Team
| Executive Chef: | James Walt |
| Chef de Cuisine: | Jeff Park |
| Pastry Chef: | Aaron Heath |
| Restaurant Director: | Neil Henderson |
| Assistant Manager: | Tova Johnson |
| Wine Director: | Samantha Rahn |
| Restaurant Manager + Assistant Wine Director: |
Pat Allan |
| Bar Manager: | Rene Wuethrich |
JAMES WALT
Executive Chef
One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests, creating compelling regional cuisine based on local, sustainable ingredients.
His impressive culinary career spans some of British Columbia's leading restaurants and his appointment as executive chef to The Canadian Embassy in Rome, an experience that has shaped the way he cooks today. 'The European market culture has inspired me to cook even more locally and seasonally,' he says. ’There, if it's not local and in season, it's simply not served. Everything is sold at its prime so you're able to shop daily and be creative and spontaneous.’ Now living in the heart of Pemberton's farming community, Chef makes regular farm visits where he personally selects the freshest local ingredients to feature on Araxi's menu.
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. In 2000, he moved to Vancouver to open sister restaurant Blue Water Cafe, winning rave critical and popular reviews. James was pivotal in establishing the restaurant's acclaimed reputation during his three-year tenure. Now, back at the mountain as Araxi's executive chef, he nightly debuts his compelling regional cuisine at Whistler's premier restaurant.
JEFF PARK
Chef de Cuisine
For Korea-born chef de cuisine, Jeff Park, it’s a homecoming to return to Araxi – he was sous chef here before decamping for Calgary, where he undertook senior positions at several of the city’s leading restaurants: Blink, Rush and Kensington Riverside Inn, each of which received accolades in enRoute magazine’s annual search for the ‘Best New Restaurants in Canada’.
A graduate of the Art Institute of Seattle and Vancouver’s Dubrulle Culinary Institute, Jeff first realized his passion for cooking at his mother’s apron strings. Although a successful career in art design in Los Angeles followed university, it was his passion for cooking that finally won him over.
“Cooking enlivens memories,” he says, adding “it provides comfort, and connects people. For me, it’s about being in a place where I can both teach and learn, every day, and that’s what Araxi is for me.” Furthermore, Jeff seeks to emulate executive chef James Walt’s commitment to the local community, especially local farmers and ranchers, as well as finding that harmony between one’s professional and personal life.
AARON HEATH
Pastry Chef
Born in North York, Ontario, Aaron Heath is a graduate of Toronto’s George Brown Culinary College. He first joined the culinary brigade at Araxi in 1996.
Aaron attributes his love of food to the backyard garden of his childhood home (which occasionally included a flock of chickens). Today he says, “I’m really inspired by the smaller scale, artisanal baking that is taking traditional recipes and – with a lighter hand and the freshest ingredients – making them new again.”
In September 2000, Aaron moved to Vancouver where he showcased his talents for two years as pastry chef at Araxi’s sister restaurant Blue Water Cafe. He rejoined Araxi seven years ago. His sense of whimsy is reflected in a childhood joke he told his aunt “I want to be a baker, but I can’t raise the dough.” Not true today: Aaron’s seasonal dessert menu showcases local orchard fruits and berries, as well as a widely known finesse with chocolate and house-baked breads.
NEIL HENDERSON
Restaurant Director
Glasgow-born Neil Henderson’s first taste of Whistler came in the summer of 1992, when he arrived at Araxi and fulfilled his final internship of a BA degree in ‘Hospitality Enterprise’ from Queen Margaret University in Edinburgh. Pursuing further professional experience saw Neil to the Highlands of Scotland and North Carolina, as well as many European ski resorts in between. A working sabbatical in New Zealand with the Montana Marlborough Brancott Estate Vineyard triggered a passion in wines that lead to his Higher Certificate in the British Wines & Spirits Education Trust exams in 2001; he became an accredited Sommelier with the International Sommelier Guild in 2004.
