Chef Bernard Casavant
 Born
and trained in British Columbia, Chef Bernard and his wife Bonnie,
currently own and operate Chef Bernard's Ciao-Thyme Bistro, B.B.K.'s
Pub, and the Blackcomb Liquor Store. They have two children, Kristopher
23, and Steffanie 21, both pursuing their post secondary interests.
Chef Bernard's cooking career began with the encouragement
of his grandmother, and at age 16, he started with the position
of cook at a local hotel. He states, "My Grandmother is the
one who instilled in me my work ethic and drive, and my passion
for respecting the food and the people who produce it."
His current food philosophy still reflects this.
" Keep it simple, feel the food. Treat people how you would
like to be treated, bu humble, as after all, it is all about good
food, good techniques, and good if not great staff." Chef Bernard
believes strongly in working with local farmers and producers to
bring the freshest food to his guests. His long term working realtionships
with Vancouvber and International suppliers ensure a world class
dining experience for all hist guests.
Chef Bernard completed the Culinary Arts Program
at Malaspina College, Nanaimo B.C. in 1976. Upon graduation, he
received the "Most Outstanding Student" award. He received
his Certified Chef de Cuisine certification in 1986, one of the
inaugural Chefs in Canada to complete the exam.
His very extensive positions include:
- Holiday Inn, Regina - Hotel Chef
- Holiday Inn, Calgary - Hotel Chef
- Grouse Mountain Resort, North Vancouver - Chef
- Bay Moorings Restaurant, West Vancouver - Chef
- Hyatt Regency, Vancouver - Truffles Chef Poissoniere
- Jean Pierre's Restaurant, Vancouver - Chef
- Expo 86, Canadian Club, Vancouver - Executive Chef
- Delta Mountain Inn, Whistler - Executive Chef
- Four Seasons Hotel, Vancouver - Executive Sous Chef
- Chateau Whistler Resort, Whistler Executive Chef (opening)
- Chef Bernard's Café, Whistler - Chef / Owner
Accolades include:
* Canadian Club, Expo 86
Cooked for Princess Diana and Prince Charles,
Prime Minister Margaret Thatcher, Liberace, Mr. Jim Pattison,
George Burns, John Travolta, and Neil Diamond.
* Chateau Whistler Resort
Cooked for Kenny Rogers, Robert Modavi and family,
Chicago, Vancouver Canucks, and the Chicago Blackhawk's Alumni
The first West Coast born and trained Chef to
represent Canada in the 1991 Bocuse D'Or Competition, France.
Chef Bernard is regarded as "The Chef"
in Whistler for exclusive events and has catered at Akasha, Chateau
du Lac, Four Seasons Resort, Ancient Cedars, Pan Pacific Hotel,
Westin Resort and Spa, Blackcomb Helicopters (exlusive Mountaintop
receptions), and Blackcomb Snowmobiles, (dinner tours.)
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