A regional celebration of the natural gifts of Newfoundland & Labrador Food, Culture, Land & Sea
September 16 & 17, 2022
Grassroots Restaurant Group
Canada’s first Top Chef winner, and multi-award winning culinary artist, Chef Dale MacKay had been a protégé to world renowned Chef Gordon Ramsay at his restaurants in Tokyo, London and New York and was Executive Chef at Lumière in Vancouver, BC. Managed by world renowned Chef Daniel Boulud.
Dale MacKay had been the culinary tour de force in the well-praised Lumière kitchen when he arrived from New York City in the fall of 2007. Under Dale's direction, Lumière built on its un-broken tradition of Relais & Chateau class cuisine and service standards and was awarded the Grand Chef title at age 27 which made him the youngest in the world at the time. Other awards to he credit were AAA's Five Diamond, Mobil's Four Stars and Traditions et Qualite's highest honors.
Dale MacKay was born in Saskatchewan, Canada, and, like most great chefs, knew at an early age that he was destined for the kitchen. Before working under Chef Gordon Ramsay & Chef Daniel Boulud, Dale spent time as a private chef in Rome, in BC's Queen Charlotte Islands at the elite West Coast Fishing Club.
After winning Top Chef Canada Dale had formed a team to move back to his hometown of Saskatoon, Saskatchewan in 2013 to open up Ayden Kitchen and Bar, named after his son Ayden. Ayden Kitchen and Bar has accumulated some prestigious awards including enRoute’s top 10 best new restaurants in Canada, People’s choice winner in best new restaurant, top 10 best restaurants in Canada through Vacay.ca and listed in the top 100 best restaurants in Canada though Maclean’s Magazine.
In 2015 Dale Mackay opened his second restaurant called Little Grouse on the Prairie. A modern Italian restaurant focusing on Alla Familia, barrel aged cocktails and an intimate dining experience. Little Grouse on the Prairie has also been listed in the enRoute top 30 best new restaurants in Canada and in the top 100 best restaurants in Canada thorough Maclean’s Magazine.
In 2016 Dale Mackay opened his third restaurant called Sticks and Stones. A non-traditional Korean & Japanese restaurant focusing on ramen, sushi, and izakaya style cuisine. Sticks and Stones was also listed in the top 100 best restaurants in Canada through Maclean’s Magazine.
Most recent, Dale Mackay opened his fourth restaurant in 2018 in Regina Saskatchewan. Avenue Restaurant focuses on global cuisine using world flavors with a heavy French influence on the menu. Avenue has been named top 10 best new restaurant through enRoute Magazine and continues to achieve multiple success and awards for it’s opening.