“By far the best fruit vinegar there is – fruit forward and full of flavour. The raspberry is the ultimate with oysters!”
One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests creating compelling regional cuisine based on local sustainable ingredients.
His impressive culinary career spans some of British Columbia’s leading restaurants and his appointment as executive chef to the Canadian Embassy in Rome, an experience that has shaped the way he cooks today…
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. In 2000, he moved to Vancouver to open sister restaurant, Blue Water Cafe, winning rave critical and popular reviews. James was pivotal in establishing the restaurant’s acclaimed reputation during his three year tenure. Now, back at the mountain as Araxi’s executive chef, he nightly debuts his compelling regional cuisine at Whistler’s premier restaurant.