Timeless Tastes
Celebrating Decades of Success
Story by Nikki Bayley | Images by Joern Rohde
Araxi
Sushi Village
Bearfoot Bistro
Quattro
Caramba
ARAXI
A brief history…
Araxi Restaurante opened its doors on Halloween night in 1981 as an Italian restaurant. Pastry Chef Aaron Heath joined in 1996, and their current culinary director, Chef James Walt, a year later, when the restaurant simply became “Araxi” and switched its focus to the products of the Pacific Northwest. This transition under Walt’s stewardship ensured Araxi’s place as one of North America’s most consistently award-winning restaurants.
Over the next few months, Araxi will celebrate its 45th anniversary, and Heath and Walt will celebrate 30 years of service. “I’m so proud of what we do here as a team, showcasing local products and the B.C. coast,” Walt enthuses. “We’re always pushing ourselves; we have a commitment to be the best restaurant that we can be, and that keeps me excited.”
Heath agrees. “I love that I get to come in here every day and work with fruit, pastry, and chocolate,” he says with a grin. “It’s consistency of life quality too; we’ve had such great opportunities here.”
One of those great opportunities came in 1998 when Araxi was awarded its first of 17 Vancouver Magazine Gold awards and received an invitation to cook at James Beard House. “It was my first time in New York,” Walt recalls. “To go and represent B.C.’s wine and food was amazing; we took rockfish, halibut, gooseneck barnacles — we got a standing ovation!”
That dedication to putting a spotlight on the best of B.C. has spread over the decades as the focus on local farms has changed. “As we’ve grown, our community’s evolved with us. Now, so many of Whistler's restaurants support local farms instead of just buying from the city,” Heath said, then nods, “I could eat my bodyweight in Pemberton blueberries!”
“And what about Brew Creek Farm’s hydroponic tomatoes and baby leaves — I’ve not tasted stuff that tastes that good in years!” The conversation shifts to the long-awaited flavours of the new season, and it’s clear that as these two move into their fourth decade at Araxi, there’s still a lot to get excited about.
Having delighted guests since 2003, Araxi’s lemon tart is a twist on Heath’s childhood favourite birthday treat, the lemon meringue. Baked lemon curd in a sweet pastry crust, it’s garnished with fresh raspberries, accompanied by crème fraîche ice cream, and drizzled with preserved raspberry coulis. If you’re looking for heaven on a plate, you just found it.
Walt’s favourite is a buttery, wild-caught B.C. salmon, satin-soft with a crisp crust, spangled with flecks of sea salt, and scattered with edible flower petals, accompanied by sweet baby carrots and the verdant crunch of fresh pea shoots. You may think you can cook salmon at home, but then you taste this and realize that, oh no, you can’t. Perfection exists!
SUSHI VILLAGE
A brief history…
In December 1985, just five years after the opening of Whistler Village, there were only six restaurants in town, with Sushi Village being the only Japanese restaurant along the Sea to Sky. Created by a trio of restaurant worker friends, Miki Homma, Toshi Saito, and Koji Shimizu, who wanted to find a way to fund their love of the mountain lifestyle while bringing traditional Japanese cuisine and delicious sushi to the Village, their legend is written large in the town’s history books.
The world was a different place when Sushi Village first opened, a snowball’s toss from the slopes in the heart of Whistler Village. Most Canadians didn’t know how to eat with chopsticks, and the sushi boom that swept the West Coast in the mid-1990s and remains popular today was a long way off. General Manager Yutaka Arasaki smiles and says, “People know what sushi is now, but at the time, people weren’t familiar [with it]. Now, for instance, we have a lot of Mexican visitors; they used to like cooked food, but now they like to have sashimi, and they understand sushi culture.”
Find out why Sushi Village sells more sake than any other restaurant in Canada and order up a pitcher of their legendary sake margarita. Whether you want classic strawberry, a spicy twist with wasabi, or keep it traditional margarita-style with lime, pitchers of sake margarita at Sushi Village have been part of Whistler lore for 40+ years.
Indulge in a few of their house special rolls: B.C. sockeye salmon box sushi, given a Sushi Village twist and served torched Aburi-style, topped with lemon, jalapeño, and rare black tobiko. Or try the Sass Roll with crunchy prawn tempura, salmon, delicate scallops, avocado, and spicy mayo rolled in a soy sheet. And get ready to fight over the last piece of Hot Volcano Roll with seared Hawaiian tuna, sweet mango, spicy jalapeño, and pops of tobiko!
