Jan Trittenbach - Partner / Executive Head Chef


Jan began his career as a stagiaire at the Hilton Hotel in Geneva, Switzerland (98-99), before he moved on to complete the Red Seal Apprenticeship Program while cooking at the prestigious Hotel Suvretta in St. Moritz, Switzerland. He spent the following two years enlisted in the Swiss Military and was raised to the rank of Sergeant. In 2004, after a recommendation from fellow Swiss, Peter Johner, Jan decided to move to Edmonton to become a line cook at Packrat Louie. Five years later, he had become the Head Chef, and went on to compete in the Canadian Culinary Championships in Edmonton three times, winning Gold in 2011 and representing Edmonton at the Nationals in Kelowna in 2012. He also served as a judge in the CCC in Edmonton, 2012.  Jan ambitiously intends to adapt his menu every equinox and completely revamp his menu every solstice.

Jamin Sharp - Partner / Executive Sous Chef


After receiving his Culinary Arts Diploma from NAIT in 2009,  Jamin moved to Le Cap d’Agde, France to attend Gastronomicom Culinary School. While there he took part in an intensive 8 month course in Gastronomy, furthering his understanding of the physical and chemical transformations that occur while cooking. For the last part of his Practicum, Jamin apprenticed at a Michelin Guide recognized restaurant in Beaune, France. After completing this apprenticeship, Jamin returned to Edmonton and began his Red Seal Apprenticeship at Packrat Louie under Chef Jan Trittenbach.

Jon Elson - Active Partner


Jon began his career in the service industry as a bartender at the Westin Hotel, while attending University where he studied history and classic literature.  After University, Jon continued serving and obtained his first managerial position while at Sorrentino’s.  In 2010, Jon joined the Packrat Louie team and began widening his food and wine knowledge by completing his Level 1 and Level 2 sommelier exams.  Known as one of Edmonton’s premier servers, Jon is highly informed on the subjects of food terminology, wine pairing, and guest experience.

Joshua Meachem - Active Partner


Josh enjoys bartending and has a respect for colleagues who can make a drink pop. He intends to utilize fresh ingredients and modern techniques in order to have Solstice's delicious meals find an equal companion in delicious drinks. Josh knows the importance of balance in a drink. Josh will attempt to utilize seasonality while finding a balance between sweet, sour, bitter and body of the drink.



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