Teatro Talent

With experience that has charted the globe, Teatro’s team of Chefs brings inspiring flavours from the Mediterranean and around the world to life on your plate. From the first bite to the last taste that crosses your lips, each ingredient of your experience is crafted with finesse, care and an appreciation for the art and respect of food. Our team’s intention is to craft an unforgettable dining experience for you, orchestrating each detail so that you can bask in each moment of indulgence.

Corporate Executive Chef

Matthew Batey

As a budding chef, Matthew completed an apprenticeship at the Fairmont Empress Hotel and upon completion was promptly recruited to join the opening team at what was soon to be awarded Canada’s best restaurant of 2002, Catch. After his tenure at Catch, Batey joined the celebrated kitchen of Vancouver’s highly acclaimed Chef Bruno Marti. Under Marti’s tutelage, Matthew was able to hone his passion and pursuit of culinary excellence whilst working in one of Canada’s most esteemed professional kitchens. As a result, Chef Batey has initiated the next generation of mentorship in the culinary domain, thus creating a new band of kitchen talent.

After his tenure at Catch, Batey honed his passion and pursuit of culinary excellence working in the celebrated kitchen of Vancouver’s acclaimed Chef Bruno Marti. Chef Batey would then go on to The Terrace Restaurant at Mission Hill Family Estate Winery, where Matthew’s passion for showcasing regional cuisine in the Northwest was fully expressed. Chef Batey then returned to Calgary in 2014 to help open and develop The Nash as well as Off-Cut Bar.

2014 presented a new challenge for Chef Batey, and a return to Calgary to collaborate on a new project in the historic National Hotel. The development of The Nash and OffCut Bar opened the door for Matthew to be involved in the conceptual and operational design of the restaurant, consequently adding to his gastronomic pedigree.

One constant for Batey has been his desire to compete across many different platforms, he has been fortunate to represent Canada in several international culinary competitions, garnering many gold medals and one World Championship. Says Batey, “there is no greater honor than wearing the maple leaf and representing your country, I just do it with a knife not a stick”.

Driven by the team atmosphere and desire to provide an unparalleled dining experience to his guests, Chef Batey can be found in his element cooking alongside the brigade, inspired by the bounty of Canada and rooted in European sophistication.

When speaking about his work at Teatro, he has this to say, “It’s about our brigade performing night in and night out for our guests, to evoke emotion because of a beautifully orchestrated guest experience.”

Chef de Cuisine

Daniel Pizarro

Daniel Pizarro has always had a passion for fresh and simple food, using local sustainable ingredients and showcasing them in his cuisine. He began his culinary career in 2007 at Calgary’s Blackfoot Inn, during which time he attended SAIT’s apprentice program.

His talent and passion would take him onto Catch Restaurant where he was able to fine tune his skills and his Red Seal Certification. With a burning desire for more, and a keen interest in French cuisine; Daniel moved to the culinary epicenter, Paris, where attended Ferrandi, l’ecole francaise de gastronomie Ultimately acquiring not only a certificate in French cuisine, but a deeper respect for technique and quality.

While in France, Daniel had the opportunity to work under Chef Alain Passard of L’Arpege; a three Michelin star restaurant in addition to training under Chef Daniel Rose at Spring where he honed his culinary expertise and truly focused on the art of fine cuisine.

Upon his return to Calgary, Daniel acquired the position of Sous Chef at Home Tasting Room under Chef Xavier Lacaze ultimately taking the helm of the kitchen as Executive Chef.

The opportunity to perform his craft in a 4 diamond Restaurant and Relais et Chateau property, lured Daniel to Chefs Table in the Kensington Riverside Inn where he could create inspired tasting menus with the finest of technique and ingredients.
His next step was to take on the role of Executive Chef of Avec Bistro, during which time the group opened Provision Restaurant in Central Memorial Park where Daniel crafted and oversaw the culinary program. Off to a smashing start, he and the team at Provision secured spots on both Canada’s 100 Best Restaurants as well as Avenue Magazine’s Best Restaurants.
After three successful years with Avec and Provision, in 2018 Daniel moved to join the Teatro Group with Corporate Executive Chef Matthew Batey, as the Chef de Cuisine of the groups’ flagship property, Teatro Ristorante. He proudly carries on the legacy of Italian rooted and globally inspired cuisine while forging new paths and creating dishes that define the future of the landmark restaurant.

Pastry Chef

Tracie Zahavich

Tracie Zahavich’s love for pastry began at the age of 10, making cinnamon buns for her father and his friends, who were the baking instructors for their early morning rounds of golf.

A true talent from a young age, she became the understudy of Chef Volker Baumann, who took Tracie under his wing and taught her the basics. Thirsting for more knowledge of the Pastry and Baking craft, Zahavich enrolled at Southern Alberta Institute of Technology, continuing to grow her education and love for all things pastry.

She was asked to host the Duke and Duchess of Cambridge on their Canadian Royal Tour alongside Chef German from SAIT, an incredible honour at any age or level of experience, upon graduation. Her travels then lead her to Chicago to stage at NAHA- a Michelin Star restaurant under pastry chef Craig Harzewski. Possessed with a love of travelling and desire to be challenged in the pastry kitchen, she travelled to the United Kingdom where she worked at Restaurant Gordan Ramsay, the famed chef’s Michelin 3 star restaurant. After two years of honing her craft in this prestigious kitchen, she made the trip back to Calgary to head the pastry kitchen at the highly regarded River Café. 

Never one to rest on her laurels, Tracie returned to the UK to stage at Core By Clare Smyth, a Michelin 2-star restaurant ensuring a constant challenge and growth of her talents.

Driven by the desire grow beyond the pastry kitchen, Zahavich decided to take on the challenge of cooking, returning to River Café where Chef Matthias Fong taught her the basics of holding a pan and a pair of tongs. Her talents were apparent and she was promoted into the role of Sous Chef.

The opportunity to return to the pastry kitchen was one she couldn’t pass up. Now the Pastry Chef at Teatro Restaurant, flagship of the Teatro Group, since Spring of 2019 Zavich has found a new challenge. In addition to running the pastry kitchen at Teatro, she works closely with other chefs in the group assisting in menu development and execution of pastry. She is a key member of new Teatro Group concepts coming to market in mid 2020.

When Tracie isn’t whipping up something delicious in the bakery, you can find her on a plane headed to a different country, in the back country hiking and cross-country skiing or just out for a run around the streets of Calgary. 

Insider’s tip – Tracie’s favourite dessert to enjoy is chewy chocolate chip cookies.

Join Our Team

Imagine yourself in a progressive restaurant environment that focuses on quality and service. Teatro allows you the opportunity to work with talented professionals who enjoy doing what they do best. We promote a spirit of teamwork and encouragement in everything we do. Connect with us if you’re looking for a career hallmarked by quality and care.

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