The restaurant has grown up with Whistler, with generations of skiers and boarders stopping by for warming bowls of udon soup, crispy deep-fried agedashi tofu, and, of course, those creative rolls and sashimi. For Arasaki, being part of this rich tradition is an honour. “I’m most proud to try and keep the legend just as it is. Small details like how we make the rice — it’s such an important part of sushi — but we take a lot of pride in that. I’m so proud to be part of the Sushi Village family, where we treat people with care.”
It’s a reputation that’s earned by putting locals first: “Our success is community-related,” declares Arasaki. “People who live here love the restaurant; we’re definitely a locals’ spot year-round. It’s so busy in the winter with the tourists, but that’s because whenever anyone recommends a sushi restaurant, they recommend that they come to Sushi Village; that’s always the answer!”
604-932-3330 | sushivillage.com
QUATTRO
A brief history…
Quattro’s story of Italian fine dining in Whistler dates to 1996, when renowned restaurateur Antonio Corsi opened a third B.C. outpost of the popular brand in Whistler. The Paré connection began after Jay joined the team as general manager in 2000, and James, his nephew, apprenticed there as a trainee chef. The Parés took over ownership in 2020 with a refurbished room and re-energized menu.
When it comes to legacy dining in Whistler, Quattro will always be mentioned as one of its most significant players. With only two owners in its almost-30-year history, it’s an off-the-beaten-path favourite of locals and visitors alike. “We don’t have huge financial backing,” says co-CEO Chef James Paré. “Everything going into this place is our blood, sweat, and tears; we put everything we have into it.” Running a restaurant — even a well-loved one — through Covid was never going to be an easy ride. “I was a little gun-shy about taking over, but when people doubted us, I said, ‘talk to us in five years,’ and thankfully, it’s been a great success,” says co-CEO Jay Paré. “I learned from Antonio, who was so passionate about the restaurant business; make it fine dining, but never snooty.”
For Chef James, Quattro’s success lies in its simplicity: “Imported Italian burrata, sea salt, warm bread, good olive oil, what could be better?” One of the first dishes that he introduced on the menu was a bolognese, which deftly showcases why “simple” might mean something different to us non-chefs, comprising a brodo (broth) of chicken and veal shank, a pomodoro sauce, house-ground short rib, mortadella, prosciutto, and pancetta, gently simmered for eight hours. “It’s not complicated, but yes, it’s very good!” Paré says with a laugh.
That attention to detail is something that the Parés strive for across the board. “There’s nothing worse than going to a restaurant that’s good one night and terrible the next,” James says. “We coach and build for consistency here; it’s what we work on all the time; that’s truly the secret of our success.”
Oh, and did you know… Quattro has a patio! A little hidden gem, facing the forest. Check it out!
When it’s time for dinner, an appetite-stimulating cocktail that’s a staple on the Quattro menu is the Mediterranean Margarita: grapefruit-infused tequila, Aperol, basil-infused agave, and a four-citrus blend of “Quattro” juice. Add a salty-sweet Tajin-spiced rim and zero-waste garnish of julienned dehydrated peels, and you’ve got a keeper.
Spaghetti Quattro, listed on the menu as “Italians only!” and created by Quattro’s first owner, Antonio Corsi, one night after service, this punchy, spicy pasta is a so-wrong-but-oh-my-God-so-right combination of ground chicken, black beans, olive oil, garlic, chili flakes, parsley, and tomato. A fan favourite, this is never coming off the menu.
604-905-4844 | quattrorestaurants.com
BEARFOOT BISTRO
A brief history…
Since opening in 1996 as a casual French bistro, the team at Bearfoot Bistro quickly realized that the booming village of Whistler and its influx of international visitors craved something beyond the ordinary. Rising to the challenge, the Bearfoot team has continually delivered extraordinary culinary adventures and unforgettable experiences from sipping vodka in the -32 °C (-25 °F) Grey Goose Ice Room (the world’s coldest!) to sabering Champagne in the underground wine cellar. Excellence comes as a side with every meal!
When it comes to telling the story of Bearfoot Bistro, its legacy lies in the creation of “wow” moments for guests, from the lofty ambitions of the Sky High dinners, a multi-course feast served inside Peak 2 Peak Gondola cabins in 2014 and 2016, to the legendary World Oyster Invitational and Bloody Caesar Battle.
