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Artists
Christie Peters, chef-owner of Primal in Saskatoon (SK), has a passion for acquiring culinary expertise internationally and bringing it back to the prairies.
She first left home at 19 to enter the world of international modeling and, while living in Toronto, fell in love with the food scene. Working at Boston Pizza, she observed: “The power of the restaurant comes from the kitchen, so if I wanted to become a restaurateur, I would need to become a chef”.
Since her move to Vancouver, at 21, she has trained under several chefs and worked in the kitchens of De Kas in Amsterdam and Coi in San Francisco. In 2010, she opened her first restaurant, shortly followed by a second. Most recently, she completed a three-month internship at the world-famous Danish restaurant, Noma, under Chef René Redzepi.
As far-reaching as her quest for knowledge might be, her focus in her cuisine is on creating dishes that authentically represent the vast diversity of ingredients the Canadian prairies have to offer. Primal is known for creating dishes from locally grown Saskatchewan grains, using locally pastured meat and taking the idea of farm-to-table one step further by growing the produce they use in their own gardens. Every part of the vegetable is used, the compost goes back into the gardens, the leftover animal fat gets made into soap. The motto of her restaurant is “High Quality, Seasonal, Sustainable,” and these words are carried through every aspect of how the business is run.
Canadian Brand Ambassador & Business Development Manager, Santa Margherita Gruppo Vinicolo
Marta Bonomo is a wine professional with over 10 years of international sales and marketing experience.
Her passion for wine began while attending university in her hometown of Verona, Italy, where she worked at one of its most renowned restaurants, the Antica Bottega del Vino.
In 2005, she moved to Montreal and worked for the Italian Trade Commission, promoting Italian food and wine, while deepening her knowledge of wine in a master’s program with the Wine & Spirit Education Trust.
After three years living and working in Chile, she returned to Montreal in 2014 and joined the Chilean wine group, Errazuriz, as Brand Ambassador.
She then took on the Canadian market, in 2018, in her role as the National Brand Ambassador & Business Development Manager for one of the major Italian wine groups, Santa Margherita Gruppo Vinicolo, where she continues to share her extensive knowledge of wine with great dedication and enthusiasm.
Executive Chef Kenton Leier brings enthusiasm, passion, and creativity to the kitchens at Canada’s National Arts Centre.
He is a second-generation chef, born and raised in Saskatoon, in the heart of the prairies. His culinary philosophy relies on the use of sustainable and locally-sourced ingredients of the highest quality, and letting their inherent qualities stand out in his dishes.
Chef Leier led teams in Ottawa’s finest hotel kitchens before moving to the NAC in 2017. He has cooked for celebrities, politicians and dignitaries, won numerous medals nationally and internationally, and taught young cooks at Ottawa’s Algonquin College.
He is committed promoting growth and excellence in his team at the NAC and leads them in their mission to represent the best in Canadian cuisine.