Matt Malo
DrumBo Ltd.
Pitmaster
DrumBo started in 2017 with the preproduction prototype that Alex built from an unused oil drum. Alex had been a keen Barbecue enthusiast and competed with the Team Q-Up for a number of years. Matt joined the family in 2018 and we knew right away there was a special connection with our combined passion for BBQ and building Barbecues. By 2019 we began our venture in creating a quality, affordable, handcrafted Canadian made product for everyone to enjoy. In January of 2021 we started building production prototypes and within a few months began daily production.
Now in our 4th year of production we offer 3 different models. The Pit Master and Legend Full size drums and the half size DrumBuddy.
Our mission is to “Take the fear out of charcoal cooking” and show the versatility cooking with live fire can offer along with the efficiency of no power and no gas; Just you and your pit creating masterful flavour combinations.
Our backgrounds as qualified tradesmen and specialization in power engineering, welding, coatings, mechanics and quality control allow us to bring you total confidence in choosing DrumBo as your only Charcoal Barbecue.
We are both passionate about cooking on our DrumBos and enjoy coming up with ideas and recipes that everyone can recreate and enjoy.
Each DrumBo is the result of countless hours of testing and tweaking to get each one to be uniquely yours. Our components and parts are laser cut and hand fitted to give each DrumBo a handcrafted feel. We have designed the DrumBo to be the Simplest of outdoor culinary companions to all your gatherings.
DrumBos are Handcrafted by Matt and Alex, Albertans who cook on them. We use our smokers every day. We don’t even own propane grills because of everything we’ve learned about cooking over charcoal and live fire and we’re happy to share all our barbecue secrets with you so that you can get the most from your DrumBo.
Matt Malo is a Journeyman welder, CWB Level 3 welding inspector, NACE level 2 coating inspector, ABSA welding examiner and Project Management Professional with a major passion for BBQ.
Alex Heath is a 22-year restaurant owner and entrepreneur. A Pit Master and KCBS Certified Barbecue Judge. Qualified British Army Bench fitter and mechanic. (A long time ago lol.) Alex is also a Red Seal Auto Technician, a Classically French trained Chef and a Power Engineer Class 4.
Cameron Pappel
CBCE Studios
Director
Cameron embarked on his professional journey after earning a Bachelor of Science degree from the University of Victoria in 2011. Shortly thereafter, he relocated to Australia, where he launched his culinary career and cultivated a strong interest in agriculture. While working in horticulture in Northern Queensland, Cameron developed a profound appreciation for the farm-to-fork journey of food.
Returning to his roots, Cameron honed his culinary expertise at the Culinary Institute of Vancouver Island and gained diverse experience across Canadian gastronomy, from Tofino to Montreal.
Joining Canada Beef in 2018 as Centre Chef, he quickly advanced to Culinary and Innovation Manager a year later. In his current role as Director of the CBCE Studios, Cameron combines his passion for Canadian beef with his expertise in culinary arts, butchery, and multimedia resource development, steering innovative projects that showcase Premium Quality Grain-Fed Canadian Beef.
Mathieu Pare
Canadian Beef Centre of Excellence
Executive Director
For more than 25 years, Mathieu Paré has worked in the hospitality industry in product development, promotion, and sales in both domestic and international markets.
As a Red Seal certified chef, Mathieu’s dedication, and passion for providing engaging and uniquely Canadian hospitality experiences have provided the opportunity to travel across Canada and around the world to share Canada’s rich culinary heritage expressed through premium quality Canadian ingredients. Before joining the Canadian Beef Centre of Excellence (CBCE), Paré worked in some of Canada’s best kitchens mentored by top chefs, including time spent as Senior Chef on The Royal Canadian Pacific railways. Paré joined Canada Beef in 2017 as Executive Director for the Canadian Beef Centre of Excellence. In this leadership role, Mathieu acts as an ambassador for Canadian beef and veal in domestic and foreign markets, oversees the CBCE’s culinary and butchery talent, and manages its facility and activities. He was also responsible for the development of emerging markets from 2017 – 2020.
Paré graduated with honors from the Southern Alberta Institute of Technology in Culinary Arts, earning the Governor-General of Canada’s Medal for academic achievement. Prior to that, he studied Tourism Marketing and Business Management at Capilano University, North Vancouver, BC. He is fluent in three languages—English, French and Spanish. Paré lives in Calgary, Alberta with his wife Karin and two retrievers, Coco, and Leo.
Rob Reinhardt
Prairie Smoke & Spice BBQ
Owner
A hobby started in 2000 has transformed into to a full-time career and the most successful competition track record in the country. Rob Reinhardt lives, breathes, and endlessly displays his passion for the world of Barbecue. “There is no greater feeling than watching someone bite into a piece of championship barbecue for the first time – most people don’t realize just how good this food can be”, says Rob.
Rob and his wife Jacy run Prairie Smoke & Spice BBQ, a business and competition barbecue team started in 2007. Rob’s obsession with cooking perfect barbecue has shown some stunning results, including the Canadian National BBQ Championships, and a 2-time World Championship category win at the Jack Daniels World Championship Invitational Barbecue in Lynchburg, TN. With 22 Grand Championships and over 250 awards won in competition, Rob has blazed a trail across the country and won awards in Europe and Australia.
