Our Story

Cuisine et Château Inc. started in 2010 out of a desire to share an infectious passion and knowledge of great food. Originally a company that provided all-inclusive, luxury culinary tours to southwestern France, in 2011 we expanded to offer specialized catering, private cooking classes and custom corporate events. As the interest of our local gourmands continued to rise, we decided to establish a permanent location to accommodate the demands of the ever-curious food enthusiast — from amateur to professional. In 2012, Cuisine et Château acquired a space in the Kensington area of Calgary, and built their Interactive Culinary Centre, providing a state-of-the-art facility to host an incredible variety of cooking classes, educational events, tastings, and private functions.

All of our chef instructors are professionally trained and comes from a wide range of backgrounds and knowledge that allow us to provide you with the best possible experience when you cook with us.
Is there a Chef who has made your experience at Cuisine et Chateau before!?
Let them know.

Whether making a Cambodian fish amok curry, or a classic Italian risotto, the fundamentals of -French- cooking techniques can be applied. Understanding ingredients and how to use them together, no matter what your level of expertise, can add a special appreciation and enjoyment to the simplest of meals.

Let us forever change the way you think and feel about food.

Our Team

Thierry Meret — Chef de Cuisine

With now almost 40 years working as a professional chef, it is Thierry’s passion for combining food and gastronomy with history and culture that makes him such an outstanding chef, teacher, and guide. His understanding of simple seasonal ingredients and classic French culinary techniques has earned him international recognition. For 10 years, in his own restaurant, he delighted clients by twisting local ingredients and French classics.  Reservations for a Friday night at his “La P’tite Table” were made over a month in advance, and anxious patrons were never disappointed.  Thierry is thrilled to be sharing his love of food and ingredients, and the rediscovery of his French heritage with small groups of clients in a week-long culinary journey through the heart of France’s unspoiled region of Périgord as well as in Normandy.

Born in Orléans, in the Loire Valley of France, Thierry attended cooking school in Paris, where he stayed for several years to hone his skills in local Parisian Brasserie, restaurants off the beaten path with amazing chefs/mentors/instructors, and some experience with Michelin-starred restaurant.  The Hilton Group allowed him to start his international career, first at their prestigious Kensington location in London, England, and then Toronto to head up their fine-dining restaurants. He eventually settled in Calgary as the executive Chef of La Chaumière. After winning the Châine de Rôtisseurs 1996 Dinner of Honourable Distinction award, he opened La P’tite Table, a unique destination restaurant in the Alberta Foothills where he was both chef and owner. Before the establishment of Cuisine et Château Interactive Culinary Centre, Thierry spent five years sharing his passion with students as a culinary instructor in a Calgary-based polytechnic, where he inspired budding new talent.

Marnie Fudge
Baking | pastry | cheese making instructor )and much more

After 18 years in the food business, Marnie sees her position at Cuisine et Château as the perfect blending of all of her experiences, both as a pastry chef and seasoned business manager.

In 1995, Marnie started a unique whole fresh produce business that serviced restaurants and hotels in Calgary and Banff. The Basil Ranch was one of the first companies of its kind in the region, designing its product list based on its relationship with clients and their individual needs.  In 2002 she started Palette Fine Foods, a gourmet food manufacturer that created unique retail culinary products, all inspired by the ingredients she had sourced for so many years for her chefs/clients of The Basil Ranch. These products won numerous awards and filled store shelves in every US state, as well as several large chains both in the UK and Canada.

In 2006, Palette was sold to a US corporation, and Marnie stayed on as Creative Director for the merger for 18months. It was during this time that she found that her fundamental knowledge of food chemistry and baking science for product development could be enhanced, and she enrolled in the Baking and Pastry Arts programme at Calgary’s Southern Alberta Institute of Technology.

