Owners Trudy Allan and Kathy Johnson like to think that Coyotes is a reflection of their personal philosophies and lifestyles. Choosing to live and play in this majestic mountain setting sets the basis for a healthy and interesting restaurant concept.
Opened in 1993, Coyotes uniqueness comes from our dedication to whole food and its roll in a healthy lifestyle. Living in the mountains brings an appreciation for life and living it to its fullest. Utilizing foods closest to their natural states, before processing and refining them, ensures that we get the most nourishment we can from them. Our goal at Coyotes is to create great tasting food that is good for you.
We chose Southwestern/Mediterranean cuisine because of their fresh fruits, vegetables, chiles, pastas and whole grains. As we evolve we have adopted a slight cross cultural food fusion, finding fresh ingredient cooking prevalent in other parts of the world. We encourage our chefs’ individual talents to create new, eclectic, fresh food with a touch of class.
We pride ourselves in making customers feel welcome and important. It gives us pleasure to give people a positive experience no matter whether it’s during the busy hustle and bustle of breakfast and lunch or the more intimate dining in the evening. Value oriented meals, made from scratch and served in a personal manner is the Coyotes Difference.
- Trudy, Kathy and the Coyotes staff.
Born and raised in Port Dover, Ontario, Dan started following his passion for food and travel right out of high school by living in England for 8 months and traveling to Paris France. After experiencing the great cuisine of Europe, Dan started cooking professionally upon his return to Canada at the Four Diamond Riverbend & Vineyard in Niagara-on-the-Lake Ontario where he completed his three year culinary apprenticeship at the Niagara College Culinary Institute. With his degree under his belt, Dan again pursued his wish for adventure and culinary challenge by moving to Banff, AB to work at the Five Diamond Eden restaurant in the Rimrock Resort. From there Dan moved to Bermuda to work at the Fairmont Southampton Princess. Always looking for a new undertaking, Dan then spent a few months in Fort Lauderdale Florida on private yachts, having the opportunity to cook for the owner of the UFC 200 foot yacht. Returning to his Canadian roots, he then completed a season cooking at the Mission Hill Family Estate Winery in BC before returning back to Banff to enjoy cooking, snowboarding and hiking. Dan became head chef at Coyotes in February 2013.