Behind every seamless event at CRMR is a team that thrives on precision, creativity, and camaraderie. Nowhere is that more evident than in the kitchen at Buffalo Mountain Lodge. Through CRMR Careers, we’re proud to highlight the people who turn the rush of service into something extraordinary. These are the chefs, servers, and hospitality professionals who find purpose in the pace, joy in the teamwork, and satisfaction in seeing it all come together.
This month’s spotlight features Michael “Mike” Buckle, Banquet Chef de Partie at Buffalo Mountain Lodge, whose five-year journey with CRMR is a testament to dedication, growth, and finding calm in the organized chaos of the kitchen.
Meet Michael (Mike) Buckle, Banquet Chef de Partie at Buffalo Mountain Lodge
Meet Mike Buckle, the Banquet CDP at Buffalo Mountain Lodge and part of the crew behind smooth, stress-free events. He’s been with CRMR for just over five years, and if there’s a banquet happening, he’s likely already prepped, problem-solved, and ready before most of us have coffee. Known for his calm under pressure, Mike keeps the team focused and the kitchen running like clockwork, even when the unexpected hits.
From Dishwasher to Chef de Partie
Mike didn’t plan on culinary school — his cousin got him a summer dishwasher job, and instead of escaping, he fell in love with the kitchen. What started as a short-term gig turned into a lifelong career.
He joined the CRMR Apprenticeship Program, trained at SAIT, and worked his way up from dishwasher to Chef de Partie. Along the way, he’s learned to balance creativity with consistency, turning ambitious menus into perfectly executed dishes night after night.
What Mike loves most about his work? The fast pace, the teamwork, and the chance to create something new every day. He admits that the “organized chaos” of a busy kitchen is part of the fun — the rhythm, the communication, and the shared focus that make service feel almost effortless when everything clicks.
His dream food trip would take him to Japan, where he’d dive into authentic sushi, ramen, and fresh seafood. His proudest moment? Looking back on how far he’s come — from the dish pit to leading banquets — and knowing that hard work really does pay off.
Lessons from the Line
Mike’s biggest lesson learned at CRMR:
“Always be open to new ideas and have an open mind.”
Outside of work, you’ll find him in the great outdoors — camping, fishing, and exploring year-round (yes, even in winter). His advice to newcomers is simple but honest:
“Work hard, listen, stay humble, and don’t take criticism personally — use it to grow.”
And what most people don’t realize about professional kitchens?
“What looks like chaos is actually precision, timing, and teamwork. When it all clicks, it’s the best feeling in the world.”
Join the crmr team
Mike’s story is a reminder that great careers often start with a single opportunity — and that with curiosity, patience, and teamwork, those moments can grow into something remarkable. At CRMR, we’re proud to offer a place where people like Mike can build their skills, explore their passion for hospitality, and enjoy life in the Canadian Rockies.
Explore current opportunities and start your journey at CRMR Careers.
KEEP READING:
You can also meet more of our incredible team members: Tiffany Lucarelli, Chef Tournant at The Lake House and Jason, Kitchen Supervisor at Emerald Lake Lodge — each with their own inspiring path within CRMR Careers.
