Chef Tyson Wright has been working in the food and beverage industry for 23 years! He has traveled Canada, whilst working under and alongside some of the most talented and influential chefs that this country has to offer. Tyson completed and graduated his trade from N.A.I.T. in 2015, at the top of his class, obtaining both his Journeymen ticket and Canadian Red Seal.

Chef Tyson’s approach to cooking is both simple and sophisticated, focusing on a Prairie to Plate concept, offering the most local and fresh ingredients on his menus, while supporting local farmers and agriculture. He believes that the best quality and most valuable foods are grown as close to home as possible; our prairies have so much to offer, and often get overlooked.

Throughout the years, Chef Tyson has competed in various competitions around Canada, including the Flavor Network’s “Firemasters,” Alberta’s Taste of the Heartland “Signature Chef,” filming for Canadian Beef as a finalist and most recently, he was hand selected to compete in the 2025 Great Kitchen Party’s regional qualifier.

What made you want to be a chef?
“I started working in kitchens through my early teenage years, and was instantly drawn to the atmosphere that came with it. It has been a journey of personal growth, friendship and camaraderie.“

Why do you use Alberta ingredients in your kitchen?
“Being able to work with local farmers and producers to create the recipes that I use ends up being more than just choosing a supplier for ingredients – it builds those strong relationships with like minded people, focuses on high quality products, and allows me to present my guests with the absolute freshest and most flavorful products that can be sourced during each season.”   

What is your favourite Alberta ingredient to use?
“Saskatoons – they are only found in the prairies, making them unique to our region, so being able to showcase these berries on my dishes brings a little piece of Alberta to everyone. They are sweet, tart, meaty and bright, creating a versatile ingredient for both sweet and savory dishes, and lasting memories for my family during berry picking season.”

What dish should guests be sure to try on your menu?
“I wouldn’t say that there is one specific dish that guests should try, but several dishes that come with my Farm to Flame dinners at The Old Red Barn. Each dish (15 in total throughout the summer), contains at least one of Alberta’s seven signature ingredients.“

What is a favourite kitchen/cooking memory?
“Working backstage at Rexall Place during a concert, my chef had told me to take my lunch break, and suggested to me that I try a piece of fresh Ahi tuna! So, I did, but I cooked it well done, unknowingly at the time, and Chef did not approve. He slapped it out of my hand and cooked me a proper, rare piece of tuna instead. Not only was this a learning lesson, but it opened my palate to new and inspiring flavors.“

What do you like most about Alberta food and drink?
“I think it comes down to more than the food itself. Albertans are genuine and hard working, supporting communities and agriculture and it shows in the high quality products that come from our province. From Alberta cattle ranchers, vegetable and honey producers and the many varietal grain farmers, distilleries and microbreweries, Alberta has so many outstanding food and beverage options that I cannot choose one singular piece of it.“