When Matt Batey got the call asking if he’d consider being the executive chef for Canada’s G7 Summit in Kananaskis Country, he thought someone was playing a joke.
“I actually hung up the phone,” laughs Batey, the 41-year-old culinary director at Calgary’s Establishment Brewing Company. “I thought it was one of my kitchen buddies messing with me.”
But the call was real, and Batey now finds himself preparing to cook for presidents, prime ministers, and their delegations at next month’s high-stakes diplomatic gathering in the Rocky Mountains.
The G7 Summit, happening June 24-26, will bring together leaders from Canada, the United States, Japan, Germany, France, Italy, and the United Kingdom, along with European Union representatives. For Batey, it means crafting meals that showcase Canadian cuisine while meeting exacting security protocols and diverse dietary requirements.
“This isn’t just about cooking good food—it’s about representing our country on a plate,” Batey tells me during a rare break from summit preparations at his Calgary test kitchen. “When these world leaders taste what we’ve created, they’re experiencing a piece of Canada.”
A Calgary chef’s unlikely path to diplomatic dining began at Establishment Brewing, where Batey has been elevating pub fare since 2019. His approach of pairing craft beer with locally-sourced ingredients caught the attention of the summit organizing committee, who were searching for someone who could highlight Canadian culinary identity.
According to summit coordinator Liz Hoffman, selecting a chef from Alberta’s vibrant food scene was deliberate. “We wanted someone who could tell Canada’s food story authentically,” she explains. “Matt’s commitment to showcasing regional ingredients and his experience managing large-scale dining operations made him the perfect choice.”
The menu planning process has been anything but simple. Beyond creating dishes worthy of world leaders, Batey’s team must navigate complex security clearances, dietary restrictions, and cultural considerations.
“Every ingredient is scrutinized, every preparation technique questioned,” says Batey. “We’re working with the RCMP and security teams to ensure everything meets their standards while still creating memorable food experiences.”
Statistics Canada reports that Canada exported nearly $56 billion in agri-food products last year, a fact not lost on Batey as he designs his menu. “This is an opportunity to showcase Canadian agriculture and food production to the world’s most influential people,” he notes.
The chef is keeping most menu details under wraps, but reveals he’s planning a signature appetizer featuring cold-water shrimp from Atlantic Canada paired with prairie-grown pulses. For dessert, he’s crafting a maple-infused ice cream using dairy from Alberta farms.
“These aren’t just ingredients—they’re economic stories,” explains agricultural economist Priya Singh from the University of Calgary. “When world leaders consume Canadian products during diplomatic events, it can translate to increased interest in trade relationships and export opportunities.”
Food has long played a crucial role in diplomatic relations. Former Canadian diplomat Richard Thompson, who served at three previous G7 Summits, notes that some of the most productive conversations happen over meals.
“The dining table is where leaders often find common ground,” Thompson says. “A talented chef creating a positive experience can actually contribute to diplomatic success in subtle but important ways.”
For Batey, the pressure is immense. Each plate will be served to individuals who collectively make decisions affecting billions of people worldwide. The chef admits to occasional moments of panic.
“Some nights I wake up in a cold sweat wondering if the American president will like my cooking, or if I’ve properly accounted for the Japanese prime minister’s preferences,” he confesses. “But then I remind myself this is what I’ve spent my career preparing for.”
His team will expand to nearly 40 culinary professionals during the summit, with most ingredients sourced from within 100 kilometers of the venue. Local suppliers have undergone rigorous security screening to participate.
Kananaskis Country last hosted the G7 in 2002, when Jean Chrétien welcomed world leaders following the September 11 attacks. That summit featured beef from Alberta ranches and seafood from both coasts—a tradition Batey plans to honor while adding contemporary touches.
The Alberta government sees the summit as a tourism opportunity as well. Provincial tourism data indicates international visitors spend an average of 30% more on food and dining experiences than domestic travelers.
“When these leaders return home and talk about the incredible meals they had in Alberta, that’s marketing you simply can’t buy,” says Alberta Tourism Minister Janice Carson.
While the world’s attention will focus on the summit’s policy discussions, Batey remains concentrated on more immediate concerns: ensuring the risotto is perfectly al dente, the timing of each course is precise, and the plating reflects Canada’s natural beauty.
“At the end of the day, I’m a cook who’s been given an extraordinary opportunity,” Batey reflects, adjusting his recipe notes. “My job is to make sure these leaders leave with positive memories of Canadian hospitality and cuisine—and maybe, just maybe, they’ll make better decisions on a full stomach.”
As he returns to testing recipes, Batey smiles. “Not bad for a brewery chef from Calgary, right?”
