I began cooking at a very young age while tugging on my grandma’s apron strings and was a very serious gourmet by my teen years. After spending a decade learning to cook on wood stoves in the ski lodges of the Canadian Rockies and in tents in mining camps of the Yukon, I headed off to New York City during the New American Cooking Revolution. The New York Cooking School was the go-to destination in North America and “the place to be."

Vancouver has been my home for the last 3 decades. I created the hugely popular Cooking Classes for the Serious Amateur at the Dubrulle Culinary School where I mentored thousands of amateurs and professionals “to cook with love and technique.” I have worked with all the best caterers, including 20 years as the Executive Chef of Culinary Capers Catering.

In 2011, I was very honoured to accept the Chef of the Year Award from the International Caterers Association.  

I  co-wrote three national best selling cookbooks: the series "The Girls Who Dish” (Whitecap Books).

I have honed many talents and love a good project. I have expertise in precision recipe development, new ​product creation, flavour making, menu development, training and production management. I make things happen. I know how to create dramatic change and when to simply improve things.

I am still intrigued and excited by cooking and food to this day. From the early days of my career to the current times, a key ingredient to my accomplishments is an enduring passion for good food.

Margaret Chisholm 2017