66 WHISTLER TRAVELLER
The Bearfoot Bistro has earned an international reputation for doing things a little differently.
Sure, there is the obvious. Champagne
is sabered here, not popped. Vodka is
drunk in Canada Goose parkas in - 32
C temperatures. And ice cream is made
tableside in a magician’s flash of liquid
nitrogen. The Bearfoot Bistro is an
experience. The open kitchen is designed
as a stage. The patrons, the audience. And
the cellar is a place where more than
20,000 bottles of wine overlook an elegant
private table for up to 26 guests.
But the Bearfoot is challenging more than
just what it means to dine out in Whistler.
What’s happening backstage in the
kitchen is as unique as the extravagant and
playful happenings in front of house. There
are likely few executive chefs in the world
who amend their five-course tasting menu
because the executive pastry chef called
first dibs on the foie gras.
STORY BY NICOLE FITZGERALD
IMAGES BY JOERN ROHDE
Bearfoot Bistro’s Culinary Masters
Executive Chef MELISSA CRAIG and Executive Pastry Chef DOMINIC FORTIN