Whistler Cornucopia returns this November with an incredible lineup of culinary stars, beverage experts and creative tastemakers. From hands-on cooking demos to expertly guided wine tastings, Whistler Cornucopia 2025 is where food, drink and discovery come together.
Whether you’re a longtime local or planning your first trip to Whistler’s celebrated food and drink festival, here’s a taste of the talent behind this year’s most exciting events.
Culinary Stage Series: Passion, Flavour and a Dash of Showmanship
The Culinary Stage Series is one of Cornucopia’s most beloved features, a place where acclaimed BC chefs and guest culinary leaders share their skills, stories, and sizzling secrets live on stage. Just like being in the audience at a live cooking show, guests enjoy multi-course food creations complete with drink pairings. They also walk away with cooking tips and tricks from local and national chefs, producers and beverage professionals.
There are 12 Culinary Stage events to choose from this year, and we’re highlighting some of the talent being featured at Whistler Cornucopia 2025.
Chef Alana Maas: Canapes and Small Plates for Entertaining
Raised in a food-loving family, Chef Alana Maas was destined for the kitchen. After graduating from Dubrulle Culinary School in 2002, she honed her craft in some of Vancouver’s most demanding and respected restaurants, including Cru Restaurant and Hart House, where she led the kitchen teams to acclaim. Her sharp instincts and fearless creativity quickly earned her a reputation as one of the city’s most sought-after chefs.
A Chopped Canada winner, Alana brings a dynamic mix of confidence, curiosity and calm under pressure to everything she does. Her approach is refreshingly real; she’ll “call it as she sees it” with a smile, offering thoughtful, detailed feedback that inspires everyone around her to grow. It’s no surprise she’s also a proud board member of the Les Dames d’Escoffier Vancouver chapter, an organization dedicated to mentoring and empowering women in the culinary world.
Alana’s sessions at Whistler Cornucopia 2025 promise to be high-energy, heartfelt and full of teachable moments. Her uncanny ability to know exactly what’s in her kitchen, and how to make the most of it, makes her a master of improvisation and a joy to watch in action.
This year, Maas’s Culinary Stage topic is Canapes and Small Plates for Entertaining. Mass shares her tips, tricks, and techniques for planning and executing elegant canapés and small plates that wow without the stress. From smart prep strategies to artful presentation, you’ll discover how to bring restaurant-level flair to your next gathering, while still having time to enjoy it yourself.
Check out the menu you’ll savour as she presents, which includes burrata bruschetta, a butter-soaked sake poached prawn salad, a chocolate-hazelnut tart and more.
Chef Paul Natrall: Championing Indigenous Cuisine and Cultural Connection
Known to many as Mr. Bannock, Chef Paul Natrall has built a culinary legacy rooted in culture, community, and pride. A proud member of the Squamish Nation, Paul made history with Mr. Bannock Indigenous Cuisine, Canada’s first Indigenous food truck, a mobile celebration of traditional flavours reimagined with modern flair.
A graduate of Vancouver Community College’s Aboriginal Culinary Program and former member of Aboriginal Culinary Team Canada, Paul has spent more than 16 years perfecting the art of Indigenous cuisine. His dishes blend ancestral ingredients with contemporary techniques, creating food that feels both deeply familiar and strikingly new, a true reflection of the evolving Indigenous culinary landscape across Turtle Island.
Beyond the kitchen, Chef Paul is a tireless advocate and mentor. As Chair of the Indigenous Culinary of Associated Nations (ICAN), Director for Indigenous Tourism BC, and Ambassador for Sodexo Canada, he continues to elevate Indigenous voices and traditions through education, mentorship and storytelling. His mission is simple yet profound: to connect people through food and foster cultural understanding one dish at a time.
At Whistler Cornucopia 2025, Chef Paul’s sessions promise not just a feast for the senses but an opportunity to learn, listen and be inspired. His passion for food sovereignty and his infectious warmth make him one of the most impactful culinary leaders in Canada today.
Learn more about Chef Paul Natrall’s Culinary Stage event here.
Chef Jason Dabbagh: Teaching the Next Generation to Cook and Care
For Chef Jason Dabbagh, food is more than sustenance; it’s a way to connect, teach and nurture. A Red Seal Chef (RSE) and Bachelor of Education graduate, Jason grew up in a home where hospitality was everything, and where meals were shared with the same care they were prepared.
Since 2011, Jason has brought that spirit into the classroom as a culinary high school teacher, blending professional training with genuine heart. His teaching philosophy centres on community, service and compassion, values that come through in both his kitchen and his classroom.
