Chef propriétaire, Charcut/Charbar
Chef DeSousa, once a formally-trained dancer, is now known for her stand-out butchery skills. DeSousa and her restaurant CHARCUT are true to sustainability and walking the toe-to-tail talk. DeSousa obtained Le Cordon Bleu Paris Certification and graduated on the Dean’s List with honours from the Southern Alberta Institute of Technology’s culinary program. She competed with the Alberta Culinary Team at the World Culinary Olympics in Erfurt Germany and worked in Koln, Germany at Taku Restaurant under Chef Sven Feldman. In 2005, Connie opened the Mobil 5-Star St. Regis Hotel, San Francisco, and undertook a stage at Chef Jean Georges Vongerichten’s Michelin 3-Star restaurant, Jean Georges, in New York City. Before opening CHARCUT, Connie worked at Alice Waters’ Chez Panisse in Berkeley, California. She was a finalist in the Food Network’s Top Chef competition, is a Tourism Calgary Culinary Ambassador and was recently recognized as Canada’s 2013 Outstanding Chef in the GE Monogram-Terroir Awards.