All Food and Drink
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SIDECUT Steakhouse
Rediscover the newly renovated SIDECUT through an extravagant dining experience. Serving well-crafted classics – and focusing on prime hand-cut steaks seasoned with Chef’s Classic Rubs – fireside lodge dining is elevated with a contemporary and sophisticated take on the traditional steakhouse. - Learn More
Braidwood Tavern
Braidwood Tavern is a vibrant, welcoming space, evoking the warmth of your uncle’s cabin. Serving mountainside tavern classics, local craft beer and renowned cocktails, Braidwood Tavern is a place to connect, recharge and order another round. - Learn More
Braidwood Café
If outdoor adventure can’t wait, Braidwood Café offers baked goods and hot espresso-based drinks to go. Open from 7:00 am to 1:00 pm seasonally, Braidwood Café has everything to kickstart a day of mountain exploration. Power-packed muffins or decadent danishes are perfect to toss in a backpack before enjoying some of the most spectacular scenery in the world. - Learn More
In-room Dining
Dine in the comfort and warmth of your guest room or suite. Enjoy fresh locally-inspired culinary creations or a comforting home-style favourite for the weary traveller.
We will be accepting reservations for both restaurants in advance. Please note these reservations may be changed or cancelled if there are any changes or updates on local COVID-19 guidelines impacting maximum capacity.
Culinary Experiences
DISCOVER YOUR LOCAL MASTERDISH
Created with artistry, driven by taste and enriched by connection. Reunite with loved ones over the Golden Bridge Sour, a culinary Masterdish created by our bar team at SIDECUT in collaboration with award-winning mixologist Lauren Mote. Vietnam’s ancient Annamese Mountains are the inspiration behind the vivid Golden Bridge Sour. The Golden Bridge is often described as something supernatural, a gift from nature. Tart passionfruit and lemon lends the cocktail its sunny hue, and floral apricot, vanilla-honey and plum balance its pucker.1 / 3MY BALCONY BREAKFAST
Start your morning re-connecting with loved ones over a three tier, towered breakfast feast. Enjoy in-room or alfresco dining overlooking Whistler vistas on the rooms private balcony.2 / 3Tableside 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
Events
- Every Thursday from 5:00 pm – 9:00 pm
Thursday Four Seasons BBQ
With several Sea to Sky craft breweries participating as partners, this gathering features a grill station with chefs cooking on open-pit barbecues: think grilled salmon, chimichurri steaks, juicy brisket, roasted ribs, and more. The extensive salad bar is deluxe, and classic sides such as cornbread, baked potatoes, and roasted corn on the cob make the meal complete. Adding to the convivial atmosphere is live music by local artists. These casual, care-free evenings are made for reuniting, having the chance to kick back, connect and reconnect over great music, food, and drink.
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.”