When do you ever get a chance to dine inside Whistler's most spectacular homes?
Join the Whistler Cornucopia Tour and dine with well renowned chef's from across the globe in Whistler's most prestigious properties! Each location is secret and is only revealed once attendees are transported by shuttle directly to the Chef's Table. So if you're one for surprises, great wine & fine dining... this event is for YOU!
Buy your ticket today! Schedule is subject to change & expected to sell out fast, so check back often for additions and updates.
Photo Credit: Mike Crane/Darby MaGill
The Chef Line Up
1. Chef Benito Molina
Husband-and-wife chef team Benito Molina and Solange Muris have a great reputation in Baja, California as one of the area's finest restaurants. Taking advantage of the region’s rich wine-growing culture and proximity to the ocean, together they serve fresh seafood such as Kumamoto oysters and clams as well as meaty options such as ribeye steak.
2. Steve Ramey from Christine's on Blackcomb
As the new Head Chef at Christine’s, Steve Ramey brings the culinary prowess he honed as the Sous-Chef at Vancouver’s renowned Hawksworth Restaurant to Whistler Blackcomb. Ramey was awarded his Culinary Apprenticeship and Inter-provincial Red Seal in 2007; and in August 2003, he was the top apprentice in his class. He started with the Hawksworth Group in 2011 and was responsible for menu development. Under his watch, Hawksworth has been consistently named as Vancouver’s top restaurant, and one of the best restaurants in Canada.
3. The London Chef
From Commis to Head Chef, Dan Hayes has worked with various talented chefs in numerous high-end and Michelin starred restaurants, and now owns his own cooking school in Victoria, BC with his wife, and better half, Micayla. He has taught cookery all over the UK, food styled with one of Britain’s top food photography companies, and consulted on the development and opening of restaurants in London and the Canary Isles. From fishing, hunting and gathering to the final presentation, Dan combines his classical French training and love of rustic Mediterranean cuisine to create memorable and outstanding dishes, events and cooking lessons.
4. David Hawksworth
A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens such as Le Manoir aux Quat’ Saisons, L’Escargot and The Square, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return in summer 2000. In 2008 David became the youngest chef inductee in to the BC Restaurant Hall of Fame.
5. Alan Ferrer
Alan’s passion for providing guests with an unforgettable culinary experience has driven his career from the beginning. Starting in Grade 10, Alan has been involved in the local Vancouver food culture, working with some of the top restaurants in town. After hearing accounts of Seigo’s passion and dedication to his restaurants and his employees, Alan decided to join the team. All his experience and hard work propelled him through the ranks to his current dual position as Executive Chef of Minami and Corporate Chef for Aburi Restaurants. A perfectionist by nature, Alan strives to achieve the perfect balance of flavour, texture, presentation, and technique in every dish. This sincere desire for excellence and passion for guest experience allows him to lead by example, encouraging his team to follow in his footsteps.
Want to know how to survive 10 days at Whistler Cornucopia? Read the article below.
A ten-day celebration of heavenly decadence, Whistler Cornucopia is Whistler's premier wine & food extravaganza offering something for both experienced connoisseur and those seeking to better appreciate wine & food!