Executive Chef Vincent Parkinson oversees all food & beverage operations at the Calgary Golf & Country Club, one of Canada’s most exclusive private clubs. His high standards and creative menus promoting fresh local ingredients and classical culinary techniques are a credit to this 110 year-old club and a reflection of his reputation for excellence.
Currently Chef Vincent is Chancelier on the National Council of la Chaîne des Rôtisseurs, Bailliage du Canada. He has guided three of his protégés to represent Canada in the Chaîne des Rôtisseurs “Jeunes Commis Rôtisseurs” competition, where one placed second and another third. Chef Vincent is also the manager of CCFCC Bocuse d’Or Canada responsible for all aspects of the Canadian team competing at the prestigious Bocuse d’Or World Cuisine Contest. The next competition will take place in January 2013.
In 2001 Chef Vincent collaborated with the very popular ‘Best of Bridge’ group on a seasonally inspired ‘A Year of the Best’ cookbook, which received critical acclaim and became a national bestseller, selling 100,000 copies. Chef Vincent regularly and enthusiastically lends his talents to charitable organizations such as UNICEF, Alberta Adolescent Recovery Centre, The Special Olympics and The Children’s Hospital, where his involvement has resulted in raising over $500,000 for these deserving organizations.