- Tuesday - Saturday | 5pm - 9pm
- 7655 17 Ave Coleman, AB T0K 0M0
Onemore was born from a serendipitous opportunity—one that found Chef Adam Tundak shortly after relocating to the Crowsnest Pass. The building owner was seeking someone to bring new life to a beloved restaurant space, and Adam, with years of experience and a deep love of food, was the perfect fit.
Though not originally planned, Onemore became a dream project. With Adam as both Chef and General Manager, the restaurant offers a contemporary “New Canadian” menu inspired by global flavors and designed around shareable plates. The name Onemore is a nod to hospitality and indulgence—there’s always room at the table for one more guest, one more dish, one more memory.
Adam brings a wealth of experience from top kitchens across Canada, New York, and Paris. Trained at NAIT and shaped by Michelin-level precision and small-team creativity, he blends classic French techniques with the bold flavors of Korean, Japanese, and Polish cooking. His approach focuses on sustainability, seasonality, and honoring humble ingredients with elegance.
Onemore is both a fresh take for the Crowsnest dining scene and a deeply personal culinary journey—where food, community, and creativity come together with every plate.
Adam is a passionate chef known for his resourceful and sustainable approach to cooking. Growing up in the kitchen with his mum and grandma, Adam developed a love for food early on, watching the Food Network and eagerly requesting cookbooks. His style revolves around elevating simple, humble dishes like lentils and rice, while combining French and European techniques with influences from Korean and Japanese cuisines. A particular passion of his is fermentation, which he uses to enhance flavors and minimize waste.
After graduating from NAIT in Edmonton in 2015, Adam trained at top restaurants, including the Michelin-starred NoMad Hotel in New York. He also worked in Paris and led the kitchen at Local Public Eatery in Medicine Hat. His career was shaped by experiences at Cafe Linnea and Bar Clementine in Edmonton, where he worked under Chefs Kelsey Johnson and Filliep Lament and alongside his close friend, Chef Joseph Wiwchar.
Raised in a multicultural household, Adam was exposed to a variety of cuisines, blending his mother’s Polish heritage with global influences. Now, he aims to take charge of his own culinary project, seeking to connect with his community while continuing to evolve as a chef.
