February 9, 2026, Chef Sergei Didenko

Introducing Chef Sergei Didenko (again)

Some would say the team members of the Winnipeg Jets Hockey Club are fueled by passion. Others would credit Sergei Didenko, their team chef and the Chef de Cuisine for True North Hospitality. Beginning as a dishwasher, his talent and determination led him through the ranks to head chef. He complemented his rich experience in the industry with formal training in Culinary Arts from Red River College and achieved Red Seal certification.

Chef Didenko has built a distinguished career by continuously learning and expanding his expertise and staying organized in high-pressure environments. With almost 20 years of experience, Chef Didenko has honed his skills in Middle Eastern and Russian cuisine. He has extensive experience from his nine years at the Jewish Community Center, where he organized events and conducted cooking lessons on Jewish cuisine. Chef Didenko is also dedicated to sharing knowledge with his staff, and is a mentor chef for culinary arts students at Red River College, Maples Collegiate and Tec Voc College.

In addition to his work at True North Hospitality and with the Winnipeg Jets, Chef Didenko is actively involved in the culinary community as a junior president of the Chefs Federation Winnipeg Branch. His contributions were recognized in 2023 when he was awarded the Young Chef of the Year Award by the Canadian Culinary Federation of Chefs and Cooks (CCFCC) in Winnipeg.

Winnipeg Les Marmitons is pleased to welcome Chef Sergei Didenko back as one of a very few guest chefs to lead the Chapter for a second time, a testament to wonderful event we both experienced.

November 10, 2025, Les Marmitons Chefs Colin Gandier, Chris Coenen & Lou Caci

January 12, 2026 Chef John Vagianos (Sr).

Johnny Vagianos came to Canada in 1971 from Kalymnos, Greece. He founded Johnny’s Maples Pizza in 1977. Johnny operated the restaurant for nearly 50 years and just recently retired. Sticking around for half a century has made Johnny a “celebrity” in the Maples and surrounding communities; he still bumps into his customers in his retired life! The restaurant continues today and is regarded as a local landmark.

Johnny has always had a passion for food but most importantly for the connections and friendships that come out of it. If there is one word that defines Johnny it’s the Greek word “Philoxenia”, which means hospitality and “being a friend to a stranger”. However, it is more than just hospitality. Philoxenia is a moral code ingrained in Greek culture that emphasizes generosity, warmth, and courtesy toward visitors and strangers. Once you meet Johnny and cook with him, you should get a sense of this.

With 50 years of service, great food and “philoxenia” it really is no surprise that Johnny was voted Manitoba’s Top 100 People in 2024.

October 20, 2025, Chef Nolly (Isaiah) Sanchez

Chef Nolly (Isaiah) Sanchez is a passionate culinary artist who aims to be recognized for his inventive approaches to modern cuisine and his profound respect for traditional flavours. With over a decade of culinary experience spanning from casual fine dining and high-volume kitchens, he has built a strong foundation for his unique style.

Building on this foundation, his culinary journey began in his family’s kitchen, where he cooked heartfelt meals for friends and loved ones—a space where he learned patience, precision, and the joy of sharing food. This and his background in street art fueled his creativity. What began as a personal passion evolved into a professional calling, leading him to hone his craft in acclaimed establishments such as Gather Craft Kitchen and Bar, where he continues to sharpen his technical skills and thrive in dynamic, high-pressure environments.

Through these experiences, Chef Isaiah’s cooking philosophy is rooted in authenticity and balance—each dish should tell a story of culture, creativity, community, and connection.

September 8, 2025, Chef Mark Gingco

Chef Mark Gingco....  Mark Gingco – Sous Chef, The Fort Garry Hotel

Mark Gingco is the Sous Chef at the historic Fort Garry Hotel, where he combines technical precision with creative flair to deliver elevated dining experiences. With a deep respect for both classical culinary traditions and modern techniques, Mark plays a key role in shaping the hotel’s menus, leading the kitchen team, and ensuring consistency at the highest standards.

Passionate about seasonal ingredients and bold, refined flavors, Mark works closely with the Executive Chef to craft dishes that celebrate local produce while offering guests a memorable and contemporary taste of Winnipeg’s culinary scene. His leadership, attention to detail, and commitment to innovation make him an integral part of the Fort Garry Hotel’s culinary excellence.

