Pam Pridham


Pam is an avid traveller, soaking up culture by the mouthful - her itineraries dictated by restaurant reservations rather than museum exhibits.

She took on ownership and and assumed her role as president of Dish in May 2009. An accomplished home cook, she has experimented with all types of cuisines, cooking for family and friends.

With her desk situated directly inside the Dish kitchen, she spends her day with her passionate staff, chatting about food and indulging in their culinary creations.



Gord Pridham


Gord’s favourite meal starts with a plate of heirloom tomatoes from his organic garden finished with volcanic salt and a drizzle of olive oil, then moves on to fresh porcini mushrooms sautéed in a light cream sauce to pair with black cod. And yes, he still has room for dessert.

The consummate globetrotter, Gord looks for inspiration from cutting edge chefs, whose food he seeks out in his regular travels. While not always onsite, Gord brings culinary inspiration to the Dish team from his frequent trips abroad and excels in his role as chief tasting officer.





Gabriela Neda


Gabriela Neda’s culinary journey began in 2007 in Calgary, Alberta when she graduated from the culinary program at Southern Alberta Institute of Technology (SAIT). During this time she started her professional career at the famed white linen private membership club - Calgary Petroleum Club. Under the mentorship of Executive Chef Liana Robberecht she began as an intern, quickly working her way into a permanent position as time passed.

In 2010 Neda made the decision to expand her culinary horizons by moving to Spain. Gaby accepted a position at the Melia Hotel International Group where, for two years, she gained valuable lessons and skill sets in international cuisine.

When it was time to return to Canada, she was immediately hired into an executive role at the Calgary Petroleum Club as the Wine Cellar Chef. Because of the academic prestige of graduating top of her class with honours at SAIT, Gaby has always possessed the culinary competitive itch to strive for honours in her practical skill sets. Her focus and discipline awarded her silver in the Canada Skills competition, as well as contending in the esteemed Chaine Des Rotisseurs Jaunes competition.

Her passion for competition continued to grow and at the young age of just 27, she was chosen to participate in the popular TV show Top Chef Canada, Season 4 on Canada’s food network. Chef Gaby really enjoys the creative aspect of her Job. She has a unique, artful discipline when approaching food and cooking, which has won over countless fans and impressed the most discerning of culinary experts.



Jennifer Toft  


Jen is an important lady at Dish. She coordinates the cooking school and helps look after our café and all it requires. She found her way to Dish four years ago when she started as a barista and quickly realized how much she loved working in a food-filled environment.

Her time at Dish has broadened her culinary repertoire, prompting her to experiment with new cooking techniques and ingredients in her own home. Jen loves to entertain and plan dinner parties for guests; this is probably why she is so good at her job.