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Coulson Armstrong

@coulsoncooks

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Canada’s Top Chef
Culinary Director
@primeseafoodpalace
@theironcowpublichouse

POSTS STORIES REELS TAGGED

Year 2 at @surplussydney with @mattyspattysburgerclub — 1,000 doubles served with @mattymatheson sauce

SURPLUS is a three-day celebration of streetwear, art, music, food and underground culture, presented by Supply Store and Nike.

Huge thank you to everyone who made it happen @ja_poon @joshb_os @duanegrey @jochewba. What a ride taken in Sydney, Australia by @coulsoncooks

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13 hours ago

I’m honoured to be joining @theroyalfair for the 2026 Chef’s Table Dining Series, presented by @thinkbeef.ca on Friday, November 13.

At @primeseafoodpalace, we’re a steakhouse at our core. Around 85% of the beef we serve comes from Ontario, and we take great pride in supporting the farmers and ranchers who raise these cattle. We have a deep respect for the animals, the people behind them, and the care that goes into producing great beef.

For this dinner, I’m excited to bring that same appreciation to the table and celebrate Ontario beef alongside the incredible people and producers who make it possible.

📍 Exhibition Place
📅 Friday, November 13
⏰ 6:30 PM

🎟️ Tickets are available through the link in bio and include General Admission to @theroyalfair and entry to the Royal Horse Show. @theroyalfair

📸 @tejazelenovic by @coulsoncooks

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7 days ago

A great steak starts long before it reaches the table.

Our Bone-In Striploin is aged to develop its buttery, nutty character, then finished with bordelaise to bring it all together.

The kind of steak with a story behind every bite. by @coulsoncooks

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15 days ago

This special time of year we call Leafy Green Season 🌿

It’s short-lived as fall settles in, but right now the farms are absolutely plentiful — turnips, Swiss chard, pak choi, apples, sprouting broccoli, fine herbs, big steaks and kohlrabi.

All from the incredible team at @bluegoosefarm, making their way into the kitchen at @primeseafoodpalace.

There’s something pretty special about cooking with what the land gives us, while it’s here. taken in Prime Seafood Palace by @coulsoncooks

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15 days ago

@krugchampagne week @primeseafoodpalace. One ingredient, the carrot, cooked two different ways to pair with two different Champagnes. Such a fun collaboration, working through every detail of the Champagne in the food and the beautiful carrots from @bluegoosefarm 📸 @um.likeliterally taken in Prime Seafood Palace by @coulsoncooks

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a month ago

@cookscamp is a 3 day culinary gathering in Pemberton, BC, bringing chefs and hospitality workers together on a working farm for education, family meals, collaboration, and cooking together.

I was fortunate enough to be invited to participate in the world’s largest family meal, cooking Dungeness crab, Kushi oysters, and field tomatoes for 300 people taken in North Arm Farm by @coulsoncooks

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a month ago

The final boss: @wyliedufresne

@primeseafoodpalace, brought to you by @mastercardca, brings to a close a year-long series called Coulson and Friends

Cooking for a room full of your peers brings a different level of pressure. We’re constantly told that we need to compete against each other—to be higher on the list, chase rankings, and sometimes sacrifice relationships in pursuit of outperforming our peers.

But after cooking alongside each of these great chefs, people I look up to and draw inspiration from, the feeling I’m left with is this: we are all so different, yet we share the same values…Cooking for people. Hosting. Creating something special and giving guests a glimpse into our world through an experience created outta creativity.

We’re all just trying to encourage ourselves and each other to be the best we can be—and try and habe fun along the way.

Don’t sweat the little things. In the end, we’ll all forget about them.

Be there. Support your friends. Celebrate each other

Thank you to everyone who joined me for this year-long journey. And thank you to all the chefs who shared their ideas, craft and friendship 💙

Coulson and Friends 📸 @chelseabrimstin taken in Prime Seafood Palace by @coulsoncooks

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a month ago

@kyuminhahn @chefjeremycharles @spencerdubreuil @restaurantkadeau @pachambote @primeseafoodpalace @raymondsnl @ja_poon @robertwen @justenne @marilsl @guancharlie_ @lord_seaton @connor.lingard @kweegersomm 📸 @um.likeliterally Thank you @visaca and @idmg_culinary for making it possible 💙 taken in Prime Seafood Palace by @coulsoncooks

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a month ago

Bye 👋 summer by @coulsoncooks

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a month ago

That time of year when we try to get tomatoes on the menu in as many variations as possible.

BC Dungeness crab, pan con tomate, crab fat oil seasoned with confit farm garlic, toasted in even more crab fat oil, with a little corn pudding. 📸 @um.likeliterally taken in Prime Seafood Palace by @coulsoncooks

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a month ago

Chef Coulson’s favourite cut on the menu: our Filet Mignon, Au Poivre. Tender, richly peppered, and finished with a sauce that lets the steak truly shine. by @coulsoncooks

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2 months ago

August things

Sea bream, Habanada peppers, fermented asparagus relish, garlic scape butter, tomatoes, cheeseburgers, A5, corn pudding, Canadian tuna, cranberry beans, summer squash … and all the peppers 🌶️ taken in Prime Seafood Palace by @coulsoncooks

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2 months ago