April 14, 2025, Chef Bailey Mann

Bailey Mann is a dedicated and passionate culinary professional with a strong foundation in both fine dining and high-volume kitchen operations. With hands-on experience at esteemed establishments such as Elmhurst Golf and Country Club and the Tundra Grill at Assiniboine Park Conservancy, Bailey has honed exceptional kitchen leadership, food preparation, and banquet service skills. A bilingual talent fluent in French and English, Bailey thrives in dynamic environments, demonstrating adaptability, teamwork, and a keen eye for detail. Currently advancing culinary expertise at Red River Polytechnic, Bailey is committed to continuous learning, excellence in service, and crafting unforgettable dining experiences.

March 10, 2025 Chef Leonard Streilein & Regena Rumancik

Leonard Streilein

Leonard learned from Austrian grandparents the importance of food and drink. They shared their love of creating good Austrian food in the North End of Winnipeg, from Hesslers’ Meat & Grocery. As a young boy, Leonard learned from his grandfather, a Master Butcher and Sausage maker from Vienna, the skills to make many types of fresh and smoked sausages. From his grandmother, who was always adding a plate setting or two to the weekly dinner table (including those who couldn’t pay their grocery tab), he learned how food and drink creates a community of sharing.

There is nothing finer than a glass of wine, good music, a few dance moves and cooking in the kitchen! Over the years, Leonard has challenged himself to learn and cook dishes from all over the world, including Thai, Chinese, South Asian, Mexican, Spanish, French, Italian, Mediterranean and Middle Eastern. One of his bucket lists, now completed, was to visit all of the major wine growing regions of the world. While travelling, he would rent places with cooking facilities and visit local markets, cooking truly “farm to table” meals in other countries. Even while on the Camino de Santiago he cooked, when possible, for not only himself and Regena, but also for other weary pilgrims.

He is the head of a great cooking team at his local church, doing Pasta Nights for 120, pancake and brunch breakfasts, and Soup and Sandwich Sundays. During Covid, he began the A-Z of cooking dishes, starting with a particular country letter and cooking a dish from each country. However, his favourite go-to’s are still Italian meals and of course, the comfort foods of Austria.

Regena Rumancik

Regena is a baker and cake decorator, having made her first wedding cake at 16. When Leonard met her and saw her rows of canning jars, he knew they were meant for each other!

February 10, 2025, Chef Scott Hyndman

First Vice President Scott Hyndman

Scott Hyndman is a new member to the C.F.C.C. this year and he's brought his energy and enthusiasm for local support and sustainability to the board as 1st Vice President.

His Culinary career culminated in 2021, when he was inducted into the international gastronomic society, the Confrerie de la Chaine Des Rotisseurs as Chef Rotisseur.

Scott is passionately focused on trying to provide solutions to the growing challenges with our current food system. In 2016, he co-founded an indoor vertical farm to provide operators a locally produced herb and microgreen solution that was reliable and consistent year round.

His experience running a small business and expertise in the culinary industry led to his current role with Pratts Food Service as Territory Manager, where he's able to help food operators find solutions to their daily challenges.

He has spent over 25 years in the food service industry, with Executive Chef experience ranging from construction camps and remote fly-in fishing lodges to Winnipeg Art Gallery and ultimately at Southwood Golf and Country Club, where he and his kitchen brigade hosted the Summer Chaine Des Rotisseur Dinner in August 2017.

His goal is to improve the visibility of Winnipeg's Chapter by incorporating public meeting venues and increased efforts to support our local culinary community.

January 13, 2024, Chef Agustin "Tito Boy" Doming & Jackie Wild

The origins of Tito Boy begins like many familiar immigrant stories.

As a young boy growing up in the rural farmlands of the Philippine province of Southern Leyte, my father spent countless hours in the kitchen with his mother and siblings while his father cut lumber to provide for their family. My father stayed at home learning many traditional Philippine cooking techniques while dreaming of building a better life and legacy for his family in the future.

In the 1980s, he met a charming and fiercely independent woman – Tita Jean, my beautiful mother – whom he married in civil court. Once married, he set off to his new Canadian home in Winnipeg as a sponsored spouse and newcomer.

