The Saskatoon Culinary Tour

The celebrity chef and culinary mastermind behind acclaimed establishments like F&B Restaurant and Little Grouse on the Prairie, Top Chef Canada-winner Dale MacKay is among a class of talented culinary creatives who have transformed Saskatoon into one of Canada’s hottest culinary destinations. MacKay cut his teeth in the industry at Gordon Ramsay's Claridge's, later moving onto other Ramsay restaurants in London, Tokyo, and New York. In 2013, he returned to his hometown of Saskatoon to open Ayden Kitchen + Bar. Inspired by the success he found here, MacKay went on to found Grassroots Restaurant Group, along with a slew of other widely lauded dining experiences that celebrate the bountiful flavours of the prairies. 
 

Taszia & Karan Thakur’s Calories has been a staple of the Broadway neighbourhood since first opening its doors in 1986. The pair, who met while managing at Elk Ridge Resort, fell in love with the lifestyle and culture of the prairies and decided that having their own restaurant in Saskatchewan was a given. Calories’ nearly four decades of success rests on an unwavering dedication to their craft, using real ingredients and flavours to create simple, local, and delicious meals. With every meal they serve, the pair strive to create an experience — a conversation between the diner and the season, their surroundings, and this particular moment in time.
 

Partners in both life and business, Beth Rogers and Thayne Robstad travelled across the country and around the world before moving back to Saskatoon to open Hearth in 2018. Inspired by the bounty of Saskatchewan, their acclaimed neighbourhood-gem restaurant offers unpretentious prairie fare, with a focus on locally grown and foraged ingredients. What began as a small venture in an unassuming corner of the city has since moved to a vibrant Downtown location complete with breathtaking views of the South Saskatchewan river, where you can enjoy an ever-changing menu with a pinch of whimsy.
 

Tracey Muzzolini was born into the baking business in Saskatoon, and spent her childhood happily covered in flour at her parents’ bakery. After travelling extensively in her youth, Muzzolini had the opportunity to work with Chef Susur Lee in Toronto, and then later to study under world-class bakers at the Bread Bakers Guild of America, which ignited her passion for quality food. In the early aughts she, along with her brother Blair, returned to Saskatoon to take over Christie’s Il Secondo, the bakery she’d helped her parents run as a child. Blending traditional methods with cutting-edge techniques, Muzzolini is proud to offer high-quality European baking, Napoletana-style pizza, and beautifully crafted pastries to the prairies of Saskatoon.