Rémi grew up in Provence - in the tiny village of Villeneuve Loubet famous for being the birthplace of France's most renowned chef, Auguste Escoffier and decided at a young age to pursue cooking as a career. During his apprenticeship years, Rémi was selected as "best apprentice" and invited to represent his region in the contest "le meilleur apprentis de France". After obtaining his French national cooking diploma, Rémi trained under Roger Vergé (3* Michelin) and polished his skills over 17 years in France, Switzerland and Canada before moving to Saskatoon in 1995. During his tenure, Calories has blossomed into one of Canada's most respected dining establishments. Rémi is devoted to teaching the next generation, instilling in them a love of terroir and a respect of tradition. Saskatoon is a long way from the fresh markets of Europe which has only expanded Rémi's creativity over the years. He has forged relationships with many local farmers to supply the authentic quality local raw ingredients that grace the Calories' menus throughout the year. This relationship has blossomed into Souleio Foods, a line of Saskatchewan foods co-produced with Pine View Farms. Rémi stays healthy by doing Pilates, biking, walking, reading and always takes time to nap in the prairie sun on his day off.

Janis grew up in Saskatoon but left home at an early age to train in the professional divisions of the National Ballet School and the Royal Winnipeg Ballet School. On a tour to Europe, she met Rémi on a train and the rest is history! The couple first settled in Montreal where Janis completed a commerce degree. After a few other short stops across the country, Janis soon brought Rémi back home to Saskatoon to raise their two beautiful girls, Gabrielle and Camille. Janis has a love for Saskatoon that runs deep. She is active in the community in the areas of food, tourism and heritage. As a director for the Canadian Restaurant and Food Service Association, Janis provides a voice for independent restaurants across the country and has a particular passion for promoting sustainable hospitality practices. "We want to remember that the food we eat and where it comes from is an integral part of who we are and what we will become, individually and as a community." On her time off, Janis loves to read, garden (she pretends to at least with the help of her master gardener mother), renovate/decorate her old house. She is always the last to leave a good party especially one with lots of laughter, dancing, wine and old friends...