Dale Allen Berg
 Member since: November 19, 2007
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 Chef Dale Allen Berg began his career in his hometown of Three Hills apprenticing under Chef Mike Olver who was overseeing the kitchens of Prairie Bible Institute. The kitchen had multiple Red Seal Chefs who all had a very integral part in Dale’s development as Dale prepared meals and banquets for up to 1,600 people. From there Dale moved to Saskatoon to continue his Red Seal apprenticeship under renowned French Chef Remi Cousyn at Calories Bakery & Restaurant.
After working with some national franchises in management positions, Dale opened his first restaurant in 2004 within a multi-million dollar Mediterranean style resort in Winkler, MB. In 2007, Dale moved back to his hometown to lead the staff at Mission Restaurant, a brand new upscale Mediterranean restaurant. Currently Dale is developing his new brand of restaurants, Bleu Moon Bistro and Bleu Rare Grill which features only the freshest, most authentic ingredients in all of their meals with menu's that change seasonally. |
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| Website: www.bleumoonbistro.com |
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Education
Red Seal, Southern Alberta Institute of Technology
Calgary, Alberta
Culinary Arts
2000-2002 |
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