Tracy A. Little

Driven by her inexplicably close connection to nature, Chef Tracy Little translates her deep roots of a childhood spent captivated by the untamed Canadian wilderness into imaginative dishes entwined with an immersive culinary experience. Following a fine dining education at Fanshawe College in London, ON, her illustrious career has led her through positions as a chef, pastry chef, chef de partie and executive chef in esteemed kitchens at the Rimrock Hotel, Rouge and Milton Lake Lodge. In 2020, Tracy acquired Tapas Restaurant; it was time to actualize her dream of a meticulously crafted farm to table dining experience. Through partnerships with local farmers and growers, Tracy expertly delivers vibrant seasonal ingredients steeped in narratives that capture the soul of our deep relationship with the wild world around us. Tracy is passionate about uncovering the magic and influences of nature, and it's these experiences that have shaped the food philosophies she shares with you at Sauvage. When she's not wielding a knife in the restaurant, Tracy is likely in the wild; foraging, fishing, hunting and basking in the inspiration of the great outdoors.