February 2023, Chef John Jorm Reimers

Chef Director John Jőrn Reimers CCC

John has been an integral part of the Culinary Federation for decades. John spent his career from its start at Culinary Hotel Business School Hamburg Germany (Private Hotel Haus Lindtner ) before moving on to the Hilton Hotels Europe-Geneva-Rotterdam-Hilton Queen Elizabeth Montreal. He then moved on to work for Westin Hotels and Resorts in Manila, Chicago, Calgary, and Winnipeg (Executive Chef Fairmount Winnipeg).

John put down roots in Winnipeg and spent his time working with his company, Reimers Hospitality Corporation, while taking on the position as an Instructor at Red River College. From his start in 1979 to his retirement in 2012, John rose to be Chair of Hospitality at Red River Polytech College. John has many talents which he brings to the board including being chair of the Presidents Award Gala held annually.

Johns other accomplishments include:

 SR Board of Directors, MB. C.F.C.C. Since 1975 

President C.F.C.C. MB. 1981-1985 

Treasurer C.F.C.C. Wpg. Branch 1990-2005

Chaine des Rotisseur member 

Awards/Honors/Event 

Chef of the year 1987 C.F.C.C. Manitoba Branch 
Q2-125 Commemorative Medal Confederation of Canada 1989 
International / National IGA  
Gold/Silver/Bronze medals 
World Culinary Olympics Frankfurt Germany 
Culinary Team Manitoba 1980 & 1984 ( Gold Medal) … Team Manager 
(Red River College )Student Team Canada 1992… Team Manager 
Queen Elisabeth 2 October 2002 Canadian Visit……Culinary Team Leader .

January 2023, Chef Emily Butcher

Emily Butcher's first food memories are of folding shrimp dumplings with her Grandma and eating sweet peas out of the garden in the Fraser Valley. Finding her footing at West Restaurant and Bar, she then moved to Winnipeg’s Deer + Almond. Emily found continual inspiration in special projects like RAW: almond and Chef Mandel Hitzer’s sense of playful creativity.

After winning Bronze at the 2020 Canadian Culinary Championships and competing on Top Chef Canada Season 9, Emily opened Nola in Winnipeg. Her food is inspired by the Prairie landscape but always rooted in her West Coast upbringing and Chinese heritage with surprising layers of flavour and texture.

November 2022, Chef Lok Hang Lui (Louie)

In late 2019, chef/owner Lok Hang Lui (Louie) launched Aroma Bistro, an Asian Fusion restaurant in Winnipeg’s St. Vital neighbourhood. Born in Hong Kong, a city steeped in all the world’s cuisines, Louie’s culinary inspiration for his menu was Sichuan chili oil. Traditionally, each Sichuan family makes their own at home. However, Louie did not want to overwhelm people with the taste of the Sichuan peppercorn. Seeking to create something unique, he balanced ingredients to create layers of flavors that would keep diners chasing the next bite. Aroma’s Red Chili Oil, made with all natural ingredients, is his own original recipe. Aroma Bistro’s signature dish is the hand-crafted Red Chili Wonton. For the purpose of creating maximal crevices to hold sauce, the folding and shaping technique is closer to an Italian dumpling than Chinese. Each wonton is hand-made by skilled workers and all the sauces are made in house and come from Chef Louie’s own recipes.

October 2022, Maria Abiusi

Maria Abiusi was born into a typical Italian immigrant family here in Winnipeg. She grew up with the tradition of good wholesome food, most of which was planted and harvested in the backyard. Much of her culinary training was hands-on beside her mother who was very much ahead of her time with her focus on organic gardening and clean eating. Maria is now the mother of three and works to pass on those traditions to her own children. An avid cook and naturalist, she loves to garden and enjoy the outdoors. The Food Studio was established in 2006 with a Cooking Camp for Kids, and quickly grew to offer cooking classes to adults, host special occasion functions for individuals and groups, and conduct a variety of team building events. A full listing of programs, which changes with the seasons, can be viewed at www.foodstudio.net.

