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3310 - 50 Ave., Red Deer, AB T4N 3X9

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Executive Chef Gary Dayanandan

Chef Gary's experience in fine hotels & restaurants from Banff / Jasper, AB to Lausanne and Montreaux, Switzerland, Toronto and St. John's, Newfoundland is what drives his passion for creating culinary experiences.

Executive Chef Gary Dayanandan

Certifications & Recognition

  • 2002 - Silver Medal - Hot Food Competition
    Okanagan Culinary Arts Salon Entree was Roulade of Salmon, Nori and Crabmeat
  • 1999 - 2nd Place - Le Cordon Bleu Ottawa Culinary Arts Institute Canadian compettiion featuring Canadian Ingredients Entry was Fresh Fruit and Goat Cheese Cream Cheese Scented with Orange Marmalade in an Ice Wine Aspic
  • 1994 - Certified Chef de Cuisine Received CCC designation from Canadian Culinary Institute
  • 1984 - Red Seal, Journeyman Chef Certificate Northern AlbertaInstitute of Technology

Chef Gary is excited to display and share his passion for local dishes with guests his comprehensive knowledge of International Cuisine.