Dave Bohati - Executive Chef
Murrieta's Calgary & Canmore
A long and creative career for Bohati began with washing dishes and eventually cooking at a high volume fresh seafood restaurant in Victoria BC in 1998. After working his way around a couple of the high volume restaurants of Vancouver Island for 10 years, he made the move to Vancouver to see some professional kitchens. It was at Elixer in the Opus Hotel, that transformed the way Dave looked at food and cooking all together. In 2010 he arrived in Calgary to cook at a juggernaut fine dining restaurant called “Rush”.
It was after 3 years at Rush, Dave had the opportunity to open the restaurant “Market” on 17th Ave, on the hip and trendy strip in Calgary, in 2013.
Dave was recently named an ambassador for Canada Beef where he has traveled to countries such as Colombia and Mexico several times to showcase his take on food at exclusive events.
He battled his way around the Culinary Championships of Canada by winning the Calgary regional in 2014. Although he didn’t end up on the podium for the finals in Kelowna, Dave came away with another great experience. Fast forward to the most recent Gold Medal Plates 2017 where Bohati managed to grab the Bronze with a classic, but modern take on a terrine.
After a brief summer stint in Montreal at “Park”, Dave moved back to Calgary for a little down time. Dave was recently the Head Chef at the historic fine dining restaurant “Teatro”, where he and his brigade restored the classy fine dining restaurant back to the helm as one Calgary’s top destinations for dining.
We are excited to see his take and vision of Murrieta’s West Coast cuisine. With his talent, experience and mentorship I know that we will all achieve great things together.
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.