Rob has a long history of being an Influencer in the world of Canadian BBQ – long before such things were measured by Likes and Followers. Rob also runs Canada’s largest BBQ School, with over 4000 students trained in the art of Low ‘n Slow cooking so far, and classes running across Canada every Spring. He also makes appearances at trade shows, as well as regular appearances on Global, CTV, and City’s Breakfast Television in Vancouver.
In 2016, Rob was invited to be the featured International Chef at the Memphis in May World Championship Barbecue Cook-off – and shared his unique spin on Canadian cuisine cooked on a smoker with VIPs, and local / state government officials.
In addition to their success in the competition world, Prairie Smoke & Spice is a successful catering and concession company, operating at the biggest festivals across Western Canada, and keeping their crew working at Ribfests for 12 weeks during summer. Prairie Smoke & Spice caters to parties from 50 to 5000 across Saskatchewan, though their reputation has brought them into special parties in three other provinces as well.
Rob organizes a KCBS-sanctioned BBQ festival in Saskatchewan. Rob serves as Treasurer of the Canadian Barbecue Society and is former director of the Pacific Northwest BBQ Society. He is a certified BBQ Judge.
• 20-year history of being an influencer in the world of Canadian BBQ – through forums, websites, social media, television, and print
• Founder and primary instructor of Canada’s BBQ School, with 3 of Canada’s best BBQ’ers on board, teaching over 750 students per year across the country
• 3-time Canadian National BBQ Champion, 2-time World Champion (Chef’s Choice), 26-time Grand Champion, 20-time World Championship Invitee
• Co-founder and Treasurer, Canadian BBQ Society
• Purveyor of Championship BBQ Rubs and Sauce, several of which have been named as the #1 product in the BBQ Industry by the National BBQ Association
• Operates Prairie Smoke & Spice, with the largest fleet of mobile commercial smokers in Canada – serving up to 5000 people per day
• Canada’s representative BBQ Chef, Memphis in May World Championship BBQ Cooking Contest
• Food Network’s “Firemasters” guest chef and finalist
• Experienced brand representative with such companies as Yoder Smokers, Drumbo, Gateway Drum Smokers, Chicken Farmers of Canada, Memphis Grills, and Fireboard
Paul Shufelt
Robert Spencer Hospitality
Chef / Owner
Paul Shufelt followed his mom around the kitchen as a child but you could say his true culinary education began at 16, when he took a job as a dishwasher. After a short stint working in Montreal, Paul enrolled in the culinary apprenticeship program at the Northern Alberta Institute of Technology, while he worked under Chef Thomas Neukom at the Buffalo Mountain Lodge in Banff, AB. Upon completion of the program in 2001, Paul traveled to Switzerland to hone his craft, working with Chef Urs Thommen at Gasthof Baren Utzenstorf.
With his Swiss experience providing a strong foundation, Paul moved to Edmonton, AB where he became a business partner and the executive chef of Century Hospitality Group’s eight unique restaurants. During his ten years with the group Paul oversaw all of the kitchens, and a staff of over 120 cooks and chefs, while providing his own unique and creative spin on the menus.
Paul draws inspiration from his travels to influence the dishes he creates. His “comfort food with a contemporary twist” approach has earned him several awards, the most recent being a gold medal in Edmonton’s Golden Plates Competition.
In November of 2015 he took that creativity to new heights, opening the first restaurant of his very own. The Workshop Eatery, located in the Mosaic Centre in the community of Summerside, in Edmonton’s south side, is a reflection of his travels and experience. The restaurant focuses on fresh, handcrafted, seasonally inspired dishes, using local ingredients whenever possible, while providing warm & genuine hospitality in a relaxed setting.
Chef Paul is in demand across the country. He has recently appeared on City TV, CTV, and Global News nation wide. He regularly contributes to the Huffington Post Canada and Food Network Online.
Although Paul is a chef at large his favourite role is as dad. When he is not cooking Paul enjoys spending time with his wife and children. On rare days away he can be found playing golf and cheering on the Montreal Canadiens.
Kim Silverthorn
Tacit Knowledge
Counsellor, BA, RPC, MPCC, CT
Kim Silverthorn is a psychotherapist and holds the designation of a Registered Professional Counsellor
(R.P.C.) and a Master Practitioner of Clinical Counselling (M.P.C.C.) through the Canadian Professional
Counsellors Association (C.P.C.A.). She is also registered as a Counselling Therapist (C.T.) with ACTA (the
Association of Counselling Therapists of Alberta).
Kim is available for both in-person and virtual (zoom) sessions. She works with youth and adult clients -
and she offers individual and couples therapy. Kim's areas of expertise include clients who are struggling
with anxiety, depression, trauma, self harm, eating disorders, and stress. Kim has been providing
therapeutic support to individuals and for families for over 30 years. She also offers a broad range of
Professional Development Training opportunities for community groups and agencies. Kim specializes in
counselling for diverse and unique client populations. She offers support to First Responders, to victims
of suicide and homicide and to abused youth and their families. Kim has also worked with street gangs,
with high-risk aboriginal youth, and with Parolee’s after their release from incarceration. Kim’s work
with her clients not only encourages and empowers individuals to be agents of change in their own lives,
but also in the world around them.
