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 .