September 2022, Kevin Bailey

Our season opener will be a BBQ themed event (think brisket and all the fixings) led by our very own meathead, Kevin Bailey.

Kevin is an avid cook, has run KevsKitchen.com for over a decade, and holds a Sport & Exercise Nutrition certification. He's going to demonstrate the simplicity of great BBQ, balanced with teaching us some modernist kitchen magic and recipe scaling. It's guaranteed to be delicious and full of southern-style hospitality. We're all about friendship through gastronomy, right?

April 2021, Chef Jeremy Senaris

Chef Jeremy Senaris is a private chef and owner of Lasahan - a catering and menu consulting business. Chef Jeremy specializes in modern Asian fare with Filipino roots and has twice competed on Masterchef Canada.

March 2021, Chef Sandra Martin

Welcome to Sri Lanka!

February 2021, Chef Graham Peltier

Born and raised in Winnipeg, Manitoba, Chef Graham started to work in the culinary industry twelve years ago at the Winnipeg Convention Centre, helping a friend’s father during the summers while in high school. During post-secondary, Chef was working at Prairie Ink and after enjoying his job and cooking as a whole, decided to attend Red River College to go through the Culinary Arts program. During and after completing the program, Chef Peltier proceeded to work as a line cook in his earlier years and in management positions the following years. After Prairie Ink, these are the restaurants Chef has had the opportunity to learn and grow in: Bistro 71/4, Wasabi Sabi, Deseo Bistro, Smith, Pizzeria Gusto, opening The Wood/Pauline and is now currently co-cheffing at Sous Sol. Chef Graham enjoys the work involved and looks to learn and progress in a positive trend as his journey continues through the industry. 

January 2021, Chef Edward Lam

Chef Edward Lam is the owner of Yujiro Japanese Restaurant, GaiJin Izakaya and Saburo Kitchen. His three successful restaurants each have their own uniqueness, bringing the finest dining experience to Winnipeg. Yujiro, located in the  River Heights area, has been voted top sushi restaurant in Winnipeg by Top  Choice Awards for the past seven years. GaiJin Izakaya is a popular local ramen/sushi shop located in Transcona. Saburo Kitchen, in the Hargrave Street Market, is a ramen sensation in the downtown area. 

As a self taught chef, Chef Lam never had professional training, but he was always determined and focused. He never takes a break. You can always see Chef Edward researching and looking for inspiration to develop new creations to bring to his customers. He's always looking for ways to improve and upgrade his own skills and techniques. You can say his passion for food only drives him to bring himself to the next level and bring exceptional surprises.

November 2020, Chef Francesca Agatep

Chef Francesca Agatep is a recent culinary graduate at Red River College and recipient of the Les Marmitons Most Promising Chef Award.. She’s worked in kitchens such as St Charles Country Club, Blackbird Brasserie, Segovia Tapas Bar, and Juneberry. She’s also branched out to Alberta to work at a lodge, focusing on fine dining.

October 2020, Chef Corby Pearce

Our first chef-led virtual event had us in our own kitchens, cooking under the guidance of Chef Corby Pearce from Evolve Catering. It was a fantastic meal with plenty of fun interaction - a true example of friendship through gastronomy!

September 2020, Members Jordan Burg and Ron Schwarz

Our first ever virtual event was a Mexican extravaganza, led by two of our very own members. Fun was had, wine was sipped, and delicious food was enjoyed.

March, 2020, Chef Fabrizio Rossi

Chef Fabrizio Rossi, was born in Rome,Italy where he trained in culinary arts under Chef Sciullo. Fabrizio left medical school to pursue his passion for food and has worked in the prestigious hotel Habitart and at Casina Valadiere under chef Massimo D'Innocente.

Fabrizio has spent precisely half his life in the kitchen. That's what I know how to do. "I love eating and cooking because of my mom. She was a single mom and working all day long and coming home late and opening the fridge and making a five-course meal in half an hour after a long day. She was amazing! That's where my passion comes from. I always wanted to learn how she did everything so that I could continue her traditions in the kitchen".

