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Executive Chef Shelley Martin hasn’t always worked in the hospitality industry. In fact, when she first entered Red River College Culinary Arts program in 1992, she couldn’t hold a knife properly. Shelley, one of only two females in the class, was the oldest student and had the weakest skills. Given her passion for the trade, she quickly learned all the practical and theory, graduating at the top of her class with honours.
After completing her second work term, Shelley decided to continue working at Between Friends Downtown, apprenticing under Michael Dacquisto. When Michael left to work for Wow Hospitality, Shelley soon followed, which led them both to the grand opening of Green Gates. Shelley spent only a few short months as banquet chef when she was offered the position of head chef at the downtown eatery, Pasta la Vista. It was there that she experienced the stress and pressures of an extremely popular and busy restaurant.
Chef Jeff Gill of RRC would lead her down yet another path, consulting for an upcoming high end seafood restaurant that never actually opened. However, the experience took her to Toronto where she had the rare chance to work in Oliver’s restaurants, Toronto’s Canoe and Jump. Shelley still uses a lot of the techniques she learned there.
Shelley returned to Winnipeg taking a position at Glendale Golf and Country Club where the creative opportunities were endless. She created specials each day for the restaurant while concentrating on the many banquets and tournaments. It was a very positive experience.
After two years at Glendale, Shelley was approached about a job at Shaarey Zedek Synagogue. Five years later, she still relishes the challenge of creating the best kosher food in the city.
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Executive Chef
(2000-2006), Shelley Martin
