Chef John Emil Bendijo
Personal Chef In Edmonton
Get to know me better
I'm a definite perfectionist who is not afraid to push the envelope and not afraid to experiment to achieve unique flavors.
I'm an avid cook with over 10 years' experience in various kitchens. Largely self-taught, I am not bound by books on how to cook, but draw inspiration on how flavors interact with each other.
I am comfortable with most ingredients available, and I get excited by fresh, exotic, or well-raised products. I am driven by the constant pursuit of the elusive "perfect flavor" and my curiosity about food and the joy it brings keep me going forward.

More about me
For me, cooking is...
a way to bring people together; food itself is a universal language and my cooking is another dialect in that conversation.
I learned to cook at...
various establishments in the city, as well as countless hours watching and replicating recipes on Youtube.
A cooking secret...
paying every ingredient the respect it deserves but always be open to new ways of having them interact with each other.
My menus
WINTER: Picled Plum in Agar Agar
SPRING: Gelee of Shiso and Elderberry with Fuji Apples
SUMMER: Steamed Tofu with Cherry and Yuzu
FALL: Citrus Puree in Saline Jelly
WINTER SUIMONO [light soup]: Shiitake Kombudashi with Ontama and Tobiko
WINTER TSUKURI [simple sushi course]: Temarizushi Trio of Octopus (cured in White Dashi), Grilled Sea Eel Teriyaki, and Yuzu Mackerel (Served with Uni Custard and Pickled Accompaniments)
WINTER YAKIMONO [grilled dish]: Grilled Scallops with Miso Butter and Yuzu
SPRING SUIMONO: Kombudashi with Salmon Caviar, Wakame Seaweed, and Grilled Bamboo Shoot
SPRING TSUKURI: Temarizushi Trio of Dashi soaked Cherrystone Clams, Negitoro, and Hamachi (Served with Uni Custard and Pickled Accompaniments)
SPRING YAKIMONO: Mackerel with Soy-Ginger Braised Cabbage
SUMMER SUIMONO: Sakedashi Egg Drop Soup with Clams
SUMMER TSUKURI: :Temarizushi Trio of Miso Glazed Scallop, Snapper, and Soy Braised and Seared Kabocha Squash (Served with Uni Custard and Pickled Accompaniments)
SUMMER YAKIMONO: Tuna Collar with Kaeshi and Sudachi Lime
FALL SUIMONO: Miso Poached Salmon with Enoki Mushrooms and Ginger
FALL TSUKURI: Temarizushi Trio of Mackerel with Kaeshi Glaze, Grilled Lobster with Ginger-Honey Reduction, and Dried Vegetables with Miso (Served with Uni Custard and Pickeld Accompaniments)
FALL YAKIMONO: Assorted Yakitori with Kabayaki Sauce
WINTER SHOKUJI [main rice dish]: Tonkotsu Nabe with Sake Braised Pork Belly and Clams
SPRING SHOKUJI: Salmon Filet Chazuke with Shaved Apples (Served with Shiso and Mint Leaf Tempura)
SUMMER SHOKUJI: Roasted Duck "Oyako-don" with Simple Teriyaki Sauce, and Ontama Duck Egg (Served with Shiso and Yuzu Puree)
FALL SHOKUJI: Pike Mackerel Takikomi-Gohan with Pickled Plum Puree (Served with Soy Milk, Red Miso, and Parmesan "Liquor"
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One Bite French Onion Soup -- Fried Dumpling of Caramelized Onion with Gruyere, Demitasse of Onion Consomme
Squash Soup with Wild Mushrooms and Pancetta
Brooccoli Soup with Spiced Candied Walnuts
"Tsukemen Style" Nero di Sepia with fried shellfish
Quintet of Seasonal Temarizushi
Roast Pork on Garlic Fried Rice
Chorizo Stuffed Roast Chicken on Pommes Puree
Lemongrass and Soy Grilled Pork Chop with Laksa Risotto
Catalan Style Confit Byaldi (Ratatouille of Assorted Vegetable Medallions)
Chicken Inasal (Filipino Style Grilled Chicken) on Saffron Rice with Papaya Salad
Cote du Boeuf (Medium Rare) with Grilled Vegetables and Pommes Paillasson
Pain Perdu with Pears and Peaches,served with Minted Vanilla Cream
Almond and Lemon Madeleines with Lavender-Vanilla Custard and Sour Cherry Compote (Subject to Seasonal Availability)
Citrus Medley in Black Tea and Riesling Gelee with Mint
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Beet Carpaccio -- Cara Cara Orange Mignonette, Honey Vinaigrette, Smoked Salt
Niçoise -- smoked tofu, avocado dressing, field greens, green beans, finger potato, vegan "chicharron"
