My name is Luke and I formed The Wandering Bison after years and years of exhaustive research. Well not exactly.
I've cooked my way across this country and love bringing influences from everywhere I've stopped. I started in Ontario where I graduated from the Culinary Management program at George Brown School and then moved to Banff where I cooked for the Fairmont Banff Springs in both the main hotel and also the golf course. I achieved my Red Seal & moved from Banff to Vancouver where I cooked for the Pan Pacific, the Fairmont Hotel Vancouver and I helped teach at The Dirty Apron Cooking School while fully embracing the west coast lifestyle. I also achieved my intermediate level Wine and Spirit Education Trust and love pairing wines & beers with my food so if you're looking to take things to the next level but feel lost in the sheer expanse of options, I'd love to offer some guidance. When Erin and I moved north I helped open The Wheelhouse as the sous chef and have cooked at many camps around the Territory as well as northern British Columbia. I have cooked for numerous celebrities, all the NHL teams, past and current Prime Ministers and Premiers, the Governor General, The Duke & Duchess of Cambridge and countless picky people who leave my table happy and content. It really has become obvious though that it doesn't matter where my feet land or who I cook for, the appreciation for good food is universal and the connection I can make with people through my food is instant and lasting. The idea for The Wandering Bison came about while cooking for camps in the Territory and hearing that Triscuit Nachos were a staple in the wife's "what's for dinner tonight" list. I would try and supplement her cheese with marinated and portioned meats that were sealed and waiting for her in the freezer and things have matured and progressed from there. Sure sometimes the 16 hours it took me to make pulled pork was just used as a valuable topping for her cheesy crackers but more often she was reaching for healthful items that also had an ease of cooking. My goal with this company is to bring quality and ingredients to people who share my love of food but don't always have the time to dedicate to the cooking process. It's amazing to me how much we as a territory are able to produce and one of my favourite things to do is amaze visitors with menus crafted almost entirely with ingredients sourced from entire the Territory. I want everyone to know what real food crafted with love tastes like and to know that just because we all run out of time in the day doesn't mean our health has to be sacrificed because of it. |
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