One day in Saskatoon: Top Chef Canada competitors Nathan Guggenheimer and Jesse Zuber

Top Chef Canada competitors from Saskatoon share their favourite spots around the Prairie city

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There's been a lot of buzz about the culinary scene in Saskatoon in recent years, but if you haven't had a chance to make it out there for a dine around of all the great restaurants, bars and coffee shops, you can get a preview of some of the talent behind the hot spots in the city by tuning into the newest season of Top Chef Canada, in which two of the contestants are from Saskatoon.  

A partner in Grassroots Restaurant Group and executive chef at Sticks and Stones, Nathan Guggenheimer works alongside Dale Mackay, who was the winner of Top Chef Canada's first season. With his skills and experience working with notable chefs like Daniel Boulud and David Hawksworth, Guggenheimer is hoping to bring another win to the restaurant group. 

Like Guggenheimer, Jesse Zuber works closely with Dale Mackay as the co-owner and executive chef of Little Grouse on the Prairie. And like Guggenheimer, Zuber is hoping to take the top spot in the competition. 

There's no doubt that many people in Saskatoon will be cheering for the two chefs when Top Chef Canada kicks off on Food Network Canada on Sunday, April 8 at 10 p.m. ET/PT. Until then, find out which Saskatoon restaurants the chefs enjoy eating out and why they love a couple of their own spots too.


Nathan: I like Park Café. They're so friendly there. I always get a milkshake, coffee and mozzarella sticks to start.

Jesse: It's a great little greasy spoon that does it all in house right down to their delicious sausage!


Nathan: I really like Odd Couple because it's always consistent. I could eat their vegan spring rolls everyday.


Our charred squid always hits the spot.

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Jesse: Sticks and Stones is my favourite. The sushi program [here] is killer. There's nothing I like better than grabbing a couple of delicious rolls and some sake for a lazy afternoon.


Nathan: I like Una. I always order two pizzas for myself and a bottle of wine. It's a challenge to finish it, but I always manage it.


So good. #yum

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Jesse: La Bamba because I have a real weakness for the enchiladas verde here. Just the right amount of spice and tons of flavour make this place one of my go-to restaurants in town.


Nathan: I love sitting at the bar in Ayden and asking [whoever is behind the bar] to make me a drink with campari. I always get something different, and it's always my new favourite.

Jesse: Christopher Cho's cocktail program is amazing, and the bar staff are always super keen to try out something new. Custom cocktails are a thing of beauty.