Executive chef Scott Dolbee says although the menus he is planning for Wellness Week won’t include breakdowns on fat, carbohydrates, and calories the light, healthful breakfasts will include something guests can take away — the recipes.
Whether it’s for the Four Seasons Resort Whistler in-house granola, buckwheat waffles or blueberry crepes, Dolbee will provide the how-tos for guests who might want to recreate the specialties themselves once they leave Whistler. For $25 guests can sample a breakfast designed by Dolbee specifically for Wellness Week that will include recipes for egg-white frittata with tomato salad, or sweet corn hotcakes and blackberry syrup, just two of 10 breakfast items Dolbee has crafted.
Dolbee, 37, moved to Whistler four months ago with his wife and two children from Los Angeles where he had been chef de cuisine for two years at Four Seasons Beverly Wilshire. With 22 years in the culinary industry Dolbee has worked at the La Costa Resort and Spa in California as well as the Manele Bay Hotel on Lana’I, Hawaii. His approach to food is basic.
“I use very simple cooking techniques so everything is very fresh, crisp and light,” he said. “I like to leave food in its natural state and keep things whole.”
Dolbee said one of his biggest challenges since arriving in Whistler has been establishing supplies for food that he was able to get within a day in L.A. But he lives in Pemberton and says he will be checking out nearby farms to ensure local produce is included in Four Seasons menus.
“It will take time to learn about all the little farms, but I’m right across from one and will be having coffee with those guys to see what they can provide.”