MEET THE CHEFS

 

SCOTT DICKS

Chef and owner of Rural which specializes in private dinners, cooking classes, catering and consulting. His career began in Calgary, training at SAIT and cooking at Vintage Chophouse. A move to Vancouver saw Scott working for several years at restaurants such as Feenie's, Boneta and finally Les Faux Bourgeois, where he took on his first Head Chef role. In 2014, Scott made the move to Saskatoon to work at The Hollows and Primal. Since 2016 Scott has branched out to create, learn, develop and assist local entrepreneurs, as well as build his own brand with preserves, classes and pop-ups.


JENNI SCHRENK 

Chef Jenni grew up in a small cabin at Lamp Lake, just north of La Ronge. TV reception was poor so she spent much of her childhood playing in the boreal forest, picking berries and cooking. Jenni took this deep connection to food with her as she moved around exploring new places. She moved back to Saskatchewan and started New Ground Cafe' in Birch Hills in 2005 serving up Fair trade coffee and a chalkboard menu fusing local ingredients with global flavours. Here, Jenni was listed as a "Top Foodie Under Forty" by Western Living. In 2012 Jenni switched her career focus to vegetarian catering. She was the Chef in Residence at the Saskatoon Farmer's Market from 2014-2016 and is active with Slow Food Saskatoon, having attended the international Terra Madre conference in Turin, Italy. Jenni took the Gold Medal Plates competition by storm in 2017 clinching the silver medal in Saskatoon with the only vegetarian plate in the running. People who attend Jenni’s events are treated to her gift of storytelling and dedication to local ingredients.


LINDSAY JANZEN

Lindsay grew up on an acreage in rural Saskatchewan and graduated from the Culinary Institute of Canada in 2005.  While there, she competed in a number of cooking competitions at the local. provincial and national level.  Upon graduating, she worked at a Relais and Chateau in Maine, a fine dining restaurant in Nantucket and an agriturismo in Italy before deciding to return to Saskatchewan.  She worked briefly at the Willow on Wascana in Regina and was the Chef at Wezceria Food & Wine for 2 years (helping win the Gold Medal Plate competition in Saskatoon).

Lindsay now owns and operates Prairie Bella, making gourmet pasta and takes custom orders. She is also available as a personal chef, whether it's for personal learning, food preparation, or catering small or large parties. To contact Lindsay please visit her website at www.prairiebella.ca


CARL RECOLASO

Carl was born and raised in Manila, Philippines and moved to Canada when he was a teenager. Canada is where his growing up stage took place so he considers this his home now. Carl graduated valedictorian and earned his diploma in Culinary Arts from the Pacific Institute of Culinary Arts in Vancouver, BC. He now works as Sous Chef at Ayden Kitchen and Bar here in Saskatoon.

His cultural diversity plays to his advantage as his food exudes a huge amount of inspiration from his Filipino heritage, Canadian influences, and Classical French Training.


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JORDAN LOHNEIS

Jordan was born and raised in Saskatoon and this is where he began his culinary career.  Over the years he worked his way up to Executive Sous Chef at the Hilton before doing a stage at ‘La Belle Auberge’ in Vancouver during the winter Olympics of 2010. This sparked his curiosity and soon left to London, England where he cooked in numerous restaurants including Michelin starred ‘Texture Wine Bar’ and ‘L’Autre Pied’. Inspired by how London promoted and showcased their high quality local produce and livestock, Jordan returned home to Saskatoon to participate in the opening of ‘Ayden Kitchen and Bar’, and as Sous Chef, he helped develop their charcuterie program. 

The next step was for Jordan to create his own vision: ‘The Pig & Pantry’, where he sources only the best livestock from small family farms near Saskatoon who share the same values of sustainability and animal welfare. While maintaining a nose-to-tail philosophy he prepares a changing variety of artisan products such as sausages, pâtés, terrines & bone broth, alongside some great chops, proper dry cured bacon and hams. He hopes that teaching what he has learned about food will help empower people to make educated decisions that will make a positive impact in our food system.


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GJ FERARO

GJ has obtained a passion for food at an early age. He has worked in various local restaurants such as Sushiro Sushi and Noodle Bar and Truffles Bistro.

Upon receiving his Red Seal in 2014, GJ branched out and pursued a career in the world of Fine Art. Working overseas onboard cruise ships as a Fine Art Auctioneer GJ has had the pleasure of immersing himself in different food and culture from all over the world, travelling to over 60 countries around the globe.

Recently returning to the roots of his home here in Saskatoon, GJ has brought his love of food, culture, and travel into his dishes that he creates by combining various flavors from different parts of the world.


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DANA CHADORF

Dana graduated from the Culinary Education Center in Asbury Park, New Jersey in 2006 with the Cordon Blue Award (that means first in class!).  A few years later she moved to San Diego to work as a chef at the Lodge at Torrey Pines, home of the legendary Torrey Pines Golf Course.  From there Dana moved to Saskatoon and has been working at the Saskatoon Club for four years and is currently the Sous Chef.   She is also the Sous Chef at Riverside Golf and Country Club during the summer season.  Dana also teaches cooking classes to raise awareness and money for MS research and aide.  She has won Top Chef Saskatchewan for the past two years at Taste of Saskatchewan and will be competing again at this year's Taste to defend her Top Chef title.


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ADRIANNA REMLINGER

Adrianna has loved to cook since she was tall enough to stand on a chair and help her mom at the kitchen counter in their farmhouse near Liberty, SK. In 2013, her culinary career began here in Saskatoon. She has competed successfully at many competitions, volunteered at numerous galas and events, and has worked at The Saskatoon Club, Riverside Country Club, and as the Sous Chef at Bliss Fine Food. Adrianna is currently working at Saskpolytech and teaches a High School Culinary Boot Camp. After obtaining her Red Seal in 2017, she began pursuing her interest in chocolatiering. She just recently returned from her first class at L’Academie du Chocolat in Montreal. Adrianna loves to learn and loves to pass on her passion for cooking to students of all ages.

 


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LUDOVIC PIEJOS

Ludovic Piejos was born in Paris however his roots are also in Martinique which is a French Carribean island.

His passion is cooking and he specifically loves to focus on the techniques of french pastry, as well as combining the rich flavours of Carribean cuisine.

Ludovic has spent years training in perfecting his skills by taking many classes on technical skills on puff pastry making including making croissant and pain aux chocolat, macaron making and working to make the perfect crusts which are used for quiche, making delicious sweet and savoury tarts.

His Carribean background has enabled him to learn and practice the cooking methods of these rich, cultural foods using different spices. These subtle flavours provide a unique taste that are the signature to many different types of Carribean foods.

Ludovic is passionate about bringing the taste of Paris and Martinique to the prairies.