LLOYD WINTERS
Last updated March 2008.
Earl Grey Golf Club
Calgary, Alberta
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Lloyd Winters would call it a great honour to be considered as good a cook as his grandmother. His approach to cooking and food stems from summers on her farm in Manitoba. Picking mushrooms and blueberries in the forest. Gathering sweet peas — and more — from the garden. Early morning at the wood-burning stove, helping his grandmother prepare meals for their large family gatherings. Her love of cooking and respect for fresh products influenced him long before he ever thought of being a chef. But by the time he finished high school, Lloyd knew. Lloyd completed the Red River Community College Commercial Cooking Course in Winnipeg, Manitoba then joined the kitchen of Chef Yoshi Chubachi at the Manitoba Club. He continued to work with Chef Yoshi for several years, advancing from First Cook to Chef De Partie, eventually holding the same position under Chef Yoshi at the Centre Club in Edmonton. Following three years at the Crowne Plaza Hotel in Edmonton, Lloyd moved to Vancouver to work at Anderson’s Restaurant as a Sous Chef. His westward journey continued and, in the mid-1990s, he headed overseas to take up the position of Sous Chef first at Hotel Sunvalley in Toshigi, Japan then at The Orient Hotel in Sydney, Australia. Eventually, Lloyd came back to Vancouver, working as Chef De Partie at the Pan Pacific Hotel and then Restaurant Chef at the Gramercy Grill. His working life came full circle in 2002 when he accepted the position of Senior Sous Chef at the Rimrock Resort Hotel, moved back to Alberta and again worked with Chef Yoshi Chubachi. In 2007, Lloyd accepted the position of Executive Chef at the Earl Grey Golf Club in Calgary. As a past Culinary Team Canada member, Chef Yoshi encouraged Lloyd back in 1989 to enter Canadian Culinary Federation competitions, and he won his first gold medal as a student that year. He earned silver in the professional category a year later and continued competing locally for a number of years. But international competition didn’t enter the picture until 2006. That year, at the Expogast Culinary World Cup in Luxembourg — his first time at an international competition — Lloyd won a gold medal. Pushing the boundaries in creating dishes, meeting high expectations, inspiring and being inspired by fellow chefs to try new ideas, techniques and approaches — these have been part of Lloyd’s work experience in every restaurant he’s worked in. And now it’s part of what he brings to Culinary Team Alberta. Lloyd is a chef who loves what he does, and that passion is finding new expression representing Alberta and Canada in international culinary competitions. |
| 2006 | Luxembourg | — | Individual | Gold |
Contact Information:
Earl Grey Golf Club
6540 — 20th Street SW
Calgary, Alberta T3E 5L2
Phone: (403) 249-5548, ext 228
Email: chef@earlgreygolfclub.com