Where a Master Chef Eats in Calgary

Michael Allemeier’s life experiences shaped him into the chef he is today. He was born in South Africa, lived in Hong Kong and eventually settled in Canada, where he now calls Alberta home. Allemeier shares his global perspective of cuisine with students as a Culinary Instructor at the Southern Alberta Institute of Technology (SAIT)in Calgary. He has extensive industryexperience, overseeing impressive restaurant kitchens, competing in international cooking competitions and hosting the Food Network’s Cook Like a Chef television series. The pinnacle of Allemeier’s culinary career has been becoming a Master Chef.

What exactly is a Master Chef?

A Certified Master Chef (CMC) is the highest culinary professional accreditation in Canada. The process is incredibly challenging. As of 2023, Canada has only five CMCs.

Inspired by the diversity of Calgary restaurants, Allemeier shares his favourite places to eat in the city’s booming culinary scene. His dining choices are influenced by his role as a father, a well-seasoned traveler and an educator.

As a father: First Avenue Corner Store

A trip to Calgary’s bustling Bridgeland-Riverside neighbourhood is a must for visitors interested in food. This charming area has extensive dining options, with everything from artisan ice cream from Village or Made by Marcus, to expertly prepared sushi at Sushi Bar Zipang, crave-worthy burgers from Lil’ Empire and locally-owned food markets like Bridgeland Market.

First Avenue Corner Store is a funky hidden gem attached to Shiki Menya (known for their ramen). Guests enter through a non-descript back-alley entrance, which makes you feel like you are in on an exclusive secret (and now you are). First Avenue Corner Store is particularly known for their Japanese Curry – a thick spice-scented stew that often includes protein, potatoes and carrots. It’s believed that the flavour of curry was introduced to Japan during the 1800s by British sailors and their colonial ties to India. Japanese Curry is a shining example of how drastically different food cultures have been blended together into delicious dishes. Allemeier was first introduced to this restaurant’s curry by one of his sons, Colin, who studied East Asian languages in school. Both father and son found another common language through Japanese food and culture, as Colin’s Asperger’s Syndrome can make it challenging to conventionally form social connections. For Allemeier, this restaurant choice represents his role as a father and showcases how appreciation for food can be used as a shared language.

As a traveler: Golden Sands Chinese Restaurant

Visitors to Calgary have a bounty of authentic multicultural cuisines to choose from – one of the many benefits of visiting such a diverse city. Located in the northeast neighbourhood of Thorncliffe, Golden Sands is a bit off the beaten path, but it offers authentic dim sum outside of Chinatown – another excellent area to go food “travelling” – and serves some of the freshest dim sum in the city.

Traditional global restaurants like Golden Sands enable diners to take a culinary “holiday,” enjoying a departure from food norms. This is especially inspiring to chefs like Allemeier, who enjoy getting to learn about various cultures through immersion in their cuisines. Dim sum is a traditional Southern Chinese meal of small shared plates. This communal meal allows you to sample a wide range of flavours and textures. 

Guests order dishes right off the menu here, as opposed to the iconic tableside carts that many dim sum restaurants use. This format guarantees dishes are served at their freshest and food waste is minimized, a win for both diner and business. Any fan of dim sum usually has their go-to dishes, and one of Allemeier’s is Singapore noodles – it reminds him of his father, who also loved this dish. Taste is a sense closely associated with memory, and dim sum is tied to Allemeier’s sense of adventure.

Be sure to make a reservation so you can avoid the long line during peak times.

As an educator: Bridgette Bar

Many of Allemeier’s former students work at Bridgette Bar in downtown Calgary, further validating his role as an educator, being able to see pupils come full circle in a challenging industry.

Warm hospitality is a primary focus of Bridgette Bar. The open concept kitchen connects the dining room to the chefs as they artfully prepare dishes. With food that focuses on celebrating ingredients through simplicity, Bridgette Bar is a prime example of the impressive dining options available in Calgary. The seasonally rotating menu is comprised of dishes best served shared, bringing the table together.

Seasonality is something Allemeier is very passionate about, as he believes “good food starts with good ingredients,” and he shares these beliefs with his SAIT culinary students. Allemeier’s appreciation for seasonal food is well suited for a chef living in a province with such a diverse climate.

Food of Alberta

Alberta chefs are spoiled by the ingredients available at their fingertips and the wealth of local food artisans’ passions. Alberta’s culinary landscape showcases seven signature foods: beef, bison, canola, saskatoon berries, root vegetables, honey and red fife (a heritage wheat). Our growing season is brief but highly efficient, allowing Albertans and visitors to enjoy a bounty of agricultural produce.

The food products and diverse dining scene of Alberta are a great source of inspiration to chefs like Allemeier. Food is a part of our identity. What we like to eat, who we share food with and the land that surrounds us – it all influences our unique food identities. Like us all, Allemeier’s philosophy of food and where he enjoys eating are intrinsically tied to where he came from and the place he calls home.