5th St. Food Hall is the first-ever location of JustCook Kitchens and will be a YEG staple for the years to come!Get the App
Two classically trained fine dining chefs elevating burgers and sandwiches like no one else.
Constantly pushing the limits of what a perfect burger can really be. Fresh and local is key. Born through social media as an underground pop up we have quickly grown to a full time restaurant and we can’t wait to show you what we’re capable of.
With 11 years of experience in the industry, Chef Levi Biddlecombe has many accomplishments under his belt. Including appearances on Chopped Canada and Firemasters, multiple appearances in Gold Metal Plates (now known as Canada’s Great Kitchen Party), many dishes on The Tomato Top 100. Since 2014 he has owned and operated many businesses in the food industry including award winning food truck “Attila The HUNgry” and locally renowned restaurant “?!WHY NOT¡¿”. Chef Levi has also worked in many great kitchens including Zinc at the AGA – Under Head Chef Dave Omar, Le Beaujolais (4 Diamond Restaurant in Banff, Alberta), and Packrat Louie as Executive Chef.
With over 15 years experience in the industry, Chef Robert Wick has earned a respected place in the Edmonton food scene. From fine dining to catering weddings, he’s constantly looking for new innovative ways to use and support the local industry. He loves working the line and the rush of a kitchen and will also jump in to lend a hand to keep the kitchen efficient. He has worked under and alongside outstanding chefs like Emanuel Davis and Ryan O’Flynn at Bistro la Persuade, Select Cafe and Head Chef of Kelly’s Pub. He has owned a successful catering company for many years and worked at many other amazing places along the way. While work is a top priority, he still finding time to spend with his family enjoying life and food.
HOM, meaning “fragrant”, is what patrons experience when they taste our food: fragrant, rich, flavorful, unique South East Asian inspired dishes.
You can expect made from scratch dishes as well as locally sourced products and goods when possible. With solid roots in Thai and Indonesian cuisine, HOM combines overtones of Laos, Malaysian, Vietnamese and Cambodian influences into many of the dishes.
As Chef/Owner of HOM, Gregory (Greg) Sweeney’s desire is to share the food he loves with others. This is his craft. Driven by the experiences of travelling South East Asia, Greg has devoted his time to creating dishes he fell in love with on his journeys.
Cooking has been a core passion of Greg for many years. Always wanting to ensure family and friend dinners were diverse, Greg would add non traditional dishes which were always well received. Greg’s greatest satisfaction comes from others enjoying his creations. Through pop ups, HOM has developed a loyal following where many dishes were successfully trialed. With a desire for continual learning, Greg is grateful to have worked in locally owned Edmonton restaurants, allowing him to continually hone his skills.
Away from the kitchen, Greg enjoys a variety of sports, loves the Green Bay Packers and his family; especially when together at their family lake house in British Columbia.
Hail Seitan! Seitan’s is plant-based southern food at it’s finest.
Nibbles is a simple cat from the deep south. He is a purebred Persian who believes in quality, and he wants everyone to enjoy his seitan chickun. He is looking forward to launching his paw licking good menu at 5th St. Food Hall! Secret recipe vegan fried chickun & wings are his specialty, along with epic burgers and po boys. Once you try it you will forever be a disciple of seitan.
Born and raised vegetarian, Neil always loved to cook. After completing the culinary arts program through the Northern Alberta Institute of Technology, Neil received his red seal and moved to Vancouver. Over the course of 5 years, Neil gained experience cooking for top Hotels including the Westin Bayshore and the Shangri-La which earned a five-diamond award for the first time while employed there.
Having been influenced by culinary greats like Montgomery Lau and Michelin-starred chef, Jean George. Neil’s artistry in the kitchen is inspired by his experiences. It was during his time cooking in Jean George’s Culinary Concept restaurant, Market. This was where Neil learned and mastered Neapolitan-style pizza with recipes straight from New York. Personally trained in preparing pizza dough by Culinary Concept’s pastry chef Jason Casey, Neil has since acquired a great depth of knowledge earned by over a decade in the industry and matched only by his passion to create delicious plant-based food.
Colin Reid is the Blue Seal Chef with an expansive knowledge of business and years of culinary experience as well. While he may not be in the kitchen his expertise and experience is invaluable to 3 Foodies by being the grounded voice of reason and sense.
Steve Soltys is the food enthusiast. Although not classically trained his love of food and experimentation in the kitchen is a welcome addition to be the third of the 3 Foodies. With a mind for business and a heart for food he looks to grow the brand with the other two.
Kelly Burns is the Red Seal chef with a passion for good, tasty and satisfying food. From working classic diners and high-end cafes to catering massive events in banquet halls, Kelly has learned a variety of ways to make incredible dishes. He jumps at any challenge to make his next big dish and strives to make sure everyone enjoys what is made and is main cook of the 3 Foodies kitchen.