Take in the South Saskatchewan River while dining in our award winning Four Seasons Restaurant. Experience great service and great food in a family friendly environment. Our restaurant offers creative dishes from around the world as well as daily lunch buffets, Friday, Saturday & Sunday Evening Buffets as well as our famous Sunday Brunch Buffets.
Our Executive Chef, Julian Bray, and his team take great pride in preparing a vast selection of tasty and fulfilling cuisine to satisfy your appetite.
Join us every Sunday for our famous Sunday Brunch.
Restaurant Contact Information
(306) 667-6064 or 1 (800) 667-3999 ext 6064 for reservations
*The restaurant will only take reservations for groups of 10 or more.
6:30 am – 10:00 pm Daily
6:30 am – 9:00 pm Sunday and Holidays
Executive Chef Julian Bray
The Park Town hotel is proud to present the culinary expertise of our Executive Chef, Julian Bray. Chef Julian Bray creates original dishes and masterpieces with fresh local ingredients.
Julian has had a very distinguished career starting in Frankfurt Germany where he first trained as an apprentice at the Hotel Meyer. After his training at Hotel Meyer Julian opened his own business, Julian's Wine and Grill, also in Frankfurt.
After leaving Germany, Chef Julian Bray’s career spanned all over Western Europe and into the Middle East.
In 1982, Julian decided to move to Canada to further his training BCIT Culinary training. After his training Julian’s love of cooking and skiing took him to the Invermere Inn, BC and then Radium Hot Springs, AB.
Chef Julian Bray came to Saskatoon in 1989 and worked with International Hotel chains before joining the Park Town Hotel in 1997, where he has served as Executive Chef since. Julian has won numerous Inter-Provincial Culinary medals in Alberta and Saskatchewan and is actively involved in fund-raising charities including Breast Cancer Research, Zoogala, Ronald MacDonald House, Camp Easter Seals and other local events.
Sous Chef Garnet Heinrichs
The Park Town Hotel would like to introduce Sous Chef Garnet Heinrichs. Garnet has been in the culinary arts for 20 years, first training at SIAST and then completing his Red Seal in 2001.
In the summer of 2001, Garnet worked at Scott Lake Lodge as the Executive Chef where he was able to work with local fish to create local dishes. He then moved to Calgary Alberta to gain more valuable experience. While in Calgary he worked at The Deane House and Fort Calgary, acquiring training in the field of fine dining. Garnet was entrusted with cooking for many delegates that came through Calgary, including the Queen, Prime Minister Steven Harper, many Olympic athletes, and premiers from all the provinces.
3 years later he decided to take what he had learned in Alberta back home to Saskatoon. Garnet took a position at The Radison Hotel as a Banquet Sous Chef. Then in 2011 he was given the opportunity to become Restaurant Sous Chef at the Sheraton Cavalier. In this role he was responsible for all food outlets; Carvers and 612, just to name a couple. This was a great chance for Garnet to gain understanding of the restaurant side of things.
"Now that I am here at The Park Town, I would like to showcase my skills. I am all about GREAT comfort food. I love to try different things, and put new twists on old ideas. I am looking forward to seeing the Park Town continue to evolve as a hotel, and I am proud to be a part of the food aspect. I will use all the knowledge and skills I have gained over the years to give our clients a great dining experience in both catering and the restaurant outlets." - Chef Garnet Heinrichs