EREN GURYEL, Executive Chef
"It's like being an Air Traffic Controller, but in a kitchen - with fire and knives," smiles Eren, regarding the pace and focus required in the bustling SIDECUT kitchen. The quote reveals the droll, hardworking personality behind the figure leading the kitchen brigade at Canada's only Forbes Five Star Resort.Citing encounters with The Rolling Stones and creating a meal for the Wu-Tang Monks of Shaolin China as career-topping moments, the twenty-year Four Seasons veteran loves "making people happy by enjoying his food."Every dish Chef Eren prepares is influenced by the flavours, talent and experience he earned within the kitchens of Four Seasons Hotels and Resorts in Lanai, Shanghai, Boston, New York, Chicago, Austin and Tokyo. An expert at preparing premium cuts, gorgeous seafood and lean proteins, Eren brings global sensibilities to SIDECUT'S hyper-local ingredients resulting food that looks as great as it tastes. A big fan of Asian flavours, Eren loves adding depth of flavours to SIDECUT's steaks, salads and sides as the menu changes to reflect to the ingredients of each season.Eren names working with local growers and vendors, teaching the next generation of chefs, and cooking for the vibrant SIDECUT dining room as highlights of his role. Each supports his clean culinary philosophy of preparing food simply with the best ingredients with passion.Eren prioritizes family and friends, most enjoying any downtime with his wife and two daughters. His family has taken to Whistler Village life with great delight, enjoying the blend of small town warmth, and big mountain sophistication the resort town offers guests and locals.
ALAN FRASER, Director of Restaurant & Bar
Originally from Scotland, with a charming accent to prove it, hospitality veteran Alan Fraser brings his passion for creating unparalleled dining experiences and five-star service to SIDECUT Modern Steak. Alan's sharpened his skills with a decade of experience working for some of the world's most famous and discerning clientele at Scotland's iconic Gleneagles Resort, followed by roles in luxury properties in Dubai and Banff before joining the Four Seasons team.Alan can't wait to bring all he has learned to SIDECUT Modern Steak + Bar. "I adore this industry and feel so inspired," shares Alan. "Every day is fresh and different, inviting me to rise to the challenge of creating unforgettable guest experiences. Having worked in six different countries at some amazing properties, the world is within reach in this exciting industry."Alan will be leading, coaching and supporting the fantastic kitchen, service and bar teams at SIDECUT with the goal of taking it to Whistler's best dining experience for visitors and locals alike. Alan supports SIDECUT in its efforts to strike a balance between being an award-winning steak house concept and one that offers an inviting and varied menu that appeals to all.Luckily, Alan finds himself working amongst his most favourite ingredient - steak. Alan enjoys learning, sharing and experiencing the finer points of premium cuts of beef as well as seeking out the perfect wine pairings, seasonings and local produce to complement it. Alan also comes complete with an endless list of celebrity encounters in previous roles that spans politicians, pop stars, top tier athletes and high profile personalities. Pull him aside for a cocktail recommendation and perhaps a story or two.Though not yet a skier or snowboarder, Alan loves the small-town feel of Whistler and enjoys spending time with his wife exploring Whistler, dining out and planning their next adventure. Speaking of adventure, Alan is most proud of the big risk he took in leaving Scotland for Canada without a job lined up to see where destiny would deliver him. Turns out it is Four Seasons Resort and Residences Whistler with his permanent Canadian residency.
DAVID BAARSCHERS, Senior Sous Chef / Chef de Cuisine
A chef through and through David Baarschers simply loves the kitchen life and has wanted to be a chef for as long as he can remember. He treats every single part of his job as important, from paperwork, to sourcing ingredients and executing menus. David's end goal is to make a meal at SIDECUT the best part of every guest's experience.Creating and preparing new dishes and special menus fills David with excitement as he strives to help SIDECUT to becoming Canada's top steakhouse. With a food philosophy that hinges on using the best local products, and executing exceptional technique while pushing culinary trends, David is as passionate about food as it gets.He is also is a firm believer in passing down knowledge to make a difference in the livesof the next generation of cooks. Vacations and down time are guided by these culinary interests and goals as well as his sense of adventures. While David adores dining at top restaurants around the globe and collecting cookbooks he has also ran with the bulls in Pamplona, Spain for the festival of San Fermin. Next stop - South America.An avid alpine hiker, David enjoys Whistler's summers as much as the winters because "there are so many incredibly activities." Post hiking and diving, lucky friends may be treated to freshly cooked pasta at his dinner parties.With a goal to own his own remotely located restaurant one day, David strives to create food and memories food that draws in travelers all over the world.