One of Edmonton’s oldest restaurants serves up classic dishes in a special setting
With stunning 360-degree views of Edmonton’s River Valley from the 24th floor of the Chateau Lacombe Hotel, La Ronde Revolving Restaurant is one of the most unique dining destinations in the city. But the fine dining restaurant serves up more than just stunning scenery—it offers classic dishes crafted with local ingredients, perfected by Chef Sonny Sung.
Since joining La Ronde in October 2022, Sung has been a key part of continuing the traditions at one of Edmonton’s oldest restaurants with both classical technique and a deep respect for culinary tradition. His journey to this iconic venue, however, spans continents, cultures, and decades of experience.
Born and raised in Toronto, Sung began his culinary career as an apprentice at a Fairmont hotel before setting out to travel the world. His early travels through France and Italy exposed him to the foundations of classical cuisine—experiences that shaped his deep appreciation for technical precision and simplicity. “In Europe, it’s about slowing down, respecting the ingredients, and letting the food speak for itself,” Sung says. “Savouring food is an experience that we don’t always appreciate in North America.”
This philosophy is central to his work at La Ronde. After his beloved restaurant, Bistecca, closed during the pandemic, Sung spent time teaching at NAIT, helping train the next generation of chefs. But when the opportunity at La Ronde arose, he was eager to return to the kitchen.
At La Ronde, diners can expect a menu that blends classical French sensibilities with local Alberta products. Dishes like escargot bourguignon or tableside Baked Alaska don’t just showcase technique—they tell stories. “People remember what they ate 50 years ago,” he says. “They come back for anniversaries and say, ‘This was our wedding dinner.’ It’s emotional.” La Ronde will celebrate its 60th anniversary in 2026, and Song remarks that, for many guests, it’s where they’ve celebrated their wedding anniversary for decades.
Sung sees cooking as an act of cultural preservation and evolution. While he celebrates French culinary roots, he’s equally passionate about incorporating global influences. “Now, we live in a world with one cuisine. You can use Indian spices, Italian tomatoes, and local Alberta beef all in one dish.”
Sung is also acutely aware of shifting trends. He’s observed that more guests are choosing vegetarian or vegan options, and fewer are consuming alcohol. “Ten years ago, everyone had wine with dinner,” Sung says. “Now, about 40% are choosing non-alcoholic options.” For Sung, he’s embracing the challenge to create flavourful, plant-forward dishes using local ingredients and thoughtful preparation. “You don’t need 10,000 ingredients to make something good,” he says. “Salt, pepper, and good olive oil—sometimes that’s all you need.”
Despite his global journey, Sung has a deep admiration for Alberta’s ingredients. He’s particularly fond of local summer markets and Alberta beef, which he once proudly served while working in France. “When I worked in a hotel in Bordeaux, we used Alberta prime rib. That’s how good it is,” he says. “We should grow more, support more, right here.”
Chef Sung’s approach to food is nostalgic yet progressive, rooted in culture but open to reinvention. At La Ronde, he brings not only elegant cuisine but also a profound sense of purpose—to create memorable meals that honour the past, embrace the present, and inspire the future. For those who have never tried this fixture of Edmonton’s dining scene, it’s an opportunity to try some old-school classics in a formal setting that simply can’t be experienced anywhere else. “ La Ronde always makes for a memorable night out,” Sung says.
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