EVENT: Friday, October 6

EIGHT EVENT: Saturday, October 7

CHEF ANDREW CLARKE

RESTAURANT // Acme Fire Cult (United Kingdom)

Andrew is an award-winning chef, mental health advocate and live-fire veteran. With 25 years in hospitality as a chef and restaurateur, he is known for his previous restaurants; Brunswick House and St Leonards, as well as co-founding the mental health campaign, Pilot Light. In 2019, Andrew was honoured to receive the Innovation Award at the Craft Guild of Chef’s Awards and later that year he made his way onto the Evening Standard’s ‘Progress 1000’ list as one of the most influential people in London for 2019/20.

His new venture ‘Acme Fire Cult’ is his proudest moment yet. Born out of the pandemic in a carpark in Hackney - and now with permanent place in Dalston - Acme was one of the hottest London openings of 2022, cooking everything over fire in its outdoor kitchen. The restaurant stands out from other ‘barbecue’ restaurants by leading with vegetables and focussing on a zerowaste through innovative use of by-products.

Andrew also works as a creative menu consultant for the Experimental Group at the newly opened ‘Stereo’ in Covent Garden.

CHEF DANIEL WATKINS

RESTAURANTS // Acme Fire Cult (United Kingdom)

Daniel Watkins was previously Head Chef at St Leonards in Shoreditch, where he worked with Andrew Clarke. His passions are cooking, fermenting and photography, which he combines on his social media and has become quite an Instagram celebrity. Like Andrew, he uses his influence to raise awareness around mental health and autism.

OCTOBER 23 — 29

SHOKUNIN EVENT: Friday, October 27

EIGHT EVENT: Saturday, October 28

CHEF ANDREW WONG

RESTAURANTS // Forbidden City Bar (London)

Chef Andrew Wong's cuisine has always been an intuitive expression of tradition, authenticity and craft. He garners inspiration from the work of past ancestors and present masters with equal respect, celebrating their truest form with a fresh perspective and subtle innovation. He is looking forward to discovering the possible future of Chinese gastronomy and its potential as it evolves.

Andrew Wong is a chef, anthropologist and cultural observer. British born of Chinese heritage, his environment and nurture have had an equal impact. The marriage of both, combined with a solid academic background, has led to a cooking style that has one foot placed firmly in the future and the other inspired by the past.

In 2014 he met with Dr Mukta Das - a food anthropologist and graduate of Chinese and Indian History from SOAS (School of Oriental and African Studies). While Mukta worked towards her doctorate, Andrew pushed ahead with the restaurant. He released his debut book A.Wong: The Cookbook, in 2015, and was awarded a Michelin star in 2017, along with a chef consultancy in 2018 at Baoshuan restaurant within the 5* Oberoi Hotel in New Delhi.