the overarching point of the existence of Modus vivendi is to feed people, and hopefully make a bit of a living while we're at it. we take great pride and care in sourcing the best ingredients we can find - mostly from the land of Western Canada. this is supplemented by a carefully selected pantry of items imported from Europe and elsewhere. From there, it is a matter of developing and preparing dishes with a minimum of fuss - less is often more. Sound technique, sympathetic handling and above all, care, are the cornerstones of our cooking.
CHEF CHRISTOPHER PICEK
For over 20 years Chris has been plying his trade behind the stoves of some of Calgary’s most iconic restaurants, including Il Sogno and Capo. Between stints in Cowtown, he has worked in various high end kitchens in the UK, Vancouver and the Bow Valley. He even found time to be a bicycle messenger, radio broadcaster and sailor for a few years. Now fully ensconced in the hospitality business again, he is ready to bring his vision of modern, ingredient-driven and seasonal tapas with a nod to the old countries of the Mediterranean.
