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Behind the Scenes: Vegas Flair in the Mountain Air

Behind the Scenes: Vegas Flair in the Mountain Air

Take a peek into the life of Executive Chef, Scott Green on his on relocation from Las Vegas to Lake Louise Ski Resort.

While only in his thirties, Scott has notched a succession of acclaimed culinary achievements on his belt: a disciplined education at Nevada’s prestigious Le Cordon Bleu, Executive Chef at Las Vegas’ world-renowned Wynn, Caesars, Mandalay Bay and Little Buddha, plus lead chef throughout the launch of food and beverage on three Celebrity Cruise Line vessels.

Having previously been tested under the bright lights and high pressure of Las Vegas, Scott's relocation to the Canadian Rockies presents a new challenge.

Two mountains, four faces, 4,200 acres accessing 11 food and beverage outlets, 200 staff, 6,000 daily guests and only one pair of skis to get between them all.