FINE DINING
SECRETS TO SUCCESS WHAT’S BEHIND THE INCREDIBLE LONGEVITY OF WHISTLER’S FOREMOST CHEFS AND RESTAURATEURS?
STORY BY BR AN DON BAR R ETT | PHOTOS BY DAVID BUZZARD
B
y almost any standard you can think of, the restaurant industry is a fickle one, to say the least. Just look back on the past two years of constantly changing health protocols and COVIDrelated closures that have forced even some of the most popular restaurants pre-pandemic to shutter once and for all. In Whistler, with its seasonal rhythms and years-long labour shortage, navigating the churning waters of such a volatile market can be an even tougher task. That’s what makes the success and longevity of Whistler’s foremost chefs and restaurateurs so incredible. In a fast-growing town where change is one of few constants we can rely on, this trio of chefs and restaurateurs have defied the odds. And they’ve all done so in their own distinct ways, proving there isn’t one single key to success in Whistler’s world-renowned fine dining scene. So what’s their secret? Well, we’re glad you asked. >>
RIMROCK OWNER BOB DAWSON WITH HIS FAVOURITE DISH, DUCK TWO WAYS.
