Q: The name Pat & Betty has a special meaning. Can you tell us the story behind it?
Pat & Betty is deeply personal for both James and me. Growing up, food and family were closely connected. My mom was surrounded by traditions like canning with my grandmother, holiday meals and everyday cooking, and she carried those traditions forward with my sister and me. James had a similar experience with Betty and her lifelong connection to cooking and hospitality.
We wanted to capture some of that feeling in the restaurant. There’ s nostalgia behind Pat & Betty without the restaurant itself feeling nostalgic. More than anything, it’ s about people coming together over great food and wine and enjoying being around one another.
Q: How would you describe the dining experience at Pat & Betty?
Sharing the table probably represents Pat & Betty better than any one dish. The menu is designed to be shared, with dishes arriving as they’ re prepared, creating a natural communal feeling around the table.
There are also moments where our family story comes through more directly. Desserts like the P & B Carrot Cake and Mom’ s“ Milk & Cookies” take something familiar and nostalgic, treat it with intention and, hopefully, help create a new memory for the people enjoying it.
Q: Tell us a little about yourself and your role at the restaurant.
My path into restaurants was pretty unintentional. I started at a small fine-dining restaurant at 16 as a host and busser, moved into the kitchen about a year later and never really stopped. I originally came to Calgary to study fine arts at the Alberta College of Art & Design while continuing to work my way through kitchens, eventually becoming an Executive Chef.
That art background still influences how I approach a restaurant. It isn’ t only about what’ s on the plate. The design, aesthetics, service and little details all shape the guest experience.
Today, as Managing Partner and Executive Chef, my role moves between the creative and operational sides of Pat & Betty. One moment might involve tasting and developing dishes with the kitchen team, and the next could be working with management, suppliers, events or planning what comes next for the restaurant.
Q: What do you hope guests remember after visiting Pat & Betty?
Ultimately, it’ s how they felt. We put a lot of intention into the food, but we care just as much about the experience surrounding it.
Our ethos is Gustant Statim, which roughly translates to“ once they taste” or“ they taste instantly.” For us, it speaks to savouring the moments spent around the table.
Pat & Betty takes inspiration from our families, but the goal has always been to create a place where other people can make memories of their own.
CANADIANHOMETRENDS. COM
119