Chef Alex Chen — Partner and Chef

Alex Chen serves as the Chef and Partner at Wild Blue Restaurant + Bar in Whistler. Under his leadership, Wild Blue Restaurant secured #2 Best New Restaurant Award from Air Canada enRoute, #4 on Canada's 100 Best New Restaurants and #66 on Canada's 100 Best Restaurants lists. A classically trained chef with a penchant for high-pressure culinary competitions, Chef Alex Chen led Team Canada to a top-10 finish at the 2013 Bocuse d'Or in Lyon, France. He achieved top honours at the annual Gold Medal Plates regional championships in Victoria, B.C., in 2015 and 2017. In 2018, he claimed the gold medal at the national Canadian Culinary Championships and received the "Chef of the Year" title at Vancouver Magazine's Restaurant Awards. He was then the winner of the inaugural Iron Chef Canada competition. Alex was inducted into the BC Restaurant Hall of Fame in October 2024

Neil Henderson — Partner and Restaurant Director

e: neil.henderson@wildbluerestaurant.com

Neil's Canadian journey in the hospitality industry began in Whistler in 1992, working as a busser at a casual family eatery. Remarkably, that very building now houses Wild Blue Restaurant + Bar. Over the years, Neil obtained his Higher Certificate from the Wines & Spirits Education Trust and a full Sommelier Diploma accreditation from the International Sommelier Guild. With over two decades at Toptable Group, he most recently served as the Restaurant Director at Araxi and Bar Oso, achieving numerous awards, including the "Premier Crew Service Award" by Vancouver Magazine in 2012. As Partner and Restaurant Director, Neil has played a pivotal role in the success of Wild Blue Restaurant, securing rankings on Canada's 100 Best New Restaurants, Canada's 100 Best Restaurants lists and enRoute Magazine’s Best New Restaurants Award. Neil was inducted into the BC Restaurant Hall of Fame in October 2024

Carl Sanchez - Executive Pastry Chef e: carl.sanchez@wildbluerestaurant.com

In his role as Executive Pastry Chef, Carl Sanchez is responsible for overseeing and evolving the dessert menu, including the introduction of new and innovative pastry dishes. With over a decade of experience in the culinary arts, Chef Sanchez has honed his skills at prestigious establishments around the world. He holds a B.S. in Hotel, Restaurant, and Institution Management with a major in Culinary Arts from De La Salle-College of Saint Benilde, and is a certified Red Seal Chef and Baker. Carl is celebrated for his innovative approach to pastry, combining traditional techniques with modern flavors and utilizing high-quality, locally-sourced ingredients. His dedication to excellence and creativity in dessert making enhances the culinary experience at Wild Blue.

Chef Derek Bendig — Executive Chef
e: derek.bendig@wildbluerestaurant.com

Executive Chef Derek Bendig collaborates with Chef Alex Chen to lead the culinary experience at Wild Blue Restaurant + Bar, and oversees its day-to-day operations. Bendig's culinary journey has taken him from a Stagiere at two Michelin-starred Maison Pic in France to a Professor of Culinary Arts at George Brown College. His career highlights include serving as the Executive Chef at Siwash Lake Ranch and Executive Sous Chef at Fairmont Chateau Whistler. Bendig's accolades include a Best Whistler Restaurant Award from Vancouver Magazine and four gold medals for Food Day Canada. Known for his innovative approach to hyper-local, seasonal ingredients and his passion for wine, Chef Bendig recently completed his WSET Level 4 exams, representing one of the highest levels of wine and spirit education.

Zack Lavoie — Bar Manager
e: zack.lavoie@wildbluerestaurant.com

Born and raised in Whistler, Zack Lavoie embarked on a journey of exploring and managing bars and restaurants worldwide before returning to his hometown. He initially worked with Wild Blue's Partner and Restaurant Director, Neil Henderson, while managing Bar Oso. In early 2022, Lavoie joined Wild Blue as the Bar Manager, where he played a pivotal role in crafting the innovative cocktail and bar program, drawing inspiration from Japan, the French and Italian Riviera, and the Pacific Northwest.

Kathryn Woods — Wine Director
e: kathryn.woods@wildbluerestaurant.com

Kathryn Woods, a native Canadian, began her career as a sommelier at the Winebox Valparaiso in Chile, overseeing wine facilitation, production, and customer education. She returned to Canada and gained extensive experience at Willow Park Wines & Spirits in Calgary, holding positions such as Trusted Expert, Wine Buyer & Events Coordinator, and Wine Room Manager. Kathryn holds a WSET Level 3 certification with distinction from the Culinary Institute of Vancouver and is currently pursuing her WSET 4 Diploma of Wines from Grape Experience Wine & Spirit School San Francisco. She is also a certified WSET 1 and 2 instructor, displaying a passion for sharing her knowledge of wine.