
Tell us a little bit about yourself and your career.
I was raised in a little village of 500 people in North Yorkshire in the UK. It was a rural town with literally one shop, a school, a church and three pubs. Growing up next door to one of the pubs, it was only natural that my career in the kitchens started there at the age of thirteen, washing dishes.
After finishing at the University of Manchester where I met my wife, Laura, I convinced her
to do a ski season with me in the French Alps. As a child, our family grew up going on ski holidays each year, unlike my wife who had never actually skied before.
Together we worked at a catered chalet and loved it, as well as the chalet lifestyle. That first winter season was followed up by a summer on super yachts in the South of France, another winter the French Alps, a move to Greece, and then to Aspen in the US working for another chalet before spending a summer working in the Italian Dolomites.
We then made the move overseas to Whistler where we spent a season, with a short hiatus in Haida Gwaii at the Langara Fishing Lodge. Laura and I were recruited back to Whistler to help during the 2010 Olympics where I oversaw the catering operations at Whistler Olympic Park.
Laura and decided then that we wanted to stay in Canada. While waiting to get our visa, we left to work at Matakauri Lodge, a Relais & Chateaux luxury lodge outside of Queenstown. It was an amazing high-end culinary experience serving twenty-two guests daily and working with an incredible bounty of food.
After returning to Whistler, in 2017, we decided to move to Revelstoke and start a catering company. Hearing about everything that the new Flying Moose Chalet was offering, I wanted to get involved and have been the Executive Chef of the Flying Moose Chalet since 2021.
What would you say is your culinary philosophy?
Keep things simple. I try not to overwork products. I also like to infuse what I do with my travel experience and to play with flavours used in other countries and cultures.
What are guests looking for when they come?
We get a wide variety of guests who come to the Flying Moose Chalet. With every group there is absolutely a certain high standard we offer our clientele, but exactly what that looks like varies. For the most part, it seems guests don’t want things too fussy. They expect to be looked after and enjoy fantastic food, but in a more relaxed and casual atmosphere.
What do you enjoy about working at the Flying Moose Chalet?
The opportunity to work with a meet different clientele all the time. Every week is different! As the chef, I need to be adaptable based on the group. What I do isn’t fixed, and I get to be flexible and creative in my approach.
The culinary experience at the chalet is very much personalized and tailored to the group. Some people want to be left alone, while others enjoy being involved and part of the process. Everyone I’ve met has very much enjoyed their entire experience – from the booking through departure.
You have been incredibly lucky to have been able to live in so many places around the world. What would you say makes Revelstoke unique? What is it that you’ve fallen in love with?
Revelstoke offers a wonderful sense of community and has been the perfect place to raise our 3.5 year-old daughter. The events are fantastic and there is an incredible support for unique community projects.
The town offers and interesting mix of people and industries. The traditional industries that this town was built on still exist but is coupled with a burgeoning tourism industry and a lot of investment that is bringing in a diverse group of people.
The scenery is spectacular, and the variety of outdoor activities year-round is incomparable. Everything that you could possibly want in outdoor activities is complemented by a rich arts community and growing number of restaurants. I love it here.
What three words would you use to describe Revelstoke?
Spectacular. Friendly. Idyllic.
If you were to choose your favourite place in Revelstoke where would it be?
On top of the ski hill looking into the North Bowl.
What would you choose to be your last meal?
My wife and I have something that we call our Death Row Dinner and we like to enjoy it on occasion - beef tenderloin served with French fries, a blue cheese sauce and garlic mushrooms. Ideally served with a big Argentinian Malbec.
Favourite activities outside the kitchen.
Skiing and mountain biking
A Luxury Mountain Retreat
Revelstoke, British Columbia
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