Smoked Tofu Tartare -- marinated tofu, shiitake, classic garnishes, confit tomato, brandy, Dijon mustard
Spiced Sweet Potato Rolls -- sweet potato purée, fried wonton wrapper, mango-tamarind mignonette
Broccoli Soup -- candied walnuts, piments d'espelette, silken tofu
Butternut Squash Soup -- roasted wild mushrooms, sherry
Fresh Pappardelle with Wild Mushrooms -- aglio-olio style; garlic chips, parsley, lemon
Stuffed Tomato "Parfait" -- beefsteak tomato, remoulade, spiced panko, pommes puree, dueling sauces
King Oyster Steak -- maple and miso glaze, simple vinaigrette, grilled bok choy, root vegetables
Confit Byaldi -- ratatouille of assorted vegetable medallions, sweet potato puree
Chou Farci -- wild rice, shiitake stock, water chestnut, confit tomato, herb sauce, vinaigrette, pommes Lyonnaise
Ube Cheesecake -- coconut cream, mango compote, coconut graham crust
Soy Matcha Panna Cotta -- Japanese ceremonial matcha, soy milk, pomegranate glaze
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Sorbet of Beetroot and Apple
LATE FALL - EARLY SPRING: French Onion Soup in One Bite (Fried Dumpling of Soubisse and Gruyere with Demi-Tasse of Brown Veal and Onion Consomme)
LATE SPRING - EARLY FALL: Escabeche of Mackerel -- Olive Oil Infusion, Saffron Marinated Mackerel, and Shredded Daikon Raddish
Mint and Parsley in Lemon Jelly
LATE FALL - EARLY SPRING: Chou Farci -- Chicken, Walnuts, Quatre-Epices, Savoy Cabbage Wrap, Beurre Blanc
LATE SPRING -EARLY FALL: Terrine of Semi-Preserved Vegetables -- Dried Tomatoes, Lightly Pickled Root Vegetables, Sauce Marocaine, Parsley-Shiso Puree
SEAFOOD COURSE, LATE FALL - EARLY SPRING: Salmon en Croute et Amandine -- Puff Pastry, Salmon Filet, Espagnole Sauce
SEAFOOD COURSE: LATE SPRING - EARLY FALL: Sole Meuniere -- Seasonal Vegetables, Crushed Walnuts, Roasted Lemon
Confit Byaldi (Ratatouille of Assorted Vegetable Medallions)
Pot au Feu -- Bone Marrow Sauce, Glazed Carrots and Beets, Red Wine Braised Beef
Cote du Boeuf (Medium Rare) -- Cauliflower Puree, Sauteed WIld Mushrooms, Pommes Paillasson
Duelling Chateaubriand (Serves 2) -- Au Gratin Potatoes, Grilled Vegetables, Bearnaise Sauce, Poivrade Sauce
Poulet Roti -- Root Vegetables, Quatre-Epices, Thyme
Almond and Lemon Madeleines with Lavender-Vanilla Custard and Sour Cherry Compote (Subject to Seasonal Availability)
Citrus Cheesecake with Cardamom Honey
Flourless Chocolate Torte with Vanilla Creme Fraiche and Caramel Dust
Seasonal Citrus Duo in Black Tea and Riesling Gelee with Mint
Macerated Summer Berries with Fig Glaze, Minted Vanilla Cream, and Caramel Brittle (Subject to Seasonal Availability)
View full menu
WINTER: Picled Plum in Agar Agar
SPRING: Gelee of Shiso and Elderberry with Fuji Apples
SUMMER: Steamed Tofu with Cherry and Yuzu
FALL: Citrus Puree in Saline Jelly
WINTER SUIMONO [light soup]: Shiitake Kombudashi with Ontama and Tobiko
WINTER TSUKURI [simple sushi course]: Temarizushi Trio of Octopus (cured in White Dashi), Grilled Sea Eel Teriyaki, and Yuzu Mackerel (Served with Uni Custard and Pickled Accompaniments)
WINTER YAKIMONO [grilled dish]: Grilled Scallops with Miso Butter and Yuzu
SPRING SUIMONO: Kombudashi with Salmon Caviar, Wakame Seaweed, and Grilled Bamboo Shoot
SPRING TSUKURI: Temarizushi Trio of Dashi soaked Cherrystone Clams, Negitoro, and Hamachi (Served with Uni Custard and Pickled Accompaniments)
SPRING YAKIMONO: Mackerel with Soy-Ginger Braised Cabbage
SUMMER SUIMONO: Sakedashi Egg Drop Soup with Clams
SUMMER TSUKURI: :Temarizushi Trio of Miso Glazed Scallop, Snapper, and Soy Braised and Seared Kabocha Squash (Served with Uni Custard and Pickled Accompaniments)
SUMMER YAKIMONO: Tuna Collar with Kaeshi and Sudachi Lime
FALL SUIMONO: Miso Poached Salmon with Enoki Mushrooms and Ginger
FALL TSUKURI: Temarizushi Trio of Mackerel with Kaeshi Glaze, Grilled Lobster with Ginger-Honey Reduction, and Dried Vegetables with Miso (Served with Uni Custard and Pickeld Accompaniments)
FALL YAKIMONO: Assorted Yakitori with Kabayaki Sauce
WINTER SHOKUJI [main rice dish]: Tonkotsu Nabe with Sake Braised Pork Belly and Clams
