JF FORTIN – FAIRVIEW RESTAURANT & BAR | FAIRMONT CHATEAU LAKE LOUISE
Born and raised in Quebec, Chef Fortin brings a unique Quebec flair, passion for good food and culinary innovation to Fairmont Chateau Lake Louise. With a passion for providing guests with an authentically local and sustainable dining experience, Chef Fortin aspires to build strong relationships with regional farmers, artisans, and purveyors.
Chef Fortin will teaming up with Broek Pork Acres to prepare and present a Berkshire heritage pig. The Berkshire is one of the most popular heritage breeds and is well-known for producing tender, juicy meat with high marbling.
RORY GERMAIN - SALTLIK
Starting his career in New Zealand, Chef Germain honed his culinary skills overseas before moving to western Canada and working for several top restaurants in Ontario. After hearing about the culinary excitement growing in Banff, he relocated to the Rocky Mountains to work at Saltlik. He is thrilled to have the opportunity to return to competitive cooking and participate in the Cochon555 culinary competition.
Chef Germain will be teaming up with Nature's Green Acres to prepare and present a Tamworth heritage pig. This rare breed is known for its ample belly (aka the best bacon hog) and vibrant flavour.
CHRISTIAN GOSSELIN – 1888 CHOPHOUSE | FAIRMONT BANFF SPRINGS HOTEL
With over 20 years of culinary experience, serving the past 4 years as Executive Sous Chef of Fairmont Banff Springs, Chef Gosselin oversees 11 restaurants including 1888 Chop House. His childhood growing up on a farm developed an admiration for local farmers and the animals they raise which is showcased in every menu he creates.
Chef Gosselin will be teaming up with Eh Farms to prepare and present a Mangalitsa heritage pig. The Mangalitsa is one of the fattiest pigs in the world with the meat considered among the tastiest pork in the world.
CHRIS THOMSON - CRAVE MOUNTAIN GRILL | BANFF PARK LODGE
Chef Thomson has built a solid 25-year culinary career at the Rimrock Resort, Delta Bow Valley in Calgary, Delta Lodge in Kananaskis, and most recently at the helm of the Banff Park Lodge culinary team. He is no stranger to culinary competitions having competed in the World Culinary Olympics and Global Chefs Challenge. He has a passion for implementing a farm-to-fork philosophy and is excited to reignite his competitive zeal and bring this experience to the Cochon555 competition.
Chef Thomson will be teaming up with Sunterra Farms to prepare and present a Berkshire heritage pig, prized for its juiciness, flavour, and tenderness.
SCOTT HERGOTT – SKY BISTRO | BANFF GONDOLA
Chef Hergott, an Ontario native, started his career in Banff at the Fairmont Banff Springs Hotel where he worked his way through several outlets over 18 years. In 2018, Chef Hergott became the Executive Chef at the Banff Gondola where he has created a new culinary experience at Sky Bistro and Northern Lights.
Chef Hergott will be teaming up with Bear and the Flower Farm to prepare and present a Duroc/Landrace/Berkshire heritage pig. This unique combination creates a richly flavoured and balanced pig.