Chris Whittaker is well known as an inspired and humble champion of local cuisine. Instilled from his youth, Chris’ philosophies are deeply rooted with an intensive focus on respecting our land and water and supporting communities, local suppliers, small farms, and foragers. Celebrating the local region is reflected in both our catering menu and restaurant menu.
Chris’s passion for promoting all things BC, featuring both wild and farmed cuisine, led him to conceptualize and launch the award-winning Forage and Timber restaurants in Vancouver. Former chair of the Chef’s Table Society of BC, Chris has been the recipient of Western Living Magazine’s “Foodie of the Year”, and most notably was inducted into the BC Restaurant Hall of Fame in 2015.
In June 2018, Chris passed on the torch of his two iconic Vancouver restaurants and moved his family to the BC Interior where he is now the Executive Chef at Quaaout Lodge & Spa at Talking Rock Golf Resort . A passionate outdoorsman, fisher and hunter, Chris Whittaker could not feel more at home. With the amazing bounty of the Shuswap region and making connections to the local Indigenous traditions watch for Chris to be even more rooted and connected with the land and people producing the food on your plate.
“It is really important that we support our communities and support our region. I have never been more excited as a chef to represent a region than I have the Shuswap. We are blessed with so much bounty, we want to represent it in the best possible way, and we are doing that through our food”
– Chris Whittaker
Jack Sam’s Restaurant Chef