Hans Hacker

Hans Hacker, C.C.C., has been the Executive Chef at The Evergreen Restaurant since its opening. Born and raised in Germany, Chef Hacker began training in 1975. Since 1980, Chef Hacker has worked at various fine restaurants throughout western Canada including The Delta Lodge at Kananaskis, the Fairmont Banff Springs Hotel, and The Lake Okanagan Resort. Hans works along side fine dining Sous-Chef Max Charbonneau and the Culinary Team, to create the quality cuisine The Evergreen is famous for.

Bonoffee Pie is what Pastry Chef Jesse Bailey prepared for me, Human Resource Manager Jana Minor and Head Chef Hans Hacker to taste. (Now that's a perk!) Aside from Pastry Chef Jesse Bailey's position and needing another couple of full-time breakfast cooks in October, the Delta Banff Royal Canadian Lodge is fully staffed!

Hans Hacker, C.C.C., has been the Executive Chef at The Evergreen Restaurant since its opening. Born and raised in Germany, Chef Hacker began training in 1975. He worked as an apprentice in Germany's Garmisch-Partenkirchen area. Before coming to Canada, he worked at the De Vere Hotel in Conventry, England. His first position in Canada was with the Four Seasons in Toronto. Since 1980, Chef Hacker has worked at various fine restaurants throughout western Canada including The Delta Lodge at Kananaskis, the Fairmont Banff Springs Hotel, and The Lake Okanagan Resort. Hans has experienced great diversity in the hospitality industry and has worked with a variety of different culinary professionals from Europe and Canada. Hans works along side fine dining Sous-Chef Max Charbonneau and the Culinary Team, to create the quality cuisine The Evergreen is famous for.

Chef Hans Hacker at The Evergreen in Banff buys fresh yogurt from Bles-Wold Dairy, made by a Dutch family in Lacombe in central Alberta.
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• The Evergreen: Hans Hacker creates tasting menus from all-Canadian ingredients such as Arctic caribouâ€" seven courses with wines.

Creative cuisine featuring the finest fresh ingredients put together with skill and style by Executive Chef Hans Hacker.The Menu proudly presents some Canadian specialty meats and fish prepared with international flair.

First courses abound with fresh vegetables imaginatively prepared; colourful and delicious!What a treat on a snowy night; the likes of green and white asparagus, heirloom tomatoes, warm truffle vinaigrette and more.

Second courses range from a soup of the day to exciting preparations of delights such as duck confit agnolotti with truffle shitake-oyster mushroom fricassee and seared scallops with foie gras butter, eggplant caviar and tomato jam.
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Chef Hans Hacker combines flavours with great success.Several meat and fish items, including halibut, Atlantic salmon, and Brome Lake duck breast, each with various exotic preparations, entice and deliver.For a non-meat entrée, ricotta and spinach gnocchi with forest mushrooms, vegetable mushroom consommé and truffle oil; deliciously satisfying.

From beginning to end, warm selection of breads baked on the premises and served with a simple tapenade , all accompaniments such as the agnolotti, spatzle and gnocchi are home-made with care and perfection.A tart sorbet served between courses and an array of unusual and tasty desserts to finish a wonderful meal.Service staff is warm and professional.