10 Things You Didn’t Know About Chef Shane Chartrand

Raised on acreage with respect for hunting and food, Chef Shane Chartrand fell for the culinary career path upon his realization working at a local restaurant that cooking was also a creative work, similar to his joys like painting and art. From there, he studied every aspect of his indigenous roots to properly tell their stories and traditions from the centre-of-the-plate.

Today, not only is Chef Chartrand the Executive Chef of River Cree Resort and Casino’s newly remade SC Restaurant but he has also partaken in Cook It Raw as well as teaching Aboriginal youth the art of food and success through charities such as Kids with Cancer and the Make-A-Wish Foundation.


We recently caught up with Chef Chartrand to get the inside scoop on all the juicy details you want to know.

1.What’s one ingredient you couldn’t live without?

Garlic.

2.One spice or seasoning that’s always in your restaurant pantry?

Cumin.

3.If you were given, Cumin, Pink Peppercorns and Red Pepper what one dish would you make?

Tajine.

4.What’s your favourite place to eat in Edmonton?

Bar Broccoli.

5.Strangest request you’ve ever received at Sage Restaurant?

Purees Steak.

6.What’s the must-try dish at Sage Restaurant?

Tempura Shrimp

7.What’s your favourite flavour from Indigenous cuisine?

Bison or seal.

8.Who is your chef hero?

Marco Pierre White.

9.Where would you like to travel next for inspiration?

Chicago.

10.Where to you typically find flavour inspiration?

I dream them up.