• ABOUT US
  • With more than 25 years of experience cooking in the finest restaurants, Chef Marlon is excited to present his vision to you and all our guests.

    Our caring and committed staff make sure you have a fantastic experience with us.

    We refuse to compromise on quality in our restaurant. That’s why we source our fresh ingredients from local farmers markets. No matter what time of the year, you can be sure you’re eating the best of the season

    A Glimpse of Chef Marlon’s story

    Chef Marlon was born in Ilo-Ilo City, Philippines, and spent most of his free time as a kid helping his mother in the kitchen cook for farmers working on their rice fields.

    At the age of 17, Marlon wanted to be an Aircraft Maintenance Technician and left for Cebu and Manila to achieve this goal. After studying for more than 2 years and just months to having his Associate Degree in AMT, he could not complete his on-the-job training with the largest airline in the Philippines due to the 1997 Asian Financial Crisis as the airline was forced to cut-off thousands of employees.

    Marlon needed to survive and was too humble to ask for financial support from his family as he feels they have already given enough to support this goal. As a means of survival, he borrowed a vendor push cart from a neighbor and started selling Congee (locally known as Goto, a rice porridge made of beef and ginger broth) at the streets of Pasay City.

    Later, Marlon was endorsed by a friend to work as a kitchen helper in one of the well known chain restaurants in the Philippines. His dedication and hard work of doing his daily duties impressed his supervisor and manager and he was promoted as an Assistant Cook.  This was the beginning of a new career.

    Marlon’s passion for cooking and learning about food grew exponentially and he eventually studied in a government accredited private culinary school and graduated with a diploma.

    After graduation, Marlon was offered an entry level job by his teacher, an executive chef with 30 years experience in the industry, to work with him in a top hotel located in the Manila Bay area. The offer came with a promise that he will continue to be his mentor and not just his boss. Chef Marlon accepted this offer even when he was offered a higher salary at a different hotel as he wanted to continue to learn about exquisite food preparation.

    Chef Marlon was promoted several times during his stint with his teacher and was the Senior Chef (Chef De Partie) before leaving for Saipan Island to pursue his career. New opportunities came about and he moved to Ireland and to London. Chef Marlon also joined an international cruise ship team as a Sous chef for almost a year.

    In 2007, Marlon came to Calgary, Canada, and was constantly being offered by different employers to work for them as an Executive Chef due to his decades of worldwide experiences in various kitchen roles.

    Today, Chef Marlon has achieved one of his long-cherished dreams. Together with his friends he met in Calgary, they have created STREETSIDE GRILL & CAFÉ, a place where people can taste fresh and exciting fusion foods!

    Chef Marlon supports local farmers and breast cancer charities and always finds time to go camping with his two children and wife, Rowena.