Andrew Keen - Chef
Andrew began 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 Murrieta's.
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. While waiting for his next challenge, Andrew undertook consulting positions with various concepts in Calgary; pubs, steakhouses and even a chocolate company. Now returning to Murrieta's as Executive Chef, Andrew is looking forward to creating new and exciting dishes.
Michael Paddock - Director of Restaurant Operations
Murrieta's Calgary & Canmore
Michael Paddock graduated with a major in Hotel and Restaurant Management from Red River College in Winnipeg and has dedicated his career to the hospitality industry. Michael then completed his diploma from the International Sommelier Guild and followed that with his sommelier certification from the Court of Master Sommeliers. In 2015 Michael was the recipient of the Canadian scholarship for the advanced program of the Court of Master Sommeliers.
Michael has worked every service position in restaurants during his career including server assistant, waiter, sommelier and bartender. He worked at some of the top restaurants in two provinces while putting himself through school. These include Peasant Cookery, Vintage Chophouse and Rush.
In 2013 he started as an assistant manager with Murrieta’s and eventually became the general manager of the Trib Steakhouse with the group. Later he helped open the Yellow Door Bistro for Hotel Arts eventually becoming the general manager. Under his stewardship they were awarded the ‘Restaurant of the Year’ award by the Calgary White Hat association. Concurrently he spent two years working with the Calgary Stampede as a Cellar Master working with a broad spectrum of wine makers and sommeliers.
In 2017 he accepted his most challenging role; as the director of restaurant operations for Murrieta’s restaurants, a company with which he has had a long standing association.