The Evergreen Restaurant in Banff’s Royal Canadian Lodge recently welcomed Chef Kyle Langille as executive chef taking over for long-time Chef Max Charbonneau. Trained at George Brown College Centre for Culinary Arts in Toronto, Langille brings a wealth of experience in hotel culinary programs as well as catering, butchery and a slate of other skills. In this, his first outing as executive chef, Langille’s menu celebrates wild game, simplicity and an unpretentious approach that makes his food both exceptional and accessible. We loved the chowder, wild boar chop, braised bison short rib and apple crumble with house-made bourbon ice cream. Langille says he’s building his team with folks who are knowledgeable, skilled and committed to the craft of cooking.