Local, Sustainable, Seasonal
After a short sabbatical that involved visiting culinary farms in Eastern Canada, Chef Dean Hossack is once again at home at Overlander Mountain Lodge’s Stone Peak Restaurant.
Bringing with him more than 20 years of experience as a chef in British Columbia, Dean spent four tours in Europe with Culinary Team B.C.
For Dean, however, Alberta is the site of his culinary roots. Having graduated from SAIT in the mid-90s, he went on to complete the Certified Chef de Cuisine program—a long-held goal and, until recently, Canada's highest culinary accreditation—through NAIT.
With experience ranging from resorts, hotels and member clubs in the Okanagan, to Whistler Mountain and its 4 Diamond Nita Lake Lodge, Dean brings a classical-but-grounded approach to his dishes.
Sourcing from Alberta growers is a priority, with both Alberta-raised Bison and lamb on the menu, as well as organic produce from the Robson Valley.
Asked "Why work in the Northern Rockies?" Dean has an easy answer. "Just look around. It's busy and energetic but peaceful, and there's so much to draw on in terms of inspiration. And Alberta grows some of the most amazing food. This place, Jasper National Park, Overlander. It’s home."
Dean first arrived here in May 2019 with his wife, international award-nominated author, Darcie Friesen Hossack.
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