GUEST CHEF CHRISTIAN SCOTT

Chef Christian Scott, hailing from County Kerry Ireland, represents the new culinary revolution taking place in the Okanagan Valley.  Graduating with honours from the Professional Culinary Chefs Program he hones his culinary skills from some of the most prestigious restaurants in Ireland including a Michelin Star restaurant in Galway.  Christian’s commitment to fresh, local ingredients and interest in sustainable farming is exhibited through his traditional French training, Irish upbringing, and innovative contemporary dishes.  Christian’s food ethos is simple: a passion for food from the soil to your table.

GUEST CHEF GIULIO PICCIOLI

Being born and raised in Italy has had, not surprisingly, a profound impact on Chef Giulio's life and on how he relates to food. At the age of 19, Chef Giulio left his home in northern Italy and moved to Ontario. The opportunity to learn and really understand how people eat in a different country really surprised and inspired him, so Chef Giulio decided to make a passionate career out of what had previously been a growing interest. Over the years, Chef Giulio has had the opportunity to work with some amazing chefs both in Italy and Canada, and food has become his way to speak and relate to people. In time, however, the kitchen setting felt too restrictive, and these limitations pushed him to find new ways to express his passion and love for food. Taking the next step in his culinary journey, Chef Giulio has been able to cook without compromising his ethics by opening his own business, One Big Table.

SILVERSTAR EXECUTIVE CHEF SCOTT SANDERSON

The biggest debate these days for Executive Chef Scott Sanderson is not what set of knives to use in the kitchen but instead what skis will get him down the hill the fastest!  Being a lover of both food and mountains, Chef Sanderson has found a home at SilverStar Mountain Resort that meets his two biggest passions. 

Chef Sanderson’s philosophy is simple; meals should be prepared from scratch with quality ingredients and skill. This methodology is visible in all eight outlets with a range of gastro to contemporary cuisine. The culinary team takes this further with the Mile High Wine Dinners where the Silver Grill team delivers the most sought after dinners on the mountain.  

The core value at SilverStar Mountain Resort under Chef Sanderson’s culinary leadership is to use sustainable seafood, locally sourced ingredients and finding a selection of some of the best wines the Okanagan Valley has to offer to pair with. These values are found in the mountains core restaurants including the Silver Grill, The Den Bar & Bistro, Paradise Camp and The Red Antler.  

The focus at SilverStar is on Canadiana cuisine (Canadian flavours) including local game meats such as elk, venison, duck and rabbit.  Sourcing local is a priority and that shows with Chef Sanderson local ingredients including organic beef, honey, cheeses, and fresh produce from nearby orchards. Taking this further the special partnership with RiverFresh Wild BC Salmon has only added to their mission of culinary sustainability. 

When Chef Sanderson is asked about how he came to this industry he responds with “I was bitten by the ‘cooking bug’ at a young age, working my first job at 15 in a local Kitchener bakery. This created my foundation of wanting to constantly learn and create culinary excellence that I am proud of from baking to fine dining.”  After completing his formal culinary studies, Sanderson then moved on to an apprenticeship under Chef Steve James at the renowned Glenmore Dining Room in the exclusive London Hunt and Country Club. He left the Club to then venture out West for a position at the Cedar House, consistently one of Canada’s top 50 restaurants, to grow culinary wise as well as experience the “mountain life”. This then lead to his Executive Chef position at the 75-seat La Casa Ristorante in London, Ontario for 8 years. Under Sanderson’s guidance celebrated signature dishes were mastered, carrying on the venerable restaurant’s 20-year tradition of consistent excellence. Sanderson then moved on to head chef of the iconic and authentically Italian, Bertoldi’s Trattoria on London, Ontario’s Richmond Row before returning to Beautiful British Columbia to take over the culinary program at SilverStar Mountain Resort. Tradition tempered with innovation are the hallmark of Sanderson’s culinary repertoire.

DAVID BEAUDOIN

Born and raised in Québec City, David Beaudoin has always been a cheese lover. As a young man, he travelled the world while working as an entertainer on Cruise Ships, this enabled David to taste cheeses from around the globe. David moved to the Okanagan in 2005, where he turned his passion for cheese into an enterprise and launched his Squeaky Cheese TM.

After 5 years of successfully building his Squeaky Cheese business, David decided to take on the lead role for one of the oldest Cheese Factory in British Columbia. During the next five years, working and learning with one of the country’s cheese masters, his knowledge and passion for cheese reached a whole new level. With a thorough understanding of the industry, he now shares his knowledge and enthusiasm for making, tasting and enjoying cheeses of all kinds. Dubbed ‘The Cheese Poet’ and known locally as ‘The Squeaky Cheese Guy,’ he also works as a cheese expert and consultant with Dairy Farmers of Canada, as well as cheese educator for many of Canada’s largest grocery chains.

SilverStar Mountain Resort offers a variety of choices from quick eats to elevated dinning so come on up and enjoy a uniquely Canadian experience!  For more info please visit www.DineSilverStar.com.