Our passionate culinary team is made up of innovative professionals with years of experience in the food industry. Individually they draw on current trends but together they’re crafting some impressive flavour in the SMITH kitchen.
QUIN COOK, EXECUTIVE CHEF
Quin’s love for food was developed early in life. His Grandfather was a chef, and Quin describes growing up in a “heavy food forward” home, with his mother often experimenting in ethnic flavours and techniques. Quin is most inspired by Mediterranean and Middle Eastern cuisine when he gets creative in the kitchen.
Quin is a graduate of the Culinary Arts program at Red River College. He has previously worked as the Chef de Cuisine at Deseo and Sous Chef at Bistro 7¼, both here in Winnipeg.
Prior to that, he trained at the esteemed Black Hoof in Toronto. Prior to assuming the reigns as Executive Chef, Quin was Chef de Cuisine at SMITH and is the driving force behind many of your favourite dishes.
ERIN KJALDGAARD, SOUS CHEF
A proud Winnipegger, Erin’s earliest culinary influences are rooted in her childhood home. Spending many hours cooking with her mother, learning to experiment with an appreciate food quickly became a passion that sees her succeeding in her role today. Erin describes this environment of cooking with her mother as one that loved and respected food, particulary healthy product. While much of her earliest culinary ventures aligned with her Ukranian heritage, Erin quickly developed an affinity and passion for Asian inspired cuisine, something that still fuels her today.
Erin is a graduate of Red River’s Culinary Arts program, placing at the top of her class in 2016. Prior to joining the team at SMITH, Erin honed her skills at Winnipeg restaurants that include Mise, Syndney’s, and Yujiro. Today, Erin plays a vital role in shaping our position on Winnipeg’s culinary landscape and has a bright future for years to come.
BRENT MAEREN, SOUS CHEF
Brent’s connection to food and his passion for cooking can only be described as life – long. An avid outdoorsman, Brent’s connection to Manitoba’s lakes and prairie landscape are what drives his imagination and creativity in the kitchen. This style of cuisine – taking simple, fresh ingredients from the lands and waters of our backyard and turning them into exceptional dining experiences are his forte. Braised meats, fresh fish, and more, align with the offerings at SMITH. Brent is a valuable leader in developing our menu and delivering the experience SMITH is renowned for.
Prior to joining SMITH, Brent cut his teeth at other Winnipeg restaurants including the world-famous Diana’s Gourmet Pizza and our sister restaurant Pauline, located at the Norwood Hotel.