Calgary Chowder Chowdown – November 15, 2017

Event Details


November 15, 2017


7:00PM - Late


$60 + GST


Hotel Arts Calgary

119 12 Avenue SW, Calgary, Alberta T2R 0G8


Calgary Chowder Chowdown - November 15, 2017

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Chowder Chowdown Calgary

Top Alberta Chefs. Sustainable Chowders & Craft Beer. Come Cast Your Vote


Top Ocean Wise chefs compete head-to-head for the title of 2017 Ocean Wise Chowder Chowdown Champion in Calgary. Taste all the delectable original chowders, paired with local craft beer, and vote for your favourite, all in support of sustainable seafood.

All proceeds directly support the Ocean Wise sustainable seafood program, which helps to ensure ocean life will be abundant for generations to come.

Purchase your tickets early to avoid disappointment!

Please note: This is a 19+ event. All ticket sales are final.


Calgary Zoo, Sous Chef Felipe Flores

On my experience I have had the opportunity to work with local companies and small producers incorporating sustainable and seasonal produce to my cooking style, that’s where I fit 100 % with the zoo sustainability’s ways.

I have a bachelor degree in Gastronomy – Chef that included taking internships in Mexico, USA and France. My work experiences includes working for a cruise, where I had the opportunity to improve my knowledge preparing food in large scale.

I also travelled to Spain to gain more experience, and I was invited as a Guest Chef to prepare a tasting menu in Hamalau Restaurant (Arrasate, Basque Country). I ran my own catering company for more than 4 years back in Mexico and I have also worked for recognized catering companies. I have passion for cooking, I love food and I bring my passion and love into my creations and the people around me.

Catch & The Oyster Bar, Sous Chef Wes Larosee

Chef Wes Larosee draws inspiration from the cultural influences of the city and maintains great respect for locally sourced ingredients.  Wes’s culinary journey began at the age of 14 when he began working for an authentic Mexican restaurant. Being exposed to the Latin American flavours and ingredients, his passion for food was ignited.

After graduating from SAIT with a Professional Cooking Diploma with honours, Wes undertook an internship with Hyatt Regency Calgary. Over the next five years he continued to refine his culinary skills and broaden his knowledge and flavour profiles.  For the last 14 month Wes has held the position of Sous chef at Catch & the Oyster Bar.

CRAFT Beer Market, Executive Chef Cory Welsch

Cory’s passion for cooking began at a young age where quality time with family was spent in the kitchen and around the dinner table.

With over 20 years’ experience in the culinary arts, he continues his quest for knowledge and growth of his culinary talents here at CRAFT. He believes that great food comes from the respect of an ingredient, taking time in preparation, taking no short cuts and, most importantly, from the heart and soul.

Deane House, Executive Chef Jamie Harling

Deane House Chef, Jamie Harling, credits his grandparents, as well as his time spent on a farm in Southwest France, for nurturing his passion for local, seasonal & sustainable food.

Toronto born & raised, & a graduate of the George Brown College Culinary program, Jamie earned his stripes in the industry working at some of Toronto’s best restaurants, including Mark McEwan’s ‘Bymark’, and international stages at two Michelin starred “The Ledbury” in London, England and “McCrady’s Restaurant” in South Carolina.

Jamie joined the team at the newly reopened Deane House in 2016, earning a spot in Canada’s 100 Best and enRoute Magazine’s longlist of Canada’s Best New Restaurants in its first year under his lead.s

Celebrating the best produce available, while respecting the ingredients on hand, Jamie exemplifies his strong belief in local & seasonal cuisine through his relationships with local purveyors, all to create a distinctly Canadian culinary journey.

Fairmont Palliser, Executive Chef Eraj Jayawickreme

Eraj Jayawickreme better known as “e” realized his love for cooking at a tender age of 10, he was brought up by his parents to value food and hard work.  He was enthralled by the TV cooking shows of the early 90’s. He bugged his parents to allow him to cook, but being wary of a youngster burning down the kitchen he was only allowed to use an electric skillet.  His love for all things food grew as he got older, and he told his parents that he wanted to be a chef one day at the age of thirteen.

Eraj’s real foray into the culinary world as a 15 year old, was working as a third cook at the King Edward hotel, and it is here that he was taught all the skills that he builds his cooking foundation on today. The most important lesson he learned was that one must have respect for the food and use the proper time honored techniques to coax flavours out of ingredients to bring out their full potential.

Over the past 20 years Eraj has worked in some of the most renowned restaurants and hotels in the city. He has had the opportunity to open and run his own restaurant. With a unique interpretation of the “Modern” kitchen focusing on organization, discipline and being team oriented Eraj is able to nurture talent and passion out of young and mature employees. Eraj pulls off classic Canadian flavours with grace, intelligence and admirable lightness of touch. He currently holds the Executive Chef/Food and Beverage Manager position at the Fairmont Palliser in Calgary.

When asked about his food he says with a big smile on his face that nine out of ten people love his food, it’s just that the tenth person must have spoiled their appetite before supper. Respect the things you eat, and the people you feed.

