CONNECTED COOK The Brew Creek Centre's chef, Stefan Vagelatos, grows his own ingredients in a garden plot at the back of the Brew Creek property.

Chef brings Brew Creek Centre's guiding principles into kitchen

Chefs Choice: Adam Protter | Chef's Choice | Pique Newsmagazine | Whistler, CANADA

While Adam Protter is a chef, he's got stories to tell and he tells them through his food. The chef at Canada House Whistler is.

sweet gig Chocolatier Scott Grieve prepares two new logs of fudge at the Rocky Mountain Chocolate Factory.

Chef's Choice: Scott Grieve — The chocolatier who tempts the tourists in town

Chef's Choice: Matthew Aleksich of the Four Seasons

The pressure of competition is something Matthew Aleksich thrives on. His participation in the Whistler Chef's Challenge during Cornucopia was a given.

Chef's Choice: Owen Jones at 21 Steps

The numbers really tell the tale at a Whistler restaurant overlooking one of the busiest parts of the village. From the front doors up to.

Chef's Choice: John Ferris

The fire under the grill is opening the oyster shells, with fennel cream and chives standing by to cover them, as chef John Ferris of.

Wolfgang Sterr executive chef for Whistler Blackcomb, heads up the Mountain Top BBQ series running throughout the summer at the Roundhouse Lodge.

Whistler Blackcomb's Mountain Top BBQ series is now running every Friday to Sunday with a different menu and band.

Black Squirrel Magic Executive chef Richard Pierce uses his experience in cooking Asian dishes for the menu of The Black Squirrel in Pemberton.

The view of Mount Currie from the two vast terraces of the Black Squirrel Restaurant is so good that to improve on it you'd have.

Sweet stuff The Fairmont Hotel's head pastry chef, Laurent Bernard, creates a range of rich snacks daily for the hotel's popular afternoon tea.

Afternoon tea has returned to the Fairmont's Mallard Lounge for the summer.

INTERNATIONAL FLAVOURS The kitchen at Milestones, led by chef Donne Thornton, is a melting pot of young people from around the world.

It's the first day at the new job in the kitchen and introductions are underway. The first new kitchen friend is from Japan, second co-worker.

In the kitchen: Rya Letham goes nuts

Entrepreneur decides to spread her love of coconuts

Burger Meister Randy Jones goes for familiar food with high-quality ingredients.

Chef's Choice: Randy Jones of Mile One Eatery

Julian Owen-Mold executive chef at the Hilton's Cinnamon Bear Grille.

For Julian Owen-Mold, executive chef at the Hilton Whistler's Cinnamon Bear Grille, Dine in Whistler is a chance to highlight what the restaurant — and.

WOODEN WONDERS Chef Micah Lloyd likes burning well-aged maple wood in the wood-fired oven that is central to Caramba kitchen operations.

WOODEN WONDERS Chef Micah Lloyd likes burning well-aged maple wood in the wood-fired oven that is central to Caramba kitchen operations.

That's the spirit Master distiller Tyler Schramm (right) and his brother, assistant distiller Jake Schramm of Pemberton Distillery. - Photo by Cathryn Atkinson

Tyler Schramm is on the hunt for organic corn. The master distiller and co-owner of the Pemberton Distillery would like to add bourbon whiskey to.

Abundant ale Brendan Cooke likes beer and he uses it in many recipes at the Howe Sound Inn and Brewing Co. in Squamish.

Abundant ale Brendan Cooke likes beer and he uses it in many recipes at the Howe Sound Inn and Brewing Co.

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