Born and raised in St. Albert, just outside Edmonton, Alberta, Chef Ryan Hotchkiss began his culinary career after high school and a move to Whistler, BC where he got his modest first taste of restaurant work, in the dish pit of a local eatery.

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After working a few more restaurant jobs, both in front and back of house in Whistler, he made the move back to Edmonton to commence a more formal culinary education and to hone his skills in apprenticeships in established restaurants such as Il Pasticcio, The Sugarbowl, and Sage at the River Cree. He then took a job at Jack’s Grill, where he spent three years before moving on to Bar Bricco.

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He is now the owner and Executive Chef of Bündok in Edmonton, AB, where he draws inspiration from seasonal, Canadian ingredients in a continuously evolving, sophisticated and beautifully presented menu.