Robin Bowen : Prairies to Parliament
Robin Bowen’s passion is taking classic dishes and well-embraced favorites and adding a modern twist, a playful touch, a stroke of daring to turn them into his own original creations. He excels in interpreting Canadian cuisine and locally sourcing the freshest and most exciting ingredients.
Growing up in Calgary, Alberta, Robin’s first initiation in the world of cooking was in a small local hotel. After attending the Southern Alberta Institute of Technology, he worked with mentor David Picciotto at the Wine Gallery – a vibrant Calgary hotspot – and later with Chef/Owner Shonn Oborowsky of Fine Dining. Five years later, Robin returned to his hometown as Executive Chef of Vintage Chophouse with Ned Bell, where he created and reprised contemporary modern chophouse cuisine inspired by local Alberta products.
Robin is pleased to bring his culinary flair to the capital city, where he continues to “wow” guests. “When you make it great,” Robin says “Customers will come back time after time.”