One of the country’s leading chefs, cookbook author and “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.
As a follow-up to his James Beard–nominated first cookbook, James and his team share recipes from Araxi Restaurant’s dining room and signature Araxi Longtable Dinner events, all adapted for delicious home cooking in Araxi: Roots to Shoots, Farm Fresh Recipes. James’ new book – containing 80 classic recipes complemented by striking photography – is available at Araxi Restaurant and fine book retailers.
Recent 2017 accolades for Araxi include Vancouver Magazine’s Best Whistler Restaurant, Where Magazine’s Best Formal Whistler Restaurant, and Top 100 Best Restaurants in Canada.
James will continue 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 Araxi menu.