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Culina Family of Restaurants
Edmonton
Since coming onto the scene in 2004, Culina has been enjoying a love affair with the city and people of Edmonton: master at the helm, Chef Brad Lazarenko, owner and Chef. In 10 short years the Culina Family Of Restaurants and Catering now consists of: Culina Millcreek, Culina Cafe at the Muttart, BiBO Winebar, Culina Catering, and Culina Cantina at Police HQ.
Culina isn’t a “restaurant group”; it is “a family of restaurants”. Brad tells the Culina story through his suppliers; he, and his restaurants provide mentorship and inspiration for young chefs in Edmonton and set the standard of what a signature restaurant in Edmonton is.
As a teen in British Columbia, Brad worked during the day delivering garage doors, and in the evening, at Mama Rosa, where he loved the smell of the food and the sounds in the kitchen, the festival atmosphere in the dining room, and the music. Due to his passion and love for being in the business that “makes people happy”, Brad was put into a lead position learning every job within the restaurant, yet he felt most at home in the kitchen, cooking.
Moving back to Edmonton, he worked at Boston Pizza then to to Boccalino and finally at Packrat Louie, in Old Strathcona, where it became apparent he not only loved this work, but was the driving force behind the success of this restaurant and it was time to branch out on his own as he had always been an independent spirit. He wanted to create his own menu with his own ideas, build his own business and have his restaurant reflect the food in his city: Edmonton.
In 2004, Culina Mill Creek was born, just East of the trendy and popular Whyte Avenue area. The formula was authentic quality Alberta food, sourced locally with care and prepared in an unexpected, creative manner. Dishes like the grilled steak with blue cheese cream and red wine chocolate sauce served on mashed potatoes became instant favourites.
Brad’s philosophy is simple: he will make money in the restaurant business by creating a community within the workplace that supports regional artisans and growers. His staff visits farms, and works with their suppliers. For example: they have picked weeds at Sparrow Nest Organics, a vegetable supplier. Their house dressing is made with Alberta cold pressed canola and flax oils and Manitoba hemp oil; it’s produced in Redwater by Sean and Emily of Mighty Trio organics. Small meat suppliers like Spring Creek Ranch, Tangle Ridge Farm in Thorsby, and the Lacombe Heritage Breed pork growers are featured on the menu. Collaboration with Sangudo Custom Meat Packers and the use of Canadian freshwater lake fish on the menu reflects a commitment to a local sustainable food supply. Coffee is roasted by Iconoclast Coffeehouse, the tea at Culina is blended in Edmonton by Cally’s Tea on Whyte Avenue and the ice cream is created by Tom at Pinnochio Ice Cream in Edmonton. It is all done here. This is our local terroir on a plate.
Website: Culina Family
Twitter: @CulinaFamily
Facebook: Culina Family
Instagram: @culinafamily