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 / 3
![Chef's hands basting a full roasted chicken in an iron skillet, garnished with greenery and roasted lemons]()
Canadian and U.S. Thanksgiving
Celebrate the rich traditions of Canadian and U.S. Thanksgiving at Four Seasons Resort and Residences Whistler. As the crisp autumn air sets in, our Resort becomes a cozy cabin for holiday gatherings. For Canadian Thanksgiving in early October, indulge in a feast featuring locally sourced ingredients, including succulent roast turkey and the freshest seasonal produce, all expertly prepared by our culinary team. Join us in November for a U.S. Thanksgiving celebration, complete with classic dishes.2 / 3
![Prawns, squid and mussels on a bed of red Bomba rice in a black Staub brand cast iron skillet]()
Sidecut Tasting Menu
Indulge in a culinary journey like no other at SIDECUT. Available Sunday through Thursday from 5:30 pm to 9:00 pm, our four-course tasting menu promises an impressive dining experience. Rockefeller Oyster, Wagyu or Mushroom Cromesquis and Canada Prime Striploin showcase the restaurant's dedication to exceptional cuisine. For the main course, savour the Citrus and Salsa Matcha Marinated Sea Bass, and to conclude your dining experience, indulge in the Infinite Chocolate Cake, a decadent dessert that will leave your taste buds singing.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.”