Type Of Business:
Private club
Expertise:
Kitchen leadership; Cost control; Recipe development; Creativity; Culinary craftsmanship
Major Product/SVS:
World class dining and meeting facilities
Favorite Business Publication:
Food Arts; Art Culinaire
Hobbies/Sports:
Painting; Sculpting; Wine pairing
Education Degrees:
Professional Pastry Arts and Desserts Program, Dubrule French Culinary School, Vancouver, BC (1998); Two Dimensional Art & Design; Dimensional Form and Structure; Sculpting the Human Form, Alberta College of Art, Calgary, AB (1996); Journeyman/Red Seal, Southern Alberta Institute of Technology, Calgary, AB (1995); Professional Cooking Program, Northern Alberta Institute of Technology, Edmonton, AB (1992)
Affiliations Awards:
Alberta Apprenticeship and Industry Board; SAIT Advisory Committee, Professional Cooking Program; Canadian Society of Club Managers; Chef’s Collaborative; Research Chef Association; Chaine Des Rotisseurs; Slow Food Terra Madre World Meeting of Food Communities, Torino, Italy
Place of Birth:
Vancouver, B.C.
State/Country of Origin:
Canada
Date of Distinction:
9/7/2011
Expanded Biography:
As Executive Chef at the Calgary Petroleum Club since 2002, Chef Liana is passionately committed to regional cuisine. A farm-to-table philosophy pervades the three kitchens and staff of 40 under her leadership. This commitment extends from her kitchen to fellow chefs, diners and food enthusiasts in the community at large, as evidenced by her involvement in professional organizations and participation in special and educational events for the public.
With years of extensive training, Chef Liana brings unrivaled expertise and creativity to the Calgary Petroleum Club. Beginning her journey with the Professional Cooking Program at NAIT in the early 90’s and apprenticing at SAIT, she went on to continue her training in a variety of disciplines across Western Canada, including Pastry Arts at Dubrulle French Culinary School and Art classes with Alberta College of Art & Design.
Chef Liana’s professional memberships include the Alberta Apprenticeship and Industry Board (local and provincial apprenticeship committee member) , the SAIT Advisory Committee for the Professional Cooking Program for which she is chairperson which substantiate her commitment to education of up and coming chefs. Involvement in the Canadian Society of Club Managers, Chef’s Collaborative, Research Chef Association , Chaine Des Rotisseurs. Being an active member of Slow Food led her to be selected to attend Slow Food Terra Madre World Meeting of Food Communities in Torino, Italy 2006 & 2008. Involvement in such organizations is important to Chef Liana as it gives her a vehicle to support up-and-coming talent and gives her the opportunity to learn about and teach ethical, regional food philosophy around the world.
Chef Liana was recognized with the 2010 Golden Whisk award by the Women Chefs & Restaurateurs also the 2011 Chef of the Year award given by Alberta Foodservice Expo, respectively.
Number Of Years In Profession:
21
Number Of Years In Current Position:
16
What Does He/She Attribute Success To:
She attributes her success to passion for food and the support she receives from her mentors.
Why did you become involved in your profession or industry?:
She became involved in her profession because of her love for cooking.
Extended Bio Profile:
The Calgary Petroleum Club was incorporated under the Societies Act of Alberta on June 28, 1949. For at least a year preceding this official date, however, there were a series of preparatory and conceptual meetings. These early meetings were held in the Sun Room of the Palliser Hotel.
The first President of the Club was Mr. John H. Bevel, who was the General Agent for the Canadian Gulf Oil Company. The first Vice-President was Mr. S.F. Heard, President of Royalite Oil Company Limited.
By September of 1950, the Petroleum Club and another local club, the Renfrew Club, merged and continued to operate under the name of the former. After the merger, business was conducted on the second floor of the Motor Car Supply building on Sixth Avenue South West.
During August of 1958, a new clubhouse was opened at 319 Fifth Avenue South West where the Club continues to operate today. In February of 1977, a second story addition to the building was completed. The Members own both the building and the land.
Position Responsibilities and Duties:
Planning, developing and implementing a comprehensive menu management for The Calgary Petroleum Club to ensure consistency and high quality across the various kitchens; Planning menus for each kitchen based on such factors as the unit's market focus, customer preferences and nutritional considerations; Designing recipes; Determining appropriate ingredients and specify individual serving portion for each recipe; Managing staff
Awards/Honors:
Chef of the Year Award, Alberta Foodservice Expo (2011); Golden Whisk Award, Women Chefs & Restaurateurs (2010)