About Us

We wake up early. We play with food and love what we do!

Amanda Lambert attended SAIT in 2011 where she graduated with honors from SAIT Professional Cooking program. At 19, Amanda decided to expand her knowledge of global cuisine and travelled extensively throughout Europe. 

First stop was Mahlberg, Germany, to learn about traditional German cuisine at a catering company that serviced The Black Forest, Eastern France and Swiss border towns. Next stop was the Savoy Hotel in London, England working along side 100 Chefs in one of the busiest kitchens in the city. Working in the kitchen where Escoffier created the classics was a dream come true and an incredible experience.

After 2 years at The Savoy, it was time to continue the adventure and Amanda went north to Scotland where she worked at the Fairmont St. Andrews until 2015. 

Upon returning to Canada, Amanda once again packed her bags and moved from Calgary to Toronto where she spent the next 5 years working as a Sous Chef under Mentor Sash Simpson at North 44 and Sash Restaurant and Wine Bar in Toronto. 

Along the way, Amanda's Duck "3 way" dish was entered in the San Pellegrino Young Chef 2017 where she was the youngest contestant and only female chef in Canada to reach the semi finals. Now back in Calgary with family she is doing what she does best. Cooking and making people smile with her food!

Miltiadis Chiotelis is a Greek native who spent his first few years in the bustling metropolis of Athens before his family moved to the idyllic, northeastern Aegean Sea island of Ikaria, famous for its extraordinary honey.  Miltiadis came to Canada in 2015 on a quest to learn about Canadian cuisine. After graduating from Toronto’s George Brown College with a Culinary Management Diploma, he met Amanda and joined the team at Sash Restaurant and Wine Bar.  His love for cooking is genetic. His family has been producing their own wine, cheese, and honey for decades. His mother continued the tradition by ensuring her children were raised exclusively on homemade food. His brother continues the family tradition as a Chef in Greece. Miltos’ own journey began young, searching for wild oregano and rosemary on the mountains with his grandparents. He also developed his talent for spearfishing. Growing up on an island abundant in fresh fish taught him the meaning of freshness, catching fish in the morning and grilling it for lunch. And he has always been on the search for local, fresh, organic produce since then!  He has a true culinary passion and loves to connect with others through food. 

 Miltos has years of experience with Mediterranean cuisine, focusing on crafting healthy and pure food.