World’s Largest Family Meal 2026

Canada’s Largest Family Meal at COOKSCAMP 2026! Throughout the day, a select team of guest chefs will prepare a multiple course, family-style meal for attendees. Chefs will utilize ingredients from North Arm Farm and the butchery demonstration, while attendees are encouraged to engage freely: observe, ask questions, or lend a hand!

Rod Butter – RauDZ Creative Concepts Ltd – Sunny’s A Modern Diner – The Okanagan Table

Rod Butters is Chef/Co-Owner of acclaimed restaurant group RauDZ Creative Concepts in the beautiful Okanagan valley. Since 2001 Rod and his business partner Audrey Surrao have owned many award winning restaurants in the Okanagan which have included Fresco Restaurant, RauDZ Regional Table, micro bar & bites, Sunny’s a Modern Diner, Terrafina at Hester Creek and The Okanagan Table.
Considered by many to be the Okanagan’s Culinary Pioneer , Rod has always been committed to his mantra “support local, buy local, eat and drink local” long before it became ‘trendy’ to serve regional food. .
Some career highlights include opening Chef de Cuisine of the world renowned Wickaninnish Inn in Tofino, Shangri La Hotels, senior member of the Chateau Whistler Resort opening team, Four Seasons Hotels and the legendary Scaramouche Restaurant. Rod is a member of the BC Restaurant Hall of Fame and Canadian Chefs Honour Society. In 2015 he was recognized by Okanagan College as an Honorary Fellow for his commitment to the culinary arts and the community. He was recently awarded the Lifetime Achievement Award by the Canadian Culinary Federation.
Rod’s first cookbook ‘The Okanagan Table: The Art of Everyday Home Cooking’ is a Canadian best-seller, Gourmand World Cookbook winner for Best Local Cookbook.
His unwavering support to teach the next generation of cooks has led him to graduate well over 50 Red Seal apprentices. Many of these apprentices have continued on to be industry leaders and superstars.

Bruno Marti CCC – La Belle Auberge Restaurant

The Godfather

Coulson Armstrong – Prime Seafood Palace 

Executive Chef Prime Seafood Palace, Culinary Director of OHHC (Matty’s Patty’s, Rizzo’s House of Parm, and Iron Cow

Lina Caschetto – Say Hey Cafe & Deli and Touski

Born and raised in Vancouver, Lina Caschetto spent seven years living and working in Paris, where the everyday magic of French food culture deepened her love of cooking and dining. Time abroad strengthened her connection to food, hospitality, and her heritage. Her signature approach to cooking is seasonal, well-seasoned food that is inherently delicious, surprising, and generous. Lina is the chef and owner of both Say Hey Café & Deli and Touski in Vancouver’s historic Chinatown.

Lee Cooper – LFG Growth Partners 

Lee Cooper is a hospitality executive, chef, and entrepreneur. Born and raised on Vancouver Island, he built his career in some of British Columbia’s top kitchens before gaining experience abroad in England. In 2010, he co-founded L’Abattoir Restaurant, serving as Chef and Partner for 15 years and helping establish it as one of Canada’s premier dining destinations. In 2025, Lee joined LFG Growth Partners, where he applies his expertise in operations, leadership, and business growth to support emerging and established companies.

Blair Lebsack – RGE RD 

Driven by a passion for Alberta’s terroir, Chef Blair Lebsack prioritized cultivating relationships with farmers long before the launch of RGE RD (pronounced “Range Road”) in 2013. He was Executive Chef and Food and Beverage Director at the Union Bank Inn before taking a position as a culinary instructor at NAIT, but he could not ignore the call to establish his own restaurant.  Today at RGE RD and The Butchery Chef Blair leads large kitchen and butchery teams and continues to raise awareness of Alberta’s farming community through the restaurant, full-service butcher shop, countless community events and the foundational farm dinners.

Duncan Ly –

Chef Duncan Ly is a Calgary-based chef, restaurateur, and hospitality entrepreneur with more than 25 years of experience in the restaurant industry.

Throughout his career, Duncan has built a reputation for combining classical culinary technique with Asian influences, contemporary flavours, and locally sourced Alberta ingredients. His cooking reflects his Vietnamese heritage while incorporating French technique and a modern, internationally inspired approach.

Duncan has held leadership roles across Calgary’s restaurant scene, developing and operating a number of distinctive concepts. His career includes Foreign Concept, where he established himself as one of Calgary’s prominent chefs specializing in modern Asian cuisine, followed by the development of Bar Chouette, a contemporary French-inspired restaurant and cocktail bar in Calgary’s Beltline.

He is also been involved with Maisie Eatery and Bar Milpa, continuing his focus on creating restaurants with strong culinary identities, distinctive design, and an emphasis on hospitality.

Duncan is the founder of C’est Chouette Hospitality Group, through which he continues to develop and operate innovative hospitality concepts in Calgary.

Today, Duncan continues to work as a chef, restaurateur, and hospitality entrepreneur, with a focus on developing creative culinary concepts, mentoring culinary teams, and contributing to Calgary’s evolving food scene. His philosophy is rooted in great food, strong hospitality, creativity, and creating experiences that guests remember.

Michael Roszell – Bruno Marti Scholarship Recipient 

My culinary journey began in Whitehorse, Yukon, where I developed a deep appreciation for the land and its seasonal rhythms. After formal training at the Pacific Institute of Culinary Arts, I set out to learn from the best, sharpening my skills in well regarded kitchens such as Four Seasons, The Kitchin and The Pear Tree.
I have had the opportunity to travel the world and spend time in such establishments like the French Laundry and Frantzen.
Today, as the Senior Sous Chef at Mission Hill Family Estate Winery, I focus on an ingredient-driven philosophy. I believe in combining rigorous classic technique with a modern mindset, letting thoughtfully sourced products speak for themselves.
Throughout my career, I’ve been fortunate to test my skills on many competitive stages—placing third with the best overall dessert at the Hawksworth Young Chef Scholarship and competing at the international Jeunes Chefs Rôtisseurs. Currently I am working towards representing North America at the Pate En Croute Coup de Monde in Lyon.