Maurice O'Flynn

Bon vivant, world traveller and one time unofficial ambassador, Maurice O’Flynn owes much to his love of food, for he has enjoyed a career as eclectic and varied as the many countries he has visited.

“O’Flynn is a promoter, Mr. Hospitality, and an unabashed salesman of Canadian product and scenery. He could sell a used province to any overseas tourist operator”
Brian Williams, CBC Television.

Maurice is among Canada’s most accomplished managers of culinary teams and has led numerous regional and national teams to victory at international competitions.  “O’Flynn is a wily organizer known for meticulous attention to detail. He leaves nothing to chance ,which is probably why he led numerous Canadian teams to victory”
Readers Digest.

He was a founding member and Executive Director of the Alberta Culinary Arts Foundation from 1983 –  1993. At the Foundation he represented Alberta chefs to Industry and to Governments and coordinated promotions to increase the profile of its members. “Maurice has brought chefs out of the obituary columns and onto the front pages”
Hans Bueschkens(†), President World Association of Cooks Societies

He is a  believer in dreams to  the extent that they give promise of a tangible outcome.  O’Flynn brought focus to the teams’ mission.  His national teams were never off the podium. He and his fellow chefs had a stated position... 'Silver is not this teams favorite color'...
“Maurice doesn’t shy away from straight talk. He always speaks his mind which is a rare quality these days”.
Essence Magazine.

Maurice includes several dining experiences among his most cherished moments.
The Plume Restaurant, at the Hong Kong Regent Hotel; La Vita in Köln, Germany; Ashford Castle in County Clare, Ireland and the Sukihama Restaurant in the Johannesburg Southern Sun Hotel – all are memorable for the food, the company, the experience and of course,  the wine.

Previously he was Executive Chef for one of North America’s largest and most diversified food processing companies and assistant manager at private clubs in Calgary and in Edmonton.

Maurice is now retired and learning to hone his computer skills to enable him to research and compile this Champchefs Archive.