Throughout his career, my father wore an impressive number of hats. He worked as a wholesale grocery store general manager, an assembly line worker, a machine operator, a healthcare aide and, most notably, a chef and baker. For many years, he dreamed of opening his own restaurant where he could share the delicious, aromatic and hearty foods from his home country. 

In 2021, my father’s dream came true when he opened a small restaurant in Parañaque City, Manila. Now, a year later, he is setting up shop closer to his Winnipeg home as the culinary curator behind the menu of Tito Boy Restaurant.

About Jackie Wild:

Jackie Wild is a seasoned communications, marketing and business development professional with nearly 15 years of experience managing successful community-focused initiatives within the public, private and non-profit sectors. As a racialized woman in business, she understands the critical role anti-racism advocacy plays in achieving inclusive and equitable outcomes for her kababayan (fellow country people) and the broader community.

In 2022, Jackie launched Tito Boy Restaurant, Winnipeg’s first south-end Philippine eatery offering traditional and fusion culinary creations. The business named after her father Agustin “Tito Boy” Doming represents the intersectionality of different generations and what it means to be a Philippine-Canadian in the modern era.

A champion of community building, Jackie serves as the President of the Manitoba Filipino Business Council, leading their vision to serve as the prime community resource hub for Philippine business people and professionals. Through grassroots outreach across the province, they are building a sustainable future for the next generation of local leaders by creating an inclusive community through consultation and collaboration.

A passionate community and civic engagement leader, Jackie volunteers as vice-chair of Manitoba Museum, vice-chair of Mabuhay District, interview chair of Loran Scholars Foundation, board member of Health Sciences Centre Foundation, board member of United Way Winnipeg and member of CancerCare Manitoba Community Connections Committee.

In 2020, Jackie was named one of CBC Manitoba’s Future 40 recipients and featured in the Filipino Journal’s 20 Filipinos to Watch list.

November 18, 2024 Chef Dale Stratton All Season's Catering

I am very excited to be the guest Chef for Les Marmiton’s.  This is my first experience at doing one of these types of dinners.    I am an experience-based chef looking to challenge for my Red Seal as my next venture in the next few months.  I began my career at the Olive Garden.  I started as a line cook and worked my way to become the Culinary Manager.  After the Olive Garden I moved away from the kitchen with jobs as a Banquet Captain and had become a certified Wedding Planner. After 3 years I could not resist my passion for food and needed to get back to what I love.  

I worked with Chef Heather Porteous (HGTV Hoarder House Flippers) as well as Chef Santiago Marie while I worked under them at Boulevard Pub and Bistro until 2019.  I then Started at All Season's Catering, working with Chef Brent and Daisy Prockert.  We specialize in Wedding and Corporate Catering.  Working with Chef Brent has helped develop my skills and to step out of my comfort zone.  So here we are.  

October 7, 2024, Chef Chris Poitrias (Saffrons Restaurant)

Chef Chris Poitrias has worked at Civitas restaurant, Casa Bianca and Real Crue Catering for the film Industry. He has been working for 28 years, of which 17 years at Saffrons Restaurant with a passion for international cuisine.

Sept 9, 2024, Chef Sergei Didenko

Sergei Didenko is the esteemed Chef de Cuisine for True North Hospitality and a team chef for the Winnipeg Jets. With over 17 years of experience, Chef Didenko has honed his skills in Middle Eastern and Russian cuisine. His culinary journey began in humble circumstances as a dishwasher, but his passion and determination drove him to rise through the ranks to become a head chef. He holds a Red Seal certification and received formal training from Red River College culiary arts, which has complemented his diverse experience in the industry.

Chef Didenko has built a distinguished career by continuously learning and expanding his expertise. His leadership is evident in his dedication to sharing knowledge with his staff and his ability to stay organized in high-pressure environments. He has extensive experience from his nine years at the Jewish Community Center, where he prepared events and conducted cooking lessons on Jewish cuisine.  in addition, Chef Didenko is involved with the education program Colleges like- Red River College, Maple collegiate and Tecvoc College as a mentor chef for culinary art students.

