With over 20 years of professional experience as a Red Seal Chef, Joshua Dyer leads the culinary team at The Dorian Hotel. As Executive Chef, he aims to refine and elevate the menus with a bold emphasis on quality, depth of flavour and presentation. Honoured with the Distinguished Restaurants of North America (DiRōNA) award in 2024 for The Wilde on 27th, the fine dining restaurant at The Dorian, he was also recently recognized by winning The Food & Beverage leader of the year by Concord Hospitality Groupacross more than 150 properties in North America. He leads The Dorian’s entire food and beverage program from the concept of ‘Conscious Eating,’ embracing sustainable sourcing and highlighting the best from Alberta’s unique growing season.
By using modern techniques rooted in classical cooking knowledge, Joshua’s broad experience in a variety of high-end restaurants throughout the world enables him to experiment with complex flavour combinations, while allowing humble ingredients to shine. Discovering the power of seasonal wild ingredients has inspired him to broaden his knowledge of horticulture and deepened his appreciation for farm-to-table cooking.
Subject Matter Expertise:
Executive Chef leadership - by optimizing operational excellence and fostering team cohesion, resulting in enhanced kitchen performance and elevated culinary experiences.
Culinary trends and insights - how to anticipate market demands, innovate menus, and maintain a competitive edge in the dynamic culinary landscape.
Crafting dynamic food programs - grounded in sustainability, featuring locally-sourced ingredients from producers and farmers, to enhance culinary experiences with a focus on environmental responsibility.
More about Joshua:
While Chef de Cuisine at EPIC Restaurant & Lounge in the Fairmont Royal York in Toronto, Joshua was recognized as one of the Top 30 Under 30 culinary artists by the Ontario Culinary Tourism Alliance, awarded for his artistry and skillful approach to elegant, honest food. He was invited in 2017 to complete an apprenticeship at Maido in Peru, one of the World's Top 50 restaurants. At Maido, he immersed himself in the finest Nikkei cuisine, working with other top chefs to create impeccable dishes using fresh, vibrant ingredients.
Joshua’s signature dish is a Birch Syrup Glazed Alberta Beef Short Rib, with bourbon soaked cherries, sunchokes and Romanesco Cauliflower. Passionate about giving back to his community, he volunteers his time with Brown Bagging It for Calgary’s Kids, Ronald McDonald House and teaches in the culinary program as an adjunct instructor at SAIT. A gifted culinary leader, he guides his team with passion and integrity, ensuring those around him are inspired by his positivity, and his ability to remain calm under pressure. Exploring the outdoors and honing his guitar and photography skills keeps Joshua busy and inspired outside of work.