Jeremy Ouellette

My name is Jeremy Ouellette and I've been a professional Chef for 20 years. My first job was washing dishes and cutting French fries at one of your favourite Swiss Chicken restaurants. My love for the kitchen life was found in the camaraderie on the line, and a passion for food soon followed. At the age of 19 I moved from Ottawa to Banff to start my apprenticeship at the Banff Springs Hotel. This environment helped me develop a deep respect not only for the ingredients, but the beauty of this province of Alberta. After completing my apprenticeship, I found myself missing the city and moved to Calgary. I worked my way through the ranks of some of the city's finest restaurants, including Rouge, Teatro, Pigeonhole & Von der Fels. But it was during my time as the CDC at Bread & Circus that I discovered one of my true passions, handcrafting fresh pasta. My role there started me on a path that would eventually lead to me becoming the Culinary Director of Pasta La Mano, and in turn send me to Bologna to hone my skills. I was fortunate enough to attend the professional program at Vecchia Scuola Bolognese, a mecca for professional pastaios around the world. I returned to Calgary in 2023, armed with new skills, inspired by time in Italy, ready for a new challenge. After I decided to leave my role at Pasta La Mano, I was given the opportunity to take over the kitchen at the Bar Chouette under celebrated Chef Duncan Ly, and have not looked back since.