Chef Cameron Huley Blaze Bistro at The Delta

Photos by Ian McCausland

When Chef Cameron Huley was 6 years old, he didn’t waste his time watching cartoons—he was already preparing for his future career under the tutelage of legendary 80s Canadian TV chefs Stephen Yan (Wok with Yan), James Barber (Urban Peasant), and the singing chef, Pasquale Carpino (Pasquale’s Kitchen). Chef Cameron graduated from Culinary Arts at Red River College and gained his Red Seal at culinary school in Niagara Falls. He represented Canada on the ice carving team at the World Ice Art Championships in Belgium before returning to Winnipeg to cook at the St. Charles Golf and Country Club under renowned Executive Chef Takashi Murakami C.M. He has held the role of Executive Chef at Four Points by Sheraton, Larters, and the Winnipeg Squash and Country Club. He has also taken his skills abroad, as Executive Chef aboard a Celebrity Cruise Lines ship, travelling the Mediterranean and the Caribbean and working a stage in Japan under Chef Kiba at Bois et Dupont.

Chef Cameron’s tenure at Blaze Bistro at the Delta Hotel began in the fall of 2022, where he joined an enthusiastic hospitality team, headed by GM Jacques Lavergne. “We’re absolutely thrilled to have someone join us with the culinary pedigree that Chef Huley brings to the table,” says Jacques. “He’s established a strong base of foodies that have followed him over the years and we look forward to hosting them at Blaze Bistro.”

Your vision for Blaze Bistro: We have been working on our wine program, and, in addition to our entrée menu with classic items like Coq au Vin and healthy options like the vegan Mushroom Buddha Bowl, we offer small plates like the crispy Humboldt squid and Korean Bibimbap pork and shrimp meatballs with XO toast. Our wine bar is a perfect destination for an after-work drink or a quick bite before a downtown event.

The secret ingredient in your fridge: Fish sauce: it’s salty, fermented, and gives a dish a little kick.

The most interesting current food trend: I love cooking over a wood fire or coal.

Your profession if you weren’t a chef: I would be a police officer or a firefighter. In the town where I live, I am a volunteer firefighter (I have level 2 firefighter certification) and an auxiliary police constable.

Favourite wine: Ventisquero Pinot Noir Reserva (Chile).

Favourite kitchen gadget at home: My knife does it all.

First meal you remember that made a real impression on you: Seared foie gras with miso-marinated sablefish and teriyaki sauce made by Chef Murakami at St Charles.

Favourite food travel destination: I spent a month cooking in Japan. Chef Murakami connected me with Chef Kiba at Bois et Dupont, and I would love to go back and work there.

Guilty pleasure: McDonald’s cheeseburgers.