MARKET is a family owned and operated business. Restauranteur Vanessa Salopek, and silent partners Janet and John Salopek opened MARKET in 2013. When Vanessa was younger, she spent the summer months on her Grandpa’s cattle farm. It was here that she developed a strong passion for fresh ingredients and sustainable living. This passion paired with her desire to support local farmers inspired her to open MARKET.
Team MARKET is composed of young, passionate and talented industry professionals.
Evan Robertson: Executive Chef
Chef Robertson joins the MARKET team with over 20 years of culinary experience. Evan has worked in many established restaurants over the years including the nationally renowned Hardware Grill in Edmonton, where Chef Robertson obtained his Red Seal accreditation from NAIT. Evan ventured back home to the West Coast where his portfolio included the Highland Pacific Golf Course. Moving to Calgary he found himself building a rapport with food at restaurants such as Bistro 2210 and the Living Room, before becoming the Executive Chef at The Pig and Duke. Evan had great success making this one of Canada’s best gastropubs and was featured on the Food Networks popular TV series “You Got To Eat Here”. At the end of December 2016, Chef Robertson joined the MARKET family. We are very excited to have Evan as part of our passionate team and look forward to all the tasty creations he will make for us to enjoy!
Vanessa Salopek - Owner
Dear Optimist, Pessimist & Realist- While you were arguing over the glass of water, I drank it. Sincerely the Opportunist
Style of Restaurant
When looking at opening MARKET I really wanted to build my restaurant on the principles of community, elevating the overall dining experience and shared ownership with my guests. We believe in investing in our community and putting our money and support where it needs to be spent. Shared ownership develops when guests talk about a restaurant as if its theirs, leaving your restaurant and wanting to share it with friends. They are not only sharing an experience, but also the feeling of being loved and are proud to show it off. I tell my staff, never strive for the “best”, which is such a variable term, but genuinely strive to be a guests favourite. To me there is no bigger compliment. At MARKET our style of restaurant is inviting, relaxing, approachable and where the server’s and chef’s knowledge, passion and heart are worn on their aprons.
A favourite meal of mine would have to be awarded to my mother for her classic homemade lasagna. No frills or trimmings here, just a basic recipe made from scratch and cooked with love. Paired with my meal would be a local, hoppy IPA craft beer, served in an ice-cold pint glass.