Award-Winning Chef Tyson Wright Turning Prairie Ingredients into Open-Fire Experiences

Name: Tyson Wright

Location: Camrose, Alberta

Business: The Old Red Barn Talent: Chef / Culinary Creative / Pitmaster

Instagram: @chef_twright / @oldredbarnleduc

Website: www.theoldredbarn.ca

💬 INTRODUCTION

I’m a chef based in Camrose, Alberta, focused on creating food that tells a story about where I’m from. My style is rooted in prairie ingredients, open-fire cooking, and a respect for simple things done at a high level.

My journey started in kitchens at a young age, but it really shifted when I realized cooking wasn’t just a job — it was a way to express creativity, discipline, and identity all at once. Since then, I’ve been pushing to refine my craft and build something that represents who I am as a chef.

🔥 THE PASSION

What drives me is the connection between food and people. There’s something powerful about taking raw ingredients and turning them into an experience someone remembers.

A big part of my inspiration comes from the prairies — the seasons, the producers, and the simplicity of what’s around me. I’ve always been drawn to cooking over fire and letting ingredients speak for themselves instead of overcomplicating things.

🇨🇦 COMMUNITY & CANADIAN PRIDE

Being a Canadian creative, especially in Alberta, means representing where you come from with pride. We have access to incredible local products and a strong sense of community that doesn’t always get the spotlight.

For me, it’s about showcasing prairie food in a way that feels elevated but still honest — supporting local producers and helping put smaller communities like Camrose and Leduc on the map through food.

🚀 BUILDING THE DREAM

One standout moment for me has been stepping into higher-level cooking environments and competitions. Being able to perform under pressure and see my work stand alongside other talented chefs has been a big milestone.

Beyond that, just continuing to grow — refining my skills, building my name, and creating opportunities for myself — is something I take a lot of pride in.

🤝 NETWORKING SPOT

I’d love to collaborate with other Canadian creatives who focus on local ingredients, whether that’s farmers, butchers, or even other chefs pushing modern Canadian cuisine.

A dream project would be a collaborative open-fire dining experience that brings together different talents from across Canada — something that highlights regional ingredients and tells a story through each course.

☄️ COMETS QUESTIONS

COMET: You’ve competed at a really high level now — what do you think separates a good chef from someone who can actually step into competitions and win?

TYSON: A good chef can cook consistently. A winning chef can execute under pressure, adapt on the fly, and still tell a story on the plate.

In competitions, it’s not just about flavour — it’s timing, restraint, creativity, and being mentally locked in. You don’t rise to the occasion — you fall back on your systems.

COMET: When you’re in those competition settings and everything is timed and judged, what’s going through your head in those moments?

TYSON: It gets quiet for me. I’m running a constant internal checklist — time, seasoning, texture, plating. There’s pressure, but I don’t fight it anymore. I use it. If you’ve prepped properly, it’s just execution at that point.

COMET: What’s one detail in your cooking that most people wouldn’t notice, but at your level makes all the difference?

TYSON: Balance. Not just flavour, but temperature, acidity, fat, crunch — how everything hits together in one bite. Most people taste something and think “that’s good.” At this level, you’re asking why it’s good — and tightening every one of those variables.

COMET: You’ve taken home some major wins — how did that impact you, not just as a chef but as a business owner too?

TYSON: It gave me credibility. People don’t just see a plate — they see trust. It also raised my own standard. Once you prove you can operate at that level, there’s no going backwards.

COMET: What’s something people don’t understand about what it actually takes to operate at your level in this industry?

TYSON: Consistency at a high level is exhausting. It’s long hours, constant problem-solving, and very little margin for error. People see the wins, but they don’t see the repetition, the failures, and the discipline it takes to stay sharp every single day.

COMET: Being based in Alberta — do you feel like that’s shaped your style or your approach at all?

TYSON: 100%. Alberta gives you world-class product — beef, game, grains — and a strong connection to the land. My style leans into that. It’s honest food, but refined.

I’m not trying to hide ingredients — I’m trying to highlight them.

COMET: How important have events, collaborations, and community support been in building what you have today?

TYSON: Huge. You don’t build something like this alone. Events and collaborations push you creatively, and community support is what keeps the doors open. People choose to come back — that’s everything.

COMET: What does a typical day look like for you behind the scenes — and what’s usually playing in the kitchen?

TYSON: Early start — orders, prep lists, checking product. Then it’s execution, team management, and problem-solving all day. It’s controlled chaos. As for music — depends on the day. Could be hip-hop, could be classic rock. Something with energy to keep the pace up.

COMET: Was there a moment where things really shifted for you — where you realized this was becoming something bigger?

TYSON: Yeah — when people started coming not just for food, but for the experience. When it stopped being “a meal” and became something people talked about, shared, and came back for. That’s when I knew it was bigger than just cooking.

COMET: If you had one plate to represent you as a chef — what are you making, and why?

TYSON: Alberta beef, cooked properly, with something unexpected — maybe a fermented element or a bright acid to cut through it. It represents where I’m from, but also how I think — respect tradition, but push it forward.

COMET: If someone local is watching your journey and thinking about stepping into the culinary world — what would you tell them?

TYSON: Be ready to work. This industry will test you. But if you care about it — really care — it’ll give back. Stay humble, stay curious, and don’t rush the process.

COMET: Be honest — what’s harder, running a business or competing at that level?

TYSON: Running a business. Competition is short-term pressure. Business is every day. Staff, costs, systems, reputation — it doesn’t shut off. Winning is hard, but sustaining something is harder.

COMET: You’ve competed at both the Canadian Culinary Championships in Ottawa and Restaurants Canada in Toronto — what were the biggest differences between those two experiences, and which one did you find more challenging?

TYSON: They’re completely different environments. The Canadian Culinary Championships in Ottawa are very refined — tight judging, high precision, a lot of technical focus. Restaurants Canada in Toronto is bigger, louder, more chaotic — more about adaptability and presence.

Ottawa tested precision. Toronto tested resilience. Personally, Ottawa felt more challenging because there are more variables — you have to stay sharp no matter what’s happening around you.

COMET: Congratulations on winning Small Business of the Year — what did that recognition mean to you, and how did it impact the business moving forward?

TYSON: It meant a lot because it recognized more than just food — it recognized the whole operation. The team, the experience, the consistency. It definitely brought more eyes on us, but it also reinforced that we’re doing something right — and that comes with responsibility to keep pushing.

COMET: The Old Red Barn being recognized as a Tourism Destination of the Year is huge — what do you think sets your experience apart and makes people want to come back?

TYSON: It’s the combination. The food, the atmosphere, and the story behind it. People feel something when they come here — it’s not just transactional. When you create that kind of connection, people don’t just visit — they return, and they bring others with them.

📌 CLOSING

Right now, I’m focused on continuing to grow as a chef, expanding my reach, and building a brand that reflects my style and values.

Whether that’s through competitions, private dining, or future projects, the goal is to keep pushing forward and creating food that people remember.