Meet Sebastian, our Executive Chef. His story—like most travelers who come for a season—is that he fell in love with the Rocky Mountains and never left. After five years in Jasper, he joined the Culinary Team at The Rimrock Resort Hotel as the Senior Sous Chef and found a home with the hotel and its fast-paced, dynamic team and guest-oriented values.

Sebastian has since then been promoted to Hotel Executive Chef, heading up our incredible Culinary Team. “I mean, you really feel valued as an Employee and as a Manager. You have the mountains in front of your doorstep, as well as an interesting culinary scene. We’re constantly evolving, and it’s a collective team effort to make our Kitchens the best, and I’m very fortunate to have a great team who strives with me for success.”

Upon completing a BSc in Nutrition and Dietetics, Tricia studied Pastry Arts at the Culinary Institute of Canada, where she placed first in the Skills PEI competition. From here, she started a pastry apprenticeship in the Rockies to obtain her baking and pastry Red Seal. In 2015, she travelled to the UK to work at The Savoy Hotel, where she fine-tuned her classic French pastry techniques. Arriving back in Canada in 2017, Tricia joined Botanist, now a Michelin-recommended restaurant in Vancouver. The following year, she placed first in Vancouver’s annual Chocolate Challenge. In 2023, she returned to the mountains to lead the Eden pastry program, striving to create elegant and unique desserts.

My Culinary Career began in 2013 at the Hotel Grand Pacific in Victoria, B.C.- I established myself as a savoury cook, mastering all areas of the kitchen and completing a Culinary Red Seal before diving into the world of pastry.

After completing my education, I arrived in Banff to work at Eden. Inspired to learn more about desserts, I went to Ontario to help open a brand new hotel- The Elora Mill- train under a Michelin Star Pastry Chef. Returning to Banff, I took on the role of Pastry Chef at our five-diamond Restaurant, Eden, and filled the Executive Pastry Chef role for the Rimrock Resort. Throughout my career, I have always sought new challenges, leading
to participation in competitions such as the Chain de Rotisseurs, Vancouver Connect show and the Hawkworths Young Chef Scholarship. Unique flavour profiles, savoury elements and French techniques inspire me.

Born and raised in the Czech Republic, Miroslav was surrounded by great cooking from a young age in the family home. He left his home after finishing culinary school and spent time working as a chef in the UK and New Zealand. In 2018, Miro arrived at the Rimrock and immediately fell in love with Banff, feeling especially connected to the mountains and the community.
Miro worked through every station in the Rimrock kitchen. In 2022, Miro was appointed Eden’s Sous Chef. His philosophy is that there should always be a challenge in your work; it’s what pushes you further. Working in a kitchen with peers who share the same goal is what motivates him to create excellence in his work.