Chef Alex Chen — Partner and Chef

Alex Chen serves as the Chef and Partner at Wild Blue Restaurant + Bar in Whistler. Under his leadership, Wild Blue Restaurant secured #4 on Canada's 100 Best New Restaurants and #66 on Canada's 100 Best Restaurants lists, and #2 in enRoute / Air Canada Best New Restaurants Award. A classically trained chef with a penchant for high-pressure culinary competitions, Chef Chen led Team Canada to a top-10 finish at the 2013 Bocuse d'Or in Lyon, France. He achieved top honours at the annual Gold Medal Plates regional championships in Victoria, B.C., in 2015 and 2017. In 2018, he claimed the gold medal at the national Canadian Culinary Championships and received the "Chef of the Year" title at Vancouver Magazine's Restaurant Awards.

Neil Henderson — Partner and Restaurant Director

e: neil.henderson@wildbluerestaurant.com

Neil Henderson's Canadian journey in the hospitality industry began in Whistler in 1992, working as a busser at Jimmy D's, a casual family eatery and sports bar. Remarkably, that very building now houses Wild Blue Restaurant + Bar. Over the years, Neil obtained his Higher Certificate from the Wines & Spirits Education Trust and a full Sommelier Diploma accreditation from the International Sommelier Guild. With over two decades at Toptable Group, he most recently served as the Restaurant Director at Araxi and Bar Oso, achieving numerous awards, including the "Premier Crew Service Award" by Vancouver Magazine in 2012. Neil has played a pivotal role in the success of Wild Blue Restaurant, securing rankings on Canada's 100 Best New Restaurants, Canada's 100 Best Restaurants lists and enRoute Magazine’s Best New Restaurants Award.

Jasper Cruickshank - Chef De Cuisine e: jasper.cruickshank@wildbluerestaurant.com

Jasper has been in his current role since March 2022. A graduate of Vancouver Community College with Red Seal Culinary Arts/Chef Training in 2014 and earlier training in Culinary Arts/Chef Training in 2008, Jasper's culinary journey spans across the globe. Prior to his current position, Jasper served as Sous Chef at Boulevard Kitchen & Oyster Bar in Vancouver and showcased his culinary finesse at esteemed establishments like Bentley Restaurant and Bar in Sydney, Australia.

In February 2024, Jasper took home the gold medal at the Canadian Culinary Championships.

Chef Derek Bendig — Executive Chef
e: derek.bendig@wildbluerestaurant.com

Executive Chef Derek Bendig collaborates with Chef Alex Chen to lead the culinary experience at Wild Blue Restaurant + Bar, and oversees its day-to-day operations. Bendig's culinary journey has taken him from a Stagiere at two Michelin-starred Maison Pic in France to a Professor of Culinary Arts at George Brown College. His career highlights include serving as the Executive Chef at Siwash Lake Ranch and Executive Sous Chef at Fairmont Chateau Whistler. Bendig's accolades include a Best Whistler Restaurant Award from Vancouver Magazine and four gold medals for Food Day Canada. Known for his innovative approach to hyper-local, seasonal ingredients and his passion for wine, Chef Bendig recently completed his WSET Level 4 exams, representing one of the highest levels of wine and spirit education.

Guillaume Boutelant — Pastry Chef
e: guillaume.boutelant@wildbluerestaurant.com

Hailing from France, Guillaume Boutelant received his classical pastry training at le Clos d'or in Grenoble. His journey began with an apprenticeship in Lyon, France, followed by a role as a Pastry Cook at the two-star Michelin restaurant Le Kilimandjaro in Rhône Alpes. Afterward, he ventured to Canada, working at Thomas HAAS Chocolates as a Pastry Cook, then progressing to Chef de Partie and Executive Pastry Chef at Clayoquot Wilderness Resort. Boutelant's return to France led him to two-star Michelin Hôtel Restaurant Le Chabichou, where he served as Chef de Partie and Pastry Sous Chef. In early 2023, Boutelant joined Wild Blue Restaurant + Bar as the Executive Pastry Chef, specializing in chocolaterie and reimagined classics.

Zack Lavoie — Bar Manager
e: zack.lavoie@wildbluerestaurant.com

Born and raised in Whistler, Zack Lavoie embarked on a journey of exploring and managing bars and restaurants worldwide before returning to his hometown. He initially worked with Wild Blue's Partner and Restaurant Director, Neil Henderson, while managing Bar Oso. In early 2022, Lavoie joined Wild Blue as the Bar Manager, where he played a pivotal role in crafting the innovative cocktail and bar program, drawing inspiration from Japan, the French and Italian Riviera, and the Pacific Northwest.

Kathryn Woods — Wine Director
e: kathryn.woods@wildbluerestaurant.com

Kathryn Woods, a native Canadian, began her career as a sommelier at the Winebox Valparaiso in Chile, overseeing wine facilitation, production, and customer education. She returned to Canada and gained extensive experience at Willow Park Wines & Spirits in Calgary, holding positions such as Trusted Expert, Wine Buyer & Events Coordinator, and Wine Room Manager. Kathryn holds a WSET Level 3 certification with distinction from the Culinary Institute of Vancouver and is currently pursuing her WSET 4 Diploma of Wines from Grape Experience Wine & Spirit School San Francisco. She is also a certified WSET 1 and 2 instructor, displaying a passion for sharing her knowledge of wine.