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Sandstone Kitchens

Calgary, Alberta Updated

Clifford Hohl

Clifford Hohl

I'm a chef with 25 years experience, I have trained under Michelin chefs and love to create unique global dining experiences to remember.

Based in
Calgary
Cuisines
Italian, Mediterranean, Pan-Asian and French
Languages
en
Guest rating
4.9 / 5 · 9

Prices are per guest, in Canadian dollars, and depend on how many are eating. Where a menu has more than one band, read the row for your party size.

Menus, with the price per guest for each party size

Clifford Hohl: The filipino experience

The filipino experience

Experience the rich flavors of the Philippines with a complete menu featuring Chicken Adobo and mango salad, a flavorful Seafood Sinagang stew, tender Kare Kare curry with buttered rice, and the vibrant Halo Halo dessert with ube ice cream.

A head, by size of party

  • C$176a head7–12 guests
Starter

All inclusive

  • Chicken adobo and mango salad with a calamansi vinaigrette
First Course

All inclusive

  • Seafood Sinagang, a extremely flavourful seafood and vegetable stew with tamarind
Main Course

All inclusive

  • Kare Kare, braised tender beef and eggplant filipino curry with buttered rice
Dessert

All inclusive

  • Halo Halo, a colorful flavour popping mixed desert with ube ice cream and cake
Clifford Hohl: The taste of italy

The taste of italy

Italian · Mediterranean

Experience the authentic flavors of Italy with a full-course menu featuring Barolo wine braised pork arrancini, Tuscan ricotta gnudi in a rich broth, a seafood cacciucco with spiced tomato and wine, and a decadent Meyer lemon curd dessert with Italian meringue and pistachio sponge.

A head, by size of party

  • C$215a head3–6 guests
Starter

All inclusive

  • Barolo wine braised pork arrancini with taleggio cheese and served on a caponata sauce with a fresh micro salad
First Course

All inclusive

  • Tuscan ricotta gnudi in a parmesan reggiano and smoked gorgonzola brodo with preserved local heirloom tomatoes and a toasted pine nuts gremolata
Main Course

All inclusive

  • Seafood cacciucco, local seafood cooked in a spiced tomato and wine broth and served with garlic rubbed charred sourdough
Dessert

All inclusive

  • Meyer lemon curd, italian meringue, burned white chocolate, pistachio sponge and sangiovese macerated sour cherries
Clifford Hohl: the global experience

the global experience

Experience a culinary journey with our Global Experience menu, featuring a braised octopus appetizer, a rich Thai pasanda first course, tender braised beef short ribs for the main, and a refreshing kaffir lime and coconut custard dessert. All dishes are included for a complete tasting adventure.

A head, by size of party

  • C$240a head2 guests
Starter

All inclusive

  • Braised Octopus, burrata and Caponata with sourdough bread
First Course

All inclusive

  • Thai pasanda. A peanut butter,coconut and tomato curry with a bounty of seafood
Main Course

All inclusive

  • "elevated steakhouse" - Braised beef short ribs with a 64 degree free range egg, charred brussel sprouts, pickled chantrelle mushrooms
Dessert

All inclusive

  • "the global finish'- Kaffir lime,coconut and lemongrass custard with fresh mango,passionfruit veil, peanuts and berries
Clifford Hohl: South east Asia

South east Asia

Pan-Asian

Experience the vibrant flavors of Southeast Asia with a full selection of dishes: start with Thailand's iconic tom yum goong soup, enjoy a Korean fried chicken salad with kimchi and exotic fruits, savor miso and yuzu sablefish with sushi rice and vegetables, and finish with a refreshing kaffir lime and coconut custard topped with fresh mango and passionfruit.

A head, by size of party

  • C$195a head7–12 guests
Starter

All inclusive

  • Thailand's famous tom yum goong soup with Prawns, coconut cream, marinated tomatoes and exotic herbs
First Course

All inclusive

  • Korean fried chicken salad with kimchi, exotic fruit and avocado
Main Course

All inclusive

  • Miso, maple and yuzu kusho sablefish dashi,garlic and furikake sushi rice with pak choi, braised shitake mushrooms and okazu( miso chili oil)
Dessert

All inclusive

  • Kaffir lime,coconut and lemongrass custard with fresh mango,passionfruit veil, peanuts and berries

Trattoria

Italian · Mediterranean

Enjoy a full Italian dining experience with a charcuterie starter, a comforting Pacific cod and white bean zuppa, a rich braised chicken gnudi main, and a reimagined tiramisu to finish. All courses are included for a complete trattoria meal.

