Colin Pratley
About Colin Pratley
Colin Pratley is a Banquet Chef with extensive experience in the culinary field, currently working at The Calgary Stampede since 2012 and as Kitchen Manager at the University of Calgary since 2015. He has a background that includes roles at Mövenpick Hotels & Resorts and Cruise Toronto & Great Lakes Schooner Co., along with formal education in Hospitality Administration and Culinary Arts.
Work at Calgary Stampede
Colin Pratley has served as the Banquet Chef at The Calgary Stampede since 2012. In this role, he is responsible for overseeing the culinary operations for various events and functions held during the Stampede, which is one of the largest rodeos and exhibitions in the world. His experience in managing large-scale catering and banquet services contributes to the overall success of the event.
Current Role at University of Calgary
In addition to his position at The Calgary Stampede, Colin Pratley has been the Kitchen Manager at the University of Calgary since 2015. His responsibilities include managing kitchen staff, ensuring food safety standards, and overseeing meal preparation for the university community. His role is critical in maintaining the quality and efficiency of the university's dining services.
Previous Experience at Mövenpick Hotels & Resorts
Colin Pratley worked as a Cook at Mövenpick Hotels & Resorts from 1998 to 2002 in the Toronto, Canada Area. During his four years there, he gained valuable experience in hotel kitchen operations, which laid the foundation for his future roles in the culinary field.
Culinary Background and Education
Colin Pratley studied Hospitality Administration/Management at Georgian College from 1997 to 2000, where he achieved a degree in hospitality administration. He furthered his education at Algonquin College of Applied Arts and Technology, studying Culinary Arts/Chef Training from 2000 to 2002, where he obtained a qualification in culinary management. This educational background has equipped him with the skills necessary for his culinary career.
Experience as Head Chef
Before his current roles, Colin Pratley served as Head Chef at Cruise Toronto & Great Lakes Schooner Co. from 2005 to 2008. In this position, he was responsible for menu planning, food preparation, and managing kitchen operations for the cruise line, enhancing his expertise in culinary management and event catering.