Chef Darnell Japp

Welcome Back to the rejuvenated Bears Den. We are proud to introduce Executive Chef Darnell Japp.

Growing up on the family farm in Saskatchewan, Japp knew he wanted to be a Chef the first day he walked into a restaurant kitchen at the age of 15. To pursue his career as a Chef, he moved to Calgary to attend SAIT for the Professional Cooking Program. After graduating on the Dean’s list in 2004, and completing his Red Seal designation in 2007, Chef Japp was ready to put his skills to the test in the Calgary dining scene.

Key positions held by Chef Japp were Executive Sous Chef at the well-known Rouge Restaurant when they received the prestigious San Pellegrino’s #60 Restaurant in the World; Sous Chef at Model Milk with Chef Justin Leboe; Sous Chef at Sky 360 with Chef Alain Chabot. He also had some valuable time in the kitchen with Chef Nick Nutting at the Wickininnish Inn, a Relais & Chateau property in Tofino.

After gaining valuable knowledge from some of Western Canada’s top chefs, Chef Japp decided it was time to head a kitchen brigade of his own. After being introduced to the owners of Avec Bistro and opening in 2012, Chef Japp and his team were awarded by Avenue Magazine as the Best New Restaurant of 2012. Most recently, Chef Japp was the Catering Chef for Meez catering, a high-end French catering company with an elite clientele.

Chef Japp’s culinary philosophy is to create menus that are seasonal; focused on flavours that are unique, where every dish is exciting.

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