Chris Grafton,
Executive Chef
Murrieta’s Calgary

With his rare combination of uncompromising quality and innovative genius it’s no wonder that Chris Grafton is recognized as one of Calgary’s most celebrated chefs. Always interested in a challenge, Chris oversees the “comfortable to the cutting edge cuisine creations” of not one, but all three of Murrieta’s restaurant locations.

His passion for life and his style of cooking continues to shape the direction of Murrieta’s: affirming its place as one of Alberta's finest dining experiences. Having worked in the Calgary restaurant scene as sous chef and executive chef for The River Café, Teatro and The Ranche, Chris brings a tremendous amount of experience, heart and character to all that is Murrieta’s.

John Udell,
Chef
Murrieta’s Canmore

John Udell's passion is to entertain by means of food, wine and true Canadian hospitality.  His love for native Canadian products, and the inspiration he draws from Italian and French cuisine, enable him to focus on creating fresh, simple flavors with just a few great ingredients.  His general philosophy is to find a balance between keeping his food innovative enough to tempt even the most adventurous of palates, but also simple enough so as to reflect the quality of the primary ingredients. 

John's appreciation for distinctly Canadian ingredients comes from his background in some of Canada's top hotel and restaurant kitchens, including, for example, the Fairmont Chateau Lake Louise and Canoe Restaurant in Toronto.  Just prior to joining the Murrieta's team, John ran his own restaurant, the Baker Creek Bistro, just outside of Lake Louise. 

John brings that sense of personal ownership and the all-encompassing passion of a restauranteur to his new role as Executive Chef at Murrieta's Canmore.

Brian Leadbetter
Chef
Murrieta’s Edmonton

While fresh certainly describes Brian Leadbetter’s approach to his delectable fusion-themed creations, it also seems to sum up his everyday outlook on life. With his experience in restaurants beginning with the family business at the tender age of twelve, Brian soon realized that a life spent in or near a kitchen was a life well lived.

Brian’s education and influence began in the Okanogan where he was a corporate chef with the Hotel Eldorado: one of Kelowna’s finest boutique hotels. Fresh again became the focus for him, as much of the inspiration behind his thoughtful cuisine came from buying his ingredients directly from the local produce growers and shipping in fresh fish daily from the west coast.

The twelve-year-old Brian is all grown up now, but the creative spark that first inspired his craft remains the same as it was.