Your average chef spends most of their week cooking for other people. So when they finally get a day off, they are usually not looking for anything too fussy.
The Scene asked four Calgary chefs to share the spots they actually go to, from tacos at a small taqueria to manousheh from a Mediterranean grocery shop.
Don’t read this if you’re already hungry!
FRANCIS MARTINEZ
Head Chef at Bonterra Trattoria
Go-to spot: Amihan Grill + Bakeshop, 100, 1011 1 St. S.W.
Favourite order: Crispy pork belly, dinuguan, kare-kare, and halo-halo.
“I usually come here with friends when I’m off work. It’s a place where we can just share food and unwind. Amihan is a traditional Filipino spot, and the food is super comforting and straightforward. It reminds me a lot of the kind of cooking I grew up with. My dad did most of the cooking when I was young, and dishes like sinigang and kaldereta really shaped what comfort food means to me.
“Sinigang is a sour pork soup with long beans, okra, and eggplant, usually made tangy with tamarind. That balance of sour, savoury, and fresh vegetables is something I’ve always loved. Another favourite is kaldereta, a Filipino-style beef stew with carrots, potatoes, and red bell peppers, always served with rice. It’s one of those dishes that feels like home: simple, hearty, and always better the next day.”
KATE SYMES
Chef Instructor at SAIT
Go-to spot: Doughlicious, 4140 6. St. N.E.
Favourite order: Four staple manousheh, plus BBQ chicken and brisket on weekends.
“I lived in the Middle East for a while and fell in love with manousheh, and the ones at Doughlicious are perfect. Doughlicious is one of my weekend favourites. It’s a Mediterranean grocery shop with a big kitchen, and they have four staple manousheh I would start with.
“Of the four staple types, the meat manousheh and four-cheese manousheh are probably the most approachable. Manousheh is eaten open-faced, and because these are larger, they’re cut into four pieces like a pizza. My favourite is the muhammara one, but I also love the labneh and meat one. On weekends, they also do barbecue chicken and brisket. I would definitely try to go on a Friday or Saturday for the BBQ paired with a manousheh. Doughlicious also has a donut shop, Dough Boy, which is worth checking out all on its own.”
KIAL VENTER
Executive Chef at SALTLIK
Go-to spot: Cold Beer & Pizza, 102, 1019 17 Ave. S.W.
Favourite order: Diablo pepperoni pizza with a craft beer or Japanese-style lager.
“I started cooking with my dad when I was around 11 or 12, and while in culinary school, I was already working with Joey Restaurant Group, where I got to travel, cook in Italy, and even stay in a castle outside Bologna. Since then, Italian food has always stayed with me. In Calgary, one of my favourite pizza places is Cold Beer & Pizza on 17th Avenue.
“They do Roman-style pizza, including fun flavours like Diablo, with pepperoni, fresh jalapeños, mozzarella, Parmigiano, and hot honey. The space is casual, with a big, long table, plenty of interesting craft beers, and Japanese-style lager. They also keep late-night hours, so it works as an after-work hangout spot. It’s counter-style service, so you can grab a slice, sit down, and keep things easy. After work, I’ll go there with coworkers to hang out, have a beer, and eat something simple.”
ERIKA ARAUJO
Executive Chef at Jerome’s Appliance Gallery
Go-to spot: Taqueria El Chefe, 2316 27 Ave. N.E.
Favourite order: Birria taco and the shrimp taco with cheese.
“In México, taquerias are often informal, fast-paced spaces where the focus is on the food rather than the setting. They typically offer quick service, a simple layout, and seating that consists of counters or high stools. Taqueria El Chefe, a small gem located in northeast Calgary, genuinely reflects what a taqueria is meant to be. As a chef, I was particularly drawn to its commitment to fundamentals. There’s a clear respect for the structure and balance of each taco, where every component plays a role.
“What stood out most to me were the birria taco and the shrimp-with-cheese taco. The birria taco delivers deep, rich flavour, and the tortilla was perfectly prepared. Each bite was satisfying, layered, and true to the dish’s origins.”