Fab as he is known by friends and family, made Winnipeg his home in 2008. He is always proud to support local businesses and takes pride in using the freshest and highest quality ingredients in the food he creates. "My secret ingredient is the LOVE!" I love to create food that puts a smile on our guest’s face.

February, 2020, Chefs Kristen Chemerika-Lew and Kyle Lew

Kristen is a born and raised Winnipegger, while Kyle hails from Toronto. This culinary pair met at cooking school at George Brown College in the Culinary Management Program in Toronto and have been together ever since. After having trained together they went on to work for the Head Judge of Top Chef Canada, Mark McEwan, at his restaurants, ONE and Bymark. Kristen has worked at 529 Wellington, Scarpetta, Gallery Grill as Sous Chef and Manager of Les Louises Catering Company. Kyle has worked for Buca, Sous Chef at Five Doors North and was Head Butcher at The Healthy Butcher.

Both Red Seal chefs they brought their training back to Winnipeg in 2012 to open CHEW restaurant and start a family. The couple opened their kitchen in August 2013. Chew, which is an amalgamation of their last names, features a menu that is earthy yet sophisticated. The charming café hit the mark with its attention to local ingredients from small producers. Their globally inspired regional cuisine was an instant hit with food lovers and critics too. The intimate dining room was on many 'best new restaurant' lists that year. So, it makes perfect sense that Kristen and Kyle, expanded their horizons. The pair opened The Store Next Door, a bakery, espresso bar and prepared foods shop. The new business is located—you guessed it—right next door to Chew. Long wooden communal tables, repurposed barn wood, bright white subway tiles and shelves loaded with preserves and pickles decorate the space. Every day between eight and 10 varieties of freshly baked breads are on the racks alongside sweet and savoury pastries. French, Eastern European and Southeast Asian baked favourites—like croissants, coconut buns and knishes—are also fresh from the ovens.

Just last year the couple further expanded their Winnipeg culinary empire, opening Lark, a café, bakery and market which opened at 91 Albert St. This incredibly busy pair also run a full catering business.

January, 2020, Chef Dan Dworschak

Dan is the Executive Chef and part owner at Urban Prairie Cuisine. Urban Prairie Cuisine runs out of the Winnipeg Winter Club, providing food and service for the bistro and WWC events, however their main business is catering. 

Urban Prairie Cuisine has two mobile kitchens which allows them to cook hot, fresh food on site. Urban Prairie has made a name for themselves in the wedding industry and is also able to provide food and service for in-home functions, corporate events and they've even travelled to Lake of the Woods for events!

Chef Dan's love of cooking began at a young age and he began his training at Kildonan East High School in 2002. His first cooking job was at Pony Coral at the tender age of 15.
In 2002, Dan was part of the amazing culinary team that provided food for Queen Elizabeth II on her visit to Winnipeg!

Dan received most of his on the job training from working at the Manitoba Club, where he was an integral part of the kitchen team for 13 years. During this time at the Manitoba Club, Dan competed in Chaîne des Rôtisseurs competitions for 6 years, worked at the Royal Lake of the Woods Yacht Club for 7 summers where he was the executive chef for 6 of those years, attended  Peterson Global Foods for his second level apprenticeship, graduating with honours and receiving his Red Seal.

In 2017, he left the Manitoba Club to further his career and gain valuable experience at Urban Prairie Cuisine.

Shortly after starting this new job, an opportunity arose for him and his now wife, Danielle, to buy into the company and partner up with Elsie, one of the original owners. One day, down the road, Dan and Danielle will fully own Urban Prairie Cuisine.

Fun personal facts about Chef Dan:
- Dan was born in Germany and moved to Winnipeg when he was 5 years old.
- He loves to build new projects and fix old ones around both home and work.
- Dan home brews his own beer and has even tried his hand at wine, mostly for his lovely wife. 
- He has a passion for painting – just ask him to show you some of his gorgeous creations! 
- As a child, Dan enjoyed playing any and every sport he could! 
- He loves to tend his garden at home and enjoys using his own fresh vegetables and herbs in his at home cooking. 
- Dan married Danielle in September 2019. 

