The cuisine of Baker creek

The cuisine of Baker creek is the creative vision of Executive Chef Shelley Robinson. Through the use of the highest quality local, regional and seasonal ingredients it is her goal to create unique, memorable taste experiences that provide guests with a sense of wellness, celebration, comfort and choice. Unpretentiously balanced with simplicity and elegance, the innovative flavors and presentation are both rejuvenative and provocative. Meals at Baker creek will range from elegant sit down dinners and lunches, to hearty gourmet bagged lunches, casual tapas and hearty après ski fare, take away family style meals and pizzas, B.B.Q’s on the deck, elaborate buffets, themed events, or any special request or dietary need our guests need met. Our team of trained professionals are dedicated to delivering excellence to our guests in all that we do.

Hospitality and service

Our main goal is to truly delight our guests and provide ‘down-home” comfort with unpretentious, crisp, professional service. We want our guests to feel comfortable, special and cared for .Guests come to us to educate, rejuvenate, relax, connect and strive for excellence…all that we do supports them in this. Our staff shares in this collective passion and are trained and empowered to help our guests be happy and satisfied. Relationships with our guests are important to us, as they permeates loyalty to our business and our place in the community.

Our greatest asset

Our staff ... as our staff provide the environment and set the “stage” for our guests, so to must we provide a rewarding environment for employment on many levels. The synergy created by a well functioning team that works well together and which has both respect and friendship for each other, is a working environment that will foster long term service professionals.

Shelley C. Robinson – a passion for food and hospitality began young under the tutelage of European grand “mere” who lived growing, gathering and cooking foods in the abundant Okanagan valley. Shelley’s love and respect for food and classic European technique quickly led her to the Art Institute of Vancouver where she earned a degree in culinary arts and apprenticeship under some of Canada top chefs. In 1995 Robinson immersed herself in the emerging Calgary food scene with ground breaking companies such as Savoir fare, The cookbook Company, Celadon, 4th St. Rose and eventually her own Foodwork and Blonde. It was the collaborative efforts and friendship with Calgary’s top female chef’s that inspired Dishing and Double dishing, which Robinson’s co-authored and styled. Relentlessly driven by quality of ingredients, excellence in technical preparation, creativity and outspoken wit, Robinson has shared her passion, creating the Bluebird Kitchen and cooking school. The last several years have been spent traveling extensively and working as a consultant in the UK and Canada. It is with sense of excitement and unbridled energy Robinson is thrilled with her latest project, in the role of executive chef/owner of the Baker creek Bistro in Lake Louise, Alberta. Robinson intends to truly satisfy and enchant guests with her modern mountain cuisine.