Chris Hrynyk credits his mother and Grandmother for becoming a Chef. His cooking abilities were noticed in his early childhood and encouraged by both. His Grandmother insisted he would one day be a chef. Hrynyk, unconvinced, considered studying to become a lawyer but after a year off from school and a trip to Europe, concluded that it was a career worth exploring.
Hrynyk’s long career on the Edmonton food scene started at Café Select where he was hired as a line cook. This position led him to work at many of Edmonton’s fine dining restaurants including The Red Ox Inn, Le Petite Marche, Nina’s Restaurant, Murrieta’s and upscale caterers such as Bridges and The Butler Did It! Eventually, Hrynyk was coaxed by Carmelo Rago, President of Sorrentino’s Restaurant Group, to become the company’s Assistant Corporate Chef.
Upgrading his culinary skills and knowledge is critical to Hrynyk. He is a graduate of the Culinary Arts Program at NAIT and regularly takes classes at The Culinary Institute of America’s continuing education centre in St Helena California.
While not creating in Sorrentino’s Catering Kitchen, Hrynyk makes guest TV appearances on CTV, Global, OMNI TV and others. His recipes have been published in several cookbooks put together by the Edmonton Journal. In his spare time, Hrynyk paints bold and colorful artwork with urban feel resembling his unique cooking style.
Chef Hrynyk lives to impress. He perceives food as art or theatre: “The show always has to go on” he says. “Don’t be afraid to improvise if you have to.”