Century Hospitality Group Q & A – Edmonton, Alberta

Hundred Bar + Kitchen

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”.

Paul Shufelt

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

Lux Steakhouse & Bar
10150 101 Street

Hundred Bar + Kitchen
10136 100 Street

Century Grill & Bar
3975 Calgary Trail

Deluxe Burger Bar
9682 142 Street


5 thoughts on “Century Hospitality Group Q & A – Edmonton, Alberta

    • Thanks Jerry. It’s great to have a local group get involved with fellow citizens, especially when it involves charity work.

  1. Interesting interview, thanks for doing this Chris. I’m glad to hear he wants to get more local food into his restaurants, and I hope he really makes some effort to do that. I definitely agree with him that cheaper doesn’t mean better value … but if he made the push towards more local foods we would really know what we were eating!

  2. Pingback: The Week That Was And Is – June 18th, 2010 « eating is the hard part

  3. Great interview. I love that you are doing our food people in the city. I really enjoy reading these. I have a couple of questions for you to add:
    where do you buy your groceries for home use
    what is your signature dish
    Just curious… and the buying local is huge. I would love you to do a follow up to see how that is going. It is critical to our health and local economy. Love to hear that from him. They could even get the farmers to grow what they want… I wonder if he knows this.

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