Meet the Chefs Behind Big White’s Local Flavour Revival
These culinary pros are putting Thompson Okanagan’s best on every plate, showing that Big White is just as much a food destination as it is a ski resort.
On Oct. 31, the City of Kelowna announced that it is honoured to be the first city in Canada named a UNESCO City of Gastronomy. This recognition confirms what many in the Okanagan Valley have known for decades — that Kelowna is a world-class centre for agriculture, culinary arts and beverages. As a proud part of the region, Big White shares in that spirit, celebrating and elevating the local food culture from 5,700 feet.
Scott Cameron, senior sous-chef — Big flavour, fast
Scott Cameron knows Big White inside and out. A former guest turned culinary leader, he grew up carving through the village and now channels that energy into every dish. At Alpine Burger Co., he’s showcasing a perfected smash burger technique from his time as head chef in Revelstoke.
One highlight? The Aussie Burger — two smashed patties, barbecue sauce, fried egg, beetroot and pineapple. Cameron’s focus is fast, flavourful food that fuels skiers and snowboarders without slowing them down.
“Our guests are here to make memories,” he says. “I just want the food to be part of that.”
He’s also proud of the new menu at Vistas at Black Forest, where global inspiration meets ski-lodge comfort. From house-made butter chicken to dishes influenced by Europe, Asia and the Middle East, Cameron is making Big White’s multicultural guest experience part of the dining story.
Brett Thompson, executive sous-chef — Elevating bites, inspiring teams
Brett Thompson is no stranger to Big White. He first hit the slopes here in the ’90s, and after a few years away, he’s back with fresh energy and a deep passion for mentorship.
He’s especially excited about the resort’s specialty events, where he crafts memorable one-bite canapés that showcase local ingredients and bold pairings with wine, beer and cocktails.
His culinary philosophy: focus on the foundations. From a rich stock to a well-balanced bite, every detail matters.
“Everyone eats for the rest of their life,” he says. “If I can provide skills to make that easier and better, that’s something I love about my job.”
Boddie Macklin-Shaw, executive chef — Local-first, mountain-inspired
As executive chef, Boddie Macklin-Shaw oversees the dining direction across all Big White outlets. His menus are built around the demands of the mountain — food that’s warming, flavourful and hearty, while still fresh and nourishing.
The focus this year? Tapping into the Okanagan’s finest. Big White is expanding its work with local farms, butchers and wineries. Look for products from 63 Acres, Rad Relish Co., and other valley-based producers featured across the resort.
“The mountain sets the tone,” says Macklin-Shaw. “We’re not just feeding skiers — we’re telling the story of the Okanagan through food.”
From orchard-fruit chutneys to wine-paired mains and locally crafted spirits, Big White is leaning into its place in a thriving regional food scene — one that now holds international recognition through Kelowna’s UNESCO honour.
One resort. Three chefs. A shared culinary mission.
From Alpine Burger Co. to Vistas, from Kettle Valley Steakhouse to Moose Lounge, the culinary program operated by Big White Ski Resort is evolving — and these chefs are leading the way. With a shared commitment to quality, local sourcing and guest experience, Big White’s food scene is one more reason to book your trip this season.
Explore all dining options this season, here.
