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 #2 Best New Restaurant Award from Air Canada enRoute, #4 on Canada's 100 Best New Restaurants and #66 on Canada's 100 Best Restaurants lists. A classically trained chef with a penchant for high-pressure culinary competitions, Chef Alex 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. He was then the winner of the inaugural Iron Chef Canada competition. Alex was inducted into the BC Restaurant Hall of Fame in October 2024

Neil Henderson — Partner and Restaurant Director

e: neil.henderson@wildbluerestaurant.com

Originally from Glasgow, Scotland, Neil Henderson’s Canadian journey in the hospitality industry began in Whistler in 1992, working as a busser at a casual family eatery. Remarkably, that very building that now houses Wild Blue Restaurant + Bar. Over the years, Neil earned his Higher Certificate from the Wines & Spirits Education Trust and a full Sommelier Diploma from the International Sommelier Guild.

With more than two decades at Toptable Group, he most recently served as Restaurant Director at Araxi and Bar Oso, achieving numerous accolades, including the "Premier Crew Service Award" from Vancouver Magazine in 2012. As Partner and Restaurant Director, Neil has been instrumental in the success of Wild Blue, helping the restaurant secure rankings on Canada’s 100 Best New Restaurants, Canada’s 100 Best Restaurants, and enRoute Magazine’s Best New Restaurants lists. In recognition of his outstanding contributions to the industry, Neil was inducted into the BC Restaurant Hall of Fame in October 2024.

Carl Sanchez - Executive Pastry Chef e: carl.sanchez@wildbluerestaurant.com

In his role as Executive Pastry Chef, Carl Sanchez is responsible for overseeing and evolving the dessert menu, including the introduction of new and innovative pastry dishes. With over a decade of experience in the culinary arts, Chef Sanchez has honed his skills at prestigious establishments around the world. He holds a B.S. in Hotel, Restaurant, and Institution Management with a major in Culinary Arts from De La Salle-College of Saint Benilde, and is a certified Red Seal Chef and Baker. Carl is celebrated for his innovative approach to pastry, combining traditional techniques with modern flavors and utilizing high-quality, locally-sourced ingredients. His dedication to excellence and creativity in dessert making enhances the culinary experience at Wild Blue.

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.

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

Born and raised in Whistler, Zack Lavoie has built an impressive career managing and developing bars and restaurants around the world before returning to his hometown. His international experience allowed him to refine his skills and develop a deep appreciation for diverse cocktail traditions and hospitality styles. Before joining Wild Blue, Zack worked alongside Partner and Restaurant Director Neil Henderson while managing the acclaimed Bar Oso, where his leadership and creativity quickly stood out.

In early 2022, Zack joined Wild Blue as Bar Manager and played a pivotal role in shaping the restaurant’s innovative cocktail and bar program. Drawing inspiration from Japan, the French and Italian Riviera, and the Pacific Northwest, Zack’s beverage menus offer unique, memorable experiences that perfectly complement Wild Blue’s culinary vision. His signature cocktail, the Negroni Pinoli, was awarded Air Canada’s enRoute Cocktail of the Year in 2023, a reflection of his inventive approach and refined palate. Zack’s passion and expertise continue to elevate Wild Blue’s bar program.

Ryan Hayes – Assistant Restaurant Director

e: ryan.hayes@wildbluerestaurant.com

Ryan’s journey to Whistler began in 2005, when he moved from Fredericton, New Brunswick, after earning a Bachelor of Science in Biochemistry. What started as a six-month winter season quickly became a lasting love for the mountains—20 years later, he still calls Whistler home.

With over 25 years of experience in the restaurant industry, Ryan brings a deep knowledge of food, wine, and hospitality to Wild Blue. He holds a WSET Level 3 certification with distinction and has curated award-winning wine programs at several top Whistler restaurants. His experience also includes a role at Painted Rock Estate Winery in the Okanagan Valley.

Known for his warm East Coast hospitality and lasting guest relationships, Ryan spent many years with Umberto Menghi and the Toptable Group. At Wild Blue, his passion for service and wine ensures each guest enjoys a memorable and elevated dining experience.

Marli Anderson – Group Sales Manager

e: marli.anderson@wildbluerestaurant.com

Marli Anderson’s career is rooted in event services and sales leadership across Whistler and Vancouver. She most recently served as Director of Event Services at Wedge Mountain Lodge & Spa, bringing deep expertise in managing high-end events and client relationships. Before that, she led sales and events teams at Acorn Interactive, Cocktails & Canapes Catering + Events, and Railtown Catering, building a strong reputation for delivering seamless, luxury experiences.

Born and raised in Whistler, Marli’s connection to the local community enriches her work at Wild Blue. She is known for her organized, solutions-focused approach and dedication to creating memorable group dining experiences. At Wild Blue, Marli’s passion ensures every event runs smoothly and reflects the restaurant’s commitment to excellence. Her ability to understand client needs and anticipate challenges has earned her the trust of many returning guests, making her an invaluable part of the Wild Blue team.

Andrew Brandel – Service Manager

e: andrew.brandel@wildbluerestaurant.com

Andrew Brandel brings more than two decades of hospitality leadership to his role as Service Manager at Wild Blue, with a career that spans luxury properties and high-profile dining venues across North America. Known for his guest-focused approach and operational expertise, Andrew ensures every aspect of service at Wild Blue reflects the restaurant’s commitment to excellence.

Prior to joining the team, Andrew held key leadership roles with Fairmont Hotels in Whistler and Scottsdale, TopTable Group’s Il Caminetto, and Vail Resorts. His experience managing large service teams, training staff, and optimizing both revenue and guest satisfaction has made him a respected leader in the industry.

Since joining Wild Blue, Andrew has played an integral role in service training, floor management, and community engagement, supporting the restaurant’s position as one of Canada’s top dining destinations. His calm leadership style, attention to detail, and passion for hospitality make him an essential member of the Wild Blue team.

Matthew Tanner – Wine Director

e: matthew.tanner@wildbluerestaurant.com

Matthew Tanner brings over 20 years of hospitality experience and a unique background in architecture, visual studies, and experience design to his role as Wine Director at Wild Blue. His passion for wine and unwavering commitment to guest experience have helped him create compelling beverage programs and cultivate lasting guest relationships throughout his career.

Before joining Wild Blue, Matthew worked as a Sommelier at Mike Wiegele Heli in Toronto, managing inventory, building partnerships with suppliers, and training staff across two distinct venues. His previous roles include Sommelier and Wine Buyer at STK Toronto, where he oversaw a substantial wine inventory and consistently exceeded cost-of-goods targets. He also gained hands-on winemaking experience during harvest seasons at Hidden Bench Estate and Norman Hardie wineries in Ontario.

Matthew is known for his approachable style, hospitality-focused mindset, and deep wine knowledge. At Wild Blue, he ensures the wine program is thoughtful, dynamic, and always in harmony with the restaurant’s culinary vision, providing each guest with a memorable and elevated dining experience.