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
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.
Executive Sous Chef Monoarul Aziz
Monoarul Aziz was born in Bangladesh. He came to Canada in 1996, and moved into Toronto. After working in few odd jobs, he started working at an Italian restaurant in the busy downtown Toronto, where he found his passion for cooking. In 2000 he decided to attend George Brown culinary school, to learn and become a certified chef.
After graduating, he started working at the Bier Markt, where he met Chef Neils Kjelson, who became his mentor; a renowned chef who originated from Austria, who is now a famous Canadian Chef.
In 2005 Aziz moved to Montreal and began working in a fine dining restaurant called La Cartier in the heart of downtown Montreal as well as a famous breakfast restaurant called Tutti Frutti Dejeuners, where he was the head chef.
In 2008, Aziz receiving his Red Seal Certificate and rejoined Bier Markt, this time as Chef de Partie, where he worked for 3 years. In 2011, he moved to Saskatoon to experience more western culinary arts. He worked as 1st cook in Carver’s Steakhouse, soon got promoted to Chef de Partie, later became the Sous Chef. In 2013, Aziz got the opportunity to become the Executive Sous Chef at the Park Town Hotel, where he is currently coming up with delicious new creative menu items.
“I am a passionate individual who loves what I do for a living. I take pride what I do. My goal is to create food that is appreciated by the people and most importantly have a 100% satisfaction of accomplishment of my creations.” – Aziz