Real Calgary Weddings: Connie DeSousa & Keith Serre’s Western Fairy-Tale Wedding

Their introduction was straight out of a Hallmark movie (or, more accurately, an episode of Melrose Place) — a man and a woman reside in the same four-plex building; she in a front unit, he in a back unit. He had to walk past the front yard of her unit to get access to his. This is how Keith Serre, safety, health and operational risk leader at Deloitte, first encountered Connie DeSousa, Top Chef Canada finalist and co-owner of Charbar and CHARCUT restaurants, back in 2016.

The duo were then properly introduced (most definitely matchmaking instincts were at play) at their building’s AGM. A year later, in 2017, they had their first date at Cassis Bistro. The rest, they both say with a laugh, “is history.”

DeSousa and Serre had both previously been married and had daughters (DeSousa one, Serre two) from those relationships, so the idea of getting married again didn’t initially come up. However, as time passed, the couple began to discuss the idea of tying the knot. Unbeknownst to DeSousa, Serre had already bought a ring.

On Dec. 16, 2022, Serre proposed in the same corner seats at Cassis where they had their first date. For DeSousa, saying “yes,” was as easy as loving Serre.

With the wedding set for the summer of 2024, the couple wanted to incorporate their shared love of Western culture and celebrate the city where they met and fell in love. And what better way to do that than a Stampede wedding?

“Being born and raised a Calgarian, I’ve always loved Stampede and thought it would be a special time to get married and to have our family and friends participate in all things Stampede,” DeSousa says.

The ceremony was on the rooftop terrace of DeSousa’s East Village restaurant, Charbar, and the bride and groom both wore cowboy boots. Rather than a traditional ceremony with a hired officiant and scripted vows, DeSousa and Serre opted for a more personal and familial approach — complete with a special surprise planned by DeSousa. As Serre waited at the end of the aisle, instead of DeSousa appearing, it was award-winning Canadian country singer Paul Brandt, who, with guitar in hand, started playing “My Heart Has a History.”

Serre says that moment was the most memorable for him, especially as a long-time Brandt fan. “I don’t get surprised that often, but, right then, I was quite surprised. I’ll remember that for years,” he says.

As DeSousa made her way down the aisle, Brandt played “I Do,” an ideal song to celebrate their union, as well as an homage to DeSousa’s parents, who, a few years ago, had Brandt on hand playing the same song while they renewed their vows after 38 years together.

The ceremony was officiated by Serre’s best friend, Jason Tucker, and DeSousa’s friend and business partner, John Jackson, whose words inspired laughter and happy tears.

The reception took place inside Charbar, and, as you might expect of an event designed to celebrate a chef, the food was a focus. Stations around the room allowed guests to make their own tacos, sample nachos, visit an oyster bar by Eric Giesbrecht of Meta4 Foods, and explore the wall of cupcakes and cookies by Stephanie Henry of Hey Sugar. The star of the spread, however, was a new spin on a classic wedding cake. Rather than the traditional pastry, DeSousa and Serre had a multi-tiered savoury “cheese cake” — made of cheese wheels provided by Isaac Bignell of Say Cheese Fromagerie and garnished with flowers. The cheese layers waterfalled down to an eight-foot-long charcuterie board put together by DeSousa’s Charbar team.

Surrounded by friends and family, good food and a late-night pizza order, it was the ultimate Western wedding. “It was everything we wanted our wedding to be,” says DeSousa. “From the informal ceremony to one big Stampede party at the end, it was all perfect.”

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