Jason is especially proud of the innovative program he developed, which empowers students to run their own small food businesses, helping them gain confidence, creativity and real-world skills. Many of his students have gone on to become successful young cooks, continuing his legacy of learning through food.
At Whistler Cornucopia 2025, Jason leads the Junior Chef Workshop, a hands-on experience designed to inspire the next generation of culinary leaders. It’s food education at its most meaningful — practical, empowering and delicious.
He’s also presenting a Culinary Stage alongside Chef Austin Cunningham, where they’re preparing and serving a four-course luncheon celebrating the art of curing, smoking, fermenting and pickling. Each course is thoughtfully paired with wine and accompanied by live demonstrations, offering guests a behind-the-scenes look at timeless preservation techniques brought to life in a modern kitchen.
Presenters & Sommeliers: Sip, Swirl and Discover
If your idea of heaven involves swirling a glass and diving deep into the story behind the pour, Whistler Cornucopia’s drink seminars are for you. There are 40 seminars featuring wine, spirits, beer and more, offering an intimate setting with world-class experts. This is the perfect place to deepen your knowledge and refine your palate with the pros to guide you.
This year’s presenters bring passion, perspective, and plenty of personality to every tasting. Let’s meet some of them!
Kurtis Kolt: The Sommelier Who Makes Wine Make Sense
If there’s anyone who can make wine feel both fascinating and completely approachable, it’s Kurtis Kolt. With a career that spans some of Vancouver’s most celebrated restaurants, Kurtis earned the coveted ‘Sommelier of the Year’ award at the 2010 Vancouver International Wine Festival, cementing his reputation as one of Canada’s most engaging voices in wine.
Over the years, Kurtis has managed acclaimed wine programs, led tastings at the prestigious James Beard House in New York City, and contributed to top publications including Vancouver Magazine, Decanter and Eater. His certifications from WSET (London), the Court of Master Sommeliers and the Winemaking Program at UC Davis reflect both his expertise and his endless curiosity about the world of wine.
But what truly sets Kurtis apart is his enthusiasm for connecting people to what’s in their glass. As co-founder of Top Drop, Canada’s “nerdiest, most awesome wine festival,” he’s built a national platform for terroir-driven wines and meaningful conversations between winemakers and wine lovers. His latest project, Free Spirit!, celebrates the growing movement of non-alcoholic wine, beer, and spirits — proving that taste and craftsmanship transcend ABV.
At Whistler Cornucopia 2025, Kurtis brings his signature mix of insight and humour to a range of lively sessions, including:
Bang for Your Buck – November 8
Motley Cru (with Chris Turyk) – November 9
Home and Away – November 9
The Mighty Similkameen! – November 15
Chris Turyk & Ian Casterton: Two Sommeliers, One Legendary Pour
When Chris Turyk and Ian Casterton take the stage together, you can expect deep wine knowledge served with equal parts insight and good humour.
Chris, a Board Member of Wine Growers BC, has spent more than 15 years shaping the BC wine scene. After training at the Culinary Institute of America in Napa Valley, he traded the kitchen for the vineyard when his family founded Unsworth Vineyards in the Cowichan Valley. Today, with credentials that include the WSET Diploma and Certified Sommelier status, he continues to champion sustainability and education across the industry.
Joining him is Ian Casterton, the 2024 Best Sommelier of British Columbia, whose thoughtful approach to wine balances expertise with approachability. Based in Vancouver, Ian has worn many hats, from Wine Director and importer to educator and judge, and is currently working toward becoming Canada’s 10th Master of Wine.
Together, they bring their combined experience to Bordeaux: Still the Benchmark? on November 7, a guided tasting that explores one of the world’s most iconic wine regions through fresh perspectives and engaging conversation.
They are also together for Taste Like a Somm on November 8, where they give out tips, tricks and terminology, so you can be the wine pro at your next dinner party. They’ll be pouring some favourite wines, including a pinot noir from Unsworth Vineyards and Henriot Brut Souverain, a champagne from France.
Why You’ll Love Whistler Cornucopia 2025
There’s no better way to taste the season than at Whistler Cornucopia, a festival that celebrates food, wine, and community in the heart of the mountains. From masterclasses and winemaker dinners to late-night parties and intimate tastings, every event presents an opportunity to experience something new.
Explore the full schedule and get your tickets now — events sell out fast!
Bundle your Signature Event tickets with lodging for unbeatable value with Whistler.com, and if you stay more than three nights, you also receive a free $100 Whistler Dining Voucher. Cheers to that!
