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Published Nov 12, 2025 • Last updated 9 hours ago • 2 minute read
Tyson Wright, resident chef of The Old Red Barn, won The Great Kitchen Party Edmonton competition, on October 2. Wright advanced to the Canadian Culinary Championship, January 30 and 31, in Ottawa. (supplied)Article content
Tyson Wright, resident chef of The Old Red Barn, is now a gold-medalist chef, after winning The Great Kitchen Party Edmonton. With the win, Wright earned the right to compete in the Canadian Culinary Championship in Ottawa, January 30 to 31, with hopes of winning the highest cooking order in the county.
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Wright won the event for his dish “Heart of the Prairies: Slow Braised Bison Cheek, Black Garlic Demi, Pickled Saskatoons, Curley Cress Micro, Confit Parsnip Puree, Pea shoot Emulsion, Wild Flower, Vegetable Ash Salt, Chilli Oil, and Tuile,” on October 2.
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“It’s been a goal of mine, a dream I’ve chased for eight years, ever since I found about it. I finally did enough to get recognized around Edmonton and the prairies, got the invitation to compete in March, and I accepted without hesitation,” Wright said. “It was my first time competing, so to win it in my rookie year is pretty cool.”
Wright paired his dish with the Dirty Laundry 2022 Kay’s Syrah, from Okanagan Valley, BC.
“The experience was fantastic. Being in a room with seven other talented chefs was a little intimidating, but I was confident,” said Wright. “I had an idea that worked, knew what was required of me, and thankfully, I came out on top.”
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As is true to Wright’s, and The Old Red Barn’s mission, the ingredients were sourced from seven local farms surrounding Leduc, Camrose, and Wetaskiwin. As he was the first chef from outside Edmonton to be invited, Wright felt a responsibility to represent the prairies well.
“We are absolutely thrilled to be able to partner with Tyson, and have him as our resident chef for 2026. Watching him put food on the plate is culinary art,” said Old Red Barn Co-owner Melissa Schur. “We were thrilled to see him take home gold. He worked very hard all season on that dish, practicing it many times. Hew poured his heart and soul into it and we are very proud.”
Wright’s winning dish was farm to flame — prepped over fire, with minimal electricity.
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“I went with the primal way of cooking, live fire and smoke,” said Wright, who was happy to incorporate aspects into the dish that are also a part of, and important to, The Old Red Barn.
“Being Metis and able to stay true to my heritage with this dish, to support the land,” said Wright, who was also able to honour his French roots through the cooking process and wine.
Wright will now compete in the three-part event, which includes a blind wine tasting; a black box competition; and the finale, where he will have to recreate his winning dish, and plate it for 600 guests, in an hour and a half.
“To win this would be more than just a notch in my belt. It’s the most prestigious culinary event in Canada that’s not televised.”
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Dining and Cooking