Business Partner and Executive Chef
Century Hospitality Group
Paul Shufelt followed his mom around the kitchen as a child but you could say his true culinary education began at 16, when he took a job as a dishwasher. After a short stint working in Montreal, Paul enrolled in the culinary apprenticeship program at the Northern Alberta Institute of Technology where he worked under Chef Thomas Neukom at the Buffalo Mountain Lodge in Banff, AB. Upon completion of the program in 2001, Paul traveled to Switzerland to hone his craft, working with Chef Urs Thommen at Gasthof Baren Utzenstorf.
With his Swiss experience providing a strong foundation, Paul moved to Edmonton where he is now business partner and executive chef of Century Hospitality Group. Paul oversees seven of the company restaurants, giving his own creative spin to each dish on the menu.
Paul draws inspiration from his travels to influence the dishes he creates. His “comfort food with a contemporary twist” approach has earned him several awards, the most recent being a bronze medal in Edmonton’s Gold Plate Competition, and has made CHG’s restaurants Edmonton’s premiere eateries.
In his column for the Edmonton Sun, Paul refers to his childhood memories and experiences as a husband and father to engage the reader. With nearly two decades of experience in the industry, Paul’s personalized and highly innovative take on traditional recipes has put him at the forefront of Alberta’s culinary community and has him quickly rising to the top of Canada’s culinary scene.
Paul Shufelt continues to find new ways to build on his culinary expertise. In his spare time, Paul enjoys cooking Sunday dinner for his family, playing golf, cheering for the Habs and of course watching The Food Network Canada. If you ask him about his favourite food, he is sure to respond anything pig!
Chef – Hundred Bar|Kitchen
Century Hospitality Group
Moving on from Blackhawk he worked as a chef at a few local restaurants before taking a position at Century Hospitality Group. With the Century Group he helped oversee the food program at LUX Steakhouse+Bar as the sous chef before moving over to Hundred Bar|Kitchen as the chef.Andrew grew up in Southern Ontario where he discovered his love for cooking while working at a private golf course. From there he moved out west to Nelson B.C where he attended school at Selkirk College. After college he moved to Edmonton where he took the position of sous chef at Blackhawk Golf Course.
Moving on from Blackhawk he worked as a chef at a few local restaurants before taking a position at Century Hospitality Group. With the Century Group he helped oversee the food program at LUX Steakhouse+Bar as the sous chef before moving over to Hundred Bar|Kitchen as the chef.
Andrew has a great passion for all things meat and has developed the charcuterie program at Hundred to be one of the best in the city. While all supporting local programs and farmers.