Chef Profile: Liana Robberecht

Liana Robberecht is a Canadian chef, culinary leader, and advocate for women in the hospitality industry. Known for her floral-forward cuisine and creative leadership, she has shaped Calgary and Edmonton’s fine-dining scene through executive roles and mentorship work that emphasize artistry, sustainability, and inclusion.

Over more than three decades in professional kitchens, Chef Liana has led teams at the Calgary Petroleum Club and WinSport and earned numerous accolades, including Chef of the Year (2011) and an International Bronze Medal (2019). She has also appeared on the Food Network and CBC, sharing her passion for food, creativity, and hospitality with a wider audience.

Within the TERROIR community, Chef Liana is known not only for her talent but also for her generosity of spirit. She brings thoughtful ideas, creative energy, and a deep belief in collaboration, helping to foster the kind of connections that strengthen Canada’s culinary landscape.

Why did you become a chef?

“I became a chef because I’ve always had these creative visions, they arrive like a kind of magic, in textures, colours, and flavours. From a young age, I knew I needed to find a way to bring them to life. That led me to culinary school, pastry school, and even sculpture and design, all to learn how to translate those visions onto the plate.

Food is my language. It’s how I tell stories, create joy, and connect with people. The kitchen isn’t just where I work, it’s where I belong. And collaboration, sharing those visions with others and creating together, is my joy.”

How long have you been doing this?

“Over thirty years, and I still feel that same spark every time I walk into a kitchen. It’s not ‘work,’ it’s living. I can’t imagine doing anything else.”

You mentioned you are committed to community and collaboration. What does that mean to you?

“I’m addicted to collaboration, it’s my happy place. Collaboration is community. It strengthens our industry, it shapes our food culture, and it creates bonds that last.

That’s why I love TERROIR Symposium, it is all of this. Collaboration isn’t just sharing ideas, it’s building the future of food together.”

What continues to inspire you about your work?

“Inspiration for me comes from everything. I have these strange, vivid food visions, but it also comes from the music I listen to every day, the conversations I share with friends, family, and colleagues, from colours, trees, skies, and everyday movements.

It’s in the smell of food, in something as simple as a tomato, and in the beauty that surrounds us. That’s what motivates me to work every day. I can’t imagine doing anything else, it’s my purpose.”

What are you excited to see at TERROIR 2026?

“TERROIR feels like stepping into a home full of kindred spirits. It’s collaboration in action, chefs, producers, thinkers, and makers all strengthening our industry and celebrating our food culture.

That’s what I’m most excited to see, those sparks of energy, those creative visions taking shape, and the reminder of why we do what we do.

My favourite is the signature pop up collaboration dinners. It’s a highlight every year, that collaboration of community, pure magic.”