Our festival is lucky to feature some amazing talent!
Chef Carson Schiffkorn
Inn on the Lake (Marsh Lake, YT)
Carson was born and raised in Whitehorse. Since 1967, his parents have owned property on Marsh Lake, and this area always felt like home. In 1996, he started Inn on the Lake, where the original Marsh Lake Lodge was located. For the last 19 years, Inn on the Lake, has been known for its comfort and cuisine. Food has been an integral part of the Inn’s success.
Chef Miche Genest
Boreal Gourmet (Whitehorse, YT)
Yukon author and cook Michele Genest has lived in Whitehorse since 1994, where she moved from her hometown of Toronto in search of winter. She has written about food and culture for the past 25 years, and cooked ever since she can remember. She writes a regular cooking column for Yukon, North of Ordinary Magazine, and a beverage column in What’s Up Yukon. She is the author of two best-selling Canadian cookbooks, The Boreal Gourmet and The Boreal Feast.
Chef Marco Desmond
Starfire Restaurant (Skagway, Alaska)
Marco has been Chef de Cuisine at Starfire since it opened its doors in 2006.
Starfire is a locally-owned restaurant in Skagway, Alaska featuring a predominantly Thai-based menu. Along with owners Jeffrey Hitt and Judd Davis (Executive Chef), Chef Marco has been instrumental in the creative development and consistent growth of Starfire since its inception.
Chef Jonah Tredger
Westmark Whitehorse Hotel & Conference Center (Whitehorse, YT)
Jonah is a positive, outgoing and motivated individual with a rich and diverse background in the culinary arts. He began cooking in professional kitchens at the age of 19 and has had the opportunity to work both alongside and under a wide variety of qualified Chefs. His journey began on the southwest coast of BC and later to Georgian Bay, Ontario and throughout Cottage Country in Muskoka. With his wife and two beautiful daughters, Jonah moved to Whitehorse in 2012 and started working at the Westmark Whitehorse where he became the head chef in February 2016.
Chef Troy King
Inn on the Lake (Marsh Lake, YT)
Troy grew up in the small farming community of Corning, Saskatchewan. Population 20. Farm to table cooking wasn’t a buzz word or catch phrase to sell over priced carrots or artisan pork. It was life. He would come to appreciate this later in his career. As a self taught working chef he has travelled the world, met and cooked with some of the most interesting people a person could imagine.
Chef Robert Brouillette
Gold Pan Saloon (Whitehorse, YT)
Born and raised in Montréal and later in the “Wine Valley of Dunham” in Québec, Robert started in the restaurant bushiness as a dishwasher for a Greek restaurant when he was 16. He worked in the family vineyard for about 6 years and then moved back to Montreal to study and worked for distinguished french bistros such as “La Marée” and “Le Bourlingueur where he perfected his knowledge and techniques with highly skilled France Chefs from Bretagne, Paris and Alsace region. His taste for travel brought him to the Yukon in June 2016 and he now works as the head chef of the Gold Pan Saloon in Whitehorse. He is excited to engage with the local Yukon food scene as much as possible.
Chef Eric Pateman
Edible Canada (Vancouver, BC)
Eric Pateman has grown his company from a tiny one-man culinary concierge service into one of the leading ambassadors of Canadian cuisine. Beginning simply as edible Vancouver in the spring of 2005, Eric widened his scope beyond city limits with a culinary artisian retail store and expansion to Edible British Columbia. In 2010, only 5 short years after the company was founded, EBC took another big leap and became Edible Canada. Eric vision to introduce the public to the very best culinary artisans was realized.