Chris Whittaker’s philosophy is simple: respect our land and water. Use local artisans, small farms and wild food. Nose-to-tail cooking, on premises baking and preserving. Use all resources wisely and – in the end – waste nothing. From being the driving force behind the uber-sustainable Forage, his efforts at Quuaout Lodge and Talking Rock Golf Resort as Executive Chef an F&B Director and on to his newly opened Timber Shuswap – his unpretentious, adventurous food, Whittaker is one of the Shuswap’s most interesting and passionate chefs.

Chef Chris Whittaker has been recognized for his outstanding efforts by both Vancouver Magazine Green Award and Where Magazine Green Table Network Award. Chef Whittaker was inducted in the BC Restaurant & Food Service Association Hall of Fame and in 2016, Chef Whittaker was named one of western Canada’s Foodies of the Year by Western Living Magazine. Most recently chef has been recognized as one of Salmon Arm Economic Development Society’s top 20 entrepreneurs over 40.