Born and raised in St. Albert, just outside Edmonton, Alberta, Chef Ryan Hotchkiss began his culinary career after high school and a move to Whistler, BC where he got his modest first taste of restaurant work, in the dish pit of a local eatery.
After working a few more restaurant jobs, both in front and back of house in Whistler, he made the move back to Edmonton to commence a more formal culinary education and to hone his skills in apprenticeships in established restaurants such as Il Pasticcio, The Sugarbowl, and Sage at the River Cree. He then took a job at Jack’s Grill, where he spent three years before moving on to Bar Bricco.
He is now the owner and Executive Chef of Bündok in Edmonton, AB, where he draws inspiration from seasonal, Canadian ingredients in a continuously evolving, sophisticated and beautifully presented menu.
We’re honored and thrilled to welcome his talent and creativity here at the NAC!