Chef's Bio

Todd Buist, Executive Chef of the Vic's Steakhouse located in the Radisson Hotel and Conference Center Canmore, was raised in Southern Ontario where he was exposed to a style of cooking that fused unique, trendy Californian culture and traditional Canadian influences.

From early on, Buist knew he enjoyed creating food to please his friends and family. Taking advice from his parents, Buist decided to make sure he would like working in a professional kitchen and applied for a job at the age of 14 as a prep cook at a quaint restaurant in Niagara-on-the-Lake. Buist didn't just like it, he loved it and his professional career was born.

After two years Buist moved on to The Queens Landing Inn and Conference Center, A 4-diamond hotel with Executive Chef Stephen Treadwell taking him on as an apprentice. Buist went on to culinary school at George Brown College and received his red seal papers at the age of 19. Buist then moved out west to The Fairmont Banff Springs Hotel for 3 years honing his culinary expertise. Buist’s most recent position was Sous Chef at the Fairmont Jasper Park Lodge where he lead the kitchen of the 4 diamond Edith Cavell Dining Room in 2005 and 2006 before joining the Radisson Canmore. His love for the Alberta and rocky mountain cuisine has kept him from going back to the “hustle and bustle” of Toronto life.

Buist has entered and won many food shows and competitions. With his unique flare and creativity he is constantly striving to look outside the box, providing guests with comfort food with a twist and using only the freshest, local ingredients.