Born near Aix-en-Provence in the south of France, owner/operator Gilles Brassart grew up in the kitchen surrounded by simple, fresh flavours and passion for food. After running two successful restaurant and bar projects in San Francisco, Gilles arrived in Calgary late in 2008. Welcoming his daughter Lola-Rose into the world that winter, another labour of love was in its infancy: Cassis, a warm, accessible approach to cuisine drawn straight from Gilles roots in the south of France.

Finding a kindred spirit in L'Epicerie executive Chef Dominique Moussu, the philosophy and flavours of Cassis emerged. Authentic dishes inspired by the south of France and created with local, seasonal produce hand-selected daily from Market 17 next door. French and Canadian wines from J.Webb Wines carefully chosen to pair perfectly with Cassis Bistros approachable, delicious food dishes you will crave as soon as you leave. Warm, friendly service grounded in passion, not just for food and wine, but for nourishing people in all ways.

Chef Dominique Moussu, Cassis Bistro's Executive Chef, hails from Brittany, France where he apprenticed at a Michelin star restaurant after graduating from the Brevet d'Etudes Professionelles. Moussou’s career took him all over Europe cooking in top luxury hotels including The Savoy in London. Moussou was also Executive Chef and Managing Partner at TEATRO in Calgary before opening L'Epicerie June 20th 2008. 

Chef de cuisine, Callum Walklin - grew up in small town New Zealand, surrounded by hyper local fresh produce, an abundance and variety of "straight off the boat" seafood, and rolling pastures. He started in the food industry when he was 14 years old - washing dishes in a bistro. He soon found himself in cooking school in New Zealand's capital - Wellington. While studying, he was chosen to compete and represent the Wellington Region and consequently won gold at many competitions including the well-known Toque D'or. He graduated top of his class with a City and Guild's Diploma.


Chef Callum proceeded to work for famed Chefs such as: Chef Adam Noel (English born and trained, Michelin stared chef who studied under the Roux brothers) and Chef Paul Hoather (New Zealand born, English- trained chef who leads an award winning french seafood restaurant on the waterfront in Wellington.)

He then moved to Melbourne, Australia - the food capital of the Southern Hemisphere. He landed a job with world famous San Pellegrino top 50 Chef - Neil Perry. While working in Chef Perry's restaurant Rockpool Bar & Grill, the restaurant was recognized as the "Best New Restaurant of the Year" by Australian Gourmet Magazine. Thereafter, he worked for Chef Simon Arkless and Chef Daniel Southern at Comme Restaurant which has a classic Provençal approach to french cooking. Chef Callum has a long background of working in a variety of restaurants with well- known and respected chefs. However, his favourite kind of food to cook is classic french bistro food.


Before taking a break to travel the world and meeting his Canadian wife - a French Canadian from Calgary, Callum moved to Calgary, Alberta. He has gone on to establish new roots in this city and is excited and proud to be leading the culinary adventures of Cassis Bistro. Chef Callum has found his home at Calgary's most authentic french bistro, cooking the food he loves to cook and serving it in a family style, home cooked fashion all the while using hyper-local food.


Our talented Pastry Chef Kazumi Sato excels in the art of French pastry. Considering her training, it’s no surprise. Sato studied and worked at the famous CLUB HARIE in Japan, where she worked with some of the World Top pastry Chefs. Chef Sato continued on to Calgary, where she flourished as a pastry cook for Teatro and studied Italian desserts under the guidance of Chef Giuseppe Di Gennaro of Cappo. She went on to oversee dessert creations at Vendome, where she realized her true passion for pastry creation. She has been proudly preparing decadent delights at Cassis Bistro for 2 years. 


The Cassis family welcomes you to our table. Bon Appétit!