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OUR TEAM

In January 2017, Calgary’s Beltline neighbourhood became home to award-winning chef Duncan Ly and his vision for modern Pan-Asian cuisine, Foreign Concept. Here, the dishes take flavour profiles from Duncan’s Vietnamese roots, infused with inspiration from chef de cuisine Hyungjae Lim’s Korean background and their combined love for bold flavours.

The duo’s commitment to sustainable, seasonal and local ingredients makes the dining experience at Foreign Concept a true fusion of their passion for scratch made food and traditional cooking techniques presented with modernity.

Chef DUNCAN LY

Chef Ly is one of Calgary’s most well-respected and award-winning chefs. Originally from Lethbridge, his career has taken him across Western Canada and found him working at some of the country’s most esteemed dining establishments including Tofino’s Wickaninnish Inn, Vancouver’s Diva and Calgary’s Catch, Hotel Arts, Kensington Riverside Inn and as Culinary Director for The Vintage Group of restaurants.

During his career, Chef Ly has won numerous competitions including two second-place finishes in Gold Medal Plates Calgary, followed by a win in 2014. This top place finish gave him the chance to compete at the national Gold Medal Plates competition where he placed second. In earlier years, Chef Ly was awarded the prestigious Karl Schier award as Vancouver’s Top Apprentice and represent Canada at the Bocuse d’Or, one of the top international culinary competitions held in France.

Chef DUNCAN LY

Chef HYUNGJAE LIM

Chef Lim, originally from Seoul, South Korea, immigrated to Calgary, Alberta in 2013. He brought with him a wife and young family. Once in Canada, Hyungjae enrolled in the professional culinary program at the Southern Alberta Institute of Technology, where he graduated with honors and at the top of his class.

Upon graduating from SAIT, Chef Lim built upon and honed his culinary skills under the direction of Chef Ly. Chef Lim’s meticulous attention to detail, passion for well-crafted food and bold flavors lends itself well to Foreign Concept’s vision. His philosophy is to honor the tried and true traditional Korean flavors while adding an element of surprise.

Chef HYUNGJAE LIM