Chef Dan is a dedicated, creative chef whose skill and passion shows in everything he does. 

November, 2019, Chef Jeremy Langemann

November has us cooking under the guidance of Chef Jeremy Langemann. He is the Executive Chef at St. Charles Country Club. He started with the club April 2018. Previous to the club, he worked as a Culinary Arts instructor at Red River College for three years, instructing a variety of programs. Jeremy spent the majority of his industry career, nineteen years, with Fairmont Hotels and Resorts. He was fortunate enough to have been able to apprentice at the Banff Springs Hotel and Jasper Park Lodge. After working hard to get promoted to a management Sous Chef position, Chef relocated to Washington DC onto the Copley Plaza in Boston, Royal York in Toronto, and the Palliser in Calgary with his last stop as the executive chef here in Winnipeg for two and a half years. Chef Langemann had a tremendous career with Fairmont and is thankful for the countless opportunities they provided for him and his family..

His wife’s name is Shayna and they have two daughters, Ava who is nine and Bethan who is four so they keep them both quite busy!

Academically, Chef is embarking on acquiring his Certified Club Manager designation. He is hopeful that this can be completed within five years. Jeremy currently holds Certified Chef De Cuisine status and would like to add to the list.

October, 2019, Josh McFaddin

A lover of food, hunting, and fishing. The host of @themeatupmb, Josh has been putting together wild-inspired meals for a long time now. He specializes in outdoor cooking and forest foraging. His love for food is evident in every meal he creates. If you don’t follow his Instagram, you should. You can find Josh at @joshmcfads.

Working with Josh to guide us through the evening will be our very own meat purveyor extraordinaire, Shawn Miller of Miller’s Meats.

September, 2019, Chef Monica Bernard

Residing in Gimli, Manitoba for the past 12 years, Monica originally came from a small farming
community in northern Alberta and has been a ‘foodie’ since she was a little girl. Being on a mixed farm meant having to tend to various animals as well as grow and maintain a large garden and harvest and preserve all the bounties it produced.

Unlike most of the guest chefs invited to Les Marmitons, Monica is not a chef by trade, nor does she work in the hospitality industry. Her work in the construction management industry has taken her all over the world working at times as a project manager involved with building or expanding mining operations in such locales as Russia, Mongolia, Jordan, Dubai and most of Arctic North America to name a few. With her work and travel, she maintained her love of all things food and attended Le  Cordon Bleu Culinary School in Ottawa, graduating Le Grand Diplome (both Cuisine and Patisserie). Monica grows a garden whenever possible and if anything remains at the end of the season it is canned and preserved to enjoy throughout the winter. She continues to practice her French culinary skills whenever possible as well as explore other techniques and food adventures wherever she goes. 

May 2019, Red River Culinary Arts Scholarship Recipient, Leane Galang

Leane Kate Galang graduated from the Culinary Arts programs at Red River College on February 2019. She currently works at Tre Visi Cafe and aspires to own a restaurant in the near future.

April 2019, Chef Norm Pastorin

Chef started his career graduating from the Culinary Arts Program at Red River College and continued training under esteemed Chef Takashi Murakami C.M. as Jr. Sous Chef at St Charles Country Club. After making the move into the local restaurant scene, Norm opened The Grove Pub & Restaurant and, following its success, proceeded to open Cornerstone Bar & Restaurant, then Black Bird Brasserie, where he continues to build on the legacy of Winnipeg's long standing establishments. 

He competed twice in the Gold Medal Plates competition. In 2014 Norm was awarded the silver medal, and in 2015, won gold, which brought him to the international level in Kelowna, BC the following year.

Chef continues to be a proud member of the SOS Chef’s Dinner, and throughout the year participate in various fundraisers in the city.

The Grove, The Cornerstone, and Black Bird Brasserie are multidimensional neighbourhood establishments where bar and restaurant meet in the middle, blurring the lines between fine and casual dining. Chef enjoys serving internationally inspired pub fare along with a rousing selection of beer, cocktails, and wine in a lively and energetic room!