All Food and Drink
Culinary Experiences
![A chef revealing a three-tiered display of pastries and sweets.]()
Private Retreats Afternoon Tea Experience
An alpine-themed Afternoon Tea, with the option of including champagne, makes for an extra-special experience available to Private Residences guests. Fine finger sandwiches and canapés; buttery, flaky pastries; darling desserts, and more are served on a classic, elegant tiered tower. Served between 11:00 am and 6:00 pm, the mountain-inspired Afternoon Tea is CAD 130, or CAD 320 including chilled champagne.1 / 4
![Flowers and a red cocktail on a dark background.]()
Bloom Cocktail Menu
Summer calls for creative libations, and the new Bloom cocktail program at Braidwood Tavern in collaboration with Beam Suntory is a must-catch offering. Highlights include a Cruzan Rum-infused Flowery Earl Grey served in a bouquet of flowers, a pretty-in-pink sakura sipper, and a Tres Generacion tequila infused with hibiscus. The fresh beverages are as bedazzling as they are delicious.2 / 4
![Chef wearing white chef's jacket, black ball cap and black-rimmed glasses stirs an extra-large pot of food atop an outdoor stone grill set in front of a large stone outdoor fireplace]()
El Patio Thursdays
Join us for El Patio Thursdays at Braidwood, a summer-long celebration where the spirit of lively Spanish patio gatherings meets the alpine lifestyle. The main highlight is our signature paella, a secret family recipe brought over by our two Spanish chefs, Jordi and Juan.3 / 4
![A patio area with tables and a fireplace.]()
Al Fresco at Sidecut Steakhouse
Indulge in a summer sojourn at our intimate, upscale steakhouse under twinkling patio lights. Sidecut is where you can relax over extraordinary food and drink and enjoy an exceptional experience.4 / 4
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.”