Wild Blue Restaurant Bar

Noted as "Whistler's Hottest New Restaurant" by Vancouver Magazine, Wild Blue Restaurant + Bar focuses on elevated Pacific Northwest cuisine, sustainable seafood, and local ingredients. Wild Blue is the creation of a trifecta of talent, not often seen under one roof. The partners at the forefront of Wild Blue include: Neil Henderson, Partner and Restaurant Director A 30-year Whistler local, Henderson is the former restaurant director and sommelier of Araxi Restaurant. While at the helm, Neil was awarded with Vancouver Magazine’s prestigious Premier Crew award in 2012, and Araxi was voted Best Whistler Restaurant for over 10 years. In addition to his responsibilities at Araxi, he also oversaw the creation, 2015 opening, and operation of Bar Oso and The Cellar by Araxi. Chef Alex Chen, Partner Alex Chen is currently executive chef at Boulevard Restaurant and adds this partnership to his existing role. Chen, with a long list of accolades to his name, is best known as the winner of Iron Chef, Bocuse D’or, and Gold Medal Plates. He was also recognized as Chef of the Year by Vancouver Magazine in 2018. Jack Evrensel, Partner Founder and former operator of the award-winning Toptable Group, Evrensel is a veteran industry leader. He was inducted into the BC Restaurant Hall of fame in 2007 and was awarded the Vancouver Magazine Lifetime Achievement Award by Vancouver Magazine in 2011. In addition to Toptable Group, Jack also founded and successfully operated several businesses in Whistler and Vancouver. Situated in the heart of the pedestrian-friendly Whistler village, Wild Blue Restaurant + Bar is located at 4005 Whistler Way. It is adjacent to the Aava Hotel and across from the Whistler Conference Centre in its own stand-alone building with dedicated parking. The restaurant boasts seating for 150 guests indoors, plus a private dining room, raw bar, and open kitchen, as well as an expansive lounge and cocktail bar.