By BOB Awards

Best Local Chef: Genalyn Dioso

Sep 11, 2018 | 11:28 AM

Prince Albert’s best local chef comes from humble beginnings.

Genalyn Dioso, from the North Star Restaurant, earned the Best of the Best’s local chef award for 2017 & 2018 consecutively.

For Ghena – as what many people call her, working in the kitchen started over 20 years ago in the Philippines with her family.

“[Winning] really means a lot for me, because I started from a humble beginning,” Ghena said. “I was a kitchen manager, I was a Sous Chef before Northern Lights Casino, but when I [started] here I was a server.”

Freestyle dessert plate with a combination of Western and Asian flair

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Ghena turned her work experience with her family into a career following formal culinary education and a Bachelor’s degree in Science and Tourism.

Ghena, now a Journeyman Red Seal certified Chef, worked her way to an executive chef position in May of 2016 and eventually on to her 2 years in a row winning as the Best Local Chef of Prince Albert for 2017 & 2018.  She was recently appointed as Board Member of the Cook Curriculum & Examination Development Board (CEDB) for Red Seal Cook Trade under the Saskatchewan Apprenticeship and Trade Certification Commission.

The first thing which stands out about Ghena’s food is the striking visuals; her passion and skill lies in presenting beautiful dishes.

The New York Strip Steak with Peppercorn Demi-glace, Caramelized Shallots and Roasted Vegetable Medley on Pea Puree’, the Freestyle dessert plate with a combination of Western and Asian flair, speak to her attention to detail.

New York Strip Steak with Peppercorn Demi-glace, Caramelized Shallots and Roasted Vegetable Medley on Pea Puree

Her menu features international dishes, along with traditional Indigenous and western fare. Ghena’s background is in Oriental cuisine, which she used to create a fusion component in her food.

You can find fresh soups from scratch, traditional bannock along with a diverse buffet at Northern Lights Casino’s – North Star Restaurant from 5pm-8pm on Sundays through Thursdays and from 8pm-9pm on Fridays through Saturdays.

“On Sunday’s there’s a Greek-themed buffet and from Monday to Saturday is our traditional buffet; it changes every night, so it’s not the same every night when you come here,” Ghena said.

Being a chef goes above and beyond food preparation. Ghena said she takes pride in the professional development work she does with her kitchen staff, whom she attributes for helping her win the award.

“This is where I love to work, in the kitchen.” Ghena said. “I’m doing office duties [as well], but as much as I can I’m doing hands on stuff cooking with my staff and my Sous Chefs, providing them coaching… providing them some training.”

In the next year, Ghena hopes to get the Grand Slam winning for the Best of the Best Awards and continue her stint as Board Member for CEDB to help aspiring Journeyman Red Seal Cooks achieve their full potential in the Food Industry.