Everyone has to start somewhere. For chef de cuisine Shane Chartrand, his career began when he was 15, working in Red Deer's Gasoline Alley at Glenn's Restaurant, known for its giant teapot sign. "They called me Bacon Boy, because all I did was cook the bacon," recalls Chartrand, 34. What his seniors didn't know was the Bacon Boy had huge aspirations: "I knew I needed to move around and explore other things ... I wanted to be a big chef."
Chartrand continued to work in restaurants in the Red Deer area, if he could travel there by bike. When he turned 18, he moved to Edmonton and began his professional training in NAIT's culinary arts program. After graduating, Chartrand set the bar high for himself, convinced he had to work at the best places he could so that one day he could be the best in Edmonton.
He began his ascent into the world of fine dining as a sous chef at Dante's Bistro, under chef Emmanuel David, and then, in 2007, became the executive sous chef at Sage restaurant in Enoch's River Cree Resort & Casino. His efforts garnered him a third place award at the Gold Medal Plates (with Sage), a role judging for the Skills Canada Culinary competitions, guest appearances on cooking shows and numerous writing assignments about food.
But Chartrand's philosophy is one of constant upward motion. So, naturally, his next endeavour was his most monumental: taking over the kitchen of the struggling Fantasyland Grill and envisioning its transformation into the new L2 Grill.
He could talk for hours about the half-a-million-dollar renovation of the once unimpressive hotel restaurant that now boasts a sleek interior, inventive gourmet menu and distinctive name. Although Chartrand did help influence the refreshed interior, it's the menu that's stamped with his signature.
Thinking of new menu items for L2 Grill wasn't difficult. From his travels across Canada and working briefly in several restaurants he admired, Chartrand sought menu items that he knew would please the most people, and gives it to them in a way they've never seen or tasted before. For example, the Ahi Tuna Twice comes with one tuna fillet served rare and finished in a sweet and sour sauce, accompanied by another seared in a pan with salt and pepper and finished with a spicy applesauce.
Presentation and taste are of utmost importance, says Chartrand, but the personality of the restaurant is what makes people really enjoy their visit. "My passion isn't standing behind a grill cooking steaks. It's working as a team, to present food that amazes people."
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