MEET THE CHEFS 

BANFF'S TOP CHEFS COME TOGETHER TO REPRESENT THEIR RESTAURANTS AT THE GRAND TASTING HALL 

FAIRMONT BANFF SPRINGS JANUARY 19TH & 20TH

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MICHAEL LEHMKUHL

CORPORATE CHEF, BANFF HOSPITALITY COLLECTIVE

Born in Toronto, Michael is the culinary director of Banff Hospitality Collective - a company with nine restaurants under it's belt. While he does not commit himself to a specific style of cuisine, he focuses on using quality ingredients, allowing them to drive the flavour of his food.

A few words from Michael: Moving Forward - My goal every day as a chef is to change someones perspective of food, whether it be a guest or a colleague. I want to continue to pass my knowledge, and foster a love of food through education and great cooking.

 

CHRIS IRVING

EXECUTIVE CHEF, JUNIPER BISTRO

thejuniper.com

Born and raised in the mountains of the Yukon, Chris began his culinary journey 17 years ago
in Tofino, at Relais & Châteaux’s The Wickaninnish Inn, before putting himself through Dubrulle Culinary College in Vancouver, spending his nights apprenticing under David Hawksworth at West Restaurant.  His international experience includes half a decade under Gordon Ramsay in London and Los Angeles, at senior group chef level, which included private chef duties for the
Beckham family. His last few years have been spent on several different continents, most recently opening Autograph Collection’s The Gantry, which took home a coveted Chefs Hat in 2016.
He is a sustainability advocate and marine conservation ambassador, working closely with Oceanwise.

 

HAYDEN MARSHALL

EXECUTIVE CHEF, THE BALKAN

banffbalkan.ca

Hayden has expanded his culinary success over the past 10 years in Banff. He loves working with fresh, quality ingredients and learning new things, whether that be a new spin on a old favorite recipe or a whole new cuisine.

 

"I started cooking on the coasts of New Zealand and Australia and made my way up to the Mountains of Canada. My favourite dessert is still the famous New Zealand classic - Pavlova."

 

RICHARD MACMILLIAN

CHEF, CHOP HOUSE 1888

fairmont.com/chophouse1888

Growing up in East York, Toronto, Richard went to George Brown College where he received a certificate inAugust of 2008 and in received his Red Seal Cook Trade Certificate in 2009. He traveled west to B.C. and held the Chef De Partie position in a couple of restaurants.
Richard's hard work and dedication paid off when he started at the Fairmont Banff Springs where he worked as a Demi-Chef De Partie and is now the restaurant Chef at 1888Chophouse.

 

TYLER THOMPSON

CHEF, GRAPES WINE BAR & CHARCUTERIE

fairmont.com/grapeswinebar

Tyler Thompson is currently the charcutier at the Grapes Wine Bar in the Fairmont Banff Springs hotel. Before coming to Banff, Tyler resided in Barrie, Ontario where he took on many roles in the kitchen at restaurants such as Painters Hall Bistro, At the Five Restaurant and Lounge, the Potted Pig, and Bourbon Street. Before undergoing these tasks Tyler was a stagier at Eigensinn Farm in Singhampton
Ontario under Chef Michael Stadtländer, worked at the Ridge at Manitou golf course in McKellar
Ontario, and manned the wood fired oven at PIE which has been featured on the Food Network.

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SEBASTIEN TESSIER

EXECUTIVE CHEF, THE BANFF CENTRE

banffcentre.ca

Leading The Banff Centre’s culinary team is Executive Chef Sébastien Tessier, CCC. As executive chef he oversees all Banff Centre food operations, including the critically acclaimed Three Ravens Restaurant & Wine Bar.

Tessier has been a member of the Centre’s culinary team since 2010. During his culinary career, Tessier worked at several Fairmont properties including Banff, Lake Louise, Jasper, and Hawaii. He has served as chef with the Canadian Pacific Railway’s Royal Canadian Pacific luxury train service, Calgary.

