Dean Fast serves as the Chef de Cuisine at Rouge. He honed his culinary skills at Q Haute Cuisine before joining Rouge in the fall of 2020.
Deeply committed to the philosophy of “garden-to-table,” Dean not only collaborates with co-owner Paul Rogalski – who brings foraged and hunted inspirations from the Canadian wilderness – but also actively cultivates ingredients from Rouge’s backyard garden, infusing each dish with seasonal freshness and locality.
As Chef de Cuisine, Dean has had the unique responsibility of bridging Rouge’s legacy with its future. Dean is a champion heartfelt hospitality and refined frontier dining.
Rey Dalman
Front of House Manager,
Event Co-ordinator
Born and raised in Calgary, Rey Dalman has built her career on a passion for hospitality and exceptional guest experiences. With a rich background in customer service, Rey joined Rouge nine years ago at the front desk. Through dedication, leadership, and an unwavering commitment to excellence, she worked her way up to Manager and Event Coordinator, roles she has proudly held for the past six years.
In 2025, Rey was nominated for a prestigious Calgary White Hat Award for Exceptional Leadership – a testament to the respect she has earned from both her team and the broader hospitality community. Under her guidance, Rouge’s service team has helped the restaurant achieve numerous accolades, including recognition on the coveted list of Distinguished Restaurants of North America (DiRōNA).
Rey’s leadership continues to define the Rouge dining experience, ensuring every guest feels welcomed, cared for, and part of something truly special.
Chef Paul Rogalski is the co-founder and culinary director of Calgary’s iconic Rouge restaurant, known for its garden-driven cuisine and commitment to local, seasonal ingredients.
A classically trained chef with global experience and deep Alberta roots, Paul is also the co-creator and co-host of the award-nominated TV series Wild Harvest, where he transforms foraged ingredients into refined dishes.
Through his leadership at Rouge, Paul has helped define Calgary’s farm-to-table movement, integrating urban gardening, wild food, and sustainability into every dish.
He is a respected voice in Canada’s culinary landscape and a passionate advocate for connecting people to the land through food.
Olivier Reynaud
Beverage Director,
Co-founder
Originally from Provence, France, Olivier moved to Calgary in 1999 and, together with Chef Paul Rogalski, opened Rouge in 2003 after transforming the derelict heritage building into a modern farmhouse dining destination.
His warm hospitality, international service experience, and attention to guest connection have shaped Rouge’s welcoming ambience and solidified its reputation in Calgary’s culinary scene.
Under his stewardship, Rouge has received prestigious accolades – including being named Canada’s Independent Restaurateur of the Year – and helped redefine farm-to-table dining in the city with its garden-driven menu and community spirit.
