Hoping to originally touch base with Chef Shufelt at the recent Chefs in the City event, I was happy that even with a missed opportunity, Paul and I were able to get together and put down some few things. With 6 restaurant concepts under the Century Hospitality Group umbrella, from Deluxe Burger Bar to Lux Steakhouse & Bar to Hundred Bar + Kitchen, this local food giant is branching out all over the city. Their mission; To create the ultimate experience in “Eat, Drink & Play”.
Corporate Chef/Managing Partner, Century Hospitality Group
How would you classify your cooking style?
French classical with a contemporary influence
Who taught you how to cook?
I certainly learned a lot from my mother and grandmothers, as they were fantastic chefs, but as far as my professional career is concerned, Chef Thomas Neukom, from Buffalo Mountain Lodge was my mentor, as well as, Chef Urs Thommen, from Gasthof Baren Utzenstorf in Switzerland, they both gave me the foundation that I needed
What are 5 kitchen ingredients/tools you can’t live without?
Bacon in all it’s glorious incarnations, truffle oil, arborrio rice, butter, anything braised
When did you realize that this was your passion? And do you have any passions outside of cooking?
Started cooking at 16 in a kitchen, but it took me until 21 to realize that this was the career path for me, outside of work I love to golf and I am a big Habs fan
What is your biggest culinary guilty pleasure, something the foodies might frown upon?
I am really hooked on snacking on graham crackers smeared with peanut butter right now, other than that, I love a good poutine after a ‘big night’
When feeling under the weather, what comfort food do you create?
Poutine, grilled cheese and tomato soup, mom’s spaghetti bolognese
Is there anywhere you would like to live and work for additional culinary influence?
I have always enjoyed my experiences in Vancouver, or even Vancouver Island, I know it’s not that exotic, but the food there is so phenomenal, from the amazing seafood, to the fresh mushrooms and produce, to the proximity to the wineries, or the Asian influence, it has everything and it’s beautiful, too bad it’s so expensive!
Are there any food trends on the horizon you would like to work with?
I would like to become more involved with buying locally and developing menus that feature more local producers, more and more every day I feel a certain level of guilt for how wasteful our industry can be, and the heavy environmental impact we have and want to do more
Anything you want your customers to know, that they may never hear?
Something that disappoints me at times in when I hear that we are expensive, or an ‘occassion’ restaurant group. We pride ourselves on being an approachable restaurant group, that isn’t overpriced, but there still is that misconception out there. The most frustrating part of that is the fact that we take great pride in preparing everything we possibly can from scratch in our kitchens. We don’t buy our mayo, or our desserts, or our sauces, or really anything for that matter. When you come to our restaurants you can be certain of what we are putting into our food. I can’t say the same for most of the chain groups that tend to be considered better value. Cheaper doesn’t always mean better value
Lux Steakhouse & Bar
10150 101 Street
Hundred Bar + Kitchen
10136 100 Street
Century Grill & Bar
3975 Calgary Trail
Deluxe Burger Bar
9682 142 Street