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 - 2024

July 15 - July 21

CHEF Adam Byatt

RESTAURANT // Trinity (London)

In July, Chef Darren MacLean will be joined by Adam Byatt, a London-based Michelin Starred Chef, whose style of food is modern British with a French gastronomic influence. He is owner of Trinity, which has a coveted Michelin-Star and has been awarded many more accolades, including Time Out’s best new restaurant, the AA’s prestigious ‘London Restaurant of the year’ as well as holding three AA rosettes for sixteen years. Trinity was also voted in the Top Ten restaurants in London by both Hardens and Zagat and listed in the Times Top100 restaurants in the UK for ten years

How Important Is Community For Restaurants

Where Do You See Restaurants In The Future

What Is The Role Of A Mentor

How Do You Stay Relevant

August 24 - September 1

CHEF Mineko Kato and Yoshinobu Kimura

RESTAURANTS // Faro (Tokyo) & Sushi M. (Tokyo)

Mineko Kato works as the pastry chef of FARO, a Michelin Green Star and One Michelin-Star Italian restaurant in Ginza. Having spent time overseas from childhood, she developed her career as a pastry chef in Italy and has been based in Tokyo since 2019. Kato’s most famous work is the Satoyama Tart of Flowers, her creation inspired by a wish to visit different regions of Japan and continue the remarkable culture of satoyama - that space between the areas where people live (sato) and nature’s forests and mountains (yama). Her collaborative menu with Chef MacLean is sure to inspire and amaze.

Yoshinobu Kimura is the Founder and Sommelier of Tokyo’s Sushi M, an intimate 12-seat restaurant serving innovative sushi paired with a rare selection of artisanal sake and wines.

Kimura brings his background in chemistry and 10 years of experience as the head sommelier at 2-Michelin-starred restaurant Narisawa, to bear in creating the pairings. He will also be joined by Chef Hashimoto, Sushi Chef at Sushi M. Partnerships are at the heart of Sushi M’s philosophy, making their collaboration with Kato and MacLean a natural alignment. Born in Beppu, Oita and raised in Arakawa Ward, Tokyo, Hashimoto is a genuine artisan. After gaining experience at Nishi-Azabu's Edomae-zushi Yoshitsu, he has finally found his way to Sushi m, where he expresses Hashimoto's world view. He is thoroughly particular about the quality of fish, and only encounters fish that he has had a conversation with and has assessed the condition of.

How do you mix French & Japanese cuisine

How do you manage demand

How do you bridge cultures

What was the inspiration for the satoyama tart

September 16 - 23

CHEF Ronald Hsu

RESTAURANT // Lazy Betty (Atlanta); Humble Pie (Atlanta)

An Atlanta native, Ron Hsu is Chef-Partner and Culinary Director of one-MICHELIN-star Lazy Betty, and neighbourhood restaurant Humble Pie, launched in January 2023.

Lazy Betty, Hsu’s first restaurant with partner Aaron Phillips, is a renowned modern and inventive restaurant that’s become known for its creative tasting menus paired with an affable ambiance and service style. Since opening in March 2019, Lazy Betty has received great acclaim, having been awarded one MICHELIN star in October 2023 and two James Beard Award nominations – one for Best Chef Southeast - Chefs Ron Hsu and Aaron Phillips in 2022 and a semi-finalist nomination for Best New Restaurant in 2020.