Interview with Chef Bradley Cumming

Chef’s Table is a series of Interviews with some of the top chefs in North America.

Chef Bradley Cumming

I chatted with Brad while I was in Whistler a few weeks ago, sitting on the patio with the mountains in the background.

Born and raised in Vancouver, Executive Chef Bradley Cumming began his career starting off as a dishwasher working at Myrtles Restaurant in Whistler during the summers while he was a teenager. After graduating, he started as a commis at Zeffirellis in Vancouver followed by CinCin, he returned to Whistler to work at Quattro under Chef Rob Parrot for 3 years. Brad then accepted a Sous Chef position at Monks Grill. While at Monks he thought that it would be best to acquire a formal certification and so during his off time he attended classes at Vancouver Community College in order to obtain his Red Seal. In June 2007 Bradley was appointed Executive Sous Chef at The Westin Resort & Spa in Whistler, and in April 2010 he was promoted to Executive Chef.

Why don’t you serve lunch in your Aubergine restaurant?

People here tend to be out and about during the day, you can get lunch in our other restaurant –Fire Lounge.

I noticed that your Breakfast menu emphasizes Super Foods, do you have the freedom to create your own menus here at the Westin Whistler?

I am fortunate to have the freedom to create the dishes and menu that I do. Super Foods is very important for our diet and its my take on spicing up our menus.

Where do you get your inspiration?

Travel has always inspired my creation of dishes. I feature as much as local as I can and much of what I get comes from local farms in Pemberton and the Fraser Valley.

What is your favourite restaurants in Whistler, outside of the Westin?

Araxi and Quattro

How did you end up cooking in Italian Restaurants at the beginning of your career?

Flavours, blend of flavours, passion, the wine ….

Anything new over the next while at Aubergine or at the hotel?

  • Rejuvenation
  • Relaxation
  • Superfoods
  • Simple Cooking
  • Uncomplicated

Is the In-Room Dining menu the same as the restaurants?

We offer a different menu for our guests for in-room dining, however guests can I order dishes off of the restaurant menus.

What is your favourite food that you cook at home?

Steak Tartare paired with wine or Tapas (small plates) also paired with some good wine.

What is your favourite place to travel for Culinary?

France, Mediterranean and Spain

What is your Favourite Food city in Spain?

San Sebastian

Do you have a Favourite food in San Sebastian?

Fried Sardines with a glass of wine

Speaking of Wine, What is your Favourite wine?

A nice Barolo

What is your Favourite BC Winery?

Nichol

What is your most surprising wine?

Nichol Gewurztraminer

 

Stay tuned for the next chef in the Chefs Table series.


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