Progressive Indigenous Dinner Collaboration at Deane House

Deane House hosts a progressive Indigenous culinary experience that celebrates traditional Indigenous cuisine, re-imagined.  Every bite and sip will tell a story when Deane House Executive Chef John Beddoes welcomes two of Canada’s leading Indigenous Chefs: Shane Chartrand (Top Chef Canada 2025 competitor and cookbook author from Enoch Cree Nation, AB) and Zach Keeshig of Naagan, Owen Sound, ON (known for its nine-course tasting experience and organic, locally sourced Ojibwa-inspired menu) to Deane House and its historical grounds on the confluence of Calgary’s two rivers. 

Traditional Indigenous culture has deep roots in community and partnering with the land—this thoughtfully-curated multi-course dinner will share locally-sourced ingredients inspired by the visiting chefs’ Indigenous heritage and what the land around us has to offer, prepared using modern techniques. Each course will be expertly paired with beverages from Indigenous-owned producers. 

Guests will also take home a copy of Chef Shartrand's Cookbook: Tawaw: Progressive Indigenous Cuisine, and will have chance to meet Chef Chartrand and Chef Keeshig and have their book personally signed during the event. You won’t want to miss this celebration of Indigenous creativity in culinary arts.  

About Shane Chartrand, Chef-Owner, Paper Birch, Edmonton
Growing up on his family’s acreage in Central Alberta, Chartrand learned how to grow and respect food from his father, of the Métis Nation, and his mother, a member of the Mi’kmaw Nation and of Irish-Canadian descent. He later relocated to Edmonton to pursue culinary training, where his strong work ethic and passion for cooking found him honing his craft in some of the best restaurants around. As a fierce competitor, Chef Chartrand has earned gold at the Canadian Gold Medal Plates Championships—becoming the first Indigenous chef to do so—and appeared on popular food shows including Top Chef Canada, Iron Chef Canada, Chopped Canada, Fridge Wars, and Wall of Chefs. He also co-authored the award-winning cookbook tawâw: Progressive Indigenous Cuisine in 2019, a celebration of his heritage and innovative culinary style. 

About Zac Keeshig, Chef-Owner of Naagan, Owen Sound, ON
Born in Wiarton and raised in Owen sound he knew he wanted to become a chef at the age of 17, after a part-time job in a restaurant. He went on to study at Georgian College for Culinary Arts, then did an apprenticeship under Chef Tim Johnston. Continuing to build on his culinary education, he went on to work in various restaurants across Ontario with many of the top chefs in Canada. His time in the kitchens of places like Michael Stadtländer’s Eigensinn Farm (9th Best Restaurant in the World 2002), Restaurant Pearl Morresette (1 Michelin Star, 1 green star), Canoe (Michelin recommended), Enigma (1 Michelin Star),  Langdon Hall (Michelin recommended) and in April Aska (2 Michelin star), this has helped him fuse his Ojibwa background with modern culinary techniques. 

About John Beddoes, Deane House, Calgary  
John Beddoes was born and raised in Vancouver, and started his cooking career at the national award-winning Pear Tree Restaurant in Vancouver before moving Calgary to grow his culinary expertise. He led the kitchen teams at Calgary’s acclaimed Notable and Model Milk before joining Deane House in 2022 where he is currently Executive Chef. 
John has always had a passion for local, seasonal food and has strong connections with the Alberta farming community, utilizing the best possible seasonal ingredients. At Deane House, John and the entire kitchen and service teams make conscious decisions on how to source, prepare and serve the food in a way that lessens their impact on the environment, and honours the land.