About Buffo Ristorante
Buffo Ristorante is the newest restaurant by Oliver & Bonacini Hospitality, the team behind The Guild, Sub Rosa and Hudson. Housed within Saks Fifth Avenue at CF Chinook Centre, Buffo will be serving lunch and dinner seven days a week, with a weekend brunch menu launching soon.
Celebrating the simplicity and generosity of Italian cooking, Buffo honours traditional recipes and old-world cooking techniques. Crafted by Chefs Ryan O’Flynn and Michel Nop, Buffos’ menus feature timeless classics showcasing quality ingredients, from soul-satisfying pizzas and handmade pastas, to local meats and seafood. Old-school favourites like Napoli pizza, linguine carbonara and chicken Parmesan are all made from scratch. The menu also encourages sharing with its wide selection of antipasti, including plenty of charcuterie, salads and bruschetta. Parents can rest easy with Buffo’s Bambino menu, which offers kiddo-friendly dishes like Parmesan chicken fingers and pepperoni pizza. Desserts, including a Nutella bomba and tiramisu cannoli, are not to be missed!
Buffo’s contemporary and comfortable atmosphere is seasoned with unique and playful touches throughout, lending itself to any occasion. In addition to a large, energetic dining room and a cool, intimate bar, Buffo features two large private dining rooms that are perfect for celebrations among family and friends.
Chef de Cuisine
Growing up in Paris, France, Michel Nop was immersed in the food world from a young age. His parents ran a restaurant and cooked nearly every meal at home. By the time he was 14, Michel knew he was destined to become a chef.
Michel trained at several bistros and clubs across France and the U.K. before moving to Calgary in 2006. After a stint as Chef de Partie at Teatro Ristorante, Michel decided to return to Paris to cook at Michelin-starred restaurants under renowned French chefs Alain Ducasse and Alain Senderens.
In 2011, Michel found himself back in Calgary, where he helped open Cassis Bistro as Chef de Cuisine. The restaurant quickly earned acclaim for its farm-to-fork Southern French fare and was named “Best New Restaurant” by The Calgary Herald. In 2014, Michel was hired as Chef de Cuisine of Chef’s Table, where he spent more than two years creating artful and seasonally inspired French dishes. His work received many accolades from local media and helped secure the restaurant a coveted membership with Relais & Châteaux, as well as four diamonds from CAA/AAA. After winning the bronze medal at the 2016 Gold Medal Plates, Michel joined celebrated chefs Duncan Ly and Jinhee Lee to open Foreign Concept, which instantly gained recognition for its modern Asian fusion.
Now, as Chef de Cuisine of Buffo Ristorante, Michel honours traditional Italian recipes and old world cooking techniques. Whether he is simmering a classic homemade tomato sauce, or kneading a silky, delicate pasta dough, Michel is dedicated to preparing soul-satisfying dishes using the best ingredients. Above all, Chef Michel’s mission is to delight his guests with the simplicity and generosity of Italian cooking.
Chef Ryan O’Flynn is tasked with overseeing culinary operations at Oliver & Bonacini’s portfolio of Calgary restaurants and event venues: The Guild, Sub Rosa, Hudson, and the newly opened Buffo at CF Chinook Centre. With more than 20 years of cooking experience and an extensive international background, Chef Ryan creates innovative menus with his own brand of creativity, style and skill. At Buffo, Chef Ryan is committed to showcasing classic Italian recipes with simple, quality ingredients sourced from trusted suppliers.
Chef Ryan spent most of his early twenties working at AA Rosette and Michelin-starred restaurants across Ireland, England and France, including two Relais & Châteaux hotels. At just 26 years old, he was appointed Head Chef of Le Galloise, Wales’ top restaurant. At 29, he was named Executive Chef of The Milestone Hotel in London, which was voted “Best Hotel in the World” by Condé Nast Traveler during his tenure.
Prior to joining Oliver & Bonacini in 2016, Ryan spent two years as Executive Chef of The Westin Edmonton, where he crafted creative and modern Canadian dishes. During this time, Chef Ryan won gold at the 2015 Canadian Culinary Championships, beating out top chefs from across the country.