meet our guests:
We have had some very special guests at our previous festivals. See who will be joining us in 2025
Each guest brought a unique perspective and fresh take on what Canadian food and drink is all about. We shared our NWT flavours with them and magic ensued! This year we have invited another group of Culinary masters to share their stories, skills and good food with you.
Chef David Gillespie
David Gillespie is a father, chef, and entrepreneur from Fergus, Ontario with extensive experience in hospitality. Apprenticing under Roberto Fracchioni and Enrico Shulze at the Millcroft Inn, David spent most of his career north of Toronto in fine dining. With seventeen years in the restaurant business, David returned to school to get an MBA and change the focus of his career in 2020. After taking a research position in Sambaa K'e, NWT, David saw first-hand the benefits of Indigenous food sovereignty and self-determination.
Invited to manage the Sambaa K'e Development Corporation and spending nine months in the community, David was inspired to start Northrite Social Enterprise. Northrite helps Indigenous organizations build partnerships with academic institutions to bring jobs, economic activity, and capacity to their communities. Coming from a mom-and-pop restaurant family and wanting to give back, David Also runs Aventine Hill Culinary Services, a volunteer consultancy to support new and small restaurants
Matthew Consiglio began his cooking career in his early 20s, gaining experience in various facets of the culinary industry, from golf courses to fine dining and casual dining establishments. To further his passion for the culinary arts, he attended the prestigious Stratford Chef School in Canada. This formal education paved the way for him to work alongside some of Toronto’s top chefs, including Cory Vitiello, Mike Wilson, and David Lee, at renowned restaurants such as The Harbour Room, Splendido, and Oliver & Bonacini.
Matthew’s culinary adventures have also taken him abroad, where he trained at a Michelin-starred restaurant in France and honed his skills under authentic Thai chefs in Thailand. His true passion and expertise lie in Italian and French cuisine, but his extensive experience allows him to create fusion dishes that appeal to various cultures and traditions. With over 20 years in the industry, Matthew brings a wealth of knowledge and creativity to his culinary endeavours, blending flavours and techniques from around the world to craft exceptional dining experiences.
CHEF Matthew Consiglio
Chef Steph baryluk
Chef Steph is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories. She now resides in Tsawwassen, BC with her family. After completing her Red Seal, she knew she wanted to do more with her Indigenous Roots. Chef Steph has hosted cooking classes, speaking engagements in her hometown, at the FAO in Rome, and across the Lower Mainland. "I grew up hunting, fishing, and travelling the Arctic Tundra. Both my parents are residential school survivors, so today, as I have the freedom to practice my culture and traditions, I take pride in showcasing my Indigenous heritage.
Our Teetl'it Gwich’in people still continue to live off the land respectfully harvesting game meats and plants for medicine. We are one of the most Northernly Indigenous people in North America living at the northwestern limits of the boreal forest. Only the Inuit live further north. Hunting, fishing, and trapping remain important both culturally and economically, with caribou, moose, whitefish, being staples in our diet". I grew up watching my Jijuu (grandmother) always cooking and serving anyone who came into her home. We connect with people when we cook for them. I try hard to keep that alive in my food.
Jenni Lessard
Raised in Northern Saskatchewan by a little lake, berry picking was one of Jenni’s favourite activities. With no TV reception and long before the Internet, she spent her time cooking and baking with the bounty of the forest and dreaming of one day opening a “fancy” restaurant with food and art and live music.
Jenni balanced her long days in the kitchen walks past fragrant caraway fields and vibrant borage crops. Colours, scents and the wide open sky renewed her spirit to cook another day.
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After nearly 8 years of restaurant life, Jenni sold the 100 year old brick building that had housed so much laughter, music and feasting and headed to Saskatoon. Catering, speaking and teaching all over the province created a following of clients eager for Jenni’s unique blend of cooking and storytelling.
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As Chef in Residence at the Saskatoon Farmer’s Market from 2013 to 2016 she found new and exciting recipes to highlight vendor’s products, from pickled beef to edible flower butter.
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In 2019 Jenni closed the catering arm of her business to become the first female and Métis Executive Chef at Wanuskewin Heritage Park, a world renowned Indigenous Interpretive Centre, where she’s still involved as the culinary consultant and chef for the Han Wi dinner series.
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Jenni Lessard
