Some of the best meals stay with you for reasons beyond the food alone. They're remembered for the feeling, the company, the room, or the details that fall effortlessly into place. This idea is one chef Mike Pigot returns to often, whether he's leading the kitchen, developing new restaurant concepts, or collaborating with like-minded brands.

Influenced by a background in fine arts and a lifelong appreciation for craft, Mike approaches cooking as an experience shaped by memory, intention, and connection. We caught up with him to discuss where inspiration comes from, what makes Calgary's food scene so special, and why the smallest details often leave the biggest impression.

Q: How did your path into cooking take shape?

A: Like many people in the restaurant industry, my path into cooking was completely unintentional. I started working at a small fine dining restaurant as a host and busser when I was 16, and I was immediately drawn in by the energy, the people, and the food. About a year later, I moved into the kitchen, and through those early experiences in different restaurant environments, my passion for cooking really began to grow. I fell in love with the creativity, the teamwork, and the fast-paced nature of the industry.

I’ve always been a creative person, which led me to pursue post-secondary studies in fine arts. In my early twenties, I moved to Calgary to attend the Alberta College of Art & Design (now the Alberta University of the Arts). While studying, I continued working my way up in kitchens and eventually took the leap into becoming an Executive Chef, a decision I’ve never looked back on.

To me, the connection between art and cooking is endless. From plating and presentation to restaurant design, aesthetics, and service, every detail is intentional and shapes the overall experience for every guest who walks through the door.

Q: When you’re developing a dish, what comes first for you?

A: For me, it’s always evolving. I’ve been fortunate to work in a wide range of environments, from my own restaurant, Pat & Betty, to developing dishes for consulting clients with very different culinary styles and perspectives. Because of that, inspiration can come from anywhere.

More often than not, though, it starts with a memory—a unique flavour combination, a memorable dining experience, or something I tasted while travelling. Over the years, travel has become a huge source of inspiration for me. Experiencing different cultures and cuisines has really shaped the way I think about flavour and how I approach building dishes.

I also love weaving in elements of the food I grew up eating, alongside ingredients I can source both locally and internationally. At the core of every dish, my goal is always the same: to create something that feels bold, balanced, and intentional.

No matter where the inspiration begins, I want people to feel something when they eat my food—the same sense of connection, curiosity, and enjoyment that inspired the dish in the first place.

Q: How would you describe your personal style?

A: My personal style is an amalgamation of a lot of different influences. Quality fabrics, craftsmanship, thoughtful design, and understated staples, balanced with the occasional bold statement piece. Lately, I’ve been gravitating toward pieces made in Europe, Japan, and North America, with a real appreciation for garments that feel intentional and well-constructed.

When I’m putting together a fit, I like layering in details through accessories—shoes, hats, glasses, watches, or jewellery—to give classic pieces a bit more personality and flair. A big part of that comes from being a longtime sneakerhead. I’ve collected shoes for years, and I love using sneakers either to complement an outfit or to become the standout piece that ties everything together.

At the end of the day, I think great style is about balance: timeless foundations with small touches that make it feel personal. And honestly I don’t think you can ever have too many shoes, though my wallet might disagree.

Q: What detail in a restaurant goes unnoticed, but you think defines the experience?

A: One of the most important details in a restaurant is something guests ideally never notice at all: the flow of service throughout the dining experience. The seamless switching of plates, water glasses quietly refilled, or a drink arriving exactly when you want it without having to ask. Those small moments create an energy that allows you to fully settle in and enjoy the meal.

Great timing and attentive service are what make hospitality feel effortless. And that extends far beyond the dining room. It starts in the kitchen—the preparation, organization, and discipline that happen before service even begins. When everything is properly set up, there are no hang-ups during service, just well-executed, balanced, beautiful food leaving the pass with consistency and care.

To me, that’s what truly defines hospitality; creating an environment where guests feel completely taken care of, so they can be fully present and enjoy the experience without ever thinking about what’s happening behind the scenes.

Q: Calgary has such a unique food scene. What excites you most about the city?

I love this city so much. It's a melting pot of incredibly creative people who all share a real passion for hospitality. Calgary has grown within its own unique ecosystem, and while it’s evolved quietly over the years, the last five years especially have seen the city shine brighter and brighter.

What excites me most is the sense of camaraderie within the industry and the way people genuinely come together to build great things. There’s been an incredible wave of new restaurants, bars, cafés, and concepts, all contributing to a food scene that feels ambitious but still deeply community-driven.

The best part is that there truly is something for everyone here, and the people behind it are proud and excited to show Calgary off.

Q: If someone only had 24 hours in Calgary, what would your ideal itinerary look like from morning to late night?

A: Calgary has an incredible coffee scene. If you know, you know. Some of the best roasters and baristas in North America are here, so I’d start the day at Café Rosso, specifically the original Ramsay location. Great coffee, great space, and the perfect way to ease into the city.

From there, I’d spend the morning walking through Inglewood, one of Calgary’s best neighbourhoods for local shopping and exploring. A few favourites are Plant, Recess, Knifewear, and Kent of Inglewood.

No morning is complete without a pastry, so next stop is either Mari Bakeshop or Big Buns Club. At Mari, the green onion and cream cheese croissant with honey drizzle is unreal, and the roll cakes are always worth grabbing. At Big Buns Club, the salted pecan bun is a must.Caramel, candied pecans, cream cheese, one of the best cinnamon buns in the city.

For lunch, I’m heading to Shiki Menya or First Ave Corner Store in Bridgeland. Shiki for incredible ramen and snacks, or First Ave if I’m craving katsu.You really can’t miss with either.

In the afternoon, head over to 17th Avenue SW and bounce between the shops, patios, and restaurants along the strip. But no Calgary day is complete without a pint at Ship & Anchor.

After that, take a walk along the Elbow River, post up in the sun for a bit, and if the weather’s right, maybe even take a dip.

For dinner, I’ve really been loving Bar Gigi. They’re doing something special in the former fish-and-chip spot on Edmonton Trail. Intimate room, constantly changing menu, and seriously craveable food. The prawn toast and marinated mussels are non-negotiable for me.

To close out the night, grab a cocktail at Blue Rock Swim Club in Mission. It’s got a great vibe, beautifully designed space, and one of the best cocktail programs in the city.

And if you’re somehow still hungry after all of that, finish the night with a stop at Kim Anh Vietnamese Submarines. The special bánh mì with charbroiled pork and pâté loaded with toppings is the perfect late-night bite.

Q: What’s a recent moment, in or out of the kitchen, that reminded you why you cook?

A: My business partner, James, and I named Pat & Betty after our moms, so there’s always been a deeply personal connection behind what we do. One of the most rewarding parts of cooking is being able to share that story with guests and seeing how naturally it connects people back to their own families and memories.

Some of the moments that stay with me most are when guests tell us a dish reminded them of something their mom used to make, or that a certain flavour brought back memories of home or family gatherings. Those conversations are incredibly meaningful to me.

It’s a reminder that food is so much more than what’s on the plate—it’s memory, comfort, and connection. That feeling continues to give me a real sense of purpose in what I cook and why I do it every day.

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