Executive Chef, Araxi
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.
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