WHISTLER, B.C. — Bill Grimshaw has been appointed executive chef at Wedge Mountain Lodge & Spa in Whistler, B.C. The newly built lodge offers 10 meticulously appointed bedrooms, a private spa facility and recreational and entertainment spaces, including a movie theatre, a wine cellar and more.
Grimshaw honed his skills starting at a young age by observing and assisting in preparing family meals in his mother’s kitchen in Oakville, Ont. He completed his culinary arts program at George Brown College in Toronto and was recognized with the prestigious Escoffier Society Award for Outstanding Academic Achievement. Keen to further hone his culinary skills and explore new horizons, he embarked on a journey from various restaurants in Ontario to British Columbia.
Grimshaw further developed his culinary style and philosophy as executive chef at the Shaughnessy Restaurant at VanDusen Gardens and Basalt Wine & Salumeria in Whistler, B.C. before taking on his new role at Wedge Mountain Lodge & Spa. As executive chef, Grimshaw works closely with guests before they arrive to provide a truly personalized culinary experience whether it’s a specialized cooking class, gourmet après ski spread or a casual family BBQ.
A resident of the nearby town of Pemberton, B.C., Grimshaw grows vegetables in his gardens at home where he carefully tends to his tomato plants, peppers, beets, carrots, cucumber, herbs, scallions and rhubarb. Living across the street from the North Arm Farm, Grimshaw has forged close relationships with local growers and producers to obtain the best possible local ingredients available.
“You’re only as good as the quality of your ingredients,” says Grimshaw. “I love to cook fun, fresh food with bold flavours that amplify the quality of our local ingredients.”
