Chef David Acero
Executive Chef @
Whitehorn Bistro /
Lake Louise Ski Resort

Lake Louise, AB

Originally from Colombia, Chef David Acero’s mom taught him how to cook for the family at a very young age. At age 17, David moved to Sydney, Australia and began working for an Italian-Argentinean Chef while studying different business courses. Deciding that business school was not for him, he followed his boss’ advice to learn culinary arts at TAFE and Le Cordon Bleu Cooking Academies. During his time in Australia, David developed his Chef’s career by working in different food venues such as Aqua Fine Dining Restaurant, Marriott Hotel, various catering companies, pizzerias, cafes, and fast food joints. In 2011 David moved back to Bogota, Colombia, and started working for celebrity Chef Harry Sasson. Then in 2014, he moved to Canada to continue his culinary career. David ended up in beautiful Lake Louise, Alberta, opening Whitehorn Bistro at The Lake Louise Ski Resort & Summer Gondola. Currently, he oversees all the kitchen operations at the resort as Executive Chef.

What made you want to become a chef?

“I wanted to immerse myself in different cultures and cuisines to showcase the endless culinary possibilities that focus on authentic dishes that convey a local experience. Plus the adrenaline of working with knives and fire!”

Why do you use Alberta ingredients in your kitchen?

“As home to one of the best mountain resorts in Canada, our resort’s culinary goal is to represent local ingredients and showcase all things Alberta. Using local ingredients is simply the right thing to do for the environment, economy and Alberta’s exceptional quality is great for our guests.”

What is your favourite Alberta ingredient to use?

“Honey, mustard and of course local Alberta pork and beef.”

What dish should guests be sure to try on your menu?

“The Bear and The Flower Farms Roast Pork Belly / Celery Root Puree / Kale / Pickled mustard seeds / Honey jus”

What is a favourite kitchen/cooking memory?

“My mom came to visit Lake Louise, and I was able to cook for her as a professional Chef in my restaurant. Feeling her pride was the most rewarding.”

Why do you take part in Alberta on the Plate?

“To show the world that we are proud Albertans. As well as being an incredible mountain resort, operating year-round through summer and winter seasons showcasing everything that Banff National Park, the Canadian Rockies and Alberta have to offer.”