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If you've ever been to Whistler, you'll know the true meaning of abundance. It's a destination that offers the most, and offers the best. From ski runs to shopping to accommodation and yes…to fabulous food and wine! So it comes as no surprise that every November, the union of this intimate pair is celebrated in abundance here, at Cornucopia!

We decided to experience a pre-cursor to this event by meeting with three of the leading chefs who have helped make this gastronomic extravaganza a phenomenal success. And in addition to sharing their culinary creations, they revealed innate secrets about themselves that have contributed to their success and this popular event.

When The Westin Resort & Spa at Whistler celebrated its grand opening, in June 2000, they hosted a gala event for over 1,000 guests…and Chef Hans Stierli was prepared. And throughout their first Christmas season, when the four-hundred and nineteen all-suite property was booked to capacity, Chef Hans Stierli catered to every delicious detail. Perfection is what it takes to be rated number one ski resort hotel by Condé Nast Traveler, and with the skillful help from employees like Chef Stierli, The Westin Resort & Spa certainly possesses this quality. It's for this reason that we were not at all surprised to hear that the Westin's first 'Crush!' reception was a smashing success. Appropriately named, Crush! is the evening of merriment that 'pops the cork' on Cornucopia. By combining taste-testing opportunities from various West Coast wineries, with a grand selection of gourmet delights, Crush! starts this palate-pleasing weekend off with a kick.

"The setting was absolutely spectacular," Westin's Public Relations Manager, Monica Hayes, proudly shared, "and 'Chef' made sure everything was to perfection."

We could imagine how the stunning lobby, embellished by cedar timbers and massive granite slabs, would have elegantly catered to the six hundred and fifty attending guests. And after sampling lunchtime creations at Westin's Aubergine Grille, such as tiger prawn pizza, steelhead salmon paired with caramelized cabbage and a decadent must, The Chef's study of Crème Brulee, we knew this culinary artist was truly worthy of Monica's label, 'perfection.'

Araxi has been around for just about as long as Whistler village has been. And based on their exceptional wines, exquisite cuisine, and extensive list of awards, it's no wonder. Their innovative menu promotes fresh local produce in selections such as Lilloet honey glazed pork and succulent heritage salmon. Like the menu, variety has been a key factor to Executive Chef, Brendan Downer's success. "I've learned to be very versatile because of the many experiences I've had," Chef Downer shared. And versatile he's been!

Moving from London to Australia and other global regions, Chef Downer has shared his creative talents with a host of varied venues along the way. From French cuisine in five star hotels, to Asian fare at upscale flamboyant brasseries, and to serving cocktail parties of 4,000, dignitaries on cruising yachts, and even well known celebrities like Elton John and The Rolling Stones.

Chef Downer has helped add flavour to the Araxi menu over the past three years and has been involved with Cornucopia's food seminars as well as the winemaker dinners where, by working closely with Sommelier, Chris Van Nus, the perfect wine has been paired to complement his exquisite cuisine. This intimate and interactive Epicurean adventure has been a popular one at Araxi, so much so that last year's event was an instant sellout.

Chef Vincent Stufano is passionate about cooking and it definitely shows! He feels that his strong passion also motivates his staff, and after our dining experience at The Fairmont Chateau's epicenter, The Wildflower Restaurant, we can certainly attest to this truth. Featuring West Coast fare, their superlative menu offered delectable choices such as oven roasted rack of venison over fresh sage with Quebec Foie Gras, peppered beef tenderloin coupled with caramelized sweet breads, and Manila clam and red bliss potato chowder. Was it blissful? You bet!

"We are all creating experiences to be cherished," Chef Stufano emphasized, "and that's the vision we'd like all of the staff to have."

Motivating up to seventy-four cooks requires a lot of enthusiasm, and based on the fabulous recognition that the Chateau's cuisine has received, it appears that Chef Vincent Stufano has mastered this task!

In addition to sponsoring one of the ten winemaker dinners, and a raft of seminars, this world-acclaimed hotel resort played a dominant part in last year's Cornucopia when hosting The Sonoma Sunflower Farewell Brunch. "We had so many buffet selections to add to the brochure, that they ran out of room to print them all," Vincent shared with exuberance. Decked out in the Chateau's expansive ballroom, this amazing grazing was a spectacular grand finale to Cornucopia's four-day gala.

Perfection, versatility and passion—three qualities from three outstanding chefs, and three contributing factors that are guaranteed to promote the success of Cornucopia; the celebration of food and wine with abundance. What else would you expect at Whistler?

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