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.