MEET THE CHEF: Joshua Dyer of The Wilde on 27 at The Dorian Hotel, Autograph Collection in Calgary, Alberta
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We sat down with Executive Chef Joshua Dyer of The Wilde on 27 at The Dorian Hotel, Autograph Collection in Calgary, Alberta.
This is the best chef-driven restaurant in Calgary, Alberta, Canada.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Toronto, Ontario, Canada! I have lived in Calgary, Alberta for four years. I have traveled to and spent time working in Peru, Italy, and from coast to coast in Canada.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
My culinary philosophy is heavily influenced by season and landscape. Growing up in southern Ontario I was spoiled with a variety of seasonal ingredients. Having 4 distinct seasons there was always interesting and unique ingredients worth celebrating. As I travel and work in different locations I dig into their unique seasons and landscape. I focus on local products and celebrate them at the height of their season.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
That’s a hard one! My absolute favorite types of food is everything authen?c. If I am in Napoli, Neapolitan pizza, if I am in Peru, ceviche, if I am driving down the East Coast of Canada, lobster!
What are three ingredients that you simply couldn’t live without?
Butter, salt, and truffles.
We love the art behind plating. What do you love about designing the perfect dish?
Composition of a dish is very personal and unique to each chefs’ creative eye. It should reflect their personality. Also, sometimes, less is more.
Tell us about one of the most creative dishes you’ve created?
A dish should tell a story. A dish that comes to mind I created back in Toronto, “Pork with a kick of Goat.” "William Davies died in 1921, after injuries sustained by being butted by a goat. Once one of Canada's largest food producers, the William Davies Company not only graced its home city with the "Hogtown" (Toronto, Ontario) nickname (or epithet), but William Davies also introduced peameal bacon, which continues to be popular in Canada.” Source Wikipedia
What is one of your greatest accomplishments and/or recent awards you've earned?
In 2015 I was honored to be selected by the Ontario Hostelery Institute as one of Ontario’s “Top 30 Under 30 Hospitality Professionals.”
What are some of the latest trends you’re seeing in top restaurants across the globe?
A few different things! I see the classics making a big comeback. Simple food done well. I also see a continued focus on sustainability. Zero waste or near zero waste restaurants. I can also see a surge coming in the more traditionally fine dining restaurant experience. With all of this, value remains an important factor in a unstable economy.
What’s your favorite cocktail or beverage of choice?
Easy! I have two. Old Fashioned and the classic Negroni.
What do you love about being the Executive Chef of The Wilde on 27 at The Dorian Hotel, Autograph Collection in Calgary, Alberta?
What I love most is the people. I am blessed to be surrounding by, hands down, the most talented culinary team in Calgary. Everyone here plays a huge role, and I could not do it without each one of them. From our chefs to our stewards, we are one big family here at The Dorian.
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