A head, by size of party

  • C$165a head13–20 guests
Starter

All inclusive

  • Charcuterie with fresh bread and crackers, fruit preserves, mustards and pickles
First Course

All inclusive

  • Pacific cod, brassica , and white bean zuppa with N'duja
Main Course

All inclusive

  • Braised chicken thigh gnudi with black figs and smoked gorgonzola
Dessert

All inclusive

  • Tiramisu reimagined

A walk through wine country

Italian · Mediterranean

Experience a full journey through wine country with every course included: start with white anchovies and burrata, savor braised pork belly with roasted apple, enjoy lamb shank with eggplant caponata, and finish with a citrus olive oil cake topped with fresh berries and creme fraiche.

A head, by size of party

  • C$205a head3–6 guests
Starter

All inclusive

  • White anchovies, burrata, stone fruit, chili and pickled fennel with charred sourdough bread
First Course

All inclusive

  • Braised pork belly, roasted apple,frozen grapes, black garlic and roasted shallot soubise,watercress
Main Course

All inclusive

  • Lamb shank with a eggplant caponata, parmesan creamy polenta, charred broccolini with garlic,lemon and chili
Dessert

All inclusive

  • Citrus Olive Oil Cake with fresh berries and sweetened creme fraiche

Maple leaf gastronomy

Experience the essence of Maple Leaf gastronomy with a full selection of dishes: start with Native American fry bread and smoked salmon, enjoy a hearty venison chili, savor a chicken thigh with rich accompaniments, and finish with a reimagined Nanaimo bar dessert.

A head, by size of party

  • C$220a head3–6 guests
Starter

All inclusive

  • Native american fry bread with a green goddess navy been puree and smoked salmon
First Course

All inclusive

  • Venison chili with a jalapeno and cornbread
Main Course

All inclusive

  • Chicken thigh with a 64 degree free range egg, crispy chicken skin, charred brussel sprouts, pickled mushrooms and a bacon,potato and carmelized onion ragout
Dessert

All inclusive

  • Reimagined Nanaimo bar with Coconut cake, earl grey Nameleka cream and a chocolate ganache

the parisienne experience

French · Fusion

Experience a full Parisian journey with a Nicoise Salad starter, followed by rich Parisienne Gnocchi. Enjoy a hearty Beef Short Rib main course, and finish with a delicate Pistachio Mille Feuille dessert. All dishes are included for a complete gourmet meal.

A head, by size of party

  • C$185a head3–6 guests
Starter

All inclusive

  • NICOISE SALAD - ALBACORE TUNA/ HARICOT VERT/ CONFIT POTATOES/ SPICED MARINATED OLIVES/6 MINUTE EGG/ LEMON HERB DRESSING
First Course

All inclusive

  • PARISIENNE GNOCCHI - PORK BELLY/WILD MUSHROOM FRICASSE/ ROASTED SHALLOTS,/WILTED GREENS/ SEAWEED BROTH
Main Course

All inclusive

  • BEEF SHORT RIB / 63* EGG/ CAULIFLOWER PUREE/ WILD MUSHROOM DUXELLE / WATERCRESS/ CHARRED BRUSSELS SPROUTS /ARTISAN PICKLES
Dessert

All inclusive

  • PISTACHIO MILLE FIEUILLE - CRISPY PUFF PASTRY LAYERS / PISTACHIO DIPLOMAT CREAM / FRESH RASPBERRIES/ PISTACHIO SOIL

In their own words

I spent 20 years training under great chefs around North America. I have worked as a chef on the Holland America line in its fine dining restaurant,as well as a 5 diamond resort in Ponte Vedra , Florida and in some of the best restaurants in Canada. For the last 7 years I have been focused on bringing the restaurant experience into client's homes. When i am not working as a private chef I spend my summers as a private chef on luxury yachts and leading culinary programs at 5 star heli ski resorts in the winter. In 2016, I was opened TWG Canada in Vancouver and spent 2 and a half years perfecting the craft known as tea gastronomy. In 2017, I was invited to cook at the James Beard House in NYC and also collaborated with chefs at restaurants in Harlem and Brooklyn. I love canning and preserving food in the summer when its best in season and storing it for use in the fall/winter when its not freshly available. I also love bread making and fermentation. My true passion is curating experiences for clients and going above and beyond their expectations.

Said afterwards by the people they cooked for

10/10

Remy M.5.0 / 5

Cliff was great to have and the food was amazing. He was able to manage our large group with lots of talking well and had enough help to ensure the operation was smooth. His passion for food and explanations were engaging and interesting and everyone had great reviews of the food.

Amelia K.4.3 / 5

Cliff was fantastic. We enjoyed his stories and the food was amazing! We were very satisfied

Derek T.4.8 / 5

He was incredible from start to finish. I strongly recommend him to anyone who is looking into a chef.

Dani5.0 / 5

The food and whole experience was excellent and I would highly recommend chef Cliff.

Shyla H.5.0 / 5

Probably one of the best meals that we have had anywhere. We have had several tasting menus that did not measure up to this. We could not fault this at all!. Incredible job from start to finish. What a great experience.

Ron F.5.0 / 5

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