Demo Kitchen

Robert Bubloz

Growing up with Nina's cooking

I grew up in a small farm town in Switzerland with two older brothers. My mom, Nina, was a wonderful cook who loved baking pies and pastries and cooking delicious stews and roasts. While I delighted in the heady aromas wafting from her kitchen, I was not destined to become a chef.

Finding my passion

It was only while studying the life and work of famous French chefs that I realized my passion for cooking. Their pursuit of excellence inspired me to become a chef.

International career path

After finishing my apprenticeship in a small restaurant in Switzerland, I worked in various Swiss hotels and restaurants before moving to Canada for 9 years to continue my career in food service. I relished the international work experience in New Brunswick, Jasper and Banff before returning to Switzerland.

Restauranteur

After returning to Switzerland from Canada I opened my own restaurant, Auberge Du Lion d’Or, in Burtigny. I was privileged to have a vibrant, successful business with a loyal customer base for 23 years.

A new chapter

I recently relocated permanently to Prince George to be with my partner, Carolyn. Giving up my restaurant was not easy, but it was worthwhile for love. Sharing my passion for food is as important to me as teaching music is to Carolyn. I look forward to meeting you and cooking for you in your home as I settle into mine.

A delight for the senses

One of my all-time favorite dishes to make is beef bourguignon. I find it a feast for the senses – basking in the aroma, watching it changes color and texture as it cooks, relishing the developing flavors as ingredients marry. I am eager to share this sensory experience with you by preparing dishes that have always been a part of my life. I would also enjoy collaborating with you to prepare some of your favorite meals.

Angie Wilson

Angie Wilson has called Prince George home since 2000 and has been cooking up great food and even better memories ever since. She first stepped into a kitchen at 18 — starting in the dish pit and working her way up through every position from keyholder and closer to head chef and certified trainer.

Now 40, Angie has spent the last decade cooking in remote camps, where creativity, resourcefulness, and humour are just as important as salt and butter. She’s mastered the ins and outs of menu planning, food breakdowns, and labour costs — all while keeping hungry crews happy and well-fed, no matter how far from home they are.

This past year, she branched out on her own, catering independently and loving every minute of it. Her latest adventure was a month-and-a-half stint feeding a rustic hunting camp — remote, smoky, beautiful, and full of long days, laughter, and second helpings.

Angie also has a background in healthcare and previously held her OFA3 certification — proof that she’s just as capable in an emergency as she is with a chef’s knife in hand.

When she’s not cooking, you’ll find her outdoors — hiking, camping, hunting, fishing, or surrounded by animals. She’s fostered and rescued many over the years, especially while working in remote First Nations communities.

For Angie, food is about more than eating — it’s about connection, comfort, and community. As she likes to say,

“Eat like a boss — because you are one.”

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Recipes

November 28, 2025

Farm-to-Table Veggie Soup. Chef Angie prepared a veggie soup with all ingredients sourced locally! She also prepared several compound butters, served with fresh, local breads. Yummy!

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