Chris Grafton,
Executive Chef
C.A. Restaurants

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 continue 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 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.

James Patchell,
Chef
Murrieta’s Canmore

Creating dishes that are simple, light and fresh with an innovative style stemming from a solid background in classic technique has enable James Patchell to excel in his culinary career.

James apprenticed under a celebrated culinary Olympian, Chef Stahili, at the Prince Hotel in Toronto. From there he moved around from Nantucket Island to Palm Beach, Florida and then back to the West Coast of Canada where he continued to receive recognition for his creative talents.  

James has lived in Canmore for 16 years and watched his children grow up here. He has worked in several well known, area restaurants, most recently TREO Restaurant, in Canmore, that he owned and operated with his wife. James brings a wealth of experience and a passion for food to his position as Chef at Murrieta's, Canmore.

Brian Leadbetter
Chef
Murrieta’s Edmonton

While fresh certainly describes Brian Leadbetter’s approach to his delectable fusion creations, it also seems to sum up his everyday outlook on life. With a repertoire of restaurant experience reaching back to his childhood involvement in the family business, Brian realized early on that a life spent in or near a kitchen was a life well-lived.

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

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