Connie DeSousa


Chef DeSousa is a home-grown Calgarian who has succeeded in planting Calgary’s field-to-fork cuisine on the global map. This clever and driven young chef showcases culinary creations with local appeal and a value-driven, sustainable approach.

Chef DeSousa’s ambitious and fast-track career has taken her around the world – obtaining a Le Cordon Bleu Paris Certificate, competing at the World Culinary Olympics in Erfurt, Germany, and working in Koln, Germany at Taku Restaurant under Chef Sven Feldman.

“TEALEAVES is spectacular! They are a true group of dedicated and passionate professionals, providing unparalleled service and continuing to surpass all my expectations as a business operator and owner. People truly enjoy the TEALEAVES experience at CHARCUT Roast House.”

In 2005, she opened the Mobil 5-Star St. Regis Hotel, San Francisco. Chef DeSousa was given the opportunity to train and stage at many award-winning restaurants, including Chef Jean-Georges Vongerichten’s Michelin 3-Star restaurant, Jean Georges, in New York City, and Chef Michael Tusk’s Quince Restaurant in San Francisco.

Shortly before opening CHARCUT, Chef DeSousa had been working at Alice Waters’ Chez Panisse in California. This experience has had a tremendous influence on Chef DeSousa’s style of cuisine, evidenced for the nation in her role on “Top Chef Canada.”

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994