For Tyler Tays, the most interesting part of being a Chef is finding inspiration in cuisine from around the world. At 17, Chef Tays began his culinary journey at a kitchen in Muskoka, Ontario. As he pursued a career in the field, he found himself working at ski hills and diners before heading to Charlottetown, PEI, to train at the Culinary Institute of Canada. Ultimately, he couldn’t help but return to his home province of Alberta where he now works as the Executive Chef for Pursuit’s Columbia Icefield food and beverage operations.
“There’s something about the mountains,” he says. “The beauty of them and the untamed wilderness constantly keeps me inspired.”