Kitchen Theatre, Western Lifestyles

Dueling Chef Competition - Monday, July 12

Master of Ceremonies: David Walker, 100 Wines

KYLE GROVES – Catch
I started my culinary career at Earls as a dishwasher, and after a few years became the sous chef.  While working at Earls I attended the culinary program at SAIT.  Once I completed my apprenticeship I was hired at Catch and moved up the ranks to the saucier position.  I always had the desire to work in the great restaurants in the UK/Europe, and after I had worked at Catch for a while I knew it was my next step. 

I left Canada and moved to Edinburgh, Scotland where I was hired at Vermilion restaurant in the five star Scotsman hotel.  I worked in Edinburgh for a year and then continued my travels to London, England where I worked at two Michelin starred restaurants, “1 Lombard Street”, and “L’escargot”. 

After I left London I returned to Calgary and took a position at CAPO, which was just voted one of Canada’s top two restaurants.  I worked at CAPO until I was hired back at “Catch” as a sous chef and then was promoted to dining room chef shortly after that.

Luis Alberto Elias Obregon - Rouge
Born and raised in Mexico City in 1985, Luis came to Calgary in 2006 to start his cooking career. He enrolled in the professional cooking program at SAIT later to graduate in 2007.
 
While attending school, he became an intern at Rouge Restaurant during the summer of 2007 and continues employment to this day as a Sous Chef,
 
Luis’s claim to fame was realized at a Cancer Fundraising event, when Luis shaved his head, losing his hair he had so proudly grown for 5 years. 

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