Chef Tyler Tays was born in Moose Jaw SK Shortly after his family relocated to Winnipeg MB and later relocated to Canada’s east Coast in New Brunswick.

Chef Tyler has gained over 20 years industry experience cooking in top rated restaurants and hotels across Canada. A graduate of the Culinary Institute of Canada in PEI, in both the Culinary Arts program as well as the Pastry Program. During this time Tyler also competed in both individual and Team competition representing New Brunswick.

Further Developing his cooking and management skills Tyler has worked for Fairmont Hotels, Hilton Hotels, Royal Oaks Golf Club and Canadian Rocky Mountain Resorts before joining the Pursuit team in 2019. Chef Tyler Brings a personal food philosophy of “Simple Elegance, I believe that you need to focus on your main ingredient add in two maybe three completive flavors and allow the main ingredient to be front and center.”

What made you want to become a chef?

“Hard to nail down an exact moment – just something that I continued to evolve into.”

Why do you use Alberta ingredients in your kitchen?

“As Chefs we are always searching for the freshest, quality products we can find. Alberta is uncially situated offering the best Grains, Live stock and vegetables the prairies have to offer paired with all the wild forged ingredients and game of the mountains. This allows us to provide unique and Inspiring cuisine that tells the story of the its surroundings.”

What is your favourite Alberta ingredient to use?

“Game. Sure Beef gets all the press but I love to challenge my guests to have items that would not normally be available to them. Game Meats offer great nutritional value, are lower in fat and higher in protein then most traditional meats and taste amazing.”

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

“The Bison – Petite Tender, Alberta Fingerling Potatoes, Shallot Puree, Haskap Jus.”

What is a favourite kitchen/cooking memory?

“Making cookies with Mom. My mother has a photo she whips out every once and a while of me at 6 years old wearing a paper chef’s hat and a apron making cookies.”

Why do you take part in Alberta on the Plate?

“Because of the passion I have for Alberta products and the ability to share those with my guests.”