80 | I ignitemag.ca | Fall 2023 GLOBAL FLAVOURS Innovative chefs, farm-fresh ingredients and a multicultural landscape have brought a melting pot of global flavours to Calgary that will take your group on a tantalizing, culinary adventure. Promising an experience like no other, the menu at Fortuna’s Row is inspired by contem- porary Latin cuisines of Mexico, Peru, Brazil and many other areas of Central and South America, using inventive techniques to create a multi-sensory gastronomic journey with region- al and historical ingredients. Located in a bright and spacious 100-year-old, 10,000-sq.-ft. ware- house on the riverfront, this supper club boasts a modern Southwestern-inspired decor with several spaces, including full buyouts, available for private functions. A World Master Chef Society Member and Certified Chinese Pastry Master, the Calgary Stampede’s new executive chef brings more than 25 years of global experi- ence in kitchen management, menu design and development, catering and banquets, and team building and mentoring to his role. With a diverse background of culinary and managerial expertise developed in hotels, cruise ships, Relais & Châteaux Michelin restaurants and culinary educa- tion, Chef Pena-Alvarez shares how his international savvy will elevate the guest experience, how he fosters a client-focused approach and how sourcing local serves up an authentic Western experience. HOW WILL YOUR GLOBAL CULINARY EXPERIENCE INFLUENCE THE FOOD & BEVERAGE PROGRAM AT STAMPEDE PARK? At the Calgary Stampede, we pride our- selves in providing world-class experiences for our guests. I want to create menus and experiences that excite their senses—the aroma, presentation and taste of each dish should leave a lasting impression on our guests. Having spent years working in Europe, Asia and the Caribbean, I want to draw on all these influences to craft dishes that are unique, creative and transport people to the corners of the globe that inspired the dish, further elevating the ex- ceptional guest experience that Stampede events are known for. WHAT IS YOUR APPROACH WHEN FIRST CONSULTING WITH MEETING PLANNERS? When we meet with clients, Western hospitality is always top of mind. Consul- tations are a dynamic and ever evolving process—no two clients or planners require the same areas of care. It is im- portant to have an in-depth initial con- sultation so that most details, no matter how small or large, will be addressed and taken care of right from the start. This makes sure we’re delivering on the guest experience, and lets the client know that we’re focused on making their event perfectly tailored to their needs. HOW DO YOU PROMOTE REGIONAL PRODUCTS IN YOUR MENUS? The Calgary Stampede is proud of our agricultural roots and has created a program called “Grown Right. Here.” We offer fresh food sourced from local producers, which allows us to serve up a truly authentic western culinary experience. I want to see more of what amazing products and producers are out there for us to partner with and start to build a very seasonal approach to our menu and dish design. More so now than ever, consumers want to see local and hyper-local products on menus and chefs want to build strong ties to the local farmers and producers to get the very best products they can. When you start with a great product, you really need to do very little to it in terms of cooking to make a great dish. CULINARY PHOTO: CALGARY STAMPEDE PHOTO: KRIS ANDRES Contemporary Latin American supper club Fortuna's Row Q&A WITH CHEF NICHOLAS PENA-ALVAREZ PHOTO: FORT ARCHITECTURE
