The culinary jewel in the crown of the Grey Eagle Resort Hotel on the Tsuut’ina Nation, the Little Chief restaurant has one of Calgary’s most prestigious executive chefs at the helm, Bill Alexander, who strives to keep in touch with First Nations traditions blended with a modern touch. Chef Bill’s early life was spent growing up in Ontario and Western Quebec on family-run ranches; which has instilled a lifelong passion for fresh locally sourced cuisine. At 14, Bill began cooking for his three brothers and mother, which ignited his passion for food, and seeing the smiles that great tasting food inspires. Taking his first restaurant job at 15, Bill quickly progressed through the kitchen learning and always wanting to do things better. After training at Le Cordon Bleu in Ottawa, he travelled as an apprentice honing new skills in Australia, Japan, New Zealand, Germany, Italy, and Prague.
Chef Bill is extremely passionate about making a difference in Calgary’s culinary cuisine through the impact of food and personal guest memories. “if it is important to you, it is, of course, important to me, so let’s create some great tasting food and memories that last forever.”
At the Little Chief you can expect great tasting food accompanied by memorable moments; dive into the Indigenous-inspired menu and taste delicacies such as smoked venison with pickled saskatoon berries, spiced ground bison, smoked maple syrup salmon with bison pemmican butter and, of course, fluffy fresh-baked bannock bread.