Chef Phil Tees
Chef de Cuisine
1888 at Fairmont Banff Springs
Banff, AB

Awards & Recognition

  • Silver medal @ Gold Medal Plates – 2018

  • 15.5/20 – Gault & Millau

  • International Chef Award Recipient and Keynote Speaker @ Maine Chef’s Summit 2020

  • Winner of TV Show – Moment Décisif 2018

  • Ambassador for Bocuse D’Or team Canada – 2018 to present

Phil Tees is a chef, forager and fermentation fanatic hailing from Montreal, Quebec – A lover of Canadian cuisine, he has cooked in Kitchens in Alberta, Newfoundland, Quebec, Nunavut and The Northwest Territories. Now at the helm of the 1888 Restaurant inside the majestic Fairmont Banff Springs since 2019, he is passionate in working with local ingredients and showcasing the versatility of the Canadian Terroir. 

What made you want to become a chef?

I have always loved the intricacies of cooking. The rush of service
and the limitless mentality that surrounds restaurants.

Why do you use Alberta ingredients in your kitchen?

Alberta has amazing products and dedicated farmers who take pride in their ingredients. It has been my pleasure to learn about these products and highlight them in our kitchen.

What is your favourite Alberta ingredient to use?

“Hulled Barley, Saskatoon Berries, Rosehips and of course, our award-winning beef.”

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

“All of our dishes mostly feature Alberta ingredients, It is at the very core of our restaurant and of every menu item.”

What is your favourite kitchen/cooking memory?

“My first-time cooking on live fire in a kitchen setting was quite special. But I must say that anytime a kitchen brigade gets in the zone where everything flows perfectly, and things just work right is my favourite time.”

Why do you take part in Alberta on the Plate?

“My goal is to make local ingredients a staple in everyday life for Albertans. One should not have to search for local ingredients, it should be readily available and local farms that are working hard to give us healthy and sustainably grown ingredients should be celebrated. There is no better tomato than the organic one you have waited 7 months to eat. We need to change the way we consume and stop eating what we want, when we want it. There is a magical side to waiting until an ingredient is available fresh and locally grown.”