Chef Justin Jocson, a Filipino-Canadian born and raised in Calgary looking to honour and discover more about my own Filipino culture through the historical techniques of the cuisine, while implementing my own experience. I've graduated from the 2-Year SAIT Culinary Program, worked under chefs who've spent most of their careers in the Michelin world, spent a good amount of time at The Wilde on 27th and FinePrint, and now currently is a private sous chef. Hayahay loosely translates 'to chill and relax' which is what I invite anybody that attends to do so while they try my food! It is my very own pop-up concept that allows me to reflect my entire personality on each plate I create, which has been my passion my whole life. This time, I am looking forward to push flavours that may or may not be too familiar to a Filipino household over at Steel and Vines for Hayahay Part Two!
8 Course Tasting Menu - $135+gst (50$ deposit fee for reservation)
(Optional) wine pairing $50+gst
Saturday February 7th, 2026 5:00pm or 8:30pm
No Dietary accommodations
Reservations via email Steelandvines@gmail.com
Chef Justin Jocson
Chef Justin Jocson is a Calgary-born Filipino-Canadian chef who blends classical training and Michelin-influenced experience with Filipino culinary traditions through his pop-up concept Hayahay, inviting guests to relax while exploring both familiar and reimagined flavors shaped by his personal journey and passion for cooking.