Dining

Chef Sébastien Tessier

Sébastien Tessier brings over 20 years of experience in hospitality and food and beverage leadership to his role as Executive Chef at Banff Centre for Arts and Creativity. His career blends strong business insight with exceptional culinary skills, supported by his Chef de Cuisine certification from SAIT (Southern Alberta Institute of Technology), a Chef’s Diploma from ITHQ (Institut de tourisme et d'hôtellerie du Québec), and a Sommelier Certification from the International Sommelier Guild.

Sébastien’s professional journey showcases his versatility and dedication. He has held notable positions such as Chef-de-Partie, Sous-Chef, and Restaurant Manager with the Fairmont Hotel group, working at prestigious locations including Chateau Lake Louise, Jasper Park Lodge, Banff Springs Hotel, and Fairmont Orchid Hawaii. His expertise also includes luxury hospitality aboard the Canadian Pacific Railway’s private train. After 12 years at Banff Centre as Executive Sous Chef, Executive Chef, and Director of Food & Beverage (2010 to 2022), Sébastien returned to Banff Centre as Executive Chef in 2024.

Prior to his return to Banff Centre, Sébastien broadened his leadership experience as Director of Food & Beverage at Lake Louise Ski Resort and Culinary & Hospitality Director at Panorama Mountain Resort, managing all aspects of the food and beverage sector and guiding teams to deliver outstanding guest experiences.

Sébastien’s proven commitment to sustainability has contributed to his service on the SAIT Professional Cooking Advisory Committee (2015 to 2021) and earned Banff Centre the Town of Banff Zero Waste Trailblazer Award. Today, he continues this work in his active role in the Culinary Tourism Task Force for Banff & Lake Louise Tourism.