Chef Isabel Chung began her culinary career in 2001 at the Delta Bow Valley, Calgary, Alberta, holding the roles of Second Cook and First Cook. Expanding her experience internationally, she transferred to the Fairmont Southampton in 2005 as Senior Chef de Partie and then was quickly promoted to Sous Chef. In 2008, Chef Isabel returned to Canada as Sous Chef at Fairmont Chateau Whistler where she was in charge of Banquets and subsequently Restaurants. In 2013, she relocated to the United States as Executive Sous Chef of the AAA Five Diamond Fairmont Olympic Hotel, Seattle. 

In her current role as Executive Chef at Fairmont Chateau Whistler since November 15, 2015, Chef Isabel oversees the creative and strategic initiatives of all culinary operations of the 528-room luxury landmark resort including The Grill Room, Whistler’s only AAA/CAA Four Diamond rated hotel restaurant; The Wildflower Restaurant; the award-winning Mallard Lounge; Portobello Market & Fresh Bakery; The Chalet, offering alpine cuisine and fondue dining throughout the winter season; and The Clubhouse at the Fairmont Chateau Whistler Golf Club; as well as In Room Dining and Banquets.

Isabel studied Culinary Arts at the Southern Alberta Institute of Technology in Calgary, Alberta. She also studied Commerce at Athabasca University in Calgary, Alberta. In 2019 Chef Isabel was awarded the ‘Rising Star of the Year’ by the Whistler Chamber of Commerce.

Overseeing the hotel restaurant operations including The Wildflower Restaurant, Portobello, The Mallard Lounge, The Chalet, and Whistler’s only AAA Four-Diamond rated hotel restaurant, The Grill Room, is Executive Sous Chef, Derek Bendig.

Derek comes to this role with over 18 years of culinary experience. From 2000-2012, Derek worked at Pangaea Restaurant, Toronto, ON as Chef de Cuisine. Prior to that, Derek took on international assignments with Maison Pic, Valence, France, as well as Chef Instructor with George Brown College. In 2013, he was hired at the seasonally-operated Siwash Lake Ranch as Executive Chef. Derek first came to Whistler during the 2014/15 winter season as Sous Chef for Whistler Blackcomb and the following winter season as Sous Chef at Fairmont Chateau Whistler, before permanently joining the Fairmont in his current full-time capacity at Executive Sous Chef.

Derek studied Culinary Arts and earned his diploma at the Pacific Institute of Culinary Arts in Vancouver.

In his personal time, he can be found – or not – fulfilling his passion for fishing, hunting, and cheese making. Derek also had the honour of cooking at the esteemed James Beard House in New York with the Food Day Canada team on May 24, 2017.