chef wade paterson

Like many chefs, my passion for food began at a fairly young age.

Growing up on a farm in northern Manitoba, I always remember the tastes of the first vegetables of the year and how fresh and flavourful they were. Once I moved away from home and had to fend for myself, I began to appreciate the creativity cooking allowed and the enjoyment I got from making people happy with food.

This realization led me to the Southern Alberta Institute of Technology, in 1989, where I began to pursue my professional cooking career. While attending SAIT, I was chosen to represent the school in The Taste of Canada, a national culinary competition, where I was awarded a Gold Medal.

Upon graduation, I began working at private Country Clubs in and around Calgary such as Priddis Greens G&CC, Bearspaw G&CC and Earl Grey G&CC.

During the off-seasons, I also worked at The Calgary Tower and an Italian restaurant called Trattoria d'Italia where my passion for the Italian style of cooking really took hold. It is this style that inspires me still - because of the freshness and simplicity with which food can be prepared and that this approach can be carried over to any style of cuisine.

After leaving the Trattoria, I worked at several notable restaurants around Calgary such as Virginia's, Buzzard's Cowboy Cuisine, Da Paolo Ristorante and the Inn on Lake Bonavista. I then took a position as Executive Chef at Lakeside Greens G&CC, followed by District Executive Chef for Aramark Canada LTD, based here in Calgary.

Now, I have created Boreal Cuisine.

It is born of my passion - a reflection of my style and philosophy of cooking with fresh regional ingredients, melded with global techniques and unique presentations. That, combined with service that exceeds expectations, creates a quality experience that I am very proud to bring to you.