SAUVAGE

Chef Bram Ashby

brings a breadth of experience shaped by both large-scale hospitality and ingredient driven cooking. Originally from Cobourg, Ontario, he began his career at the Ste. Anne’s Spa, where the kitchen worked closely with the produce grown in the property’s gardens and cattle raised on its own land. After gaining experience in Toronto’s fast-paced restaurant scene, Bram moved west to join the Fairmont Banff Springs. There, he worked across several of the hotel’s dining outlets, led major banquet operations, and rose to the position of Sous Chef.

Bram later joined Sauvage, drawn to its connection to the landscape and its distinctly Canadian approach to fine dining. Now taking over as Chef, he brings strong leadership, technical skill, and a deep respect for the restaurant’s legacy as he guides Sauvage into it’s next chapter.