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Wed. July 25 • David Omar

Executive Chef, David Omar Executive Chef, David Omar


Sponsored by Sysco | Beverage pairings by Wine & Beyond

A culinary veteran with more than 20 years of experience, Chef Omar's motto is simple elegance when presenting familiar menu items in new and innovative ways. Holding many roles including mentor, consultant and entrepreneur, Chef Omar is involved in all aspects of the culinary arts.

He frequently serves as a judge for culinary competitions such as Skills Canada, Apprentice, Toque Demagny at NAIT and is past presiding officer for the Northern Alberta Local Apprenticeship Committee, past member of the Provincial Apprenticeship Committee and on NAIT's advisory board for culinary arts. Chef Omar has been teaching culinary courses for the City of Edmonton since 2010 as well as private classes at the AGA. Looking to the next generation, Chef Omar has provided cooking classes at area elementary schools and culinary adventure camps through the University of Alberta.

With a desire to provide innovative menus to the public in private homes, Chef Omar cultivated his 2008 entrepreneurial venture, Edmonton Personal Chef Service. Always looking for a new challenge, Chef Omar has participated three years in Gold Medal Plates, Season Two of Chopped Canada, indulgence, Feastival of fine chefs for 9 years. A leader in his craft, Chef Omar has won many awards for his talents.

Having grown-up in the small town of St. Stephen, New Brunswick, Chef Omar understands the importance of supporting and sourcing from local producers. He has made it a priority to work with Alberta farmers in order to bring his guests the most intense, fresh and local flavours possible. Leading the culinary team at Zinc, Chef Dave promises his guests a unique dining experience from appetizer to dessert.

  • Appetizer: Dill and chive marinated chicken thighs wrapped in maple bacon and served with roasted red pepper caper aioli
  • Salad: Seasonal greens and vegetables with spiced double smoked bacon
  • Entrée: Braised pork belly with roasted apple and honey demi glace, baby potatoes pan fried in bacon fat and garlic, seasonal fresh vegetables and bacon
  • Dessert: Stout infused chocolate cake with candied bacon

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Last modified on Thursday, 12 July 2018 23:58