ROSSLAND, B.C. — The Josie Hotel’s on-site restaurant, The Velvet Restaurant and Lounge, has announced the changing of the guard for its culinary-leadership team.
Leading the new team is executive chef Derek Bendig. Formerly the executive sous chef at Fairmont Chateau Whistler, Bendig oversaw the hotel’s extensive restaurant operations, including The Wildflower Restaurant, Portobello, The Mallard Lounge, The Chalet, and The Grill Room — Whistler’s only AAA Four-Diamond-rated hotel eatery.
“Nature and my immediate environment have truly inspired what I feature on the plate, whether I’m in downtown Toronto or northern B.C.,” says Bendig. “I can’t wait to forage in the area, connect with local farms, and see and taste the Kootenay produce and then channel my findings into a fantastic plate of food.”
Joining him is restaurant manager Geoff Weddell, who was most recently the general manager and sommelier at Quattro in Whistler. Weddell has spent more than 20 years in various culinary-leadership roles at hotel restaurants and fine-dining establishments. He also holds an International Sommelier Guild’s diploma.
“I look forward to creating a culture of food and wine where guests can take the time to truly enjoy themselves and connect over a memorable meal,” says Weddell.
