DAVID BERGQUIST

BAILEY’ S 185 LOMBARD 204-944-1180 David began cooking at Salisbury House while still attending high school, and hasn’ t looked back. He has appreciated all his kitchen experience but is most excited about grilling meat perfectly. His joy comes from preparing a steak or a signature rack of lamb and working with a team of people he loves.

SEAN MCKAY

THE MITCHELL BLOCK 173 MCDERMOT 204-949-9032 After spending his early twenties in Europe, Sean returned to Winnipeg to attend culinary school. Since then, he has worked in scratch focused kitchens, honing his butchery skills and pasta making. His new venture adds bold, globally influenced flavours to the party.

MARK PICHETTE

HERMANOS 179 BANNATYNE 204-947-5434 Hired as a dishwasher at the age of 15, Mark has climbed the culinary ladder. Now Red Seal certified and head chef at Hermanos, he is a testament to hard work and creativity. His new perspective on classic South American cuisine gives it a fresh edge.

MATTHEW WITHOOS

BROOKLYNN’ S BISTRO 177 LOMBARD 204-415-4112 Mathew loves all aspects of working in a kitchen, including appliance repairs! Cooking with local chefs Adam Donnelly and Scott Bagshaw helped him form a respect for ingredients, recognizing it takes many people to deliver a finished dish.

EMMA MOLARO

CARNAVAL BRAZILIAN BBQ 270 WATERFRONT 204-505-0945 A high honours grad from RRC, Emma finished her second year of culinary arts in Halifax, working with fresh seafood and local ingredients. Her passion for flavour shines in the marinades, butters and salts on Carnaval’ s new menu.