Chef Liana is passionately committed to regional cuisine. A farm-to-table philosophy pervades the three kitchens and staff of 40 under her leadership. This commitment extends from her kitchen to fellow chefs, diners and food enthusiasts in the community at large, as evidenced by her involvement in professional organizations and participation in special and educational events for the public.
With years of extensive training, Chef Liana brings unrivaled expertise and creativity to the Calgary Petroleum Club. Beginning her journey with the Professional Cooking Program at NAIT in the early 90’s and apprenticing at SAIT, she went on to continue her training in a variety of disciplines across Western Canada, including Pastry Arts at Dubrulle French Culinary School in Vancouver, and art classes with Alberta College of Art & Design.
Chef Liana’s professional memberships include the Alberta Apprenticeship and Industry Board (local and provincial Apprenticeship Committee member), and the SAIT Advisory Committee for the Professional Cooking Program (Chairperson 2002-2014) . Liana has been involved with Chef’s Collaborative, the Research Chef Association. She is a members of the Chaine Des Rotisseurs. Being a member of Slow Food Calgary led her to be selected to attend the Slow Food Terra Madre World Meeting of Food Communities in Torino, Italy, in 2006 & 2008. Liana is a regular on CBC Radio Homestretch Show, a contributing food writer for Restaurantcentral.ca . Involvement in all these organizations is important to Chef Liana, as it gives her a vehicle to support up-and-coming talent, along with the opportunity to learn about and teach, ethical and regional food philosophy.
Chef Liana was recognized with the 2010 Golden Whisk award by the Women Chefs & Restaurateurs. In 2011, she was named Chef of the Year by the Alberta Foodservice Expo and Canadian Restaurant and Foodservice News magazine.