{"id":9440,"date":"2023-05-03T00:00:00","date_gmt":"2023-05-03T04:00:00","guid":{"rendered":"https:\/\/www.restaurantscanada.org\/menu\/chefs-spotlight-chef-michael-roszell\/"},"modified":"2026-10-20T13:20:08","modified_gmt":"2026-10-20T17:20:08","slug":"chefs-spotlight-chef-michael-roszell","status":"publish","type":"menu","link":"https:\/\/www.restaurantscanada.org\/fr\/menu\/chefs-spotlight-chef-michael-roszell\/","title":{"rendered":"Chef&rsquo;s Spotlight: Chef Michael Roszell"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:20% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Chef-Michael-Roszell.jpeg\" alt=\"Michael Roszell\" class=\"wp-image-12177 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"wp-block-heading\"><em>MENU Magazine is thrilled to shine a light on RC Show\u2019s 2022 Garland Canada Culinary Competition 2nd Place Winner: Chef Michael Roszell, Chef de Cuisine at Quaaout Lodge and Spa, in Chase, British Columbia.<\/em><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Spending his entire childhood in Whitehorse, Yukon, Chef Michael Roszell discovered his joy of cooking as a teenager when struggles with his self-image compelled him to become more mindful of what he ate. That\u2019s when food clicked for him. He was also lucky enough to be surrounded by many great influences, such as his mother who grew her own food and prepared everything by scratch, to his food and nutrition teacher in high school. \u201cThey all encouraged me to pursue my passion for cooking and gave me opportunities to grow,\u201d he says. \u201cIt\u2019s why I\u2019m here 12 years later.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Chef Roszell making connections in and outside of the kitchen is one of the main reasons he entered the restaurant and hospitality industry. It\u2019s also what motivated him to enter the 2022 Restaurant CanadaShow\u2019s Garland Culinary Competition. \u201cI love competitions because they build connections with our fellow competitors and all the many wonderful individuals who are involved. I use competitions as an opportunity to grow my skills and push my abilities,\u201d he says. The opportunity to build his reputation within the industry is another reason he got involved. \u201cI\u2019ve met some people who I\u2019ve heard very highly of and it\u2019s such an honor to be part of the process.\u201dThe annual competition which cumulates in a live competition at the RestaurantCanada Show\u2013Canada\u2019s largest hospitality trade show and conference-supportsCanada\u2019s thriving and passionate culinary competition by showcasing top emerging talent. This year\u2019s event included both a virtual and live component, with each round challenging chefs to craft a dish reflecting the theme of\u201cRevival\u201d, striking a balance between profitability, quality and sustainability.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cRevival to me is what practices we should do today to make sure we are here for the long run,\u201d he says. \u201cWhether that\u2019s being mindful of where we get our ingredients from so we\u2019re not increasing the carbon levels in the atmosphere to how we treat our employees to ensure we actually have employees, to making sure we&rsquo;re taking care of our own selves so we can continue to do what we love.\u201d<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"12171\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Chef-Michael-Roszell-01-SVG02048-1-683x1024.jpg\" alt=\"Chef Michael Roszell competition\" class=\"wp-image-12171\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"12173\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Chef-Michael-Roszell-SVG01996-683x1024.jpg\" alt=\"Chef Michael Roszell competition\" class=\"wp-image-12173\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"12174\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Chef-Michael-Roszell-SVG02139-683x1024.jpg\" alt=\"Chef Michael Roszell competition\" class=\"wp-image-12174\"\/><\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Chef Roszell\u2019s strategy for the live competition was to focus on highlighting the ingredients, preparing a roast chicken with a coriander and mustard green stuffing, with lightly curried and braised sun choke, finished with yogurt and lightly pickled cauliflower. Working in restaurants as a dishwasher and prep cook since he was a teenager, Chef Roszell moved to Vancouver and obtained his Pastry and Culinary Arts Diploma from the Pacific Institute of Culinary Arts while also working at the Four Seasons Hotel with renowned Canadian culinary talent, Chef Ned. After graduating, he worked at Forage Restaurant in the Listel Hotel, further cultivating and refining his skills in the pastry craft. After a few years and seeking a new adventure, Chef Roszell moved to Edinburgh Scotland, spending two years working under the tutelage of Chef Tom Kitchin in his many Michelin star rated restaurants.