Thomsons Restaurant

Thomsons was well known for its gourmet Canadian cuisine, but this eatery in the Hyatt Regency made a bold move in 2013 by introducing what it calls “free range culinary” to its menu. It was a push towards presenting healthier sustainable food and giving its chefs free range to be creative and make additions to the menu based on what inspires them and the availability of seasonal ingredients.

This light rustic fine dining fare keeps the kitchen on its toes and keeps customers coming back for pleasant surprises. “Committed to sourcing fresh, local, sustainable products, our culinary team showcases their free-range creativity by influencing menu updates every week,” says Thomsons' manager Amrut Misra. “Since last year, we have changed the menu 40 times. Every couple of weeks we change the menu.“

With 40 chefs from 22 countries on staff, there is a lot of culinary inspiration to go around. “It is very diverse in the creativity and how they bring their experience together,” says Amrut of his culinary colleagues. “Every chef that comes here has a passion for preparing the food.” Seated at the half-moon bar adjacent to the restaurant’s open kitchen, patrons can get a good look at these chefs in action. Seating 152, the expansive dining room features brick-and-sandstone walls, numerous chandeliers and large ranching photos. The full menu is also available in the adjacent Sandstone Lounge.