Calgary Zoo's sous chef wins $10K Chopped Canada prize

When you plan an outing to the Calgary Zoo, you're probably not thinking about the food.

But in between visiting the gorillas, penguins, tigers and hippos, you might want to grab a bite to eat from its award-winning chef.

Krish Nair, the executive sous chef with the zoo, has just been crowned the culinary champion ofChopped Canada's most recent competition.

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A panel of three culinary superstar judges, includingMichael Smith,EdenGrinshpanandMassimoCapra,awarded him the $10,000 prize Saturday.

From 5-star London luxury to the YYCZoo

Nair's culinary career began in India and brought him to London, where he worked in theprestigious kitchens of the five-star luxury hotel, The Savoy.

From there, he travelled to Canada and landeda position with TheFairmont Banff Springs, before eventually coming to work at the Calgary Zoo where he says he couldn't be happier.

"Every day, I see a beautiful peacock. I see beautiful animals," said Nair, 30.

He said he starts each day with a strollthrough the zoo's privateherb and vegetable garden, harvesting fresh produce for the restaurant.

"Just imagine, you're going and picking up your own vegetables. You're making a soup out of it, or you're makingnice salad out of it, and presenting it to the guests. It's a different experience and a different story."

Each episode of Chopped Canada features four chefs who race against the clock to create a three-course feastusing mysteryingredients, which in Nair's case, includedspring salmon, soda water and asparagus.

With files from The Homestretch