Sebastien received his Chef’s Diploma in 1996 from the Institut de Tourisme et d’Hôtellerie du Québec in Montreal. He is a sommelier, receiving his Sommelier Certification from the International Sommelier Guild in Calgary in 2002.

He currently serves on the Professional Cooking Advisory Committee at SAIT Polytechnic, Calgary; the committee works to ensure students receive hands-on, practical training that reflects the needs of the workplace.

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SAL POLIZZI

EXECUTIVE CHEF, CHUCK'S STEAKHOUSE

chuckssteakhouse.ca

Chef Sal began his cooking career over 20 years ago. Coming from an Italian background, food has been a major tradition in his life since he was a young boy. When he arrived in the Bow Valley, Sal did his apprenticeship at the Chateau Lake Louise, before heading to Kelowna where he was inspired by the fresh produce grown so close by. Upon his return to the Bow Valley in 2001, Sal helped open The Maple Leaf, and 7 more restaurants to date.

When asked about his favourite food - "My favourite food in the whole world is my wife Charlotte's authentic New Zealand meat pies."

 

CHRIS MACDOUGALL

EXECUTIVE CHEF, THE MAPLE LEAF

banffmapleleaf.com

Chris is from Cape Breton Nova Scotia. He has lived mostly in Banff since 1995, although has had stints working all over Canada, most recently running a kitchen in Toronto's Financial District. His style of cooking is elevated comfort food, with nods to both Italian and French cuisine.

Chris' grandmothers cooking was a great influence him, showing him the value of good food and the joy of sharing with others. After 23 years in the kitchen, he still feels it is important to always learn new things whether that be new techniques, ingredients, or cuisines.

 

MOSHE ZALIPSKI

CHEF, WALDHAUS RESTAURANT & PUB

fairmont.com/waldhaus

Moshe studied the Culinary Arts at George Brown College in Toronto, Ontario. He gained experience as a restaurant cook for several years working in Toronto with a variety of different cuisines, until landing an apprenticeship at an upscale private golf course, the Rosedale Golf Club. Once completing
his apprenticeship, Moshe joined the Fairmont company in Mont-Tremblant and worked his way up to Chef de Partie at the Windigo Restaurant and the Nansen Lounge before joining the Fairmont Banff Springs.

 
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SCOTT GREEN

EXECUTIVE CHEF, LAKE LOUISE SKI AREA

skilouise.com

Chef Scott Green’s culinary journey began in Las Vegas where he worked his way from a breakfast cook to opening the #1 buffet in Las Vegas, Bacchanal at Caesar's Palace. After 20 years in Neon he has joined us in the Rockies to bring Vegas flair to the mountain air.

 

YUKI IKEDA

SOUS CHEF, NOURISH BISTRO

nourishbistro.com

Originally from Japan, Yuki moved to Canada nearly 17 years ago.


Yuki says: "Since working at nourish I've strived to enhance the ideas of vegetarian, vegan & gluten free cuisine.
Situated in a Rocky Mountain town dominated by steak houses and sports bars, it's been fun and
challenging helping create an extremely vibrant & comfortable institution for healthy vegetarian
eats and boutique drinks. Established nearly a decade ago we've grown and will continue to grow with love and care leading our quest..
EAT DRINK VEG."

MATTHEW HENDRIKS

BOOZE CHEF, PARK DISTILLERY

parkdistillery.com

Born and raised in Regina, SK, Park Distillery's Master Distiller Matt Hendricks began his legendary journey right here in Banff a mere 13 years ago.  At the age of 19, Matt took up his first bartending job at the Banff Park Lodge and it wasn't long before a more senior bartender opened Matt's eyes to the world of cocktails and the two embarked on creating a cocktail bar to be rivalled.