Culinary Director Dominic Fortin, whose tenure spans 16 years, and General Manager Luc Trottier — 10 years — are swapping stories. “Bearfoot is different from most restaurants,” says Trottier. “We invite guests to enjoy these adventures, from interactive cocktails to live piano and nitro-infused ice cream. All these things are unique, and it’s exciting creating those memories for our guests from all over the world.”
Fortin agrees. “The sense of accomplishment we get knowing we’ve done something special and different is what keeps us going,” he says.
As signature experiences go, few will dazzle like the creation of a tableside, nitro Vesper Martini. Bombay Sapphire London Dry gin, Grey Goose Vodka, and Lillet Blanc are expertly combined, then finished with a dramatic flourish of sub-zero liquid nitrogen. The result is an ultra-chilled, dangerously delicious martini served amid billowing clouds.
Fortin’s vision of showcasing Canada on a plate comes alive with this signature dish: elk is seasonally sourced from Québec or Alberta, a duo of lean tenderloin and succulent sausage is paired with textures of creamy parsnip, Brussels sprouts, a gloriously extravagant Madeira jus, and — true to Bearfoot’s adventurous spirit — a foie-gras vinaigrette.
Sixteen years into his tenure, Fortin still finds plenty to drive him forward, citing the transition from pastry chef to culinary director. “What I like the most now is the machine working — by which I mean a productive team, excited to be here, all working towards a common goal — that’s what excites me; overseeing it all.” As a sommelier, for Trottier, the cellar is where the magic happens. “We have around 15,000 bottles and 2,000 different labels from all over the world, with some of the most sought-after, rare wines in our collection. Sharing these treasures with guests is a thrill, and ultimately, it’s about building relationships — many guests return year after year and become friends.”
604-932-3433 | bearfootbistro.com
CARAMBA
A brief history…
Whistler restaurant legend Mario Enero opened Caramba in 1995 as a family-friendly Mediterranean restaurant with wood-fired pizza and, yes, that famous calamari a la plancha on the menu. A young Jay Paré got his first job in Whistler with Enero, at Il Caminetto, as a busboy in 1984. Fast-forward to 2014 when James and Jay Paré took over the restaurant and revamped it with a European comfort food menu and a renewed focus on service and consistency, honouring Enero’s legacy while evolving with the times.
For a man who’s been walking through the same doors for more than a decade, co-CEO Jay Paré talks about Caramba with first-day energy. “I love what I do; I have a passion for this. I’m a restaurateur: I love the guests, the restaurant business, the whole experience!”
His co-CEO, Chef James Paré, agrees. “I get excited to come in for the people: Our guests and the ones we work with,” he says with a grin. “When you surround yourself with good people, good things happen. We say that ‘we like to grow our own tomatoes,’ by which we mean we invest our time in our people, and that’s where the guests will feel it the most.”
A cornerstone of Whistler dining, Caramba hit a major milestone last year with its 30th birthday, but the Parés are just getting started. “We’re happy to hit that anniversary,” says James. “I’d love to grow and have Carambas all over the province; nothing crazy, but a couple more would be fun.”
Jay agrees. “When I persuaded James to leave his big chef position in London (Paré worked as executive chef at the Savoy), I said, ‘We’ll have seven restaurants in three years, come on back!’ So far, we have three restaurants after 12 years, but I love the way we’ve grown, and we don’t want to rush.”
And if you thought you knew everything about Caramba, Chef James says, “Don’t miss out on lunch!... people might not know, but we do a great lunch, and it’s maybe something people sleep on. Summer on the patio is just made for it!”
A staple on the menu since the start, the calamari a la plancha arrives at the table sizzling fresh off the grill, wafting aromatic garlic. Prepare to fight over the crispy bits; dunk that succulent, seared seafood in the creamy garlic aioli, and don’t skip a squish of lemon!
Behold: the “most photographed drink in Whistler!” — a super-sized jumbo Caesar, original or virgin, with a double-stacked pair of juicy smash-style beef or veggie sliders topped with two deep-fried Mandy’s Mickles pickles from Vancouver, chunks of chorizo and mozzarella, and, of course, a celery stick to stir. Deliciously smoky, with a fresh green note, this Caesar begs for summer sipping.
604-938-1879 | carambarestaurant.com
