The chef
Nils Schneider
An award-winning and certified Chef de Cuisine, culinary consultant and the owner of Canvas Dining, Nils Schneider is an extroverted introvert. A thoughtful, happy, refreshingly honest, no-nonsense chef, he can command a room with ease, yet be equally content quietly dissecting the science behind cooking, flavour and the fascinating "why" behind every dish.
For Chef Nils, why food matters is the essence of his work. His culinary journey began at just sixteen in Calgary, took him through kitchens in Europe and Asia, and landed him back home with one clear conviction: the best meals don't just feed people — they change the way we think about food, hospitality and each other.
"Each meal can change the way people think about food, hospitality and each other."
The road here
A short history
16
Washing dishes at Calgary's Muse Restaurant — shucking oysters, peeling potatoes, and discovering that the kitchen is where he belonged.
SAIT
Formal training at the Southern Alberta Institute of Technology. He's achieved his Diploma, Red Seal & his post nominal - CCC (Certified Chef de Cuisine).
Early Career
Nils has worked at many award winning restaurants around western Canada.
Beijing
Executive Chef at Unico, which has fueled and accelerated his drive to be the best he can at his craft. During his tenure the restaurant became China's first Ocean Wise-certified kitchen.
ACCOLADES
Gold at the Yi Yin Cup representing Canada, a season on Top Chef Canada, and induction into the Chaîne des Rôtisseurs. Nils received a Good Food innovation award from the University of Guelph. Achieved his Certificat de Formation from Cedric Grolet.
Today
Canvas Dining — one table at a time, cooking honest food in Calgary homes and intimate venues.
At your table
What an evening looks like
Nils arrives early, works clean, and leaves your kitchen better than the way he found it. Between courses he'll share intimate details about the food, and where it's from.
Canvas Dining is his private dining venture, created to offer personalized experiences that celebrate seasonal ingredients, sustainability, generous family-style meals and unforgettable hospitality. His philosophy is simple: it's just as important to eat with all your senses. Respect the ingredients and let quality speak louder than complexity.
When he's not creating uncomplicated, flavourful cuisine, Chef Nils is an advocate for wellness, fundraising for causes that have directly impact his life, and championing healthier kitchen cultures built on fair wages, and mental wellness.
Book Nils