Meet Quinn Staple, Chef de Cuisine
Born and raised in Banff and Canmore, Chef Quinn Staple was drawn to the creative, busy energy of the kitchen from an early age. After cutting his teeth at Canmore’s renowned Crazyweed Cafe, Staple enrolled in the Professional Cooking Program at SAIT, joined the staff of Calgary’s Tribune and went on to receive his Red Seal Certification in early 2009. Staple’s next step was to join the Raw Bar kitchen and study under Executive Chef, Duncan Ly. After years preparing rich French-influenced cuisine, Staple was refreshed to explore other the lighter Asian-inspired fare that Raw Bar, and Ly, are known for. In April 2010, Quinn took some time off to conduct a stage at Alinea, Grant Achatz’s modernist three-Michelin-starred restaurant in Chicago. He witnessed the chefs pushing themselves every day to ensure their patrons had the best possible experience. As a result, Staple has adopted many of their practices to ensure that everyone of his guests have truly memorable dining experiences.
Quinn returned to Hotel Arts in July 2011 to prepare for the opening of the new and exciting culinary concept of Yellow Door Bistro. Not only does the restaurant’s “bistro-inspired” menu mean Staple has the opportunity to showcase some of his French-inspired dishes, but he can also incorporate contemporary influences that will leave a lasting impression on guests.