In addition to his work at True North Hospitality and with the Winnipeg Jets, Chef Didenko is actively involved in the culinary community as a junior president of the Chefs Federation Winnipeg Brunch. His contributions were recognized in 2023 when he was awarded the Young Chef of the Year Award by the Canadian Culinary Federation of Chefs and Cooks (CCFCC) in Winnipeg.

May 2024, Chef Liam Martin

It’s been said that to find purpose in life, one must listen to their own inner voice.

For the better part of two decades, Liam enjoyed a successful career in government and public sector organizations, but in 2021 he decided to finally listen to his inner voice and pivot towards a career focused on food by enrolling in the Culinary Arts program at Red River College Polytech.

At RRC Polytech, he enjoyed the privilege of learning from the program’s chef instructors, many of whom are former chefs at some of Winnipeg’s finest restaurants that he enjoyed over the years.

Since beginning his culinary journey, Liam has had the pleasure of working alongside and learning from some of Winnipeg's most revered chefs, restauranteurs and food scientists at establishments such as Sous Sol, Peasant Cookery and the Prairie Research Kitchen, where he is currently continuing his studies as a Student Researcher.

When he’s not in the research kitchen, Liam can be found catering private dinners and corporate events and hosting pop-ups at his favourite brewery.

Liam is the proud recipient of the 2023 Les Marmitons Most Promising Chef Award and he looks forward to sharing some of what he has learned with the group. 

April 2024, Chef Mickaël Cazemayor

Born in France, Manitoba Club Executive Chef, Mickaël Cazemayor dedicated his life to the culinary arts when he became a student at the CFA de St-Cyr-sur-Loire, and later became an apprentice at the legendary George Sand, a three-star hotel and restaurant. He finished his time at George Sand with a one-year pastry apprenticeship before immigrating to Canada in 2001 and landing at Manitoba Club.

Domer Rafael has dedicated his career to the service industry with a focus on guest experience, fine wine and management. After graduating from the prestigious International Sommelier Guild Program in 2010, Domer returned to Manitoba Club (2017) as Sommelier and as Food and Beverage Manager. Controlling a wine cellar and private wine program of over 500 wines and through his passion for the World's restaurant scene, Domer brings members options to pair fine food and wine in new ways. Domer is also the National President of the Canadian Association of Professional Sommeliers.

March 2024, Chef Dean Herkert

Dean Herkert is the Chef/Owner of the Bistro on Notre Dame (BoND), a cozy Red River Metis restaurant featuring elevated comfort foods grounded in indigenous and local ingredients. Born in Thompson, Manitoba, he now calls Winnipeg home. He is a Red River Métis citizen with over 20 years of experience in the hospitality industry.

Dean has been featured on shows:

Chuck’s and the First People’s Kitchen

Postcards from … Winnipeg 

Deep Dish Dialogues

And has cooked at Canada House in London, England for High Commissioner Ralph Goodale, at the V.I.P. reception for Canada Day celebrations, representing the “Cooks with Stones” project.

Bistro on Notre Dame is involved with the Further Education Society of Alberta, Manitoba Metis Federation and Red River Poly Tech in “Me-yaw-sin Micowin”. A “Pathways project” for indigenous youth and the culinary field.

Dean has demonstrated leadership in conservation, waste reduction and efficiency efforts that advance ecological stewardship in Winnipeg. He is committed to sustainability in all aspects of BoND’s operations, from efficient cooking methods, to supporting local food producers, to using supplies, uniforms, lighting and furniture that feature sustainable materials and methods of production.

Dean enjoys playing rugby, biking and spending time outdoors. He enjoys spending time with his partner, Celeste McKay and step-son, Evan Raoul Chartrand.

Richard Hanna

Rich has been in the hospitality industry in Winnipeg since the late 90’s, learning the bar side at reputable King’s Head Pub. He has had the opportunity to work and learn in some of the city’s most reputable restaurants, including;

Fusion Grill, Hy’s Steakhouse, Round Table, Gluttons, Martini’s

He operated Peasant Cookery and Pizzeria Gusto.

International Sommelier Guild levels 1 and 2.

3 time Gold Medal Plates participant.

