March 3, 2020
Meet the Owner, Chef Lonny Middleton
Chef Lonny Middleton’s Culinary Journey
Lonny Middleton is a chef who works to continue a long line of culinary excellence.
His family’s culinary history goes back almost 100 years with historic experiences like:
- 1930’s – Wilfred Middleton, Grandfather, Chef at the CPR hotel in Regina.
- 1940/50’s –Harvey Middleton, Great Uncle, Operator of The Flame Restaurant in Vancouver, B.C. One of the first places in Vancouver to serve alcohol by the glass.
- 1950’s – Bill Rodgers, Great Uncle, Head butcher at the Park Royal in Vancouver, B.C. Canada’s first shopping mall.
- 1960’s – Brent Middleton, Father, Chef at BC’s famous Trolls restaurant in Horseshoe Bay.
- 1960-70’s – Leah Middleton, Uncle, Chef on the famed Canadian Pacific Railroad train, “the Royal Canadian”
- 1970’s – Frank Rodgers, Cousin, Pastry Chef on Vancouver’s Flight kitchen
- 1970’s – Elsie Middleton, Grandmother, Head Chef at Baptist Leadership College in Calgary, A.B.
Chef Lonny Middleton grew up in the 70’s on an organic Raspberry-turned-Hobby farm in the Fraser Valley, just outside Abbotsford B.C.
His parents grew everything themselves, from award-winning berries to Black Angus cows, chickens, sheep and pigs. Canning, drying, butchering and freezing 90% of the food this growing family of 5 needed.
Upon reflection, in later years, this strong family culture of food and respecting the people who prepared it really did start this future chef on the right track.
Starting his first dishwasher job at Abbotsford’s favourite, “The Copper Kettle” in the early 80’s, and summer job pea harvesting in Chilliwack, this wanna-be chef, soon wandered to Jasper Alberta.
Here is where he worked at several places including The Sawridge Hotel and was soon invited to assist in the first winter opening of the Jasper Park Lodge during its first-ever winter opening.
Chef Lonny Middleton’s International Cooking Career
From Jasper, Lonny moved to Calgary, Alberta and began work at the Inn on Lake Bonavista as well as became a Suite Chef at the Saddledome Hockey arena.
He then moved onto Kananaskis, where he had the honour of cooking for the Swiss Downhill Skill team during the 1988 Winter Olympics.
This delicious fuel was certainly key for the team winning Gold that year.
After a year, Lonny hopped an hour down the highway to the “Castle in the Rockies”, The Banff Springs Hotel.
During this time, he attended a 3 year apprenticeship program through the Southern Alberta Institute of Technology. He completed a year of practicum in each mountain town of Jasper, Kananaskis and Banff.
Chef Martin Luthi in Banff made a big impression on this newly certified journeyman chef and helped him get started on an international cooking career.
Lonny’s round-the-world culinary tour stopped in the kitchens of:
This led Lonny to the most difficult cooking position he had experienced yet.
Lonny cooked on the ocean, on the world’s #1 rated cruise ship (at the time), over the span of two and a half years. The world cruises assisted in exposing his pallet to all of the flavors of the world.
Chef Lonny Middleton Returns Home
As time passed on the sailing ship, homesickness outweighed the wanderlust, and it was time to return home to Canada, and raise his two expected daughters in Canmore, Alberta.
Upon returning to Canada, Lonny returned to the Banff Springs Hotel as a Sous Chef.
After 4 years of fun at the Banff Springs Hotel, Lonny was ready for a new challenge, to set down some of his own restaurant roots.
A Bear and Bison Country Inn Springs Into Life
Lonny put down his kitchen knives for several months and replaced them with hammers and levels.
Lonny and his similarly culinary-minded father worked side by side (along with professional assistance) to build the Bear and Bison Country Inn.
He used his watermelon carving skills to carve details into each bedpost and fireplace mantel.
The detailed butter carving skills came in handy when chiseling the rockwork around the inn with his father.
The doors of the Bear and Bison Inn opened in 2002. Immediately, the kitchen was pumping out scrumptious breakfasts for the overnight guests.
Menus grew into personalized wedding experiences, silver service dinners, improved on from Lonny’s time in kitchen’s round the world.
He also prepares an array of casual buffet options learned from his experience working the Banff Springs hotel’s large-scale buffets.
Lonny now shows off his worldly cooking techniques and flavors at the inn during the Italian, Mexican, Mediterranean, and Indian experience dinners.
As he learned from his mother on the small family farm in Abbotsford, British Columbia, Lonny utilizes a small patch of dirt, steps away from the kitchen as a gardener.
In the summer, fresh rhubarb grows, using the sweet fresh produce for the first course of breakfast, over homemade granola. He also grows fresh herbs to brighten up the hot savoury breakfasts.
As Chef Lonny Middleton continues his culinary journey, he hopes you join him at the Bear and Bison Inn.
