Chef John Emil Bendijo

Personal Chef In Edmonton

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.

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

Japanese Kaiseki (Seasonal, 5 Courses):

STARTER

Choose 1 dish

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

FIRST COURSE

Choose 3 dishes

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

MAIN COURSE

Choose 1 dish

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"

DESSERT

All inclusive

Simple 3-5 Course

STARTER

Choose 1 dish

One Bite French Onion Soup -- Fried Dumpling of Caramelized Onion with Gruyere, Demitasse of Onion Consomme

Squash Soup with Wild Mushrooms and Pancetta

FIRST COURSE

Choose 2 dishes

Brooccoli Soup with Spiced Candied Walnuts

"Tsukemen Style" Nero di Sepia with fried shellfish

Quintet of Seasonal Temarizushi

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

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

A Walk Through the Garden: A Fully Plant Based Gastronomic Experience

STARTER

Choose 1 dish

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

FIRST COURSE

Choose 1 dish

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

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

Ube Cheesecake -- coconut cream, mango compote, coconut graham crust

Soy Matcha Panna Cotta -- Japanese ceremonial matcha, soy milk, pomegranate glaze

French Seasonal, 3-5 Courses

STARTER

All inclusive

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

FIRST COURSE

Choose 2 dishes

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

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

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)

Japanese Kaiseki (Seasonal, 5 Courses):

STARTER

Choose 1 dish

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

FIRST COURSE

Choose 3 dishes

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

MAIN COURSE

Choose 1 dish

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"

DESSERT

All inclusive

Simple 3-5 Course

STARTER

Choose 1 dish

One Bite French Onion Soup -- Fried Dumpling of Caramelized Onion with Gruyere, Demitasse of Onion Consomme

Squash Soup with Wild Mushrooms and Pancetta

FIRST COURSE

Choose 2 dishes

Brooccoli Soup with Spiced Candied Walnuts

"Tsukemen Style" Nero di Sepia with fried shellfish

Quintet of Seasonal Temarizushi

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

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

A Walk Through the Garden: A Fully Plant Based Gastronomic Experience

STARTER

Choose 1 dish

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

FIRST COURSE

Choose 1 dish

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

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

Ube Cheesecake -- coconut cream, mango compote, coconut graham crust

Soy Matcha Panna Cotta -- Japanese ceremonial matcha, soy milk, pomegranate glaze

French Seasonal, 3-5 Courses

STARTER

All inclusive

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

FIRST COURSE

Choose 2 dishes

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

MAIN COURSE

Choose 1 dish

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

DESSERT

Choose 1 dish

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)

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Chef John Emil's reviews

4.25

•

6 services

John was an incredible chef and we would be incredibly happy to have him again. Food was excellent and the wine choices perfect. He was very polite and respectful which made our interactions with him easy and enjoyable. John was more than willing to share his cooking tips & secrets with us as we sat at our island awaiting the delicious starters. I would highly recommend John for any of your culinary desires.

He was attentive and sincere