Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Sponsored Content
Acclaimed Chef Derek Bendig joins Wild Blue.
Wild Blue is by far the biggest Whistler restaurant opening in over a decade. The forthcoming fine dining restaurant and bar is a partnership between three big-time names in the biz: award-winning Restaurant Director Neil Henderson (Araxi, Bar Oso), Alex Chen (Boulevard), an Iron Chef and Vanmag’s 2018 Chef of the Year, and Jack Evrensel, Restaurant Hall of Fame inductee and founder of TopTable group. The trio has come together to create this expansive space with a focus on elevating Pacific Northwest Cuisine.
Since our announcement about Wild Blue back in November, the team has been busy building their new space in the heart of Whistler Village. In return, we’ve been on the edge of our seats waiting to hear who will be running the kitchen day to day.
READ MORE: The Most Important Whistler Restaurant Opening in a Decade Will Happen This Spring
With their opening slated for mid to late June, we’re thrilled to break the news that Wild Blue has named Derek Bendig as its Executive Chef. If Bendig’s name sounds familiar, you might recognize him for the time he spent representing Canada at the famed James Beard House in New York. Most recently, Bendig ran the kitchen at The Josie Hotel on Red Mountain, and before that was Executive Sous at the Fairmont Chateau Whistler (during which time they won Vanmag‘s award for Best Whistler restaurant).
Bendig is known for his innovative approach to local and seasonal ingredients. Chef Alex Chen notes that Bendig’s “understanding of our local west coast, seasonal ingredients, combined with a classic French and European culinary sensibility, make for the total culinary package.”
Bendig also brings with him a wealth of knowledge in the field of wine and spirits: he just completed his WSET Level 4 exams—no easy feat.
As we await the early summer opening, we’ll continue to keep you updated on any new developments at Wild Blue.
Wild Blue RestaurantAddress: 4005 Whistler WayOpening: Mid to late June 2022More Info: wildbluerestaurant.com
