A local chef has been offered an opportunity he can't refuse.
Anthony Mason has been cooking for quite some time now and it all started out in Victoria.
"I applied at a bunch of fancy restaurants along the harbour in Victoria and I landed a job interview at a restaurant called Wharfside Eatery and Decks, pretty big scale restaurant. Walking through the kitchen I remember the chaos, the screaming, the pans clashing the fire, it was just a busy environment and I remember thinking that looked like something I wanted to be part of," stated Mason.
For six years, Mason has been the Sous-Chef at Sublime Food and Wine. Mason noted that he will be taking away a lot from his boss, Dennis Standage, as his career moves to Banff.
"Dennis is a very talented chef. It's been a privilege to work, not only under him, but because it's such a small atmosphere it's been side by side," Mason expressed. "He's definitely daring (and) if I've learned anything it's don't be fearful. If you have a vision, a plan or there's something you want, go for it. It's been awesome working for him."
So, how did this opportunity come about for you to become the Sky Bistro's Executive Sous-Chef at the Banff Gondola?
"I kind of had a connection with one of the corporate fellows. He had eaten at Sublime with a group from Brewster Travel Canada and the opportunity came that I might be looking for work up in the Banff area. I threw myself out there and he got pretty excited about it," outlined Mason. "Next thing I know, I had the corporate chef calling me at home asking if I wanted a job. Kind of just snowballed from there and now I'm the Executive Sous-Chef for one of their establishments."
Mason reported to 99.5 Drum FM that this is the next step for him in his career and he takes over his new position on June 15.
"I'm very excited about it, the responsibilities are going to be a bit more heavy than I'm used to for the last six years here at Sublime. I'm going to have three sous-chefs and 21 cooks under me, so it's definitely going to be exciting and it's a challenge that I'm ready for."
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