Cooking has always been about creating moments of joy for restaurateurs John Jackson (PCK ’97) and Connie DeSousa (PCK ‘00, DA ‘18). The duo is responsible for CHARCUT Roast House and an expanding collection of eateries including charbar, CHIX Diner, Connie and John’s Pizza, and the newly-opened CHARCUT University District location alongside John and Connie’s business partner Carrie Jackson. 

Jackson’s path to a career in the kitchen began with finding ways to support his family growing up. “My mom was a single parent. Making meals was a way I could contribute. I learned how to make pizza for my family at age nine because we couldn’t afford to order in,” Jackson says. “I ended up really enjoying making people happy through food.” 

Cooking for her family was also a highlight of Connie’s childhood that nudged her in the direction of a culinary career. “When I was about 12, I cooked my first three-course meal by myself. The whole thing was themed around Clamato juice because that’s what I had given up for Lent that year, but my family was really proud of me,” she remembers. 

Jackson and DeSousa met in 1999 when Jackson hired DeSousa at what was then known as the Owl’s Nest in The Westin Calgary hotel. In 2010, after building their respective careers in fine-dining restaurants worldwide, Jackson and DeSousa opened CHARCUT in the Le Germain Hotel on Centre Street. 

Their influence on Calgary’s dining scene ushered in the city’s current era of culinary excellence. Now, the team is launching a new initiative to make an even bigger impact on the city that’s supported their dreams: the CHAR Hospitality Fund administered by the Calgary Foundation.

“We’re very fortunate that our restaurants have been a success,” Jackson says. “We thought, ‘Okay, what’s the next step going to be, how can we give back to the city that’s given us all these opportunities?’ That’s why we started the fund,” Jackson says.

The fund is a way for the CHAR team to support local causes that are close to their hearts. Jackson is particularly dedicated to charities and initiatives that help alleviate food insecurity for kids as well as organizations that support mental health awareness — especially around ADHD — given that he experienced challenges with both as a kid. 

“I struggled through school with ADHD,” Jackson says. “When I was growing up, there was zero education about it. I didn’t know that I learned differently than other kids. Creating awareness is important to me. There’s still a lot of room to increase education and inclusion in our industry, and beyond.” 

While facing food insecurity inspired creativity and drive in the kitchen, Jackson knows firsthand how difficult it can be. “We had a lot of delicious food growing up, but it wasn’t easy to come by,” Jackson recalls. “My mom had her own garden and she found places to get discounted cheeses direct from the dairy or bread right from the bakery. It was hard. Not everyone is in a position to have the time and ability to find quality food like we did.” 

As the CHAR team is proudly headed by two women, the fund will also benefit women experiencing poverty who want to pursue careers in food through scholarship opportunities in collaboration with local culinary programs.

In addition to direct donations through the Calgary Foundation, Jackson and DeSousa are hosting the BUTCHERINA Dinner Series at CHARCUT University District to raise money. Proceeds from the sales of Connie and John’s Beer, created in collaboration with Village Brewery, will also go toward the fund. As the initiative grows, the team will continue to diversify their fundraising avenues through events and partnerships in the Calgary community. 

“It was important to us to raise money for things that directly affected us, to have that emotional connection to the causes that we are supporting,” Jackson says. “Our goal is to use the fund to make a significant impact in these areas over the coming years.”