Derek Bendig joined Fairmont Chateau Whistler as Executive Sous Chef
Overseeing Fairmont Chateau Whistler's restaurant operations including The Wildflower Restaurant, Portobello, The Mallard Lounge, The Chalet, and Whistler’s only AAA Four-Diamond rated hotel restaurant, The Grill Room, is Executive Sous Chef, Derek Bendig. Derek comes to this role with over 16 years of culinary experience. From 2000-2012, Derek worked at Pangaea Restaurant, Toronto, ON as Chef de Cuisine. Prior to that, Derek took on international assignments with Maison Pic, Valence, France, as well as Chef Instructor with George Brown College. In 2013, he was hired at the seasonally-operated Siwash Lake Ranch as Executive Chef. Derek first came to Whistler during the 2014/15 winter season as Sous Chef for Whistler Blackcomb and the following winter season as Sous Chef at Fairmont Chateau Whistler, before permanently joining the Fairmont in his current full-time capacity at Executive Sous Chef. Derek studied Culinary Arts and earned his diploma at the Pacific Institute of Culinary Arts, Vancouver. In his personal time, he can be found – or not – fulfilling his passion for fishing, hunting, and cheese making. Derek will also be cooking at the esteemed James Beard House in New York with the Food Day Canada team on May 24, 2017.
