Wayne Aastrom is approaching 15 years of professionally cooking all over Canada, with the majority of these years in Winnipeg, Manitoba, Canada. A native of Penticton, British Columbia, he grew up surrounded by his grandparents’ orchard which consisted of cherries, apples, and peaches. From a very young age, Wayne was interested in food, starting with how it was bring grown, to the final stage of serving a well thought-out dish.
After completing High School at Penticton Secondary School, Wayne headed to Victoria to pursue his required schooling. Here he started his formal cooking training at Camosun College under the Cook Training Program. During this time, Wayne worked at Government House, as well as other local restaurants. In 2006, Wayne moved to Winnipeg, Manitoba, and became the Head Chef at Balmoral Hall School. While working at Balmoral Hall School, he also accepted the position of Head Chef at Dogskin Lake Lodge and Outposts in Northern Manitoba where he worked during the summer months.
Since 2015, Wayne has been the Head Chef at Canada’s Royal Winnipeg Ballet. In this capacity, he is serving the Professional dancers, as well as the company staff. During this time he has catered all the Ballet’s public and private events. Wayne believes in sourcing locally grown produce, protein, and cheese from expert regional talent, and making as much “in-house” product as possible.