2022 : TERROIR CALGARY

THE THEME : FROM THE ROOTS


The Terroir Symposium is a catalyst for creative collaboration in the global food and drink industry. For the past decade, it has brought together innovators and influencers, including: chefs, food and beverage experts, media, and business leaders. From its Toronto base, it has forged an international community of hospitality industry members committed to developing their careers and the industry as a whole. In 2022, Terroir made the cross-country trek to Calgary, where the market was eager to welcome its attendees with open arms.

Behind Terroir is a volunteer committee of industry professionals. They work relentlessly to make an impact in their field through the annual symposium and offshoot events. Their mission: to ignite learning, facilitate networking, and create a globally respected forum for knowledge and resource sharing. Terroir is founded on a simple yet powerful principle: When we act as a community, we can raise the bar for our industry as a whole.

From its inception as a grassroots event to its stature today as a multi-faceted program attracting thought leaders from around the world, Terroir has empowered front- and back-of-house professionals year after year with compelling content.  The events took place from September 19 & 20 with the symposium itself, held at the breathtaking Calgary Central Public Library. This edition offered:

  • Two days of plenary sessions and hands on workshops

  • Professional development for people working in all areas of hospitality

  • Cross-pollination of creative strategies from industry

  • Pop up lunches highlighting local restaurants and chefs

  • Signature dinner series featuring collaborations between local and visiting chefs

  • Terroir After Dark closing party

sessions

INDIGENOUS INFLUENCE CALGARY SPIRIT: REFLECTIONS OF A RESTAURATEUR THE FUTURE OF CHEFS, POST PANDEMIC PRESERVING THE FAMILY FARM DEFINING A SENSE OF PLACE: THE ROOT OF TERROIR BEING GROUNDED IS WHERE IT ALL BEGINS A RECIPE FOR HOLISTIC SUSTAINABILITY GASTRODIPLOMACY: CHEFS AS AMBASSADORS BC WINE: EXPLORE OUR SENSE OF PLACE ALL ABOUT BARLEY FLAVOUR WORKSHOP STORYTELLING THROUGH SERVICE RIVER PLANT WALK TRADITION & PRESERVATION: THE ART OF BUTCHERY SUPPORTING DIVERSITY IN HOSPITALITY IMPORTANT OPINIONS RESILIENCY AND RESTAURANTS: HOW TECHNOLOGY EMPOWERS SUCCESS ADAPTING TO TECHNOLOGY TO BUILD BETTER BUSINESS COLLABORATIVE COOKING: COAST TO COAST VQA WINES OF ONTARIO: RIESLING ROCKS TIME TO BOUNCE FORWARD: STRATEGIES THAT HELP YOU SCALE AND GROW CONSERVATION IN HOSPITALITY: REDUCE, REUSE, RECYCLE MASTER GARDEN WALKING TOUR HOW CANADIAN BISON ARE FOSTERING ECOLOGICAL, AGRICULTURAL, AND CULINARY DIVERSITY

 

PRESENTERS

AMANDA COHEN ANGELO LAMBRINOUDIS ARLENE STEIN BEHZAD JAMSHIDI BLAIR LEBSACK BROOKE BERRY BYRON FERENCE CAITLIN FULTON CAM DOBRANSKI CHARLOTTE LANGLEY CHRISTIAN EBOLUE CONNIE DESOUSA CONOR SPACEY COREY MINTZ DANNY SMILES DENIS MANZER DESMOND JOHNSTON DON HOUSE DUNCAN LY DUSTIN HERB DYLAN JAMES ERLENDSON EDEN HAGOS ELIZABETH CHORNEY-BOOTH ELIZABETH FALKNER ELYSE CHATTERTON EMILY HARMAN ERIC PATEMAN ERIC ROSS GALASA ADEN GELILA MAST GUS STIEFFENHOFER-BRANDSON HARLEY SIEMEN HENDRIK DIERENDONCK JAMES NEILSON JAMIE GOODE JANET HENDERSON JASON GIAGRANDE JASON MCKAY JENNY BOOK JEREMY BONIA JOE MAZZUCCO JOHN JACKSON JP PEDHIRNEY KELLY LONG KIM BARNES KRYSTAL VAN WESTEROP LAURA KITTMER LIANA ROBBERECHT LUREE WILLIAMSON MAGDALENA KAISER MARC-ELIE LISSADE MARK REYNIER MATT BASILE MATT DAVIS MELANIE CAMPBELL MIJUNE PAK PATRICIA KOYICH PATRICK SAURETTE PAUL ROGALSKI RENEE LALONDE RODRIGO CAMPOS ROSALYN EDIGER RUPA BHATTACHARYA SHANE CHARTRAND SIMON RABY SYLVIA CHEVERIE TANNIS BAKER TANYA HOLLAND TERYN GIRARD

fEATURED POP UPS

Alloy • Calcutta Cricket Club • Calgary Zoo • Charbar • Chef Eats • Chef Shane Chartrand • Cluck & Cleaver • Cochu Chocolatier • Deane House • Donna Mac & Proof • Egg & Spoon • Fire & Flora • Flores & Pine • Fonda Fora • Foreign Concept • Garland • Hotel Arts Group • Light Cellar • Milk Tiger • Orchard • Our Daily Brett • River Café • Rouge • Roy’s Korean Kitchen • SAIT Hospitality • Sysco • Teatro Group • Una Pizza & Wine • VBurger • Winebar Kensington

SIGNATURE DINNER SERIES

MAJOR TOM | Monday, September 19

  • Chef Gus Stieffenhofer-Brandson (Published on Main, Vancouver BC)

  • Chef Danny Smiles (Auberge Willow Inn, Hudson QC)

  • Chef Garrett Martin (Culinary Director - Special Projects, Concorde Group)

  • Chef Garrett Rotel (Chef de Cuisine, Major Tom)

  • Chef Jordan Hartl (Executive Pastry Chef, Major Tom)

FIRE & FLORA | Monday, September 19

  • Chef Conor Spacey (FoodSpace, Dublin Ireland)

  • Chef Roy Oh (Roy’s Korean Kitchen, Calgary AB)

  • Chef Adam Ryan (Fire & Flora, Calgary AB)

BRIDGETTE BAR | Tuesday, September 20

  • Chef Charlotte Langley (Scout Canning & Scout Events, Toronto ON)

  • Chef Steven Molnar (Quetzal, Toronto ON)

  • Chef Scott MacKenzie (River Café, Calgary AB)

  • Chef JP Pedhirney (VP Culinary Operations, Concorde Group, Calgary AB)

  • Chef Sterling Cummings (Culinary Director, Concorde Group, Calgary AB)

ROUGE | Tuesday, September 20

  • Chef Amanda Cohen (Dirt Candy, New York City NY)

  • Chef Tanya Holland (Brown Sugar Kitchen, Oakland CA)

  • Chef Liana Robberecht (Trico Living Well, Calgary AB)

  • Chef Anne Sellmer (Calgary, AB)

  • Chef Paul Rogalski (Rouge, Calgary AB)

  • Chef Dean Fast (Rouge, Calgary AB)