SPRING SHOKUJI: Salmon Filet Chazuke with Shaved Apples (Served with Shiso and Mint Leaf Tempura)
SUMMER SHOKUJI: Roasted Duck "Oyako-don" with Simple Teriyaki Sauce, and Ontama Duck Egg (Served with Shiso and Yuzu Puree)
FALL SHOKUJI: Pike Mackerel Takikomi-Gohan with Pickled Plum Puree (Served with Soy Milk, Red Miso, and Parmesan "Liquor"
View full menu
One Bite French Onion Soup -- Fried Dumpling of Caramelized Onion with Gruyere, Demitasse of Onion Consomme
Squash Soup with Wild Mushrooms and Pancetta
Brooccoli Soup with Spiced Candied Walnuts
"Tsukemen Style" Nero di Sepia with fried shellfish
Quintet of Seasonal Temarizushi
Roast Pork on Garlic Fried Rice
Chorizo Stuffed Roast Chicken on Pommes Puree
Lemongrass and Soy Grilled Pork Chop with Laksa Risotto
Catalan Style Confit Byaldi (Ratatouille of Assorted Vegetable Medallions)
Chicken Inasal (Filipino Style Grilled Chicken) on Saffron Rice with Papaya Salad
Cote du Boeuf (Medium Rare) with Grilled Vegetables and Pommes Paillasson
Pain Perdu with Pears and Peaches,served with Minted Vanilla Cream
Almond and Lemon Madeleines with Lavender-Vanilla Custard and Sour Cherry Compote (Subject to Seasonal Availability)
Citrus Medley in Black Tea and Riesling Gelee with Mint
View full menu
Beet Carpaccio -- Cara Cara Orange Mignonette, Honey Vinaigrette, Smoked Salt
Niçoise -- smoked tofu, avocado dressing, field greens, green beans, finger potato, vegan "chicharron"
Smoked Tofu Tartare -- marinated tofu, shiitake, classic garnishes, confit tomato, brandy, Dijon mustard
Spiced Sweet Potato Rolls -- sweet potato purée, fried wonton wrapper, mango-tamarind mignonette
Broccoli Soup -- candied walnuts, piments d'espelette, silken tofu
Butternut Squash Soup -- roasted wild mushrooms, sherry
Fresh Pappardelle with Wild Mushrooms -- aglio-olio style; garlic chips, parsley, lemon
Stuffed Tomato "Parfait" -- beefsteak tomato, remoulade, spiced panko, pommes puree, dueling sauces
King Oyster Steak -- maple and miso glaze, simple vinaigrette, grilled bok choy, root vegetables
Confit Byaldi -- ratatouille of assorted vegetable medallions, sweet potato puree
Chou Farci -- wild rice, shiitake stock, water chestnut, confit tomato, herb sauce, vinaigrette, pommes Lyonnaise
Ube Cheesecake -- coconut cream, mango compote, coconut graham crust
Soy Matcha Panna Cotta -- Japanese ceremonial matcha, soy milk, pomegranate glaze
View full menu
Sorbet of Beetroot and Apple
LATE FALL - EARLY SPRING: French Onion Soup in One Bite (Fried Dumpling of Soubisse and Gruyere with Demi-Tasse of Brown Veal and Onion Consomme)
LATE SPRING - EARLY FALL: Escabeche of Mackerel -- Olive Oil Infusion, Saffron Marinated Mackerel, and Shredded Daikon Raddish
Mint and Parsley in Lemon Jelly
LATE FALL - EARLY SPRING: Chou Farci -- Chicken, Walnuts, Quatre-Epices, Savoy Cabbage Wrap, Beurre Blanc
LATE SPRING -EARLY FALL: Terrine of Semi-Preserved Vegetables -- Dried Tomatoes, Lightly Pickled Root Vegetables, Sauce Marocaine, Parsley-Shiso Puree
SEAFOOD COURSE, LATE FALL - EARLY SPRING: Salmon en Croute et Amandine -- Puff Pastry, Salmon Filet, Espagnole Sauce
SEAFOOD COURSE: LATE SPRING - EARLY FALL: Sole Meuniere -- Seasonal Vegetables, Crushed Walnuts, Roasted Lemon
Confit Byaldi (Ratatouille of Assorted Vegetable Medallions)
Pot au Feu -- Bone Marrow Sauce, Glazed Carrots and Beets, Red Wine Braised Beef
Cote du Boeuf (Medium Rare) -- Cauliflower Puree, Sauteed WIld Mushrooms, Pommes Paillasson
Duelling Chateaubriand (Serves 2) -- Au Gratin Potatoes, Grilled Vegetables, Bearnaise Sauce, Poivrade Sauce
Poulet Roti -- Root Vegetables, Quatre-Epices, Thyme
Almond and Lemon Madeleines with Lavender-Vanilla Custard and Sour Cherry Compote (Subject to Seasonal Availability)
Citrus Cheesecake with Cardamom Honey
Flourless Chocolate Torte with Vanilla Creme Fraiche and Caramel Dust
Seasonal Citrus Duo in Black Tea and Riesling Gelee with Mint
Macerated Summer Berries with Fig Glaze, Minted Vanilla Cream, and Caramel Brittle (Subject to Seasonal Availability)
View full menu
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