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 fermentation, 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 classical 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.
"Food changes 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, followed by classical immersion in Switzerland and France.
Mentors
Guided by acclaimed chefs Cam Dobranski and Dominique Crenn, learning precision while finding his own culinary voice.
Beijing
Executive Chef at Unico, where the restaurant became China's first Ocean Wise-certified kitchen under his leadership.
Canada
Gold at the Yi Yin Cup representing Canada, a season on Top Chef Canada, and induction into the Chaîne des Rôtisseurs.
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 the way he found it. Between courses he'll tell you where the trout came from — if you ask.
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: eat with your mouth, not your eyes. 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 the Heart & Stroke Foundation, running marathons and championing healthier kitchen cultures built on fair wages, mental wellness, staff meals and four-day work weeks.
Book Nils