CULINARY CANNABIS FUTURIST
Master of molecular gastronomy and award-winning Calgary-based Chef, John Michael MacNeil, is bringing his culinary expertise and interest in hospitality and experience curation to the Canadian cannabis industry.
After studying Culinary Arts at Charlottetown PEI’s Holland College, an opportunity in 2001 had Chef MacNeil packing his bags to move to Alberta to work at Banff National Park’s prestigious Buffalo Mountain Lodge and Calgary’s Belvedere. Not long after, he received an invitation to study under Chef Herr Urs Thommen in the town of Utzenstorf, Switzerland. While there, his surroundings fostered his love for European culture, classical techniques and resulted in a pilgrimage to Lyon to meet his idol, the late Chef Paul Bocuse.
Upon returning to Calgary—BONAFIDE’s home turf—in 2005, Chef MacNeil made a name for himself as Executive Chef of the award-winning Teatro in the midst of a culinary boom that made Calgary a culinary hotspot. In 2014, Chef MacNeil opened The Black Pig in Calgary’s trendy Bridgeland area. The Black Pig was recognized as Best New Restaurant in Avenue Magazine and ranked #86 in Canada’s 100 Best Restaurants.
Chef MacNeil has since added “entrepreneur” to his credentials with the launch of reTreat Edibles. As partner and co-founder, he is developing a line of products to create a perfect union of taste and experience by blending cannabis oil with chef-inspired premium quality ingredients. With ACMPR credentials, Chef MacNeil continues research and development surrounding the integration of cannabis in the culinary industry and has become a highly sought-after speaker on the topic who has presented at both the Cannabis and Hemp Expo and the Canadian Cannabis Summit.
Chef MacNeil is now Executive Chef at Calgary’s legendary Bridgeland Market and continues to take on consulting projects for BONAFIDE’s culinary network.
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