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TRISTAN FOUCAULT
PEASANT COOKERY 283 BANNATYNE 204-989-7700 Twelve year veteran with WOW! Hospitality, Tristan combines his classic French training with a passion for nose to tail eating. This makes his menu one of the best examples of old school recipes with a modern edge and his charcuterie a bar setting standard.
ERAJ JAYAWICKREME
THE VELVET GLOVE AT THE FAIRMONT 2 LOMBARD 204-957-1350 Eraj’ s family loved food and valued hard work. Constantly begging his parents for the opportunity to cook, by thirteen he was already planning his career as a chef. A newcomer to the Winnipeg food scene, Eraj brings more than 20 years of experience to the kitchen.
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JARED FOSSEN
MAW’ S EATERY & BEER HALL 111 PRINCESS 204-421-6297 Jared’ s love and passion for food comes from his mother, so it is fitting he is now head chef of“ Maw’ s”. He is proud of his team, particularly sous chef Jayanti Shalini Sharma, GM Michael Wolfe and music coordinator Bruce Berven, who merge food and music beautifully.
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RHYS POLLARD
CORRIENTES ARGENTINE PIZZERIA 137 BANNATYNE 204-219-5398 After 5 years as a line cook, Rhys formalized his training at RRC. Italian and French techniques gained during his apprenticeships have acted as a foundation for his interest in South American flavours. Developing new interpretations is his new found pleasure.
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JACKIE HILDEBRAND
HY’ S STEAKHOUSE 1 LOMBARD 204-942-1000 Jackie was only seven when she proclaimed she would be a chef one day. Cooking with her mom and grandmother meant bonding time. Professional training later supported what she learned then: fresh, quality ingredients don’ t need to be disguised. At Hy’ s she practices this philosophy.
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