All Food and Drink

  • Newly renovated steakhouse with dark wood tables set for four, black curtains, lowlights, fireplace

    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.
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  • A series of black barstools sit in front of a dimly lit bar with a single bartender.

    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.
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  • Four black dishes with colourful appetizers

    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.
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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.

Learn more about COVID-19 guidelines at Four Seasons Resort Whistler. 1 (604) 935-3400 Details

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.

    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.
    Dine With Us
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  • MY 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.
    A full breakfast spread of orange juice, coffee, pancakes and eggs on white porcelain plates, served on a wooden balcony.
    A full breakfast spread of orange juice, coffee, pancakes and eggs on white porcelain plates, served on a wooden balcony.

    MY 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.
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  • 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.
    Closeup of chef preparing to carve a side of steelhead trout on a cedar plank, rosemary sprigs and charred lemon garnishes around
    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.
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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

A man in a white Chef's coat in front of a stone wall.

Sajish Kumar Das

Executive Chef
Chef 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.
A man in a white chef's coat standing in front of a grey brick wall.

Michael Samsair

Executive Sous Chef
Originally 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.
A man in a black shirt standing with his arms folded in front of a brick wall

Richard Sandoval

Consultant Chef
Inspired 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.”