All rail travel should be like this

Onboard Rocky Mountaineer’s GoldLeaf Service, you will travel through the breathtaking scenery of British Columbia and the Canadian Rockies, surrounded by comfort and elegance. The two level, glass domed coach, offers panoramic views from the upper level and an intimate dining room with crisp white linens, gleaming silverware and fresh cut flowers on the main level.

Your tastebuds will be treated to outstanding three-course, à la carte meals, made with the finest and freshest ingredients indigenous to two of Canada’s most bountiful regions, British Columbia and Alberta. Menu selections of Prime Alberta Beef, Wild Salmon from the Pacific Ocean and regional local game, accompanied by a local selection of award winning wines, will delight even the most discerning palate.

With an accomplished “dream team” of four world renowned chefs, dining onboard the Roacky Mountaineer is truly an experience like no other. The talented chefs, Frédéric Couton, Joseph Lassaga, Jean Pierre Guerin and Raoul Prigent, offer an international flair from kitchens in Geneva, Spain and France. Their diverse backgrounds, expertise and in some cases, training in Michelin star restaurants, showcase innovative menu creations that celebrate the distinctive character of Western Canada and provide a decadent culinary experience onboard.

To accommodate more than 100,000 international guests who travel onboard the Rocky Mountaineer every year, a culinary team of 85 employees, including eight Sous Chefs and two Executive Sous Chefs, have perfected the art of cooking onboard
a moving train. The rolling restaurants provide a unique working environment, equipped with custom-made stainless steel galleys that are limited on space but not imagination. Every fridge and oven has locking doors to prevent unforeseen accidents during train trips. Each day, talented

GoldLeaf Service Chefs prepare delicious meals for up to 72 guests per coach, with four meal seatings per day. 

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