Mark Jekschtat’s passion for the kitchen started taking shape in 1981, when he took a job at a local pizza restaurant helping produce the dough and doing odd jobs for the chef. After graduating from the Culinary Arts program at the Southern Alberta Institute of Technology, he then earned his Red Seal Certificate, and became Executive Sous Chef at the Hospitality Inn.
Over the last 20-plus years, Mark has been a high-ranking member of several impressive kitchens – including a stint as our Executive Chef from 1996-2001. After pursuing other opportunities, Mark returned to Brewsters in 2008 to help us expand our culinary program throughout all of our locations. The result is a varied, beer-friendly menu that offers something for everyone and transcends the label of pub food.
We search high and low for distinct flavours that are a little outside the box.
Creating menu items with our beer is a great way for customers to experience a pairing they might not have thought of.