“Yes, Chef” – Culinary Arts alum earns Michelin Star
If the hit series The Bear has taught us anything, it’s that earning a Michelin Star is one of the highest honours a chef can receive. It takes grit, creativity, skill, and a deep passion for the craft. Gus Stieffenhofer-Brandson has mastered that secret sauce.
Michelin Star Chef. Partner of one of North America’s 50 Best Restaurants: Published on Main – listed as #17 on The World’s 50 Best list. These are just two of the accolades that Stieffenhofer-Brandson has on his resume. He’s humble about these accomplishments. But before he was an award-winning chef, he was an ambitious teenager from Winnipeg’s North End, figuring out what he wanted to do next
“Nearing the end of my high school time, my parents said, ‘if you want to cook for real and take this seriously, you should go to school,’” said Stieffenhofer-Brandson, a 2008 alum of the Culinary Arts program at RRC Polytech. That advice led him to the two-year program at RRC Polytech, a decision that would open the door for a work placement in Germany and eventually his future culinary career in Vancouver.
While his upbringing in a family that prioritized home-cooked meals and fresh produce from their Sperling, Manitoba farm instilled a deep appreciation for ingredients, he says his time at RRC Polytech put him in the right direction to pursue a successful career as a chef.
At 14, he had his first exposure to working in a kitchen environment as a dishwasher at The Old Spaghetti Factory. He moved up the ladder, eventually becoming an assistant kitchen manager, but the true value of that time was the environment itself and learning to understand the fast-paced demands of a kitchen. Stieffenhofer-Brandson truly believes that early experience gave him an edge when he enrolled in RRC Polytech’s Culinary Arts program.

“I kind of barreled through the first year of culinary because I was like, ‘I know how to do this,'” Stieffenhofer-Brandson recalled. “But then I had to slow down and start paying attention because there was so much product, time, and resources available to you and I knew I couldn’t waste it.”
His time in the Culinary Arts program taught him foundational skills he still uses today. He credits instructors like Tim Appleton, who stressed the importance of professionalism, standards, and the discipline required to succeed, and Don Pattie, who shared his skills and knowledge of contemporary and modernist cooking techniques.
“So many of the instructors were instrumental in shaping the direction I went in,” Stieffenhofer-Brandson said. “It really set the foundation of being better at learning. The lessons helped me to understand what I want to extract from whatever experience I’m having both in school and in every kitchen I’ve worked in since.”
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