Promoted to Service Manager of Araxi in 1998, he progressed to Restaurant Director in 1999, the same year that Araxi first collected Vancouver magazine’s Gold Award for Best Whistler Restaurant, a feat now repeated 10 times.
Most recently, Neil has acted as Projects Director for Araxi’s parent company, Top Table Restaurant Group, a diverse role spanning the group’s four properties, three cookbooks, and Top Table’s 2010 Winter Olympics’ program. Of his move back to Araxi, he says, “Araxi has represented several milestones both in my career and personally. I couldn’t be happier to be back working alongside Chef James Walt and his talented kitchen brigade, as well as our team of dedicated service professionals.”
TOVA JOHNSON
Assistant Manager
Tova’s far-ranging travels always see her home to Whistler. A native of Revelstoke, British Columbia, and an avid outdoorswoman, she says ‘I couldn’t imagine not living in the mountains.” Tova’s friendly and gracious manner is infectious and has made her many friends amongst Araxi’s guests.
Prior to joining the team at Araxi in 2006, her lengthy resumé in service has seen Tova hone her skills in award-winning restaurants throughout British Columbia. Since that time she has acquired a passion for wine, and an ever-deepening knowledge and education with the International Sommelier Guild, saying, “My colleagues at Araxi are a continual inspiration to me.” Tova also draws inspiration from her “hard-working mother, who is really caring,” adding, “I love my job – always running and never stopping.”
SAMANTHA RAHN
Wine Director
A passionate sommelier and world-traveller, Samantha arrived at Araxi in October, 2007 following a tour through Burgundy where she joined in the harvest pick at Domaine Michel Gros, Vosne Romanée. More recently she visited Austria, further familiarizing herself with country’s wines. Previously residing in Banff, Rahn was wine director at the award-winning Maple Leaf Grille for six years where she led the restaurant to numerous recognitions, including Wine Spectator’s ‘Best of’ Award of Excellence.
Trained at the Wine and Spirit Education Trust and with over 15 years of hospitality experience, Samantha sources exciting, value-driven wines to complement Araxi's highly acclaimed, 11,000 bottle library. “My vision for Araxi is to continue building the wine culture in the restaurant and sharing my passion with as many people as possible,” she says. “I pride myself on my genuine, honest, friendly approach. Wine is pleasure!”
An accomplished musician, Samantha is also a former snowboard cross racer, certified snowboard coach and avid downhill mountain bike competitor.
PAT ALLAN
Restaurant Manager + Assistant Wine Director
A twenty-year Whistler resident, native-Ontarian Pat has been with Araxi since 2002 and feels privileged to have such an extensive selection at his fingertips. ‘The always-changing menus offer great scope,’ he enthuses, ‘and chef’s seasonal dishes provoke many options.’
Pat began his hospitality career cooking at the Fairmont Chateau Lake Louise in Alberta. He passed the International Sommelier Guild Diploma in 2000 with the highest marks in the province that year, a testament to his refined palate, enthusiasm and commitment.
‘I sincerely want our guests to experience the best dinner of their lives,’ says the avid nature photographer, fly fisher, skier and golfer. ‘That’s when their pleasure becomes entirely mine.’ Indeed, some say Pat’s love for food and wine is even reflected in his dog’s name – ‘Truffles’.
RENE WUETHRICH
Bar Manager
Since 2001, Rene has welcomed both an international and local clientele to The Bar at Araxi. The Bar offers Araxi’s full wine list, martinis made from fresh squeezed juices and ripe garnishes, and a broad selection of single malt scotch and bourbons.
Rene began his hospitality career with a chef’s apprenticeship and hotel school program in Zurich, going on to gain practical experience in hotels in Lausanne, Zermatt and Villars. He held management positions in restaurants and nightclubs in Calgary, Vancouver and on the Gold Coast of Australia before moving to Whistler.
