Local, Sustainable, Seasonal

After more than 20 years in British Columbia, and four tours in Europe with Culinary Team B.C., Whistler Chef Dean Hossack

is now making his home at the Overlander Mountain Lodge.

For Dean, the move to Alberta returns him to his cooking roots. Having graduated from S.A.I.T. in the mid-90s, the chef lately completed the Certified Chef de Cuisine program—a long-held goal and, until recently, Canada's highest culinary

accreditation— through N.A.I.T.

With experience ranging from resorts, hotels and member clubs in the Okanagan, to Whistler Mountain and the 4 Diamond

Nita Lake Lodge in Whistler’s Creekside, Dean brings a

farm-to-table approach to his dishes.

Sourcing from Alberta growers is a priority, and already, both Alberta-raised Bison and lamb are on the menu. Next up is to grow relationships with produce farmers in the region, and Dean notes that he has a habit of taking apprentices out in the spring to help with the planting. It helps, he notes, to develop that career-long appreciation for farmers and the land.

Asked "Why Overlander?" Dean—who traveled here for the

first time earlier in the season—has an easy answer. "Just look around. It's busy and energetic but peaceful, and there's so

much to draw on in terms of inspiration. And Alberta grows

some of the most amazing food. I couldn't be happier." Dean arrived here in May with his wife, international

award-nominated author, Darcie Friesen Hossack.


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