Green is the New Gourmet: Executive Chef Atticus Garant Reinvents the Fairmont Banff Springs Menu With Inclusive Fine Dining

“There’s almost nothing that can’t be done plant-based. It just takes imagination,” Executive Chef Atticus Garant tells me as we sip strawberry matcha on the sun-soaked patio of STOCK Food & Drink, breathing in the fresh alpine air. If there’s one thing Garant has in abundance, it’s imagination.

The Yukon born chef has spent decades travelling and refining his craft, including seven years living and working in the United States, where he immersed himself in the culinary cultures of some of the world’s most influential food centric cities. Now back in Canada, he leads the culinary direction for the Fairmont Banff Springs’ ten restaurants. With no hesitation, he tells me that his sights are firmly set on creating “the best food and beverage program of any resort in the world.” Lucky us! 

But what exactly does “the best” mean when you’re catering to such a wide array of tastes? For Chef Garant and the hospitality team at the Castle in the Rockies, it means inclusivity; offering a world-class guest experience with a seat at the table for everyone. 

As part of the Fairmont Banff Springs’ Good Food Policy, 50% of vegetarian or plant-based dishes by 2030, and already 43% are vegetarian, with over 20% of those being plant based. That means guests seeking alternative options can enjoy exceptional dishes at every restaurant on property (yes, even at 1888 Chop House!) without feeling like an afterthought. In fact, standout plant-forward options, like The Vermillion Room’s Tomato Tarte Tatin, are winning over even the most die-hard carnivores with their flavour and presentation.

Chef Atticus and the team’s creations are a far cry from the mushroom risottos of yore. Instead, he’s used this plant-forward mandate as an opportunity to push creative boundaries. With regular test-kitchen challenges, his culinary team experiments with flavours and textures without leaning on usual suspects such as soy, tofu, cauliflower, and nuts, incorporating them only if a dish calls for it. The result? A reimagined approach to inclusive fine dining that’s thoughtful, inventive, and delicious. 

Now, I know what you might be thinking: “But… can I still get a steak?” The answer? A resounding yes, of course. The move toward plant-forward menus doesn’t diminish the world-class animal protein dishes guests have come to love, it simply means that everyone, regardless of dietary preference, can enjoy the Castle together the way it was meant to be: sharing magical moments in a setting of luxury and natural splendor.

As I glide my fork through the most decadent chocolate tart I’ve ever tasted, dairy-free might I add, I realize exactly that. Life’s good at Fairmont Banff Springs. And with this imaginative new chapter? It just got even better. 

View all of Fairmont Banff Springs Dining Options here.