Nathan Schoenfeldt

The smells of European classics such as baked beans, slow roasted brisket, spaghetti bolognaise, and braised cabbage always filled Chef Nathan Schoenfeldt’s childhood home in Regina, Saskatchewan. He was raised on classics, but his parents often encouraged him to try foods outside their comfort zone.

Schoenfeldt’s interest in the culinary arts began when a wave of immigration in the 90s led to a cultural phenomenon know as “Mosaic.” The city-wide, month-long event celebrating cultural diversity was embraced by the residents of Regina and showcased foods from around the globe.

It was soon after that a young Schoenfeldt would meet Carlo Giambatista, owner/operator of the iconic Italian Star Deli who exposed the burgeoning cook to a world of new ingredients. Chef Giambatista loved to tempt curiosity with a taste of something different. “A triple cream blue? Cheddar infused with red wine? Try some capicola, this one’s a little spicy, this one’s not.” Giambatista’s passion proved to be a formative experience for Nathan Schoenfeldt.

Nathan entered his studies at the Saskatchewan Institute of Applied Technology, and became Red Seal certified after apprenticing at the Saskatchewan Legislature Food Service and with the acclaimed Willow on Wascana. Following graduation, he became First Cook at the Ramada, Regina.
Chef Schoenfeldt moved to Charlottetown, Prince Edward Island in 2012, and earned his diploma of International Hospitality Management at the world-renowned Culinary Institute of Canada. He accepted the position of In-store Chef at Sobeys (Stratford) in 2016, and designed courses to inspire the public’s passion for cooking much in the way that Giambatista first inspired him.

As Head Chef of Redwater Rustic Grille, Schoenfeldt enjoys the pace and hustle of a busy restaurant. He likes to get creative with the daily lunch and dinner features and works to ensure the many house-crafted recipes that keep Redwater guests coming back are executed seamlessly by both the experienced cooks, and the culinary students that train in his kitchen. He prides himself in capitalizing on teachable moments to instill transferrable skills and a greater respect for the ingredients among his staff.

Chef Schoenfeldt is an active member the PEI Chef’s Federation branch which propels Fall Flavours and many other food-driven events on the island. “Fall Flavours is a wonderful time to mingle with other chefs, experience the bounty of locally sourced foods, and showcase our collective talents to a world-travelling audience.”

Chef’s passion for cooking, teaching, and leading the next generation of chefs has quickly become an integral part of Redwater Rustic Grille’s recipe for success. In his downtime, Schoenfeldt enjoys all that Prince Edward Island has to offer. Some of his favourite moments of relaxation are spent at the beach in the summer or enjoying a coffee downtown while watching the world pass by. Join us today and let Chef Schoenfeldt introduce you to a world of flavour.