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James  Walt

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James Walt

One of the country’s leading chefs, James Walt continues to inspire both his contemporaries and his guests, creating compelling regional cuisine based on local, sustainable ingredients.

His impressive culinary career spans some of British Columbia's leading restaurants and his appointment as executive chef to The Canadian Embassy in Rome, an experience that has shaped the way he cooks today. "The European market culture has inspired me to cook even more locally and seasonally," he says. "There, if it's not local and in season, it's simply not served. Everything is sold at its prime so you're able to shop daily and be creative and spontaneous." Now living in the heart of Pemberton's farming community, Chef makes regular farm visits where he personally selects the freshest local ingredients to feature on Araxi's menu.

James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times. In 2000, he moved to Vancouver to open sister restaurant Blue Water Cafe, winning rave critical and popular reviews. James was pivotal in establishing the restaurant's acclaimed reputation during his three-year tenure. Now, back at the mountain as Araxi's executive chef, he nightly debuts his compelling regional cuisine at Whistler's premier restaurant.

Featured Book

Araxi

Araxi

James Walt

Fine dining meets seasonality in this exquisite cookbook from the restaurant Gordon Ramsay called the best in Canada

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