STEPHEN N A SON

• As Culinary Director Bakery I have developed and implemented large retail, restaurant, and catering menus.
• My responsibilities include but are not limited to leading two teams of 45 employees (two locations currently), controlling labour costs, inventory control, training, P&L projections/analysis, new product development, seasonal events, customer experience, creating new streams of revenue.
• L'OCA is a new grocery experience in Alberta with a focus on the highest quality scratch made products. Inside each L'OCA there is two full-service restaurants, a café, as well as the usual grocery fare.

• At Ouest I created classic French recipes with a local ingredient focus; using pristine ocean water as the perfect balance of salt and water for our pain au levain, including candied chanterelles in the Paris Brest, and spruce tip infused macaron as examples.
• Along with my wife as a partner, I controlled all aspects of the business, including social media, food costs, hiring, training, and the like.

Owner/Operator

• The year i spent at Tableaux in Tokyo. Was an absolute lesson in precision, discipline, and product respect. Working closely with Chef Masaharu Morimoto was an unforgettable experience.

• As Chef De Cuisine at Provence Restaraunt it was an opprotunity to explore my personal creativity and passion for provencal Dishes. Allowing myself to develop a confidence and style that was my own.