From there, Matt moved onto the Balkan where he truly introduced the ideology of cocktailing to Banff and in 2012 went on to win the Alberta Cocktail Challenge. While bartending and managing at the Balkan, he was hand picked to be the Master Distiller of Park Distillery, to which he readily agreed, despite having zero distilling experience. Downloading books and reading text books, Matt largely taught himself the basics of distilling before attending The Alcohol School in Montreal and the Canadian Craft Distilling Institute.  

The opening of Park Distillery is a real feat for Matt and the rest of the Park team as it is the first distillery to operate within a National Park and distills it's spirits with fresh glacier water and high altitude grains!

Matt's drink of choice: Negroni. 

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BLAKE MATHESON

EXECUTIVE CHEF, PARK DISTILLERY RESTAURANT & BAR

parkdistillery.com

Blake has lived in Banff for 15 years, originally from Claresholm, AB, south of Calgary. Blake has been cooking for 18 years and his mom got him started in the kitchen - they used to bake together.

Blake loves traveling and experiencing all kinds of cuisine adventures. He lived in Australia for a year where he learned a great deal and fell even more in love with cooking.

 
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DAVID COUSINEAU

EXECUTIVE CHEF, THE BISON RESTAURANT & TERRACE

thebison.ca

David comes to Banff from Quebec and brings the French passion for great cuisine with him. For the past ten years, David has been exploring the culinary boundaries, landing him at The Bison, known nationally for exceptional Canadian cuisine with modern flare.

David sources everything he can from trusted, small farmers, even down to the thoughtfully curated spices from a company in his old stomping grounds in Montreal.

"If you don't use the best ingredients, you won't have the best food, it's that simple."

 
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NIGEL WALKER

EXECUTIVE CHEF, LA TERRAZZA

banffparklodge.com

Nigel was born in England where he went to cooking school. His first cooking jobs were at the Savoy Hotel London and the Carlton Tower Hotel in Knightsbridge, London. Nigel then followed his dream to live in Canada starting at the Hilton Hotel in Quebec City, before moving out west to the Chateau Lake Louise, and then Giorgio’s Trattoria where he stayed for 18 years.

Nigel is now running the Italian restaurant La Terrazza, a beautiful 55 seat restaurant serving classic rustic Italian dishes in the Banff Park Lodge.

 

TERRY CARMICHAEL

EXECUTIVE CHEF, SKY BISTRO AT BANFF GONDOLA

brewster.ca

Terry started his cooking career at the tender age of 14 in a local neighbourhood restaurant. He completed his first year of culinary study at George Brown in Toronto before moving to Alberta where he completed his Red Seal in 2011. Terry is the inspiration behind Sky Bistro, Banff’s mountaintop dining experience, where each dish is designed to embody the unique flavours of Canada and the Rocky Mountains.  “Fresh, locally sourced, seasonal ingredients are the foundation for a spectacular Sky experience…….and the views’ of six mountain ranges isn’t bad either!”

 
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JW FOSTER

EXECUTIVE CHEF, FAIRMONT BANFF SPRINGS HOTEL

fairmont.com/dining

JW's love of cooking was inspired by his Irish Grandmother and their leisurely Sunday afternoons in the kitchen. From Toronto to Dallas, San Francisco to Shanghai, and now at the fabled 'Castle in the Rockies', JW has always been committed to providing guests with an authentically local and sustainable dining experience, building strong relationships with regional farmers and artisans to source the best possible ingredients. He is also passionate about sharing his knowledge and love of food with aspiring chefs, working closely with his 30-strong brigade of Rocky Mountain apprentices in Banff.

 

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KENT PATERSON

BEER CHEF, BANFF AVE BREWING

banffavebrewingco.ca

Originally from Regina, Saskatchewan, Kent has in Banff for 15 years and has been the Head Brewer at Banff Ave Brewing since 2010. Kent fell in love with the Jasper Brewing Co. (same owners) while playing hockey up in Jasper.

Kent's favourite beer is Lower Bankhead Black Pilsner and his favourite pastime is giving brewery tours while wearing high heels.