Canadian Bison at the Centre of the Conversation

For Noble Premium Bison, supporting the hospitality industry has never been just about supplying ingredients. It’s about engaging with chefs, restaurants, butchers, educators, and food leaders who help shape how Canadian bison is experienced and understood.

That’s one of the reasons Noble is proud to once again support and sponsor Terroir Symposium 2026 – one of Canada’s most respected gatherings of culinary talent and food culture.

Now celebrating its 20th anniversary, Terroir Symposium has become known for bringing together chefs, producers, storytellers and hospitality professionals from around the world to exchange ideas, challenge conventions, and explore the future of food. This year’s theme, The Joy of Food, feels especially timely.

In 2026, the symposium expands into Edmonton before continuing in Calgary, creating new opportunities for collaboration across Alberta’s hospitality community. Throughout the week, Noble Premium Bison will appear on menus, at workshops, and at signature events — not simply as a featured protein, but as part of larger conversations around sourcing, sustainability, craftsmanship, and Canadian food culture.

For Noble’s producer partners, events like Terroir matter.

They place Canadian bison directly into the hands of some of the most thoughtful and influential chefs in the industry — chefs who care deeply about where food comes from, how animals are raised, and the stories behind the ingredients they work with. These are the environments where new ideas are formed, where chefs experiment, and where diners begin to experience bison in new ways.

From the VIP opening to Signature Dinners and tasting tables, chefs from Canada and abroad will showcase Noble Premium Bison through a range of dishes that reflect both creativity and respect for the ingredient. From Chef Shane Chartrand’s bison striploin skewers with pickled beech mushroom and onion roasted purée, to Ari Miller’s bison poke tartare with guava katsu and Carolina Gold rice, the menus speak to the versatility of Canadian bison and the many culinary perspectives shaping modern hospitality.

One of the most unique moments of the Edmonton program will be the Terroir Bison Butchery Workshop at The Butchery by RGE RD. Noble has donated an entire bison carcass for an immersive tip-to-tail butchery session led by Jared Dunn, Blair Lebsack, and Benedikt Gudgerisson of Iceland’s World Butchery Team.

Workshops like this are important because they deepen understanding. They give chefs and butchers the opportunity to work directly with the animal, to better understand its structure, its potential, and the level of care behind the product. That knowledge ultimately translates back into restaurant kitchens and onto menus across the country.

Since Terroir Symposium relocated from Toronto to Calgary in 2022, Noble has remained an active supporter of the event. “For Noble,” said Kelly Long, CEO and Partner, “the investment is simple: strong hospitality communities create stronger markets for Canadian bison. But it’s also about appreciation for an industry that benefits from our support.”

The hospitality industry has faced enormous challenges over the past several years, yet chefs and restaurants continue to push forward with creativity, generosity, and resilience. Terroir Symposium exists because of that spirit of collaboration, and Noble is proud to support the people helping shape the future of food in Canada.

For producers, it’s a reminder that the story of Canadian bison does not end at the ranch gate. Events like Terroir Symposium offer the chance to see where their bison is going; into the hands of hospitality leaders who value the quality, care and story behind the product. It’s one more way Noble is helping strengthen the connection between producers and the people bringing Canadian bison to the table.