Chairman's Steakhouse

The story

Crafted with passion, served with love

Calgary's Finest Steakhouse, by the Lake

Chairman's Steakhouse brings a modern, luxurious take on the classic steakhouse to Westman Village in Calgary's south, developed in partnership with Vintage Group. The setting is deliberate and polished — a lakeside patio, a formal dining room, and a separate lounge — each with its own atmosphere and its own dress code expectations. Polished business casual is the standard in the dining room and on the Lakeside Patio, a detail that signals the kind of evening Chairman's is built around.

The wine program earned a Wine Spectator Best of Award of Excellence, a recognition that reflects genuine depth and curation rather than a perfunctory list. It pairs naturally with a steakhouse menu that takes its sourcing seriously.

The Cuts

Chairman's Cuts are the centerpiece, all Canada Prime and each served with a signature side. The range runs from an 8 oz tenderloin through a 12 oz striploin and an 18 oz ribeye, up to a 36 oz bone-in smoked ribeye for two and a 36 oz Canada Prime Porterhouse. For those wanting something further afield, a 14 oz Tajima Australian Wagyu Ribeye and a market-priced Australian Wagyu Tomahawk are also available. The "Over the Top" additions — Oscar with king crab and lobster, a Hennessy peppercorn jus, foie gras mushroom sauce, or a Nova Scotia lobster half or whole — allow guests to build the plate exactly as they want it.

Beyond the Beef

The menu extends well past the grill. Appetizers include a tableside bone marrow flambée finished with brandy, pan-seared Hokkaido scallops with double smoked bacon foam and truffle cauliflower purée, and venison carpaccio with preserved lemon aioli and apple grape mostarda. A chilled seafood platter — king crab legs, lobster claw, oysters, cocktail prawns, yuzu scallop crudo, ahi tuna tartare, and house smoked salmon — comes in sampler or tower format. Signature dishes round out the dining room menu with options like BC Chinook salmon with pineapple lemongrass glaze, herb-crusted lamb loin with Wagyu confit potatoes and Saskatoon berry mustard, and a black truffle gnocchi for vegetarians.

Sides lean local and specific: Poplar Bluff mashed potato made with local Agria potato and grass-fed butter braised leeks, potato rösti with Sylvan Star Gouda, and lobster poutine with Nova Scotia lobster and lemon tarragon mascarpone.

The Lounge

The lounge operates as a distinct space — first come, first served, with a more relaxed dress standard and a casual menu that still carries the Chairman's DNA. The Chairman's Burger arrives with foie gras mushroom sauce and double smoked bacon on a housemade onion kaiser. A steak sandwich uses 8 oz Canada Prime striploin on cheese toast with crispy onions and béarnaise. The lounge patio extends the room outdoors.

This is a steakhouse that takes the format seriously — from the Canada Prime sourcing and the Wine Spectator-recognized cellar to the lakeside setting and the considered dress code — without losing sight of the fact that a great evening is, above all, about the people around the table.