Team
| Executive Chef: | James Walt |
| Pastry Chef: | Aaron Heath |
| Restaurant Director: | Steve Edwards |
| Wine Director: | Samantha Rahn |
| Asst. Wine Director: | Pat Allan |
| Bar Manager: | Rene Wuethrich |
JAMES WALT
Executive Chef
Recognized by Canada's Globe and Mail newspaper as "one of the top seven chefs in the country shaping the nation," James Walt continues to inspire his contemporaries, leading the way in creating innovative and exceptional regional cuisine.
His impressive culinary career spans some of British Columbia's leading restaurants and the prestigious appointment as Executive Chef to The Canadian Embassy in Rome, an experience that has significantly influenced the way he cooks today. 'The European market culture has inspired me to cook even more regionally and seasonally.' he says. ’There, if it's not in season locally, it's simply not available. 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, these sensibilities translate to regular farm visits where he personally selects the finest and freshest ripe local ingredients to feature on Araxi's menu.
James was the first and only chef in Whistler to receive an invitation to cook at the celebrated James Beard House in New York City in 1998, where he has twice returned in 2002 and 2006. In September, 2000, he moved to Vancouver to open sister restaurant Blue Water Cafe, winning rave reviews from the onset. Walt was pivotal in establishing the restaurant's acclaimed reputation during his three-year tenure. Now, as Araxi's Executive Chef, he brings his incredible talent and esteemed reputation back to Whistler's premier restaurant.
AARON HEATH
Pastry Chef
Born in North York, Ontario, Aaron Heath is a culinary graduate of Toronto’s George Brown Culinary College. He first joined the brigade of Araxi in 1996. In September 2000 he moved to Vancouver where he spent two years as Pastry Chef of sister restaurant Blue Water Cafe. He rejoined Araxi in November 2003 where his seasonal dessert menu showcases local fruits and berries, as well as his finesse with chocolate and house baked breads.
STEVE EDWARDS
Restaurant Director
Citing the “immeasurable magic of food and wine” as his inspiration, Steve Edwards is a consummate professional with over eight years of industry experience, including two years managing at sister restaurant, the celebrated CinCin in Vancouver. “We try to impart some of that magic to our guests every night” he says, “to let our food and wine tell stories of our culture and people, through regionally inspired dishes, artisan products and some of the worlds most finely crafted wines.”
With a Diploma from the International Sommelier Guild, Edwards considers himself fortunate to have access to Araxi’s highly lauded 1,200-label wine library. As well, he values the opportunity to work with Araxi’s esteemed executive chef James Walt and his “extremely talented” kitchen brigade. Edwards instills infectious enthusiasm and passion throughout his team and is committed to leading them to “deliver a new level of excellence through the 2010 Olympics and to showcasing Araxi’s style and versatility, as Whistler’s best example of imaginative, exceptional fine dining”
Well known for his easy and intuitive tableside manner, along with his astute menu and wine suggestions, Edwards has cultivated an established following. An avid snowboarder and a keen outdoorsman, he embraces the resort lifestyle and close community that living in Whistler offers.
SAMANTHA RAHN
Wine Director
A passionate sommelier and world-traveler, Samantha Rahn joined Araxi in October, 2007 following a trip to Burgundy, France where she had the unique opportunity to participate in the harvest of Domaine Michel Gros, Vosne Romanée. Previously residing in Banff, Alberta, Rahn was the Wine Director at the award-winning Maple Leaf Grill & Lounge for six years where she led the restaurant to numerous recognitions, including Wine Spectator’s 'Best of' Award of Excellence.
With training from the Wine and Spirit Education Trust and over 10 years of hospitality experience, Rahn applies her gift of sourcing exciting and interesting wines to nurture Araxi's highly acclaimed collection comprised of over 10,000 bottles built over the years to represent depth, diversity and value.
Roots in rural Saskatchewan have strengthened her appreciation for Araxi’s close ties with the Pemberton farming community and regional focus on the menu. Dedicated to “creating memorable experiences with wine and food,” Rahn always strives to exceed guest expectations. “I enjoy guiding our guests towards discovering the treasures of Araxi's wine list and creating inspirational pairings with our superb cuisine.”
A competitive snowboarder, Rahn is looking forward to complimenting her time in the cellar with the fresh tracks of the mountain.
PAT ALLAN
Asst. Wine Director
A twenty year Whistler/Pemberton resident, Pat Allan has been with Araxi since 2002 and feels privileged to have such an extensive selection at his fingertips. “The interesting and always changing menus offer so much scope” he enthuses, “the regional dishes vary with the seasons providing a multitude of possible wine pairings.”
Beginning his hospitality career cooking at the renowned Fairmont Chateau Lake Louise in Banff, Alberta, a burgeoning interest in wine and its interplay with food, soon led Allan from the kitchen to the front of house. 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 to the course.
Now poised to guide diners towards their preferred varietals or to elevate even the more experimental palate, Allan himself claims not have a firm favourite when it comes to wine style or region. He does however, profess a particular fondness for the many memorable Bordeaux wines sampled during a visit to the region, especially Mouton Rothschild where Pat participated in their annual harvest.
RENE WUETHRICH
Bar Manager
Since 2001 Rene has welcomed an international clientele, from all corners of the globe, to the bar and lounge at Araxi. Serving guests from as far away as England and Australia, to Japan, USA, Mexico and China, not forgetting of course, the many Whistler locals who have become his regulars. He accommodates a wide range of tastes and preferences; offering wine selections from one of the deepest cellars in the province alongside a fabulous cocktail list with martinis made from fresh squeezed juices and ripe garnishes, there are many premium spirits and liqueurs, an extensive selection of single malt scotch and bourbons, as well as bottled and draft beers.
Wuethrich started a life long career in the food and beverage industry with a chefs apprenticeship and hotel school program in Zurich, going on to gain practical experience in hotels in Lausanne, Zermatt and Villars in Switzerland. He has held management positions in restaurants and nightclubs in Calgary, Vancouver and on the Gold Coast of Australia before moving to Whistler.
At Araxi he enjoys the pace and daily demands of working at Whistler’s leading restaurant, as well as the great team of professionals he works with.