Chef Marc Bery Bio

My culinary background of recipes comes from the interaction and learning of food and wine through two decades of passionate involvement from attending Culinary School at SAIT Polytechnic, working at many of Downtown Calgary’s best Restaurants such as the Latin Corner, Rouge, Osteria De Medici, Piato and for companies like the Vintage Group, Canadian Rocky Mountain Resorts and Luxury boutique hotel properties such as Azuridge Estate Hotel. As of 2015, my career led me on the path to embark on moving to Ontario by moving into an Executive Chef position with Living Stone Resorts Group. During this time, I had opened a brand new large scale resort property in Collingwood with a waterfront Restaurant and multiple small food outlets. From there, the next phase was moving into a Corporate Executive Chef role for with Sodexo Canada for Loblaws Companies Limited.

Incorporating visual, hands-on engagement from chefs to family members. I believe now that my personal style would be that of Cuisine Canadian and narrowing down closer of regional Rocky Mountain Cuisine. I am an advocate of slow cooking, fresh utilization of local, sustainable and organic where possible produce, preserves, curing meats and have a love for foraging. Now coming to a point where I am creating my own recipes, testing, tweaking them, and serving them at my tables.

I have acquired much knowledge and have learned so much working with Japanese, Swiss, German, French and Canadian chefs over the years. At Azuridge Estate Hotel, we did everything from scratch. It was the first time. I had a real experience of being a chef for affluent people and celebrities in an intimate setting. Keeping It Simple. The philosophy is quite simple. First, I must consider my heart and see what I like to cook. I love anything with salad, with citrus and with vegetables. I love seafood and I love everything in small quantities. The food must be understandable. As soon as it confuses me, I don’t like it. It should not be an approach where you mix and match and see what the outcome is.

The chef must control every plate that goes out, that’s just the way it is. Only the chef can refuse a plate. You’re only as good as the last dish you cook. It’s very much like golf, you’re only as good as your last shot.