‘Meat’ Our Staff

'Meat' Our Staff

‘Meat’ Simone!

Why did you become a butcher? To be honest, the initial reason was just that I needed a job. Little did I know, butchery was something that I would become really passionate about and pursue as a career.  I’m from Biella, a little town in northern Italy near the Alps – this is where I got my first job working…

'Meat' Our Staff

‘Meat’ Brian!

Everyone, this is Brian – one of our butchers from our Willow Park Village location. Brian has been with us for quite some time, so we thought we should introduce him to all of you! What made you want to become a butcher? I’m a third-generation butcher from Manitoba. I started getting into butchery when I was only 5…

'Meat' Our Staff

‘Meat’ Bob

Bob Choquette: Operations Manager & Master Butcher. What inspired you to become a butcher and open a shop? I began my career working in the grocery retail industry on Vancouver Island. At the time, my brother-in-law worked in Winnipeg in the meat industry, and he happened to have a job opening that he then offered to me. I took the…

'Meat' Our Staff

‘Meat’ Chef Lancelot

Lancelot Monteiro: Chef at Canadian Rocky Mountain Resorts Why did you decide to become a chef? When did you start working with Canadian Rocky Mountain Resorts? I love to cook. That’s the simplest answer. Before I attended culinary school at SAIT, I had gotten my private pilot’s license and was set on taking my life in that direction. But,…