About R&H
A Modern Mountain Eatery
Rhythm & Howl brings people together through great cuisine and genuine hospitality. Our farm-to-table highlights ingredients from local suppliers who share our love for authentic experiences. Our kitchen provides a nurturing environment for culinarians to thrive, resulting in the works of art that we put on the table every single day. The wood-burning forno at the heart of our restaurant connects us to our Rocky Mountain roots and creates a sense of warmth and community. Whether you're finishing a day on the slopes, celebrating a special moment, or just unwinding with a cocktail, Rhythm & Howl is more than just a place to eat—it's a welcoming experience that brings the spirit of the Rockies to your table and helps create memories as extraordinary as the landscapes themselves.
Chef Lee Yarrow began his culinary journey at 15 in a Toronto pizza restaurant, and since then, he's gained experience across various culinary settings, from pubs and family restaurants to corporate chains and fine dining establishments. Before joining Basecamp Resorts, he embraced the farm-to-table movement at a boutique organic farm in the South Okanagan.
Inspired by the warmth and love of his best friend's Italian family, where Sunday dinners were a cherished tradition, Chef Lee developed a deep appreciation for cooking. This experience instilled in him a passion for creating memorable dining experiences filled with quality and heart.
A strong advocate of using local and seasonal ingredients, Chef Lee is particularly fond of Alberta beef, which he believes rivals the best in North America. Guests should try his Rangeland Bison brisket, featured in dishes like pizza, Philly sandwiches, and the Bolognese, showcasing his commitment to quality and flavor.
French cuisine holds a special place in Jason's heart, and upon returning from Portugal, he eagerly joined the opening team of Rhythm and Howl in Canmore.
His passion for cooking continues to drive him in the ever-evolving world of culinary innovation.
Explore our menu featuring distinctive dishes crafted by the acclaimed chef at Rhythm & Howl.
Check out our menuMeet The Chef
Jason's culinary journey began as a dishwasher at Tofino's Wickaninnish Inn at the age of 22. Following this, he underwent apprenticeship stints, the followed this by moving abroad to Edinburgh and London, gaining experience in various restaurants such as La Trompette and The Lindsay House. After selling his Vancouver restaurant, The Parker, he traveled and eventually founded Salted Brick in Kelowna.
Looking for a new adventure he left and once again travelled abroad.
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