Executive Chef, Blackhawk Golf Club
Andrew’s passion for cooking was seeded at the young age of 18. In 1998, he graduated at the top of his class, and with scholarship in hand, commenced studies to become a pastry chef at the Northern Alberta Institute of Technology.
He furthered his education at the Pacific Institute of Culinary Arts in Vancouver followed by an apprenticeship under renowned Canadian chef Larry Stewart at the Hardware Grill in Edmonton.
Upon completion of his three-year apprenticeship in 2002, Andrew joined the Culinary Team NAIT/Student Team Alberta which won several medals at the Food Hotel Asia Competition in Singapore. This is a globally recognized and respected competition held only once every four years. The team followed this accomplishment with a world title at the Culinary World Cup in Luxemburg. It was then without hesitation that Andrew accepted a rare and unique offer to become the Chef de partie of Hotel Engimatt, a business hotel in Zurich, Switzerland.
Here, training with top European chefs (including a Michelin stars chef) gave Andrew invaluable experience. While living in Europe, he also had many opportunities to travel and explore various cultures, savoring many unique culinary offerings. In 2003 at the age of 23 and with growing expertise in French, German and Swiss cuisines, Andrew was chosen as one of the top 6 Swiss chefs to compete in the Swiss Culinary Cup.
In 2005, he returned to hometown Edmonton and became the sous-chef at the Blackhawk Golf Club. While still continuing to travel and learn about the food and wine of Western North America, he was promoted to executive chef of the Golf Club in 2007. This gave him the opportunity to create a culinary niche where he could express his food and leadership skills.
In 2010 Andrew took gold medal top honors at the Edmonton Gold Medal Plates gala competition, a prestigious annual event for Northern Alberta’s top chefs held in support of the Canadian Olympic program.
Andrew continues to inspire his colleagues, co-workers and friends by setting a high standard for inspiration and creativity. With the support of Blackhawk Golf Club and managing partner Al Prokop, he has successfully heightened the Club’s restaurant and members’ golf experiences.
Sous Chef, Blackhawk Golf Club
Kevin Ng is a 1999 culinary art graduate of the Northern Alberta Institute of Technology who started his apprenticeship at Edmonton’s top Japanese Restaurant Bistro Kobe. Under Chef Victor Noborio who previously worked as a head chef in Paris for Japanese consulate, Kevin received practical training in sushi and traditional Kaiseki cuisine.
Kevin’s career has included experience with the Union Bank Inn’s Chef Brian Leadbetter, Polo Café’s Judy Wu, the Manor Café and the Gold Medal Plates gala competition in 2008 (where he was part of the winning gold medal team).
Kevin moved to B.C. where he worked at one of Vancouver’s top Japanese cuisine facilities – the EN Japanese Restaurant on South Granville. Here he received training in modern Japanese Cuisine under master chef Yami Yamagishi who, before opening EN in 1999, honed his cooking art working and learning from other notable Japanese masters in the lower mainland (including the legendary Tojo-san) for more than two decades.
In 2003, Kevin moved back to Edmonton to open the restaurant ‘Sankyu’ which featured Japanese influences and European techniques creating a truly unique dining experience.
Kevin was hired as a sous-chef at Blackhawk Golf Club in 2009 where his skills and high creative standards inspire colleagues and friends and continue to please the palates of Blackhawk Golf Club diners.