Hyatt Regency Calgary, Banquet Sous Chef Youri Park

Youri Park is Banquet Sous Chef at Hyatt regency Calgary, born in South Korea, began her career helping prepare family dinners alongside her talented mother and grandmother who helped her develop interest in the world of food.

Upon graduating from culinary university in South Korea, she continued to work and built her experiences in Grand Walkerhill Seoul, JW Marriott, and Imperial Palace Hotel. After working in multiple hotels, Chef Youri made the move to Canada to learn and grow as a Chef. Like her mother and grandmother, Youri loves to gather friends and cook family style meals. She has been working in Hyatt Regency Calgary for 6 years now.

Last Best Brewing & Distilling, Chef de Cuisine Adam Trotchie

Adam Trotchie is a native of Saskatoon, Saskatchewan. He relocated to Calgary to attend SAIT and broaden his culinary experience. After graduating from SAIT, Adam has had the opportunity to work with many local and regionally influential chefs. This experience has led him to become passionate about working with local suppliers and purveyors.

As Chef de Cuisine at Last Best Brewing and Distilling, Adam is committed to creating menus which enhance the “brewpub” experience. This has led to incorporating organizations such as Ocean Wise into the menu development plan.

Raw Bar at Hotel Arts, Chef de Cuisine Peter Paiva

Peter Paiva, Chef de Cuisine at Raw Bar, brings a diverse background and range of influences to his cooking. Born in India, Peter then grew up on the shores of Newfoundland before heading out West to pursue his education. While taking a break from his studies at the University of Calgary in education, Peter dabbled in the professional cooking course at SAIT Polytechnic. What was originally supposed to be a hobby found him accepting a new calling and he has not looked back since.

While enrolled at SAIT, Peter started working as a breakfast cook with the Hotel Arts Group at the Kensington Riverside Inn at Chef’s Table (recently rebranded as Oxbow). After preparing delicious breakfasts within this intimate setting, Peter joined the banquet brigade at Hotel Arts where he rose to the Banquet Chef de Cuisine position serving meals from 10 to 1,500. After three years in that position, Hotel Arts Group Executive Chef Jan Hansen gave him the reins to Raw Bar where he could further develop the bold flavours the restaurant is known for drawing on his extensive knowledge and range of experiences. In his spare time, Peter enjoys traveling to different regions and exploring new flavours.

River Café, Chef de Cuisine Matthias Fong

Born and raised in Calgary, Matthias Fong’s early intrigue with kitchen was sparked, as he watched the steam billow from the pots and pans on the stove of his family’s kitchen.  As a child, he spent many hours in the kitchen with his Mother and Grandmother, who lovingly wrapped hand-made dumplings, rolled fresh steam buns and braised chicken feet.  Through his early childhood experiences and mentorship from River Café alumni, Chef Scott Poherelic and Chef Andrew Winfield, in addition to British Michelin-starred Chef Marcus Wareing, Matthias has developed an impeccable pallet and his own unique style of Canadian Cuisine. He says:

“I believe in the thoughtful utilization of artisanal and traditional culinary techniques from various cultures explored through a contemporary lens.”

Matthias has a profound appreciation for the study of food that is both pragmatic and deep in theory. He draws creative inspiration from his inquisitive passion for the significance of the “taste of place” in Canadian food culture. Carrying forward River Café’s tradition of mentorship and sustainability, Matthias is committed to a culture of learning, passion for ingredients and devotion to local, sustainable food.

Rodney’s Oyster House Calgary, Executive Chef Carson Killham

A born and raised Albertan, Carson first started at Rodney’s in 2015 as Sous Chef, and was recently appointed as Executive Chef of the 220-seat restaurant. While always loyal to the prairie proteins of beef and lamb, his love for seafood came from working at Vancouver stalwarts Pied a Terre and Bin 941 as a newly sealed Chef, as well as a stint with Pacific Ocean species in Australia. Carson is very passionate about sustainability, and works with Rodney’s in Toronto to ensure the best products are sourced from not only Canada’s shores, rivers and lakes, but also from our southern neighbours and further flung waters. From bivalves to beef, crustaceans to cheese and fin-fish to flora, having a true understanding of both what you are working with and where is comes from are pillars upon which Carson’s creative approach to food is built.

Sky Bistro at the Banff Gondola, Executive Chef Patrick Grogan

Born and raised in Brisbane, Australia, I started my cooking life in a small café, working after school and on the weekends, then started my apprenticeship after I finished Grade 12.

I started working under my Chef David Stoddart whose classic French trained background inspired me to learn and grow in the industry. I was promoted to sous chef within the 3 years and finally took over as head chef when he left Victoria Park.

I was involved with the local Farm to Table programs in Brisbane, what I incorporated into the Restaurant. Menus were created with sustainability, local products and ingredients in mind. Moved to Canada in 2014 where I worked in Top Ski Resorts, until I accepted the Executive Chef position at the Banff Gondola and Sky Bistro. My Vision is to create unique food experiences for our guest in an exceptional location!


Participating Breweries to be announced shortly.


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