With spring in the air and summer to follow, New York offers one of the world’s most interesting restaurant sites: rooftop dining.
Where To Eat In Whistler Right Now
27.03.2024 - 14:33 / forbes.com
When Whistler entrepreneur Pepe Barajas first arrived in this Canadian mountain community in 2008, he hated it. Born and raised in Mexico City, Barajas found the area’s peaceful, relaxed pace to be frustratingly slow, a direct contrast to life in what he called Mexico’s “go, go, go” capital.
But Barajas stuck around, gradually adjusting to year-round life in North America’s largest snow sports resort, where he skis at least 50 days in an average winter. As the CEO and president of Infinity Group, he now runs multiple Whistler businesses, including four restaurants. His newest ventures include Rockit Coffee, a fun retro café that draws inspiration from the 1970s and ’80s music scenes — the name, he said, comes from “rock it” — and Mekong, a recently launched upscale Thai restaurant. Balam, featuring cuisine from across Latin America, is slated to open by summer.
Whistler’s dining scene has recently ramped into high gear, with several new and revamped restaurants drawing diners when they come off the mountain trails. You can sit at the glowing marble bar for cocktails and Spanish-inspired tapas at the newly expanded Bar Oso. At Wild Blue Restaurant + Bar, British Columbia-sourced ingredients appear in various dishes drawn from French and Italian coastal cuisines. At the Forbes Travel Guide Recommended Fairmont Chateau Whistler, multiple dining spots offer a range of treats, from steaks to classic cheese fondue.
Several creative minds behind these dining destinations recently talked with us about their restaurants, food and tips for enjoying all the seasons in western Canada’s mountains.
Mekong: Elevating Whistler’s Asian Food
“I’d consider myself an explorer,” Barajas said. After opening two Whistler restaurants that draw on his Mexican heritage, Barajas wanted to branch out. He had been mulling over a Thai restaurant when a location became available in Creekside, Whistler’s original base, a few miles south of Whistler Village. He traveled to Thailand for culinary inspiration, then reached out to Vancouver chef Angus An, whose Maenam Restaurant has earned numerous accolades for its upscale Thai cuisine.
“Whistler was always a market that fascinated me,” An said, noting that his family regularly stays in the Creekside area, where he snowboards and his 16-year-old son skis, but the food and drink offerings there had been more limited. When Barajas came calling, An was especially intrigued by the opportunity to create a culinary destination offering elevated Asian food and a stylish dining atmosphere.
As Mekong’s culinary director, An designed the concept and menu, selecting chef Bonnie Khummuang, whom he’d worked with for several years, to helm the kitchen daily. At Mekong, he said, “We want people to
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