All Food and Drink
Culinary Experiences
![Five full crabs, oyster shells and lemons surround a platter of cooked mussels]()
G.O.A Pop-Up Restaurant
From the Western Indian Coast to the Pacific West, Executive Chef Sajish Das Kumar takes you on a culinary journey of heritage, authenticity and family through a medley of flavours and spices inspired by his hometown, Goa.1 / 3
![Natural wood table with a hand curled around a mug filled with steaming hot chocolate topped with numerous small marshmallows, and the other hand holding a spoon]()
Hot Chocolate Around the World at Braidwood Tavern
A selection of fun, Instagram-ready spiked hot chocolates take inspiration from international destinations such as Paris, Tokyo, Oaxaca, Whistler itself and the North Pole. Featuring premium global spirits, the highest-quality chocolate and other finely sourced ingredients, each creative, cosy cup transports guests to dreamy global locales from the comfort and warmth of the Tavern.2 / 3
![Closeup of chef preparing to carve a side of steelhead trout on a cedar plank, rosemary sprigs and charred lemon garnishes around]()
Tableside Carving
Have you tried our two signature dishes as our team carves them next to your table? Join us for a family-style unique dining experience at SIDECUT, featuring the Long Bone dry-aged beef ribeye from Washington’s Double R Ranch and the Cedar Plank Steelhead.3 / 3
Meet the Team
Sajish Kumar Das
Executive ChefChef Kumar Das fostered his passion for cooking from an early age in the family kitchen, where he learned recipes and culinary traditions of his Portuguese-Indian (Goan) roots. Transforming his passion into a profession, Das holds a diploma from the Institute of Hotel Management in Goa, India. He has worked at five-star properties in India, the United Arab Emirates, Oman, Qatar and Canada. Das brings over 20 years of dining expertise, and is dedicated to delivering memorable service to each and every guest.
Michael Samsair
Executive Sous ChefOriginally hailing from Manitoba, Chef Samsair first discovered his passion for food while working his way through the Winnipeg culinary scene. He developed his craftsmanship in small, family-owned restaurants where, farm-to-table was a practiced necessity long before it became a trend. His wanderlust brought him to Whistler where he quickly put down roots, developing a team of like-minded, passionate cooks. Samsair's enthusiasm in the kitchen is only overshadowed by his sense of humour and infectious laughter.
Richard Sandoval
Consultant ChefInspired by British Columbia's seasonal bounty, celebrated chef and restauranteur, Richard Sandoval, presents a locally focused menu showcasing the best of the region. From seasonal Whistler produce to freshly-caught British Columbian oysters, his menu offers simple, familiar preparations of the highest-quality ingredients.
“Food to me is a very social experience, and at Braidwood, our emphasis is on re-energizing familiar dishes and presenting them in a way that creates community and social connection – sharing with those around you.”