Faites simple

Brent Klassen, Restaurant Chef

Bio pending...

Andrew Keen, Executive Chef

Andrew Keen has a surprisingly wondrous old spirit for such a contemporary young man. Often self-described as “old school” or “traditional”, Andrew finds delight in pioneering the future of modern cuisine by choosing to honour its past, and not just its past, but its architects as well.

In a world littered with celebrity chefs of every disposable variety, Auguste Escoffier and Antonin Careme are not soon to become household names. They each represent a different time and place, and to be quite honest… a different craft. As the fathers of classic French cuisine they believed in an ethos of preparation and presentation that was in absolute contrast to the modern lexicon.

Andrew’s excitement and enthusiasm toward his career is of course nothing new to any who have encountered his talents at any of his previous stints. Whether honing his considerable skills under the tutelage of Umberto Menghi in Vancouver and Whistler or adding his seemingly effortless style and substance to Wildwood, Bonterra and as a partner at the Living Room here in Calgary, Andrew maintains his adoration and deep heart-felt links to the past.

“I want to put out food that we have to change regularly, not just seasonally, but daily”, he adds. “We're bringing back cuisine to its glory. A tribute to the pioneers of modern cuisine” gushes Keen.