Professional Summary
Executive Pastry Chef with extensive experience directing high-volume pastry kitchens, luxury hotel banquet programs, and artisanal bake shops in Calgary.
Accomplished in classical viennoiserie, sourdough fermentation, entremet production, and brigade leadership, with a consistent focus on kitchen mentorship, operational efficiency, and regional ingredient sourcing.
Professional Experience
L'Epernay Grand Hotel & Suites
Calgary, Alberta
Executive Pastry Chef
Apr 2018 – Present
- Direct daily pastry operations across two dining rooms, an on-site artisan patisserie counter, and banquet functions catering up to 650 guests.
- Supervise and mentor a brigade of nine pastry cooks, bakers, and apprentices, standardizing daily prep schedules and product consistency.
- Reduced quarterly ingredient spoilage by 14 percent by optimizing seasonal inventory rotation and developing relationships with regional Alberta dairies and millers.
- Revitalized the property afternoon tea service with seasonal entremets and laminated pastries, increasing outlet covers by 22 percent over three years.
Borealis Bistro & Patisserie
Calgary, Alberta
Head Pastry Chef
Aug 2012 – Mar 2018
- Managed daily production of laminated viennoiserie, sourdough hearth loaves, and plated desserts for a 120-seat bistro and retail storefront.
- Kept culinary food costs reliably between 24 percent and 26 percent while maintaining high standards for whole-butter laminations and single-origin chocolate work.
- Standardized production logs and temperature charts, ensuring thorough compliance with municipal health and food safety standards.
Education & Apprenticeship
Southern Alberta Institute of Technology (SAIT)
Journeyperson Certificate and Red Seal · Baking and Pastry Arts · Calgary, Alberta · Completed · Sep 1983 – May 1986
Completed formal apprenticeship coursework and practical shop training focused on classical European pastry methods, sourdough and yeast goods, chocolate work, and production planning.
Culinary Projects
Heritage Grain Viennoiserie Line
Mar 2021 – Nov 2021
- Formulated an eight-item viennoiserie collection utilizing organic stone-ground flours sourced from southern Alberta farms.
- Calibrated hydration ratios and overnight cold-fermentation protocols to maximize crumb structure and shelf stability across high-altitude bake cycles.
Core Competencies
Artisan Bread Baking
Viennoiserie & Lamination
Classical French Pastry
Entremets & Petit Fours
Chocolate Tempering & Pralines
High-Volume Banquet Production
Kitchen Brigade Leadership
Food Cost Control & Purchasing
Recipe Standardization
HACCP & Kitchen Sanitation
Languages
English
C2
French
B2
Certifications & Credentials
Red Seal Endorsement - Baker
Alberta Apprenticeship and Industry Training · Jun 1986
Food Safety Leadership Certification
Alberta Health Services · Mar 2024
Community Involvement
Calgary Community Harvest Kitchen
Calgary, Alberta · Jan 2020 – Nov 2025
- Volunteer Baking Instructor
- Conducted hands-on weekend workshops introducing fundamental sourdough techniques and affordable home baking practices for local families.