YYC EXP 2026 Contemporary Indigenous Dinner

YYC EXP is pleased to present a contemporary Indigenous culinary experience that celebrates traditional Indigenous cuisine, re-imagined.

Held at Maisie Eatery at SAM Centre, a creative community hub located at the Calgary Stampede, every bite and sip will tell a story. The culinary team at Maisie Eatery welcome three of Canada’s leading Indigenous Chefs: Shane Chartrand (Top Chef Canada 2025 competitor and cookbook author from Enoch Cree Nation, AB), Tawnya Brant (Top Chef Canada Competitor, host of One Dish, One Spoon from Mohawk Nation, ON) and Scott Iserhoff (Omushkegowuk Cree chef and co-owner of the acclaimed Bernadette's Restaurant in Edmonton.) 

Traditional Indigenous culture has deep roots in community and partnering with the land—this thoughtfully-curated multi-course dinner will share locally-sourced ingredients inspired by the visiting chefs’ Indigenous heritage and what the land around us has to offer, prepared using modern techniques. Each course will be expertly paired with beverages from Indigenous-owned or local producers. 

The dinner will be guided by Cowboy Smithx, a Canadian Indigenous filmmaker, storyteller, speaker, and cultural advocate from the Piikani and Kainai Nations of Southern Alberta.

You won’t want to miss this celebration of Indigenous creativity in culinary arts.  

 
About Shane Chartrand

Enoch Cree Nation, Alberta, Chef-Owner, Paper Birch, Edmonton

Growing up on his family’s acreage in Central Alberta, Chartrand learned how to grow and respect food from his father, of the Métis Nation, and his mother, a member of the Mi’kmaw Nation and of Irish-Canadian descent. He later relocated to Edmonton to pursue culinary training, where his strong work ethic and passion for cooking found him honing his craft in some of the best restaurants around. As a fierce competitor, Chef Chartrand has earned gold at the Canadian Gold Medal Plates Championships—becoming the first Indigenous chef to do so—and appeared on popular food shows including Top Chef Canada, Iron Chef Canada, Chopped Canada, Fridge Wars, and Wall of Chefs. He also co-authored the award-winning cookbook tawâw: Progressive Indigenous Cuisine in 2019, a celebration of his heritage and innovative culinary style. 

About Tawnya Brant

Mowhawk Nation Chef & Television Host, Six Nations of the Grand River Territory, Southern Ontario

Raised and currently residing on the Six Nations of the Grand River Territory in southern Ontario, Tawnya Brant is a proud Kanyen'kehá:ka (Mohawk) woman of the Tekarihoken Turtle Clan. She began working in restaurants at a young age, drawn to the energy of the kitchen and endlessly fascinated by ingredients. It was her early interactions with cooks and mentors that sparked a lifelong passion for the culinary arts. 

After completing culinary school, Tawnya built a dynamic freelance career that included opening restaurants across southern Ontario, western New York, and Manitoulin Island.

Tawnya was a competitor on Season 10 of Top Chef Canada (Food Network), and her first television series, One Dish, One Spoon, premiered last year on APTN. Her cuisine reflects the flavours of her Haudenosaunee heritage, with many ingredients sourced directly from her own vegetable and herb gardens, as well as crops grown at her home.

About Scott Iserhoff

Omushkegowuk Cree Nation, Bernadette's Restaurant, Edmonton 

Scott Jonathan Iserhoff is an Indigenous chef, entrepreneur, and cultural advocate who has become an important voice for contemporary Indigenous cuisine in Alberta. An Omushkegowuk (Mushkego) Cree chef from Attawapiskat First Nation (Treaty 9) near James Bay in northern Ontario, he is the chef-owner of Bernadette’s, a modern Indigenous restaurant in downtown Edmonton.

Iserhoff grew up in Timmins, Ontario, but spent formative time in Attawapiskat with family, where hunting, fishing, smoking meat, and cooking over open fires were central to daily life. These early experiences shaped his philosophy that food is deeply connected to land, culture, and community. After building his culinary career in Toronto kitchens, he eventually relocated to Edmonton.

At Bernadette’s—named in honour of his Kokum (Grandmother) Bernadette—Iserhoff brings Indigenous cuisine into a refined restaurant setting, celebrating traditional ingredients and stories while presenting them through a contemporary culinary lens.

About Duncan Ly and Jeremy Ouellete

Maisie Eatery at SAM Centre, Calgary Stampede

Chef Duncan Ly is a highly respected and influential chef in Calgary known for his creative, French-inspired cuisine with thoughtful global influences. He is the founder and chef-owner of Bar Chouette, a modern French wine and cocktail bar in Calgary’s Beltline where classical technique meets personal flair.  He also oversees the culinary vision at Maisie Eatery, alongside his partners — helping guide menus, flavour direction, and the concept’s voice in the city’s dining scene.

Jeremy Ouellette is an accomplished culinary professional currently serving as Culinary Director of Bar Chouette, with a foundation rooted in luxury hospitality and classical technique. He completed his apprenticeship at the prestigious Fairmont Banff Springs before refining his craft in Italy at Vecchia Scuola Bolognese in Bologna, immersing himself in traditional pasta-making and regional Italian cuisine. An Anishinaabe chef of Ojibway descent from Northern Ontario, with roots in Shawanaga First Nation, Jeremy draws on his Indigenous heritage and deep respect for land and seasonality to bring a thoughtful, globally informed perspective to contemporary fine dining.