Edmonton ICE District’s newest fine-dining steakhouse

Let’s be clear — this is not your father’s steakhouse. Granted, there is no shortage of shrimp cocktail, wedge salad or creamed spinach. But Braven, led by Canada’s award-winning Chef Anthony Walsh, is a new breed of steakhouse —a force to be reckoned with. Merging unfussy, old-school sensibilities with modern grace and style, Chef Walsh and his brigade of cooks are committed to preparing each dish to perfection.

We take our love affair with meat seriously. We are proud to source the best beef Alberta has to offer — from  delicate filet mignon to handsome rib eye to an epic chuck cheeseburger. Going beyond those steakhouse staples, we also offer a luxurious raw bar selection, irresistible seafood and decadent vegetable sides — all designed with maximum indulgence in mind. 

Bold and unapologetic in our carnivorous spirit, our dining room is clad with a rich colour palette, luxe copper and bronze accents, and jewel-tone upholstery and fabric. The space is a riot of texture: studded chairs, hanging plants and dark woods all combine for an exuberant effect. A striking taxidermy wall and the open kitchen’s charcoal grill — complete with live fuel and flames — give the setting an additional layer of drama. As if we needed anymore theatrics…

Jeremy Korten

Executive Chef

From a young age, Jeremy Korten has been fascinated with food. From weeknight meals with his parents to special occasion feasts with his grandparents, Jeremy often felt most comfortable in the kitchen. Now, with more than 20 years of professional experience, Chef Jeremy is thrilled to be bringing his cooking to Braven and Alchemy at the JW Marriott in Edmonton’s ICE District.

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Anthony Walsh

Corporate Executive Chef

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Hospitality. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm.

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