Executive Chef: Grant Parry
Chef Grant Parry is wild. From his pioneering efforts in locally-foraged fare, to the wild success he's enjoyed from a young age at destination restaurants, clubs, and events across the country, WURST's Executive Chef has built his name and his menus on the bold pursuit of (un)cultivated excellence.
Chef Parry began at 13 as a dishwasher in Beaverton, Ontario. By 17, however, he was running the hot line. What follows is much of the same recognition for the talent and creativity of this young chef. Over the next 13 years, he gained inspiration in landmark kitchens: The Royal Canadian Yacht Club, The Drake Hotel, and Patriot (voted one of the most important restaurants of the first decade of this century). But it was Banff's Bison that brought Parry out West, where he was in demand as much for his exacting standards, as the camaraderie he famously creates. Now, Chef Parry brings his best to WURST, where every plate has a touch of this gifted Wildman.
Chef de Cuisine: Ruediger Schmid
Chef Rüediger Schmid may be a highly trained and Michelin experienced culinary technician, but it's his authentic accent and passion for Bavarian food that makes him fit right into WURST like beer in a stein.
Having studied with some of Germany's most famous chefs and attending some of the world's top culinary schools, it's almost as though Chef Rüediger's career led him right to our door. He truly brings an authentic sensibility to the WURST menu...and he makes a good translator for us too!