You oversee the culinary direction of Canada's "Castle in the Rockies". How do you define your role?

As Executive Chef at Fairmont Banff Springs, I have the privilege of looking after the entire culinary experience. My role is equal parts chef, mentor and storyteller. On any given day, I might be on the line checking sauces, in a tasting with our suppliers, or sitting with a young cook to map out their next career step. I work closely with our talented team across all restaurants, banquets and in-room dining to make sure every plate reflects our spectacular surroundings and the warmth of our people. Most of all, I see my role as creating opportunities for the team to thrive while we delight guests from around the world.

Your early years were spent in the Yukon and coastal British Columbia. How do those landscapes appear on the plate?

My earliest memories of food are very northern — wild fish, game, berries, and a deep respect for how hard-won good ingredients can be. The Pacific taught me finesse: exceptional seafood, vibrant Asian influences, and a strong culture of seasonality that sharpened my palate and sense of restraint. My cooking is grounded in Canadian ingredients, shaped by international technique, and filtered through a very practical lens: food should be beautiful, but it also has to make sense for our team and for our guests.

Across your restaurants, what philosophy guides the menu?

We must make it count and ensure we tell the story of Banff on every plate. Our ethos is guided by three simple values. First, respect for ingredients: sourcing thoughtfully, minimising waste, and allowing great products to speak for themselves. Second, craft and discipline: remaining lifelong students of cuisine. And third, hospitality through culture and teamwork. The food can be refined, but the feeling should always be warm, generous and welcoming.

What should no visitor to Alberta leave without tasting?

If you come to Alberta and don't try the beef, you've missed something essential. A properly aged, well-marbled Alberta steak, cooked simply and seasoned well, speaks directly to the region. When the product is right, it doesn't need much else. That said, Alberta's food story goes well beyond a single dish. What I'm most proud of is how we cook here. From a made-from-scratch philosophy in our kitchens to an in-house bakery and butchery program, and a plant-forward approach that gives vegetables the same respect as protein, every dish reflects care, discipline, and intent.

You're an enthusiastic fisherman. How does time on the water influence your menus?

Fishing keeps me honest as a chef. Ingredients are not just products, they're part of an ecosystem that deserves respect. It influences how we train and inspire our chefs and cooks. That sense of place becomes a starting point for creativity, not a limitation. The goal is food that feels connected to the outdoors, nourishing after a day in the mountains, but still balanced and thoughtful.

For those with a day in Banff — how would you spend it, from breakfast to dinner?

Start the day early and get outside. Breakfast, for me, is about fuel. Banff asks a lot of you physically, so I lean toward grain and protein-driven foods. Whether you’re hiking, skiing, or just exploring town, lunch should be straightforward and satisfying. A good soup and sandwich does the job. In the evening, I’d finish at the castle. Start with a drink and take in the views, then settle into dinner. Alberta beef or bison, cooked with restraint and respect, feels right here. End with dessert or a nightcap, and you’ll have experienced Banff the way it’s meant to be.

In five words, how would you sum up Banff's food scene?

Adventurous, alpine, local, welcoming, evolving.

Image Credit: Fairmont Banff Springs