Three Chefs, Three Cities

Published on Main × State Bird Provisions × Deer + Almond Published on Main welcomes Chef & Founder Stuart Brioza of San Francisco’s State Bird Provisions and Chef & Owner Mandel Hitzer of Winnipeg’s Deer + Almond for a special one-night collaboration with Chef & Partner Gus Stieffenhofer-Brandson.

This evening has been years in the making.

Gus first met Stuart in the early days of Published on Main, when Stuart came to dine and the two quickly connected over their shared approach to cooking. On a subsequent trip to San Francisco, Gus experienced State Bird Provisions firsthand and was inspired by its food, hospitality and playful approach to dining. The two eventually cooked together at State Bird Provisions, with Gus bringing a number of his own dishes into their kitchen.

The connection continued in Winnipeg, where Stuart cooked at RAW:almond and Gus had the opportunity to work alongside him again. Mandel later joined the pair at State Bird Provisions in San Francisco, bringing together three chefs who have shared kitchens, ideas and inspiration across Vancouver, Winnipeg and San Francisco.

For this one-night experience, the three will cook side by side, drawing on a shared ethos of local ingredients, international inspiration and bold, flavorful and dynamic cooking. Expect bright acidity, heat, spice and generous flavour, with influences from their culinary travels woven throughout. 

State Bird Provisions is a Michelin-starred San Francisco restaurant celebrated for its inventive small plates and interactive style of service. Deer + Almond has become a defining part of Winnipeg’s dining scene, most recently ranked No. 50 on Canada’s 100 Best Restaurants 2026. Together with Published on Main, these three kitchens bring distinct perspectives to the same table — connected by friendship, curiosity and a love of cooking.

Join us for this one-night-only collaboration at Published on Main.

Published on Main
Multi-course collaborative tasting menu
Tuesday, October 13th