"My journey for the love of culinary started after working in the food and beverage industry for 5 years. Following my passion, I decided to take my culinary knowledge to the next level by joining the culinary arts program, at Le Cordon Bleu, in Sydney Australia. For two years I studied the art of fine cuisine, using diverse cooking techniques and ingredients to professionally create fine tasting and well balanced dishes. Upon graduation, in April of 2005, I received diplomas in both Superior Cuisine and Commercial Cookery. Shortly after I was hired as the executive chef of “All Occasion Cruises” catering to 800 people daily for two years.
I later traveled to Thailand and pursued my culinary education by enrolling in the Samui Institute of Thai Culinary Art where studying the unique flavours of South East Asia.
This educational experience gave me the opportunity to add an Asia twist to my classical French cuisine and combine both in a unique and tasteful way and developing my own attractive style of cooking fine foods. After returning to Canada with a new understanding of food preparation and balanced flavors, I started working and traveling around Western Canada learning from top Chefs who helped me build my confidence and expand my product knowledge. In 2013 I opened and operated a catering company, out of Calgary Alberta, called Chef’s On the Run. Chefs on The Run was a successful on-site catering company, which ran for over a year with great success.
In June 2014, I decided to challenge my Red Seal Exam at Camosun College. I received my professional certification, which granted me with both an International and National certificates.
My confidence, experience, education, and love for beautiful and exquisite cuisine has naturally led me to a turning point in my life to start-up Open Water Catering".
RYAN SIEBERT
Owner & Executive Chef
