One of the country’s leading chefs, a cookbook author and a “farm-to-table” pioneer, James Walt continues to inspire his guests, creating compelling regional cuisine based on local, sustainable ingredients. A graduate of the Stratford Chefs School, his impressive culinary career spans across several of British Columbia’s leading restaurants including a four-year tenure at Sooke Harbour House and as opening chef to sister restaurant Blue Water Cafe in Vancouver. James was also Executive Chef to the Canadian Embassy in Rome, Italy; an experience that helped shape the way he cooks today.
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City where he has performed on three separate occasions. He has been voted best chef in Whistler by Pique Newsmagazine and was inducted into the British Columbia Restaurant Association Hall of Fame in 2011.
James continues to oversee the kitchens of Araxi, The Cellar by Araxi and Bar Oso in addition to his new duties at Il Caminetto.
James lives in nearby Squamish where he works closely with local farmers and producers and personally selects the freshest ingredients featured on the Il Caminetto menu.
Prior to entering the food service industry, Ontario native, Darin Newton earned his degree in psychology and human resources at Bishops University. More recently, he has completed the International Sommelier Guild Diploma (top of class in service), Certified Sommelier level through Guild of Masters and the advanced Wine and Spirit Education Trust (London, UK) diploma with Distinction.
Having cut his teeth at preeminent restaurants like Il Caminetto Di Umberto and The Rimrock Cafe, Darin’s Whistler-focused training has molded his experience and expertise in resort dining. Darin has served as Restaurant Manager and Sommelier at Araxi Restaurant + Oyster Bar since 2015, where he has developed a loyal following, and in November 2016, was promoted to the role of Senior Restaurant Manager.
Darin’s education and personable manner have served him well. “My passion comes from the dynamic nature of the industry – it is ever-changing, and I always look forward to finding innovative wine pairings and to interacting with our diverse clientele. I want our guests—both local and international—to take away a personal connection,” says Darin of his dedicated attention to detail in service.
Skiing and snowboarding by winter and mountain biking by summer, Darin is also an experienced rock climbing guide, having scaled peaks in the Whistler area, as well as many others across the world.
Chef de Cuisine
Brad’s extensive resume includes positions at a number of independent Ontario restaurants, then appointments of increasing seniority at the Fairmont Chateau Lake Louise and Chateau Whistler properties. His travels have provided opportunities to stage at Michelin-starred restaurants in both London and Copenhagen. He arrived at Toptable Group’s Araxi Restaurant + Oyster Bar in 2015 as Chef de Partie, and was soon promoted to Sous Chef where he understudied Executive Chef James Walt.
A native of London, Ontario, Brad took his culinary education at Fanshawe College where he won the Garland Cook of the Year; he was the bronze medallist in the Hawksworth Young Chef Scholarship competition in 2013 and participated again in 2018.
Brad is an active member of the Whistler community. When not reading or composing music, he can be found schussing down the mountain, or riding his mountain bike.
Like many of his peers at Il Caminetto, Ryan came from afar (in his case Fredericton, New Brunswick), for a six month visit, fell in love with Whistler, and is still here 13 years later! A highly experienced restaurant manager, Ryan worked for eight years at the former Il Caminetto and Trattoria di Umberto, then left to polish his wine knowledge at the Okanagan’s Painted Rock Winery near Penticton. Ryan enjoys both loyal local and long distance followings for his enthusiasm and deep wine knowledge, and spends his winter days-off barrelling down the hill on his snowboard.
“I love the refreshed Il Caminetto, and working with my colleagues, both old and new,” he says. “But my real joy is arranging marriages of Chef Walt’s wonderful modern Italian dishes with just the right bottle, and lighting up a guest’s smile.”
Peter is a native of England, and although he is humble as to whether his specialized education assists him in his expert barsmanship at Il Caminetto, he holds a Bachelor of Science Degree with Honours — with a major in Forensic Chemistry.
Peter worked in a variety of hospitality venues in his native Newcastle, including the well-known Brown’s Bar & Brasserie. Having visited Whistler for a year in 2012, he found his way back on a more permanent basis two years later when he worked at sister property Araxi Restaurant + Oyster Bar as Bartender. He moved over to Bar Oso upon its opening, and upon the recent reopening of Il Caminetto, has transitioned seamlessly into his new role there as Bar Manager.
“I am ecstatic about this opportunity to join the Il Caminetto team,” Peter says. “This gorgeous, recast restaurant is a glory, and I look forward to contributing to its new life from behind the bar. And the skiing isn’t bad either!”