Photo: Contributed

The Canadian Culinary Championships return to Kelowna Feb. 2-3.

Eleven of the best chefs from across the country have competed to represent their regions, with the Gold Medal Plates grand finale at the Delta Grand Hotel.

Proceeds from the event benefit the Canadian Olympic Foundation. 

Castanet is featuring an exclusive series of bios on the competing chefs leading up the event.

MICHAEL ROBINS – SOUS SOL, WINNIPEG

Michael Robins started cooking at the age of 16, climbing the ladder of greasy spoon and chain restaurants throughout Winnipeg.

The Chateau Lake Louise was his first glimpse into the life of a professional cook. "I was hooked, and I knew this was where I belonged," he says.

After two years at the Fairmont, he made his way to the Lake Louise Inn, where he was taken under the wing of the head chef. From there, he studied at Winnipeg’s Red River College and apprenticed at Sydney’s at the Forks and the St. Charles Country Club, under chef Takashi Murakami.

The next three he spent as sous chef at Deseo Bistro before returning to Sydney’s at the Forks, eventually becoming executive chef. 

In early 2015, Robins took a month to experience some of New York’s finest restaurants. He returned more passionate than ever.

At Sous Sol, the emphasis is on French food, employing the use of traditional techniques and ingredients.