Offering a farm-friendly menu has been a cornerstone at Sky Bistro since the gorgeous restaurant on top of Sulphur Mountain opened in 2016. It's part of what Chef Scott calls a 'back to basics' trend in cuisine—think charcuterie boards, chefs curing their own meats and nose-to-tail dishes. A simplified approach to butchery is on-trend.
"A lot of old practices have come back again," he says. The idea is to limit food waste, avoid overproduction and, ultimately, to keep things simple.
Chef Scott is dedicated to working locally. This involves sourcing everything from tomatoes and seafood to chicken and cheeses from sources as sustainable and as close to Banff as possible. In terms of bringing in high-quality pork, Chef is relentless in his hunt for the best. And his standards are high.