Rooted in Tradition, Elevated for Today: Chef Michael Crowchild’s Culinary Journey
At Grey Eagle Resort & Casino in Alberta, food is more than a meal — it’s a way of honouring culture, tradition, and community. Chef Michael Crowchild brings his Indigenous heritage to life through the dishes he creates and the experiences he shares with guests.
Chef Crowchild’s approach begins with the ingredients. “I try to use ingredients from the region my people are from,” he explains. “I remember things I’ve seen in the past and bring those practices into the kitchen, sharing with guests how they were used traditionally and how I use them now.” That includes sacred elements like sweetgrass and sage, typically used in ceremony, as well as juniper and spruce tips that were once brewed into teas and are now reimagined in modern dishes.
Authenticity plays a central role in how Chef Crowchild builds his menus. “My parents come from a traditional background, so I often ask them how elders used to prepare certain items,” he says. Little Chief, one of five restaurants at the resort, offers a space where we can showcase these flavours in a refined yet approachable way. “At Little Chief, we try to keep the flavour as authentic as possible, while being innovative with the plating and preparation.” This philosophy results in offerings that respect culinary roots while presenting them in fresh, contemporary ways.
The team at Little Chief enjoys creating seasonal and special tasting menus, especially for events like National Indigenous Peoples Day and Tsuu T’ina Day. These moments provide an opportunity to highlight Indigenous ingredients in meaningful ways and to give guests a deeper understanding of their significance. Education is part of the experience, too. “We take pride in understanding the cultural beliefs and practices of Indigenous culture,” Chef Crowchild notes. “We speak with community members so we can share that knowledge respectfully with our guests.”
Behind the scenes, partnerships play a critical role in the restaurant’s success. Chef Crowchild credits Foodbuy as a key support in managing operational needs. “They help us lower our food cost while sourcing new product and vendors for us,” he says. That support allows the team to explore new ideas and maintain high-quality offerings, all while staying within budget.
When asked what advice he’d give to other operators looking to incorporate Indigenous cuisine or cultural themes, Chef Crowchild emphasizes collaboration. “Source locally and ask Indigenous bands if they’d be open to working with you,” he suggests. “See if they’re willing to share some of their knowledge. It’s important to approach it with respect.”
Looking ahead, Chef Crowchild sees Indigenous cuisine continuing to grow in importance across Canada and beyond. “It’s starting to gain traction because multiple Indigenous chefs are rediscovering food and culture,” he reflects. “Because of a troubled past, a lot of traditional ways were lost — so rediscovering and reinventing is a big part of Indigenous cuisine today.” He adds, “We’re leaving a footprint in Canadian cuisine — and that footprint is becoming world-renowned. It’s exciting to be part of that evolution.”