Stevie Vardy

Creative, results-driven culinary leader with 20+ years of experience across luxury wilderness lodges, destination resorts, boutique hotels, and independent restaurants. Proven expertise in executive leadership, menu development, sourdough baking programs, Italian and Japanese cuisine, and seasonal, hyper-local cooking. Known for building strong teams, elevating food programs, and delivering memorable guest experiences in remote and high-pressure environments.

Chef de Cuisine - Sea to Sky Gondola - Squamish, BC

(2024-10)

• Head Chef overseeing all food operations at a landmark destination located 885 meters atop Sky Pilot Mountain
• Lead menu development, kitchen operations, and team leadership in a high-volume tourism environment
• Maintain quality, consistency, and operational efficiency in a unique alpine setting

Seasonal Catering Chef - Whistler Blackcomb Resort - Whistler, BC

(2025-10)

• Part-time Catering Chef overseeing private high-end catering operations at a world class destination, Whistler Blackcomb Ski Resort, Vail Properties
• Catering kitchen operations and team leadership in a high-volume tourism environment for groups up to 800 people in different locations at Whistler Blackcomb

Executive Chef | Head Baker & Pastry Chef - Firvale Wilderness Camp - Bella Coola, BC

(2023-05 - 2024-11)

• Led all culinary operations for a seasonal wilderness adventure lodge in the Great Bear Rainforest
• Designed and executed daily menus, bread, and pastry programs
• Managed logistics, staffing, and quality control in a remote, off-grid environment

Executive Chef | Head Baker & Pastry Chef - Dose Café - Revelstoke, BC

(2023-10 - 2024-05)

• Directed kitchen operations and artisan baking program for a seasonal, local-focused café
• Developed menus highlighting regional ingredients in a mountain resort town
• Led and mentored kitchen staff through peak winter season

Chef - Great Bear Heli Skiing Lodge - Kimsquit-Great Bear Rain Forest, BC

(2023-12 - 2024-03)

• Seasonal contract chef for Canada's newest boutique heli-skiing lodge
• Delivered refined, guest-focused dining experiences in a remote wilderness setting

Sous Chef | Head Boulanger - Clayoquot Wilderness Lodge (Relais & Châteaux) - BC

(2022-03 - 2022-11)

• Created and implemented a 100% sourdough bread program
• Supported fine-dining operations at a world-renowned luxury lodge
• Contemporary cuisine inspired by local wilderness and seasonal sourcing

Sous Chef | Head Sourdough Baker - Nimmo Bay Wilderness Resort - BC

(2021-05 - 2021-11)

• Led sourdough baking program for an internationally recognized wilderness resort
• Contributed to elevated, hyper-local dining experiences
• Resort featured in Outside Magazine's "26 Best Trips in the World"

Executive Chef & Creator - The Little Sparo - St. John's, NL

(2019-03 - 2021-05)

• Founded and led a progressive Italian restaurant concept
• Developed sourdough pizza and bakery program
• Produced extruded, long egg, and filled pasta in-house

Executive Sous Chef & Consultant - Ice House Oyster Bar - Tofino, BC

(2018-06 - 2018-10)

• Seasonal contract role to elevate cuisine and operations
• Supported Pacific Northwest regional menu development
• Worked closely with ownership on concept and execution

Executive Chef - Sansara Surf & Yoga Resort - Cambutal, Panama

(2018-12 - 2019-03)

• Led culinary program for a globally recognized surf and yoga destination
• Two-season contract
• Resort rated #1 Boutique Hotel in Panama

Executive Chef - Beckta Dining & Wine

Executive Chef - Whalesbone Oyster House

Executive Chef - The Adelaide Oyster House

Executive Chef - Atlantica Restaurant

Executive Chef - Black Cat Bistro

Initial Development Chef - Fogo Island Inn

Executive Chef - Kinki Sushi

Head Baker - Rocket Bakery

Pizzaiolo - Piatto

Sous Chef - Café Henry Burger

Sous Chef - Bish World Cuisine

Sous Chef - Maple Canadian Cuisine

Sous Chef - Domus Café

Chef de Partie - Café Spiga

Chef Training Program - Culinary Arts - Algonquin College of Applied Arts & Technology