Chef Samantha Mehler-Allaby’s culinary journey is rooted in the prairies and defined by a lifelong passion for hosting. Growing up in a family where gathering around the table was a central ritual, she learned early on that the best meals are built from scratch and shared with intention. From picking Saskatoon berries for her grandmother’s pies to assisting in her paternal grandparents’ host events, these formative experiences fostered her deep respect for artisanal craftsmanship. Today, as the Chef at Veranda, Mehler-Allaby leads a scratch kitchen housed in a stunning Calgary heritage building. Her philosophy is simple: keep it unique, keep it approachable, and ensure that everything—from the botanical-infused dishes to the spirits—is crafted right in the building, celebrating the very best of Calgary’s vibrant, multicultural food culture. We spoke with Mehler-Allaby to learn more about her inspiration, her love of honey, and what feeds her soul.
What first inspired you to become a chef, and how has your journey led you to Calgary?
I spent countless hours in the kitchen with both sets of grandparents, which sparked my love for hospitality. My maternal grandmother always hosted our family gatherings; everyone pitched in, and we’d bake amazing saskatoon pies using berries we picked fresh from the prairies. On my father’s side, my grandparents owned a delicatessen and were constantly hosting events for their friends. Getting to help them in the kitchen fostered a keen love for all aspects of hosting and eventually led me to pursue a career here in the heart of Calgary’s dining scene.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My family was my primary inspiration. My parents were wonderful cooks, and my Aunt ran The Sultan’s Tent for 25 years, where I got to experience a truly unique dining environment. Professionally, I deeply value the time I spent working for Blair Clemis at Model Milk. He continually pushed the envelope with new ingredients and modern techniques; I learned an immense amount about culinary discipline and creativity under his mentorship.
What’s the story behind your restaurant — how did it come to life?
Veranda was dreamt up by two local Calgary beverage companies looking to create something special. It’s a unique concept set within a beautiful heritage building. Our goal was to create a destination that is unique, approachable, and strictly ‘from scratch.’ From the food on your plate to the craft spirits in your glass, everything you enjoy at Veranda was made right here in this building.
How does the food culture of Calgary influence your cooking style or menu choices?
What I love most about Calgary is that it’s such an incredible melting pot. You can find almost any global cuisine within our city limits. I strive to contribute to that diversity by creating dishes inspired by flavours from all over the globe, translated through our local Alberta lens.
What’s one local ingredient you can’t live without in your kitchen?
Honey! Having direct access to fresh honey straight from Burwood’s hives is a massive advantage in a scratch kitchen. It adds a level of floral complexity to our dishes that you just can’t get from a store.
If someone was visiting Calgary for the first time, what food experience would you insist they try?
For the view and the quintessential Calgary ‘vibe,’ I’d suggest the Calgary Tower or Major Tom—the atmosphere at both is unbeatable. For the best representation of our local ingredients, I’d insist on River Café or Deane House; in my opinion, they are the gold standard for featuring Alberta’s bounty.
What restaurants, cafés, or hidden gems in Calgary do you personally love to eat at when you’re off-duty?
I’m a sucker for a great Eggs Benedict, so you can often find me at Red’s on my days off. I also love the energy and flavours at Pat and Betty’s in the Beltline, or DOPO in Marda Loop.
How do you think the dining scene in Calgary is different from other Canadian cities?
While I’ve spent most of my time here, I’ve watched our scene grow exponentially over the last 20 years. I think Calgary offers a wider, more accessible range of multicultural cuisines than many other cities. There’s a ‘can-do’ energy here that allows independent concepts to really thrive.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
My favourite local supplier has to be Galimax. They have an exceptional selection of produce and proteins sourced from all around the Calgary area, which makes my job as a chef much easier.
Beyond food, what makes Calgary special to you as a place to live and work?
I am a true nature lover. Having the mountains so close and so much to explore in and around the city feeds my soul. It’s the perfect balance to the fast-paced life of a kitchen.
What’s next for you and your restaurant here?
We have exciting plans to build out an event space to accommodate a wider variety of gatherings. We are also looking to do more pre-set collaboration dinners. These events allow me to flex my creative muscles even more than our seasonal menu updates. We’re excited to keep growing with the community and providing a unique, ‘made-in-the-building’ experience for everyone who walks through our doors.
