All Food and Drink
Culinary Experiences
![Male chef in white chef's coat drizzle sauce onto a whole roasted chicken in a cast-iron pan, set next to another cast-iron pan holding mussles and two pieces of baguette]()
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 / 3
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Mother's Day Brunch
Join us for Mother's Day Brunch at Braidwood Tavern on Sunday May 14, from 12:00 noon to 4:00 pm. The extensive buffet includes a Soup and Salad Station; Sashimi and Ceviche station; Risotto Station; cheese and charcuterie selections with traditional condiments; and a Carving Station with dishes such as 24-Hour Slow Smoked Brisket and Salmon Wellington. There will also be a chocolate display, an array of fresh fruit and an Ice Bar featuring fresh seafood such as BC poached spot prawns, Argentinian prawns, snow crab, freshly shucked local oysters and marinated octopus. CAD 95 per adult.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.”