Dos Pampas Skyline Restaurant
Dos Pampas is brought to life by a team that cares deeply about good food, thoughtful hospitality, and making people feel welcome.
From the kitchen to the dining room, each person plays a part in creating the experience at Dos Pampas.
Born and raised in Buenos Aires, Alfonso Maury developed his connection to food early. He grew up in a Jewish neighbourhood surrounded by Argentine and Jewish culinary traditions, and spent time in the kitchen with his mother, who had studied cooking with influential Argentine culinary figure Doña Petrona Carrizo de Gandulfo.
Alfonso began his professional career in the late 1980s at the Sheraton Buenos Aires Hotel, where he spent seven years training alongside European chefs and learning both the culinary and operational sides of the restaurant business. His career later took him throughout South America and to Israel, where he spent nearly a decade broadening his experience in Middle Eastern cuisine, live-fire cooking, large-scale hospitality, and restaurant development.
After moving to Winnipeg with his wife, Roxana, and their family in 2011, Alfonso quickly established himself in the city’s restaurant community. At Hermanos, he rose to Executive Chef and helped create and open Corrientes Argentine Pizzeria, developing the menu, training the team, and leading both kitchens. Alfonso and his family later purchased Corrientes and went on to open La Pampa Empanadas Gourmet, building businesses rooted in Argentine food, family, and hospitality.
Alfonso’s connection to the skyline dining room began in 2013, when he was selected as Executive Chef for the reopening of Winnipeg’s revolving restaurant as Prairie 360. More than a decade later, after building and operating restaurants of his own across the city, he returned to the same 30th-floor dining room in an entirely different role: as its owner.
Today, Dos Pampas Skyline Restaurant brings that history together with the two places that have shaped Alfonso’s life and cooking. Its name refers to the Pampas of Argentina and the Canadian Prairies, two landscapes, two homes, brought together at one table.
Born and raised in Winnipeg, Norman "Norm" Pastorin is the son of Filipino immigrants and a graduate of both the University of Manitoba’s Asper School of Business and Red River College Polytechnic’s Culinary Arts program. His career in professional kitchens began at St. Charles Country Club, where he spent five years training under acclaimed chef Takashi Murakami.
From 2010 to 2020, Norm helped build and operate several neighbourhood restaurants that became familiar parts of Winnipeg’s dining scene. Beginning with The Grove Pub & Restaurant, he also went on to open The Cornerstone Bar & Restaurant and The Black Bird Brasserie. As Executive Chef, he developed menus and concepts shaped by each neighbourhood, bringing together classical technique, contemporary food trends, and an understanding of the communities the restaurants served.
Following the closure of those restaurants during the pandemic, Norm brought his experience into culinary education and food development. He joined Red River College Polytechnic as a Culinary Arts Term Instructor, teaching Garde Manger and Short Order, before moving to the Prairie Research Kitchen as a Culinary Research Technician, where his work included product development, testing, and optimization.
His work in education and research eventually led him back into restaurant entrepreneurship with BASTA! FILIPINO KITCHEN at The Forks, a concept rooted in his Filipino heritage and created as a way to share the food and traditions he grew up with.
When BASTA! closed in 2026, Norm’s next chapter brought him to Dos Pampas. He joins the kitchen with more than two decades of experience as a chef, restaurateur, educator, and culinary researcher, bringing a deep respect for technique, thoughtful food, and the work required to build a restaurant with its own sense of place.
Jacqueline “Jackie” Hildebrand is a Winnipeg chef and Red River College Polytechnic Culinary Arts graduate whose more than two-decade career has taken her through some of the city’s best-known restaurants.
Born in British Columbia and raised in Winnipeg, Jackie knew early that cooking was what she wanted to do. At around seven years old, she told her mother she wanted to attend culinary school. She entered Red River College’s Culinary Arts program and completed work placements at Hu’s on First and Hecla before joining WOW! Hospitality’s former Pasta La Vista.
After graduating in 2004, Jackie joined Hy’s Steakhouse & Cocktail Bar in Winnipeg, beginning what would become a defining 19-year chapter of her career. She rose to sous chef while still in her mid-twenties and, in 2018, was appointed executive chef, becoming the first woman in Hy's history to serve in that role.
Over the course of her time at Hy’s, Jackie became a recognized presence in Winnipeg’s culinary community. She participated in prominent events including Canada’s Great Kitchen Party and Women, Wine & Food, while also supporting culinary education through Hy’s partnership with her alma mater.
Her career reflects both the ambition she had as a child and the experience built over years in professional kitchens: a deep understanding of food, leadership, consistency, and the work required to create a memorable dining experience.
Born and raised in Brazil, Najara Barros grew up in a family where hospitality was more than a profession: it was a way of life. Surrounded by the traditions of gathering around the table, sharing food, and making people feel at home, she developed an appreciation for hospitality from an early age.
After making Canada her home in 2009, Najara built her career entirely within the hospitality industry, developing extensive experience in restaurant operations, leadership, service, and guest experience. Throughout that career, she has remained deeply connected to the warmth, generosity, and energy of her Brazilian roots.
As General Manager of Dos Pampas, Najara brings those two worlds together: the hospitality traditions she grew up with in Brazil and the experience she has built throughout her career in Canada.
Her philosophy is simple: hospitality is about more than what arrives at the table. It is about how people are welcomed, how they are cared for, and how they feel when they leave.
At Dos Pampas, Najara brings that philosophy to every part of the guest experience, pairing thoughtful service with the warmth and generosity of South American hospitality.
With more than 12 years in hospitality, Brennan Hepner has built his career around a love of people, great drinks, and the experience of bringing the two together. His work has taken him across different corners of the food and beverage industry, from cocktail competitions to breweries, distilleries, and hotel and resort bars in Manitoba and British Columbia.
Brennan’s experience behind the bar has given him a broad understanding of beer, spirits, cocktails, and the craft behind each of them. Managing a brewery deepened his appreciation for beer, while his work with Winnipeg’s Patent 5 Distillery expanded his knowledge of spirits. On Vancouver Island, he trained alongside experienced bar professionals before becoming Head Bartender at the Qualicum Beach Inn and working at the Kingfisher Resort’s AQUA Bistro & Wine Bar.
A University of Manitoba graduate with a focus on psychology, Brennan brings the same curiosity about people to his approach to hospitality. For him, great service means paying attention: knowing when to make a recommendation, when to share a conversation, and recognizing that every guest may be looking for something different from their experience.
As Bar Manager at Dos Pampas, Brennan brings those experiences together in a beverage program grounded in thoughtful drinks, attentive service, and genuine hospitality. Thirty floors above Winnipeg, his goal is simple: create a place where people can enjoy a great drink, settle in, and connect with one another.
Joanne Roberts’ connection to Dos Pampas began years before the restaurant itself took shape. She first met Alfonso and Roxana when they reached out to her for a story during her time as a journalist. They stayed in contact as Joanne moved on from the news industry, carrying that relationship with them into a very different chapter.
Today, Joanne draws on her background in journalism, filmmaking and photography to help capture not only what is being served at Dos Pampas, but the people and history behind it.
For Joanne, there is something fitting about where that first story eventually led. What began with a local family reaching became an ongoing connection, and years later, an invitation to help tell the story of Dos Pampas as it came to life.