Some evenings invite you to slow down. Chef’s Table at Thermea Spa Village is one of them. We were lucky enough to experience it for ourselves, from the private Aufguss ritual to the last course of a seasonal menu paired to perfection with wine. Here’s a taste of what we experienced, plus a look behind the scenes with the team who makes it happen.
A Taste of Chef’s Table
Picture this: a private Aufguss ritual, a forest terrace at golden hour and twelve seats at a table where every course tells a story. That’s Chef’s Table.
We arrived early enough to spend the afternoon moving between the baths and saunas, sneaking in a hammock nap and grabbing a drink at the Biergarden before the sun began to set. By the time we sat down, we were already completely relaxed, which made everything that followed feel even more special.
Chef’s Table began with a private Aufguss ritual, followed by a guided meditation and a sensory experience out on the forest terrace. Then came the meal itself: a seasonal multi-course menu with wine pairing at every step, including a spruce tip sorbet inspired by a chef who shaped Darnell’s career.
Some nights you remember for the food, the ambiance or the company. This one, we remember for all these combined (and more).
Meet the People Behind the Menu
We couldn’t leave without asking a few questions of our own, so we sat down with the culinary team and Head Chef Darnell Banman. Here’s what they had to say:
A Quick Chat with the Culinary Team
Question: For someone who has visited the Spa Village before but has never experienced Chef’s Table, how would you describe what makes this experience different?
Answer: What we offer here is truly special, from the thermal baths to our Biergarden, our summer beach and now the new Sound Bath experience, but Chef’s Table is where it all comes together in one evening. Just 12 guests, a private Aufguss ritual, a sensory experience on the forest terrace, then a seasonal multi-course menu with wine pairing at every step. It’s a whole different pace, and a whole different experience.
Q: Where did the idea for Chef’s Table originally come from, and how has the experience evolved over the years?
A: It started as something Thomas Stuart was really passionate about and wanted to build. Over the years it’s grown well beyond the food itself, we’ve layered in things like guided meditation and, more recently, a Sound Bath ritual. Each addition brings something new to the evening and helps make the whole experience come to life.
Q: What do you hope guests feel throughout the experience, and when they leave at the end of the evening?
A: We want everyone to feel relaxed, present and taken care of from start to finish. By the end of the night, our hope is that guests leave feeling nourished, both by the food and by the whole experience, and that they’ve made a real connection with the people they shared the table with.
Q: Only a small number of guests experience Chef’s Table each evening. How does that intimacy shape the night?
A: Keeping the group small changes everything about the pace and feel of the evening. It gives us the chance to bring strangers, friends and family together and really let them connect over something memorable, rather than just moving through a meal.
Q: Who do you think Chef’s Table is perfect for? A date night, celebration, food lover, someone who needs to slow down, or all of the above?
A: Honestly, all of the above. Whether it’s a special occasion, a random weeknight, a date or just a chance to slow down and enjoy incredible food, Chef’s Table works for all of it.
Q: For someone planning their first Chef’s Table experience, is there anything you recommend they do to make the most of their day at the Spa Village?
A: If you’re able to, I always recommend coming earlier in the day to enjoy the amenities on site and get through a couple of thermal cycles first. Lower that heart rate, maybe fit in a nap, and let yourself get hungry. It really sets you up to enjoy the evening even more.
Q: What makes the Winnipeg Chef’s Table experience unique to this location and to Manitoba?
A: Being able to run Chef’s Table outdoors is a big part of it. It also gives us the chance to work with new local products and bring our own ideas to the table, which keeps every menu feeling fresh and true to what’s around us.
A Quick Chat with Head Chef, Darnell Banman
Question: Tell us a little about yourself and your role at Thermea Spa Village. How did your culinary career lead you here?
Answer: My role at Thermea Spa Village Winnipeg is Head Chef. My journey here started as a sous chef and worked its way up to head chef, and I’ve been here for over five years now. I wouldn’t dream of being anywhere else.
Q: When you begin creating the Chef’s Table menu, where does the inspiration start?
A: When creating the menu for Chef’s Table, my inspiration gets pulled from my past, and from memories and experiences I’ve had with food. I also lean on close relationships with local suppliers to source premium products, going the extra mile and visiting the St. Norbert Farmers’ Market every weekend, and most importantly, being able to share something unique!
Q: Can you walk us through the creative process of developing a dish for Chef’s Table, from the initial idea to the final plate?
A: Ideas for Chef’s Table are truly an open book. It starts with suggestions from the culinary team, inspiration from trends, and meeting local suppliers and seeing the passion they have for their product. The process always begins with how many courses we want to do and what each course means, and from there we brainstorm and build the final vision through tests and trials.
Q: Is there one course on this year’s menu that you’re particularly excited for guests to experience? Why?
A: I would say the sorbet course. It’s a spruce tip sorbet, with spruce tip oil, local Saskatoon berry gin, spruce needles and freeze-dried cranberries. I had a former chef who inspired me with spruce tips many years ago, Cameron Huley, who unexpectedly passed away this year. When building this menu, I couldn’t stop thinking about the dish he once created with it, and I wanted to create something challenging to achieve, and something I could share with others.
Q: What is one thing you wish more people understood about the culinary program at Thermea?
A: Pastries are extremely difficult. That’s why a couple of years ago I decided to take a pastry course in Paris through La Chaîne. There are no shortcuts with baking and pastry, your environment has a huge impact, and your final product is your final result. Trying to fix and adjust along the way will ultimately make it worse. When building desserts, especially in summertime, I enjoy highlighting berries, being considerate of sugar content, bringing in herbaceous influence, and showcasing colour and texture.
Q: What do you hope guests remember about the meal after Chef’s Table is over?
A: I don’t think so much about the meal, but the moment they walk through those doors and feel something magical is about to happen, from start to finish. The food plays a small part in an experience with many other dynamics, and that’s what brings out our identity at Thermea Spa Village and shows how Chef’s Table truly takes a village here.
There are only a few seats left at the table this season. Chef’s Table changes every year, so this exact menu will not come around again. That is the beauty of it.
WRITTEN BY JENNA RAE CAKES, @jennaraecakes
