Andrew Keen - Chef
Andrew begin his apprenticeship in the culinary arts in Whistler BC, after moving back to his native Canada from England. He spent the next 8 years in the mountains working at some of the most critically acclaimed restaurants. Upon moving to Calgary, Andrew opened his own restaurant, the Living Room specializing in tapas and charcuterie After a couple of years he joined CA Restaurants and over the next 7 years ran the kitchens of The Tribune, Parkerhouse and Murrietas.
The next few years saw Andrew in a corporate role, heading the culinary programs at Chop Steakhouse, Shark Club Canada and Shark Club UK. Andrew continued in the corporate role as Executive Chef for the Vintage Group, during this time he oversaw the culinary operations of Redwater Rustic Grilles, Rush Ocean Prime and Vintage Chophouse. Whilst waiting for his next challenge, Andrew undertook consulting positions with various concepts in Calgary; pubs, steakhouses and even a chocolate company. Now returning to Murrietas as Executive Chef, Andrew looking forward to creating new and exciting dishes.
Patrick Shute - GM
Patrick has been in the hospitality industry for 17 years. He began his career after graduating from the Hotel & Restaurant Management Program at Fanshawe College (London Ontario). After graduation, he started his career with SIR Corp – a corporate restaurant within their company. With an offer to run the only location in Western Canada Patrick moved to Calgary and quickly shot up the corporate ladder and became the General Manager at the tender age of 25. After 10 years with this company he decided it was time for a change.
At this point in his career a great opportunity became available with CA Restaurants. He came on as the General Manager at the Swine and Sow Wine & Ale House. From there, Patrick continued to be active with CA moving from the Swine and Sow, to the Trib Steakhouse and continuing on to the retail side of the industry at The Cellar Wine Store. At The Cellar he was able to expand his knowledge of wine and further his sommelier credentials with his WSET Level 2.
Patrick has now taken the reins at the ageless and ever popular Murrieta’s West Coast Bar & Grill. He is committed to delivering an impeccable experience to every guest for any occasion.