Classically trained in the art of Ukrainian food, Chef Andrian decided to leap into the world of perogies with his latest venture, Jigger's.

 
 

SASKATOON, SK

The Beginning

1998

Andrian started cooking at age five, helping his Baba prepare perogies for his mother, his siblings, and himself. Getting everything done on time was never a missing component. Andrian's Baba had learned how to make perogies when she visited Ukraine many years ago and passed on her swift, perogie-making skills to her grandson. It was young Chef Andrian who started by preparing the dough, a formula he perfected as he grew into his teens.


Many years later, he apprenticed under famed Chef Brovko at a luxury Ukrainian establishment in Northern Saskatchewan. There, he studied the art of makin' good food for seven years, and took a particular shine to the perogie and fried fish dishes. His calling was starting to simmer.

 
 

WAKAW, SK

The First Venture

2010

After saving his wages from the Brovko apprenticeship, Chef Andrian took out a loan and opened Jigger's, his first restaurant in Wakaw Lake. Using simple, seasonal ingredients, he was able to bring the luxury of perogies to all. Because he incorporated some of the Saskatchewan flavors his Baba had inspired in him, Jigger's was both a huge success and a unique contribution to Wakaw's culinary landscape.


During his eighth year at Jigger's, he befriended potato shop owner Arron Roth. Chef Roth had stopped by his front stall for a quick dinner and fell instantly in love with his take on the springy yet soft perogie. Every ingredient was meticulously prepared, just like each Ukrainian course.

 
 

THE UNITED STATES OF AMERICA

A New Challenge

2011

Chef Andrian implored chef Roth to share his methods. He said that he would only teach him the basics if he promised to bring the art of potato cuisine abroad. He brought the proposition to his family, and his mother immediately urged him to go to the United States of America.


The next week, Chef Andrian flew to Las Vegas and discovered that he felt more at home than ever. He knew that he could meld the Ukraine flavors and smoky scents of Ukrainian cuisine with the richness and nuances of potatoes. He went back to Wakaw to learn from Chef Roth, and with his blessing, returned to Las Vegas seven years later.