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Christopher Picek

Christopher Picek, Chef de Cuisine

Originally from Inuvik, Northwest Territories, Christopher moved to Calgary in 1993. He graduated with his Red Seal from SAIT Culinary Institute in 1996. He spent the next several years in western Canada working for the Rimrock Hotel in Banff and the esteemed Wedgewood Hotel in Vancouver. He then accepted the position as Sous Chef here at Il Sogno in 2002 where he spent 2 years before embarking on a culinary journey around Great Britain. Christopher had the opportunity to participate in various stagaire’s in Scotland including Michelin star Restaurant Martin Wishart and Atrium Restaurant in Edinburgh before taking a full time position at Etain Restaurant in Glasgow. Returning home to Calgary in 2005, Chris spent three years as sous chef under Giuseppe Di Gennaro at Capo. He has now brought his passion for great food and diverse culinary experiences back to ‘Inspired Italian’ restaurant Il Sogno.

Philosophy:

“Less is usually more, however in a high end restaurant people expect a certain degree of technical accomplishment in the food and service. The key is to find balance; doing something simple, yet will engage the senses”

Christopher Picek’s Sauteed Prawns with Foo King® Hot Relish Butter Sauce

  • 8 green tiger prawns or other large prawns, peeled and deveined
  • 2 cloves garlic, finely chopped
  • 1 large shallow, finely chopped
  • 1 large tablespoon Foo King® Hot Relish
  • 150 ml white wine
  • 500 ml chicken stock or water
  • 1/4 lb unsalted butter, cut into cubes
  • handful of cilantro leaves, coarsely chopped
  • canola oil for sautéing
  • salt and pepper
  1. Heat a few teaspoons of oil in a large non-stick sauté pan, large enough to easily hold all of the prawns
  2. One by one, add the prawns and sear in the oil until lightly coloured on both sides, maybe 2-3 minutes, then remove from the pan and set aside
  3. Add the shallots, garlic, and Foo King® Hot Relish to the hot pan and sauté for a minute, stirring constantly so it does not burn
  4. Add the white wine and reduce until almost dry, the add the stock/water and reduce by half
  5. Return the prawns to the pan with the butter and cook over low heat until done, about 2-3 minutes
  6. Just before serving, add the cilantro and toss; adjust seasoning with salt and pepper to your taste
  7. Serve over rice, rice noodles, pasta, whatever you like!!

View our nutritional information.