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Eventually getting a bit homesick, he made his way back to Canada, landing a spot at Pear Tree in Vancouver where he remained for three years and where his love of cooking competitions was ignited. He represented Canada in the 2017 Chaindes R\u00f4tisseurs Young Chefs R\u00f4tisseurs Competition, placing fourth overall and placing third overall in the 2018 Hawksworth Young Chef Scholarship Competition, winning the award for best dessert. Currently, he is the Chef de Cuisine at Quaaout Lodge and Resort in Chase, British Columbia, where he works with local suppliers to \u201cshow off the bounty of this wonderful area, while mentoring local cooks to help level up the culinary scene here, one with such untapped potential.\u201d<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chef Roszell tries to maintain a balance in his life by keeping his hands in a few different activities. He loves to hunt and forage, practicing his knowledge of plants and mushrooms. \u201cThis helps keep me connected to the land and nurture my appreciation of where we get our food,\u201d he says. Not many know he also plays a mean bagpipe, recently joining the Kamloops Pipe Band Society where he enjoys entering -not surprisingly- band competitions. Finally spending quality time with his partner and stepson, perhaps playing paintball, a family favourite, helps him to focus on his mental health and forget about the stresses from the hectic nature of his day-to-day life.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"has-text-align-center wp-block-paragraph\"><strong>\u201cRevival to me is what practices we should do today to make sure we are here for the long run,\u201d<\/strong><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">Currently, tomatoes and onions are in high rotation in Chef Roswell\u2019s kitchen: \u201cTomatoes are simply the best, from salads, to sauces and preserves. Not to mention the hundreds of varieties! I always have various forms of tomato preserves in our house. Our personal favorite is my fermented horseradish and tomato jam.\u201d He\u2019s also into slow cooking tougher cuts of meat such as cheeks, short ribs or shoulder due to the amazing flavour and texture they render.<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:27% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" src=\"https:\/\/www.restaurantscanada.org\/wp-content\/uploads\/2026\/10\/Recipe-Chef-Roszell.jpg\" alt=\"Chef Roszell Recipe\" class=\"wp-image-12178 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<p class=\"wp-block-paragraph\">He shares with us a Beef Short Rib recipe, slow cooked for 48 hours, seasoned with an Onion and Pine Mushroom Powder and Balsamic Vinegar Glaze with Parmesan Crusted Onion Rings and Green Beans prepared\u201cCaesar Salad Style. \u201cI love the patience it takes to produce something that takes hours and hours to prepare and cook, \u201dhe says.\u201cThis industry means everything to me, as hard as it can be I couldn\u2019t imagine being in any other industry. It\u2019s made me who I am, and I am proud of that.\u201d<\/p>\n<\/div><\/div>\n\n\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#dfe2e4\"><a href=\"https:\/\/menumag.ca\/wp-content\/uploads\/2023\/05\/final-Michael-Roszell-Recipe.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">Click here<\/a> for Chef Michael Roszell&rsquo;s delicious Braised Short-Rib with Malt Vinegar Glaze, Parmesan Crusted Walla Walla Onion Rings with Green Bean \u00ab\u00a0Caesar Salad Style\u00a0\u00bb recipe!                                ________<br><strong>Don\u2019t forget to tag <\/strong><a href=\"https:\/\/www.instagram.com\/restaurantscanada\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>@restaurantscanada<\/strong><\/a><strong> &amp; <\/strong><a href=\"https:\/\/www.instagram.com\/chefroszell\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>@chefrozell<\/strong><\/a><strong> on Instagram to show us if you\u2019ve tried it!<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"featured_media":9446,"template":"","menu_author":[495],"menu-category":[472],"menu-tag":[486,487,473],"class_list":["post-9440","menu","type-menu","status-publish","has-post-thumbnail","hentry","menu_author-shannon-murphy","menu-category-events","menu-tag-back-of-house","menu-tag-chef","menu-tag-rc-show"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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