Travis Talbot | Nick McLaughlin | Jon Campbell | Jeffery Young | The Green Table Network

Vincent Stufano | Karen Kay | Jamie MacAulay | Jason Saruya | Squamish Lil'Wat Cultural Centre

Gabriella Chrapavy | Pat Beveridge | Erin Stone | Julian Own-Mold

Travis Talbot:
Points West Hospitality Group announces the acquisition of Travis Talbot as Director of Operations. With over 18 years in the hospitality and service industry, Talbot brings a wealth of international and local experience to the organization. In addition to being the former Vice President of the Gibson Hospitality Group (Commodore Ballroom, Shark Club Bar and Grills), he has successes in almost all segments of the hospitality industry including partnerships in two award-winning concepts (incl. Crush Champagne Lounge) and consulting for high-profile restaurants such as Kettle of Fish, RVYC, Cardero’s and Lumiere to name a few. Talbot’s experience has taken him to all points of the globe with projects in: Miami, Boston, Los Angeles, Cayman Islands, Netherlands, Vancouver and most recently - Calgary, Alta. He has received a number of awards for his accomplishments in the industry as well as for his involvement with charitable organizations and steadfast dedication to integrating businesses into the community fabric. His current focus is the development of the Chophouse in Whistler as well as preparing the company for the 2010 Olympic Games.

Nick McLaughlin:
Points West Hospitality Group is pleased to announce the appointment of Nick McLaughlin to the posting of GM for their newest property – Players Chophouse Whistler. McLaughlin is a native of the West Coast growing up in Lion’s Bay and apprenticing in eateries throughout West Vancouver. A zealous ‘foodie’, McLaughlin has ventured to all points of the globe in his pursuit of acquiring both cultural and culinary knowledge.  South East Asia and Central America are just a few of the destinations visited during his gastronomic expeditions.  McLaughlin’s forte is definitely in the front of the house. With a genuine commitment to service, a passion for food and an affable character; McLaughlin will undoubtedly be a welcomed addition to the Whistler restaurant scene.

Chef Jon Campbell:
The Chophouse in Creekside welcomes the arrival of Executive Chef, Jon Campbell to lead their culinary team in Whistler. The recipient of a BA from the University of British Columbia and a top graduate from the VCC Culinary Program; Jon completed his training in Whistler, receiving his Red Seal Chef certification while working at the esteemed Four Seasons Hotel.  Amongst his accreditations and accolades, Chef Campbell was a Silver Medal winner at the B.C. ‘Black Box Competition’, a select invitee for the Karl Schier Competition and placed first at the Swan-E-Set Resort and Country Club Invitational. He has applied his skills at respected local venues such as: Nicklaus North, North Arm Farms, Elements and Nita Lake Lodge. Chef Campbell’s culinary talents are complimented by his dedication to the ‘100 mile diet’, locally sourced products and sustainability.

Jeffery Young:
A 2008 world culinary Olympic gold medalist, Jeffery Young was also Chef of the Year for British Columbia in January 2009. Young is a graduate of Vancouver Community College where he received his Red Seal Certification in 1990 and over the past 19 years has amassed 20 gold, silver and bronze culinary awards. His culinary sojourn has taken him across the country with positions at some of the finest restaurants and hotels in Nova Scotia, Ontario, Manitoba and British Columbia. Chef Young took over the culinary reins as Executive Chef at The Westin Resort & Spa in July 2008, where palates are pampered by his creations in the award-winning Aubergine Grille, at a banquet in the 20,000 sq. ft. of event space or in the comfort of one of the 419 suites with in-room dining.

The Green Table Network:
The Green Table Network - We're a growing group of leading restaurant professionals, joined by the people and companies who supply and support us. Our 80 + members are making a conscious commitment to a shared goal: a deliciously sustainable future. We put sustainability 'on the menu' through innovative solutions that measurably reduce the impact we have on our world. We're based in the Lower Mainland, but are expanding this summer to Whistler, Vancouver Island, the Okanagan and beyond.

Vincent Stufano:
After working his way though some of the finest kitchens in Canada, Vincent Stufano became Executive Chef of The Fairmont Chateau Whistler in November 1997.

A Canadian-born chef originally from Montreal, Vincent was lured into the culinary world when his passion for this industry and for food was recognized at an early age. He went on to study the culinary arts at the British Columbia Institute of Technology (BCIT) where he learned to develop his own unique style and flair. Vincent continued with his career at exclusive restaurants and hotels such as Chez Danielle, La Belle Auberge, as well as The Pan Pacific and The Oak Bay Beach Hotel. Over the years, he worked under influential leaders of the Canadian culinary profession who helped shape his style and depth of knowledge. Vincent was appointed Executive Sous Chef of The Fairmont Chateau Whistler in 2003. Vincent balances his culinary career with enjoying every spare moment with his children.

Vincent’s culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighbouring farmers to seek out the finest in regional, local organic produce is the essence of his cuisine. Vincent’s preference is to allow the natural flavour of the food express itself.

In addition to cooking, Stufano’s passion is also in developing younger chefs to discover their own talents in the same way that he was encouraged. Be it through mushroom picking field trips or inviting some of the world’s finest chefs such as Albert Roux and Edouard Loubet to the hotel for a chance to share their knowledge, Vincent believes whole-heartedly in staying active, continuously learning and always having fun.

Karen Kay:
British Columbian, Red Seal chef and Holistic nutrtionist, Karen Kay has been catering in Whistler with Husband and Red Seal chef David Kay since 1988 as Kaytering Whistler.
Karen has been teaching cooking classes for many years in Whistler and community kitchens for the past 5 years. She has recently published a vegan cookbook, teaching manual called Harvest Cuisine. Recipes and nutritional information using mainly whole foods grown in BC and Canada.

