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Rob Brown spent much of this childhood and youth in the mountains outside of Calgary.

Being born into an outdoorsy family, he was instilled with a love of the outdoors early. This love was further fostered by being involved in the Boy Scout organization from age four through twenty. His early adulthood was spent working various jobs to pay for his climbing, hiking, camping and scuba diving in Southern Alberta and Southern California.  He spent the better part of a decade deflecting questions as to why he was not a chef. He was put upon a path to life in the kitchen by his Uncle Don. After a meal Rob had prepared for the family at the time of his Grandma’s funeral, Uncle Don put his arm around him and said “That was one hell of a meal!! You have to do what you love in life, and clearly you love to cook. Go to Culinary School.”  The rest was, as they say, history.

He enrolled in the Professional Cooking Program at the Southern Alberta School of Technology (SAIT), graduating with Honors in 2012. While working towards his Red Seal Certification, he had the privilege of working for Canadian Rocky Mountain Resorts in Banff and Calgary and working with renowned Chef Dany Lamote of the Hotel California in Baja Mexico. He spent the 2013 and 2014 seasons as the Sous Chef at the Lake O’Hara Lodge in Yoho National Park.

After completing his hours and having aced his exams, he received his Red Seal Certification in the fall of 2014. He next worked as a Saucier at one of the top restaurants in Calgary, Blink Restaurant and Bar under Chef Chris Dewling. In the fall of 2015 he was invited to be the Guest Chef at Polly’s Paladar Supper Club in Nevada City, California. “Hunter’s Moon” was his vision of a harvest dinner with the entire menu being sourced locally from the farmers and producers of Nevada County. He last worked at Ox and Angela in Calgary before coming to us.

And now a few words from our Chef:

“My goal this season is to provide our guests with food that matches the experience of being here in Banff National Park. I took my inspiration from what Billie Simpson would have made in her original kitchen all those years ago – good comfort food with what we have available. I’m pleased to say that with the help of our suppliers, we will have the best ingredients available to us from Alberta, British Columbia and beyond. If there is anything food-wise that we can do to make your stay better, don’t hesitate to ask. It never hurts to check.”