Chris Hrynyk

Executive Chef – Edmonton Petroleum Golf and Country Club

My long career on the Edmonton food scene started at Café Select where I was hired as a line cook and left as their Sous Chef. This position led me to jobs with many of Edmonton’s fine dining restaurants including The Red Ox Inn, Vi’s on the River, Le Petite Marche, Nina’s, Murrieta’s, Sorrentino’s Restaurant Group and Buco Pizzeria and Vino. Most recently I’ve accepted a position with the Edmonton Petroleum Golf and Country Club

As a graduate of the NAIT Culinary Arts program, I believe we should always continue to learn and improve our skills. I’ve had the privilege to attend classes at The CIA in St Helena California, Gordon Ramsay’s Maze at the London Hotel in New York, Il Falconiere in Cortona Italy and with Chef Trinh Diem Vy in Hoi An Vietnam.

I travel as much as I can, generally planning trips around restaurant reservations and winery visits.

Since, 2009 I have been a mentor-chef and friend to the Edmonton Gentleman’s Dinner Club. I’m sure that the words

“How many bowls do you guys need to make 1 dish?” resonate with many of the members and guests. I also believe that if you have to make it up as you go or improvise then just go for it. The show must go on.

I credit both my Mom and my Grandmother for becoming a Chef. Mom looked on my cooking abilities as welcome help around the house and Grandma insisted that I would one day be a chef. I was entirely unconvinced and considered studying to become a lawyer. After a year off from University and a working trip to Europe I was hooked.

In my spare time (insert joke) I paint with acrylics. My paintings, much like my cooking, are colourful, urban and diverse.