By Craig Albrecht - Palliser Schools Communications Specialist

Doug Overes stirs up passion for culinary arts

Sep 4, 2017 | 6:15 PM

LETHBRIDGE –  Earning a place on Palliser Regional Schools’ Wall of Fame was an honour, but for Doug Overes the possibility he might inspire future chefs is much greater reward than the recognition itself.

Although his resume includes impressive results at the highest of levels of culinary competitions, the Kate Andrews High School grad points out he didn’t choose his career path to win accolades.

“My greatest success is watching another cook succeed,” says Chef Overes, a culinary arts instructor at Lethbridge College since 1996. “I do it purely for the legacy. Any good chef wants to make sure they have one or two or three protégés that they can pass on.”

He recalls fondly his years at Sunnyside School in Lethbridge County and his time at Coaldale’s KAHS, where he graduated in 1985. Overes considers his high school Social Studies teacher, Egidio Vuch, as a major influence.

“I try to teach much the same way he did – very high energy, very impactful,” says the Lethbridge native.

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Overes earned a diploma in Hotel and Restaurant Management at the Southern Alberta Institute of Technology as well as his journeyman papers as a Red Seal Baker and Cook. He graduated from the Professional Cooking Program at Lethbridge College in 1987 and was named a Distinguished Alumnus in 1992.

Overes honed his skills in a number of restaurants, including a Michelin-rated establishment in Holland. A desire to instill his passion for cooking in others brought him back to Lethbridge College as an instructor and he was named program chair in 2013.

If grooming future chefs wasn’t satisfying enough, Overes has experienced the thrill of the grill on the world stage. In a test of technique, taste and presentation he won an individual gold medal at the Culinary World Cup in 2002 and gold medals as part of Team Alberta at the World Cup in 2006 and 2010. He added to his trophy case with gold medals in the World Culinary Olympics with either Team Alberta or Team Canada in 2004, 2008 and 2012, twice as team captain.

Among his other career highlights was being inducted into the Canadian Culinary Federation’s Honour Society and being named Chef of the Year, both in 2014. Overes was the youngest chef to be inducted into the society, which recognizes leadership, professional excellence, lifetime commitment and significant contributions to the culinary profession. He served as vice president of the Canadian Culinary Federation from 2011-14.

Overes will be inducted into the Chaine de Rotisseurs in December. Created in France in 1901, the association brings together enthusiasts and professionals from all over the world in the appreciation of fine cuisine.

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