Christine Sandford

Head Chef – Biera

Part of being the head chef is imparting techniques and experiences—and Sandford has plenty to go around. She has trained as a butcher and in various restaurants both in Edmonton and overseas, including interning with Belgian chef Kobe Desramaults at his Michelin-starred restaurant, from whom Sandford learned skills now being used in her own kitchen. “I think we’re one of the first places to have a full-on charcoal grill. It’s an awesome thing to teach other chefs because it’s quite a technical, old style of cooking,” she says. “I can see why people ended up going to gas grills because it’s obviously more convenient, but the flavour is just incomparable.”

Upon returning to her hometown, Sandford has rediscovered the availability and variety of local product and ingredients. Combing through farmers’ markets and speaking with local farmers has fuelled her inspiration. “In the fall, it gets more challenging. You prepare for it in the summer months, and you adapt,” she says. “That’s part of being a chef: being adaptable to any situation. You get to constantly be creative.”