Gabriella Brisson | Age 29
Executive Sous Chef, Major Tom Bar, Calgary
At 23, Gabriella Brisson was the captain of the Canadian National Team in the sport of artistic swimming, and at 24, she dove head first into the foodservice-and-hospitality industry.
Brisson’s familial roots from the Albany Cree band in Northern Ontario has re-ignited Brisson’s cultural identity through food as she forges her own path towards re-connection and reclamation. A few months after Brisson retired from artistic swimming, she was hired on the spot at Park Restaurant in Montreal – chef Antonio Park’s flagship restaurant – without any prior experience.
Since 2020, Brisson has grown from chef de partie to executive sous chef at Major Tom Bar where she manages a team of more than 50 back-of-house staff to cook for more than of 700 guests per day.
The success of Major Tom has her fingerprints all over it,” says Blair Clams, Culinary director – Premium & Specialty Brands, Concorde Entertainment Group.
Later this year, Brisson is moving to Europe to fulfill her dream of cooking overseas. With a keen interest in sustainability and creative freedom, Brisson is eager to build a better future for food.
