Chef Nathan Calibud

I have more 10 years experience in fine dinning, corporate and small restaurants. I have worked at Hawksworth (#2 fine dinning in canada) for 3 years completing all stations from catering, private chef to chef de tournant. have been working seasonal for the past 2 years, spent last summer at Clayoquot wilderness resort was incharge of the daily features, which consists of handmade noodle dishes, Soups and flatbreads. In the winter I work at Mike Wiegeles Helicopter skiing lodge were I create different dishes everyday. this summer i was in haida gwaii working as a private chef for the Queen charlotte lodge. I have volunteered at different Farms, livestock farms, and seaweed harvesters around BC during the covid lockdown to learn more about food and were it comes from.

I am Filipino but born and raised in Papua New Guinea and recently a Canadian citizen. I have been obsessed with cooking since I was a young boy growing up baking in my parents little bakery and making extra money on the side in high school doing catering. I always try to learn new thing especially if it involves food, its origins and different technique.