Chef’s Table is back for its 2026 edition on July 15, 16, 23, 29, 30 as well as August 6, 12 and 13.
Chef’s Table is more than a dinner—it’s a curated journey through flavour, wellness and connection.
This summer, we invite you to an intimate table set beneath the stars of the Spa Village. With only a few seats at the table, each offers a personal escape into culinary artistry and relaxation. Will you be sitting in one of them?
In a Few Words
What: A unique seven-course meal with wine pairings, a private Aufguss Ritual, a guided meditation and full access to the Spa Village.
When: July 22, 23, 29 and 30 as well as August 5, 6, 12, 13, 19 and 20 starting at 5 p.m.
Who: 12 people can enjoy Chef’s Table every night of the event. Places are limited.
Where: In nature at Thermea Spa Village Winnipeg.*
How Much: Chef’s Table with the complete Spa Village access is $356.75 (before taxes) per person.
How: Simply book online and add access to the Spa Village and Chef’s Table to your basket.
A Taste of the Experience
The Details
The Schedule
Your spa day can start as early as 8:30 a.m. when the Spa Village opens. You can spend the day enjoying the saunas, baths, rest areas, rituals, and restaurants at your leisure. The Chef’s Table experience begins around 5 p.m. with a welcome drink and your first course: an amuse bouche.
Then, it’s time for a private Aufguss ritual. A Ritual Artisan crafts a story through steam, heat, scent and towel choreography. While not mandatory, it is recommended that you cold plunge after the Village Ritual. The third step of the thermal cycle—hot, cold and rest—will be enjoyed at the Chef’s Table.
Once seated at the table, six courses, along with wine pairings and even a table-side guided meditation will be served. Around 8 p.m., when the meal is over, you’ll be invited to enjoy the Spa Village once again until it closes at 10 p.m.
The Chef
Chef Darnell holds a Red Seal Certification from Red River College and a pastry degree from Le Cordon Bleu in Paris. His cooking style is rooted in seasonal, local ingredients and influenced by both French and Japanese cuisines.
Darnell finds joy in working somewhere that blends wellness, creativity, and mentorship. He values a clean, disciplined kitchen and takes pride in helping young cooks build strong foundations.
The Menu
We won’t spoil any surprises, but we can tell you that the incredible local, fresh and flavourful ingredients were artistically transformed into intricate dishes. A few of the ingredients featured are bison, lobster, juniper ash, chorizo, cantaloupe and brown butter. The only way to know more, is to secure a seat at our table.
The Partners
Our partners help us make Chef’s Table a one-of-a-kind experience. Last year, Urban Lumber made the very important table that displays the Chef’s dishes with recycled wood. Frescolio provides the oils and vinegars that enhance the dishes. And Jones & Co offer the perfect pairings for the evening.
So, will you grab a seat at the Chef’s Table?
