Wild Roots Bistro is a dream project for two longtime members of Edmonton and St. Albert’s culinary community
For Chelsea and Tony Tipping, opening Wild Roots Bistro in St. Albert wasn’t just the next step in their careers—it was the culmination of a decades-long dream. After years of working in restaurants in Edmonton and St. Albert, travelling, staging in Europe, foraging wild ingredients, and even running a wine and tapas bar across the street, the couple stumbled upon their future on an ordinary bike ride. They spotted a “For Lease” sign and, without knowing, each of them reached out to the realtor. “We were so in sync,” Chelsea recalls. “It just felt right.” The building used to house a taco spot that Tony and Chelsea dined at after getting engaged, so being able to open their own restaurant there was a full-circle, meant-to-be moment.
In October 2024, Wild Roots Bistro opened its doors with no hired kitchen staff and modest expectations. “I thought we’d see 30 people a day, tops,” Tony laughs. “I didn’t think we’d be this busy, this fast.” Within weeks, the brunch-focused spot was bustling. What started as a small venture quickly grew into a thriving community hub. Guests often recognize one another across tables, and conversations bloom between strangers comparing plates. Many locals have followed Tony and Chelsea through various kitchens over the years, cheering on their latest chapter. “Seeing people connect in our space—it’s everything,” Chelsea says.
The menu balances familiarity with flair: housemade sourdough focaccia stars in a wildly popular French toast; the Rick Pizzwich reinvents the breakfast sandwich with pizza dough and herbed aioli; and Tony’s beloved cassoulet, a nod to his chef-driven roots, has become a quiet if-you-know-you-know favourite. “Every time a chef comes in, they order it.”
The couple chose to focus on brunch, allowing Tony to flex his creativity and try one-off experimental menus. Pop-up dinners and private events showcase seasonal and foraged ingredients made into small-batch dishes like spruce tip ice cream and cattail relish. “Those events are where we get to really play,” says Tony. “It’s food we’re deeply connected to.”
But behind the success is also a desire for balance. With a young son at home, the Tippings designed the restaurant to support a family-friendly lifestyle. “We didn’t want to be closing the restaurant at midnight every weekend,” Chelsea explains. “Brunch lets us be present for our son, and still be creative.”
Looking ahead, their goals are grounded and clear: keep growing, stay creative, and build deeper roots—both with their team and their neighbourhood. But more than that, they want to stay humble and focused. “We didn’t build a million-dollar restaurant,” Tony says. “We built something small, personal, and real. That’s what keeps us connected—to the food, to the people, and to why we started in the first place.”
Places To Be
See this month's local flavours, products, and services.