February 2024, Chef Jay Lekopoy

From Chef Jay, Chef/Owner of Promenade Brasserie:

"I've spent over a decade and a half immersed in the food service industry, experiencing all it has to offer. From serving up banquets and intimate chef's tables, to washing dishes at cozy family diners - I've done it all. With a Red Seal in Culinary Arts, earned right here in Manitoba, and along with a wealth of experience training aspiring chefs and launching successful restaurants, I bring a deep passion for all aspects of the industry. From the art and history of cooking, to the theatre of the dining room, I'm driven by a love of all things culinary. And I firmly believe that success in this industry comes from putting the needs of the guest first, ahead of any personal ego."

January 2024, Chef Tristan Foucault

Tristan Foucault is the former longtime Chef of Peasant Cookery, and Chef of Oui Bistro and Hu’s on First. He began his career in the kitchen at the age of 15 in a local Keg Restaurant. He left Winnipeg to attend The Dubrulle Culinary School in Vancouver, BC. Once finished his schooling, he worked at the Four Seasons Hotel and Le Crocodile, before returning home to Winnipeg. He won two ‘Chef of the City’ scholarships which landed him stages at Thomas Keller’s Bouchon Restaurant in 2007 and the 3 Michelin Star French Laundry in 2005 where he developed his passion for sustainability and farm-to-table fare. Tristan is best known for pioneering the charcuterie movement in Winnipeg, and is widely regarded as one of the foremost authorities in the city on the science of dry cured sausage.

November 2023, Chef Dustin Peltier

Dustin Peltier has 21 years of experience in kitchens, being self taught. He grew up on a farm and remembers the days he had a salt and pepper shaker beside the garden, pulling the veggies out of the earth brushing them on his pants and enjoying the flavors. Heading into the city at 18, he started baking for Salisbury House and fell in love with the kitchen. From there he worked at a few restaurants around the city with the Winnipeg winter club being a highlight. Here he spent a year learning new techniques and skills. At the young age of 25 he started to manage kitchens and found the challenges of the job to be extremely rewarding. He got asked by a friend to open a new restaurant with him and loved being able to play with menus and started to source out local suppliers and farmers for products. From there he started to manage the catering/restaurant side of a local company and got to play even more with local ingredients. He then accepted a job at Chew as the sous chef and learnt a lot of new and exciting dishes. He then got an offer he could not resist from Prairie 360.  

Dustin created Loaf and Honey to chase his true passions. He wanted to connect people with real food in a new way and get people to come back to the days where they knew where the food they were eating was coming from. Every dish has a story. Visiting the farms and getting his hands dirty when he can. He want to amaze you with the flavors that can come from the ingredients around you and transform them for you in new ways. 

Together with Dustin's Parents, they have began the new venture of taking on the cheese made by the Abbaye des Prairies Monestary in Holland Manitoba. It is a 60 day aged semi hard raw milk cheese that is hand washed and cared for everyday. They source their milk from a single family owned and operated local dairy. 

May 2023, Chef Charles Panggat

Charles Panggat started his culinary journey two years ago when he enrolled in the Red River Polytechnic Culinary Arts program. Charles always had a passion and an interest in food growing up, especially the way in which food brought people from all walks of life to a shared table.

Since beginning his culinary journey, Charles has tried to soak in as much knowledge and skill as possible from his time in the industry by learning the foundations in school and to the co-op where he was able to expand his skill set. The accumulation of these foundations is what inspired the menu that he has put together. Charles is very excited to showcase and teach what he has learned through his journey. 

April 2023, Chefs Mamdouh and Mariam Hanna

House of Taste owners, Mamdouh and Mariam, were both born in Alexandria, Egypt. They moved to Winnipeg in 2015 with their twin daughters and son. In 2019, Mariam was enlisted to lend her expertise to Folklorama’s inaugural Egyptian pavilion, staged at the University of Manitoba. She was primarily responsible for sweets such as konafa and a rice pudding dessert. Reviews were so overwhelmingly positive that she and Mamdouh began hunting around for a larger commercial kitchen, hoping they could take her fare to the next level. House of Taste officially opened for business 18 December 2021 and has since attracted both lifelong Winnipeggers in the mood for something different, and ex-pat Egyptians, hunting for a taste of home.