Jamie MacAulay:
Jamie was born is Halifax Nova Scotia and got his first taste of kitchens washing dishes at the age of 15 in a local Nova Scotia pub. Jamie worked and trained under Chef Bernard Casavant at Chef Bernards café where he learned a passion for locally raised and grown food.. Returning to Halifax in 2003 he worked for Chef Chris Burton at the established Five Fishermen, and with Chef Dennis Johnston at FID renowned for his work with local Nova Scotia farmers and purveyors. Retuning  BC Jamie worked as Sous Chef at Ciao Thyme Bistro with Chef Ryan Liebriecht and Sous Chef At Burrowing Owl estate winery with Chef Bernard Casavant. Recently Jamie Has worked for the Fairmont waterfront hotel in Vancouver, and opening Market by Jean George at the Shangri-la hotel. Jamie is currently the Chef at the newly opened Lift Coffee Company in Whistler Village.

Jason Saruya:
Jason is a Vancouver native who started his culinary career at Janet McGuire’s Beach side café and the |Fairmont Hotel Vancouver under the tutelage of executive Chef Robert Lecrom. Jason went on to work at the CAA/AAA five diamond and mobil four star rated Banffshire club in the Banff Springs Hotel. Jason returned to Vancouver to work at the Fairmont waterfront hotel Vancouver as banquet and restaurant Chef De Partie. Jason is currently the Chef at the newly opened Lift coffee company in Whistler village.

Squamish Lil'Wat Cultural Centre:
“Where Rivers, Mountains and People Meet” is a slogan which only begins to highlight the spirit of the newly constructed Squamish Lil’wat Cultural Centre in Whistler.  Guests of the centre experience both the Squamish and Lil’wat peoples’ culture first hand through song, drumming, and guided tours of exhibits explaining how the two cultures originally lived in the Whistler area.  Guests often find themselves engulfed in the Ambassador’s story of how elders cooked, gathered and hunted many of the ingredients still used today in the Centre’s café. Nestled in the lower level, the café offers contemporary cuisine infused with many traditional native ingredients. With aid from manager Albert Kirby, the Centre’s Ambassadors constantly evolve traditional recipes such as bannock to incorporate flavours of purple sage, wild local cherry, and bacon, cheddar, and chive. Candied Salmon is even created in house using traditionally inspired curing and smoking methods. The Café recognizes the importance of sustainability and development and in doing so has had the opportunity to grow fresh herbs in house thanks to a program sponsorship from the Canadian Wildlife Foundation.

Gabriella Chrapavy:
Gabriella Chrapavy, originally from Calgary, studied cooking at the Southern Alberta Institute of Technology (S.A.I.T) where she graduated with honors. Gabriella has been cooking for 13 years and has had her Red Seal since 1999.  She has worked in various high end food establishments including Teatro (Calgary), Fairmont Hotels (Calgary & Vancouver), Cin Cin Restaurant (Vancouver), Mission Hill Winery (Kelowna), Four Seasons Hotel (Whistler), and now The Nest Restaurant in Brackendale. Gabriella Competed in several cold food shows in Alberta, winning bronze (’97) and silver (’98) and she accompanied the S.A.I.T student team to Toronto for “The Taste of Canada” competition (’97).  She won first place in Fetzer’s wine and appetizer pairing challenge in 2003. Gabriella’s passion for simple and uncomplicated food shines at The Nest Restaurant. Her cooking style lets quality ingredients speak for themselves. She takes pride in developing relationships with local farmers in the Sea to Sky corridor.  Gabriella was also involved in last year’s Slow Food Cycle in Pemberton and she has been a member of the Slow Food Movement since 2003.

Pat Beveridge, Cracked Pepper
Originally from Howe Island, Ontario, Pat made his way to Whistler in 1997, following his love of snowboarding and mountain life. Starting out as a dishwasher at Merlin’s Bar, Pat moved up the ranks to become Sous-Chef at Christine’s Restaurant on Blackcomb Mountain.  For the next 5 years, he worked and trained under Chef Steve Bjormark. In 2004, Pat challenged and obtained his Red Seal Certification.  From 2006 to 2008, Pat worked under Chef Ryan Liebrecht at Ciao Thyme Bistro where he developed a passion for local food. Pat is currently the Chef/Owner of Cracked Pepper Café and Catering in Function Junction.

Erin Stone, Elements
Erin Stone originally comes from Wanganui, New Zealand where she developed an early appreciation for fresh, local ingredients growing up on her parent’s farm.  She studied at the prestigious Wanganui Polytechnic Culinary school and after graduating spent several years travelling and working as a chef in New Zealand, Scotland, England and Canada.  Erin’s love of the outdoors and her interest in Whistler’s amazing food culture compelled her to spend a winter in Whistler in 2006.  Since then Erin has built a home and career in Whistler.  She has been head chef at Elements Urban Tapas Parlour since April 2008.  Erin enjoys working with the wide variety of local, seasonal ingredients that British Columbia provides.

Julian Owen-Mold, Nita Lake
Owen-Mold’s food philosophy is all about using the finest and freshest of local ingredients. Wherever he has worked, it has been fundamentally important to him to cook in season and build relationships with local food producers. While this may seem in vogue, Owen-Mold takes it to heart. While most of his time is spent creating in the kitchen, Owen-Mold dedicates significant time to scouring the local farmer’s markets and talking to local producers in an effort to build important relationships where they can help each other.