Since completing the program, Marnie has worked in Paris at the famous Hôtel Lutetia, done a stage at a French boulangerie, and developed her skills as a pastry chef at some of Calgary’s best restaurants and hotels. Prior to launching Cuisine et Château, she instructed evening classes on artisan breads and desserts to enthusiastic adults through continuing education programs at a Calgary-based polytechnic. Marnie shares her most precious gift, her understanding and love of classic desserts and bread baking, by instructing classes and customized corporate events for Cuisine et Château Inc.

Aleksandar Rajic (Sasha) — CULINARY INSTRUCTOR  

Sasha, a culinary professional originally hailing from Serbia, embarked on a global culinary journey that began in his home country. Graduating from Culinary Art University in Serbia, Sasha honed his skills in various countries, including Slovenia, Switzerland, Germany, and the United States. His culinary expertise expanded further when he managed a restaurant in British Columbia upon moving to Canada. 

In Calgary, Sasha contributed his talents to establishments like Barcelona Tavern before embracing a new chapter in his culinary career. Now, at the heart of this vibrant community, Sasha is thrilled to share his culinary knowledge and continue his learning journey as part of the professional team of Cuisine et Chateau.

ANA CAROLINA THOMMEN (CAROL) — CULINARY INSTRUCTOR  

Cooking has been a significant part of Carol's life since childhood. Many of her fondest memories revolve around the kitchen, where she learned a great deal from watching her family prepare meals during their gatherings. Her first job in the kitchen, at age 16, was in her family restaurant, where she cooked traditional Brazilian countryside dishes. After high school, she pursued a Bachelor's degree in Advertising and Marketing while continuing to work in the restaurant industry. 
Eventually, she moved to Canada and pursued studies in Culinary Management. Here, she had the opportunity to explore diverse culinary techniques and ingredients, uncovering a wide range of cuisines in one place.
While in Toronto, she gained knowledge of diverse culinary experiences. She worked at places like the former 'Mata Petisco Bar' in Parkdale and the 'Made in Brasil' food truck. She also spent over seven years in one of Toronto's most loved restaurants, 'Bar Isabel.' She eventually achieved the chef de cuisine position in their Spanish-inspired kitchen, where she stayed for three years. Carol also became a part-time culinary instructor at Centennial College in Ontario, teaching the future generations of cooks both theory and hands-on courses. 
Carol believes in demystified cooking that can nourish not only one's body but also one's soul. 

LAURIE MACKAY, sommelier instructor

We are pleased to introduce our Resident Sommelier, Laurie MacKay. She may be new to Cuisine et Chateau but she has many years of experience working in wine.

Laurie, a seasoned traveller, first caught the wine bug during her travels in Europe in the 1990s. When she returned to Canada, she decided to get a part-time job at a local wine boutique and that is where her love affair with wine blossomed into a full fledge passion. She went on to get her Sommelier Diploma and to dive deeper into the many facets of the wine business.
Over a span of 20 years, Laurie enjoys being a wine judge for Culinaire Magazine, drinks columnist on CBC Radio One, a lifestyle contributor to Impact Magazine and the founder of Soulvines Inc.
Laurie believes every bottle has a story to tell. Finding the right food partner for wine has always been a priority and she is excited about teaming up with our team to create memorable pairings.

Nathalie gosselin, sommelier, guest instructor

A graduate of the University of Quebec, Montreal native Nathalie moved west in 2004 and embarked on a 10-year adventure as Conference Manager at the prestigious Banff Centre. Recruited to partner in the wine business, she decided to pursue her passion and became Vine Styles CED (Chief Experience Designer). With hard work, dedication and amazing multi-tasking skills, Nathalie is now the sole owner of Vine Styles! You will see that she always has a smile on her face and a wine in mind.

Jen Sarpe, sommelier, guest instructor

Jen made a huge career change and decided to pursue her passion for wine. To do this, she powered through WSET (Wine Spirit Education Trust) levels 1 – 4 and just finished her diploma in wine. She also holds the Introductory Certification with The Court of Master Sommeliers. Doing all of this in the course of 3 years! She is a geeky lifelong learner with an avid passion for food & wine.