From Prairie to Plate: Bison Showcased on the Global Stage
Bison producers are seeing their product gain recognition among the world’s top culinary innovators
Local and international chefs gathered in Calgary Alberta at one of Canada’s premier hospitality events – the Terroir Symposium – to showcase their creative and culinary chops. With a theme of Innovation, Evolution, and Regeneration, this year’s symposium united global industry leaders and innovators for two days of inspiration, collaboration, and conversation.
Noble Premium Bison was proud to sponsor the May 2025 event for the fourth consecutive year, providing premium Canadian bison cuts that fueled an array of standout dishes. As a product that embodies the essence of Canadian terroir, bison is increasingly being recognized by chefs worldwide for its sustainability, nutritional value, and culinary versatility. “We’re excited to see bison, an iconic Canadian protein, making waves on the global culinary stage,” said Kelly Long, Partner and CEO of Noble Premium Bison. “Our goal is to not only promote Canada’s top bison brand but also to forge strong relationships between Canadian producers and chefs around the world, strengthening the role of Canadian bison in the international hospitality industry.”
Bison is more than just a product—it represents a growing movement in hospitality toward regenerative agriculture, ethical sourcing, and high-impact flavor. For chefs and food service professionals, it offers a unique opportunity to serve something both deeply Canadian and globally appealing. With its naturally lean profile, rich taste, and environmental benefits, Canadian bison is fast becoming a sought-after ingredient in chef kitchens worldwide.
The Terroir Symposium plays a critical role in fostering these kinds of connections, celebrating the diversity of Canada’s food landscape while pushing boundaries on innovation and sustainability. Renowned speakers like Brazil’s Manu Buffara (Latin America’s Best Female Chef 2022), Denis Manzer (wild forage and fermentation expert), and Ned Bell (Culinary Director of Planetary Health, Hatch Hospitality & Ocean Wise Ambassador) brought depth and vision to the event, highlighting the importance of regenerative food systems and inclusive culinary storytelling.
A standout moment was the vibrant showcase by Calgary’s Philippine community. “Rekados: A Taste Exploration of Filipino Ingredients and Flavours,” was introduced by Emma Sarne, the Philippine Consul General in Calgary, and offered a dynamic celebration of heritage, community, and culinary exploration — further underscoring how events like Terroir spark meaningful cross-cultural exchange.
As Canadian bison continues to gain traction globally, events like Terroir Symposium serve as essential platforms for elevating its profile and connecting Canadian producers with the evolving needs of the international hospitality industry.
