A classically-trained French culinary background in association with being raised by parents that made the connection between foods born of necessity, quality and taste, Heather Chell, owner and key menu engineer, believes in keeping her food simple and as close to its natural state as possible. This grassroots approach to cooking has been passed on to product sourcing by way of remaining supportive of local farmers and growers and by sourcing as many ingredients as possible right from our own backyard right here in Alberta. By working in tandem with her Director of Operations, Ms. Terri Gardiner, the menu has been able to boast and maintain a minimum 50% locally sourced and traceable ingredients ratio.

This commitment to excellence at Avenue Diner goes beyond sourcing top-notch ingredients; it's a scratch kitchen that does not rely on the use of additives, preservatives or fillers and although it takes a little extra time, Avenue Diner is not somewhere you'll see quality being sacrificed for speed. "Exploring the familiar, influencing ideas with our own personal styles and above all, nurturing people with food is what Terri and I both love best. I believe that as long as we keep allowing this level of passion to be communicated through our menu and staff, Avenue Diner will carry on its success," says Chell. "The idea is to nurture and care for our guests leaving them feeling warm and genuinely cared for just like mom used to do."