RECONCILIATION
SPEAKERS BUREAU
SHANE MEDERIC CHARTRAND
An Enoch Cree from the Newhiyaw Confederacy, was adopted after five years in foster care and learned his cultural roots through his new family, who taught him outdoor skills and the importance of easy, delicious meals. After starting as a dishwasher at a truck stop, he studied culinary arts at N.A.I.T., worked in diverse kitchens, appeared on television shows like Iron Chef and Chopped Canada, and later embraced his Indigenous heritage, writing the award-winning cookbook TAWAW and teaching Indigenous cuisine globally, with dreams of becoming an Indigenous Culinary Ambassador for Canada.
MY STORY
My name is Chef Shane Chartrand, and I was born into the Enoch Cree Nation, part of the Newhiyaw Confederacy, and spent five years in foster care before being adopted by a loving family who taught me to appreciate my roots. They introduced me to the outdoors, teaching me how to hunt and fish, and my mom, who ran a foster home, instilled in me the importance of preparing "easy and delicious meals."
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My journey in the culinary world began when I was young, starting as a dishwasher at a truck stop. It was there that I fell in love with the kitchen, eventually being promoted to short-order cook, and I knew I wanted to become a chef. I moved to Edmonton to attend culinary school at N.A.I.T. and later took specialized courses in wine studies, which helped shape my career. Over the years, I've worked in everything from fine-dining restaurants to ethnic eateries, ultimately running my own kitchens and boutique hotels.
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My journey expanded into television, where I appeared on shows like Iron Chef, Chopped Canada, Fridge Wars, Wall of Chefs, and Food Network Canada, and also featured in the documentary Red Chef Revival. My career in culinary competitions earned me numerous awards and medals. However, as I continued to grow, I felt a deeper calling to explore my Indigenous roots, which I had not fully connected with as I didn’t grow up in community.
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I began attending ceremonies, pow wows, and language gatherings, traveling the world to teach Indigenous foods, from the Yukon to Cairo. I wrote the award-winning cookbook TAWAW: Progressive Indigenous Cuisine and toured with Canadian author Jennifer Cockrall-King. Now based in Banff, I continue to host Indigenous culinary events globally and dream of becoming an Indigenous Culinary Ambassador for Canada.
Hiy Hiy!