Chef Santosh Sahoo
Executive Chef at Banff Park Lodge
La Terrazza ~ Crave Mountain Grill
Banff, AB
Santosh Sahoo, CCC, is a Red Seal Certified Chef with over 25 years of experience working across India, Dubai, the United Kingdom, and now the Canadian Rockies. He is a Certified Chef de Cuisine (CCC) and a member of the Canadian Culinary Federation.
He has spent most of his career in hotels and high-volume operations, including The Oberoi Hotels & Resorts, Fairmont Hotels & Resorts, Banff Centre for Arts and Creativity, Calgary Winter Club, and now the Banff Park Lodge Hotel Collection. These experiences have shaped his approach to cooking—focused on consistency, strong leadership, and creating memorable guest experiences.
Currently the Executive Chef at Banff Park Lodge, Santosh leads the culinary team across multiple outlets, with a focus on approachable, elevated mountain dining. His menus highlight Alberta ingredients while reflecting the global influences he has gained throughout his career.
He is passionate about supporting local producers, reducing food waste, and building menus that make sense for both the guest and the environment. For him, cooking is about balance—between flavour, sustainability, and a strong sense of place.
What made you want to be a chef?
“Growing up in India, food was always a big part of family life. I come from a family of restaurateurs, so being around kitchens and hospitality felt natural from an early age. What really drew me in was how food brings people together. Over time, working in different countries, I started to appreciate how every culture tells its story through food — and that’s what has kept me in this profession.”
Why do you use Alberta ingredients in your kitchen?
“It just makes sense to use what’s around you. Alberta has incredible products — from beef and bison to grains, vegetables, and honey. Using local ingredients not only supports the people behind them, but it also gives guests a real sense of place. When you’re in the Rockies, the food should reflect that.”
What is your favorite Alberta ingredient to use?
“Alberta beef and pulses, without a doubt. The quality and consistency are hard to beat, and they really represent what Alberta is known for. I also enjoy working with local honey and seasonal vegetables — simple ingredients, but they have a lot of character.”
What dish should guests be sure to try on your menu?
“At La Terrazza, I’d recommend the AAA Alberta Beef Striploin. We pair it with short rib croquettes and a Marsala jus — it’s a nice balance of classic and modern, with vegetables sourced from southern Alberta and delivered weekly by Galimax. At Crave, the Smash Burger is always a favourite. It’s straightforward but done right, with AAA Alberta beef, local cheese, and house-made touches.”
Do you have a favourite kitchen/cooking memory?
“One that stands out is cooking at the Terroir Symposium in Banff in 2023. We focused on Alberta’s ‘Seven Staples,’ and it was a great opportunity to showcase local ingredients to chefs and industry people from across the country. It was a reminder of how strong Alberta’s food story really is. Aside from events, mentoring young cooks is something I really value. Watching them grow over time is one of the most rewarding parts of the job.”
What do you like most about Alberta food and drink?
“What I really appreciate is the connection between chefs and producers here. There’s a lot of pride in local ingredients, and people genuinely care about quality. At the same time, Alberta has a very diverse food culture. You see influences from all over the world, which keeps things interesting and constantly evolving.”