With four different food trucks, the Park Eats program stands to deliver a mouth-watering array of diverse menus, tantalizing treats and decadent delights designed to satiate even the most discerning palates of those visiting Whistler parks this spring and summer.
With specializations ranging from farm-to-table offerings to locally-sourced ingredients, from homemade to organic, savoury to sweet, local vendors are each endeavouring to capture the many flavours of Whistler, serving up yet another way to get a unique ‘taste of this place’.
Whistler Summer Park Eats 2026
Enjoy local food trucks in Whistler’s parks all season long.
Early season: May 15 to June 21
When: Fridays, Saturdays, Sundays, and holiday Mondays, 11 AM to 5 PM
Where: Lost Lake Park and Rainbow Park
Peak season: June 26 to September 7
When: Daily, 11 AM to 5 PM
Where: Lakeside Park, Lost Lake Park, Rainbow Park, and select events at Whistler Olympic Plaza
Summer Food Trucks at Whistler’s Parks & Lakes
May 15, 2026, marks the beginning of this summer’s food park offerings. Food trailers will be setting up on weekends (Friday to Sunday) at Lost Lake and Rainbow parks. The daily program begins on July 26, 2026 and runs through Labour Day in September, expanding to Lakeside Park on select days, and Whistler Olympic Plaza for special events.
Trucks rotate between parks, and the up-to-date schedule can be found on the Resort Municipality of Whistler’s website. Of note, the Park Eats program is weather-dependent; rain will cancel vendors in the park for the day.
This year’s program features four food trucks: Whistler Wood Fired Pizza, Lucia Gelato, The Warming Hut, and a newcomer, The Gypsy Mule.
“It’s the people that come to visit the parks that make it all worthwhile … there’s an energy about them … they remind you why you choose to live in Whistler,” remarks Korey Klein of Whistler Wood Fired Pizza.
There is a shared sense of excitement and hype on the part of this year’s vendors for the upcoming season: inspired just as much by the forthcoming interactions with customers as the gastronomic fare they are preparing to dish up. What is clear is how much the food is infused by the energetic reciprocity of exchange.
Operating for nearly a decade now, the program, which started in 2016 as a pilot, has continued to develop based on its overwhelming success over the years.
Many of the trucks have an established clientele of returning customers, locals and visitors alike. Program director Lucy Pocock has her fingers crossed for a sunny summer. She encourages everyone to come out and savour the delicious diversity of offerings, making one or all of the following food trucks part of your Whistler experience.
Whistler Wood Fired Pizza
This truck is based on a “complete harmony of the senses”, combining the sound of crackling wood burning in a clay, ceramic oven with the radiating smell of freshly-sourced ingredients emanating from thermal mass. The final touch is the sight of a pizza in hand, full of flavour and baked in 90 seconds.
This truck is self-sufficient, running off a large battery bank. Upholding principles of sustainability, owner/operator Klein speaks of the intuitive process of nurturing the oven up to a temperature of 600 degrees, a process which takes three hours before food service can commence. The oven is even credited with having and being a ‘Whistler personality.’
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Offerings include nine different pizzas (non-GMO flour is sourced from Italy; gluten-free options available, too). Meats include pepperoni, salami and ham. Veggies come from local Sea to Sky farms. The truck is noted for its Rosemary Rock Salt pizza. Commenting on the oven and the process, Klein remarks: “The magic is in its simplicity.” @whistlerwoodfiredpizzacompany
The Warming Hut
Celebrating their first anniversary, The Warming Hut, which is “designed to resemble a rustic alpine cabin, decorated with vintage skis,” operates as a mobile café, offering specialty coffee.
There are also delicious snacks, including salted caramel cookies and banana bread, along with kombucha and other refreshing non-alcoholic beverages. New for this year, they’re adding affogatos (espresso and ice cream) to the menu, as well as offering a loyalty card for regulars.
Davidson relays, “Building and operating my small business in Whistler has been an incredibly rewarding experience. This town has a community like no other, and my business wouldn’t be possible without the support of so many individuals. It truly takes a village!”
The Warming Hut will also be at the Summer Farmer’s Market on Sundays and is ready to caffeinate and add that perk to your Whistler park experience. @thewarminghut.ca
Lucia Gelato
Lucia Gelato sorbets and gelatos are crafted in the 18 Below Building at Base 2 on Blackcomb Mountain. Tancrede Cantayre, a professional pastry chef from France, took over ownership last September and has worked with the previous owner for an entire year. They are excited to update some of the old recipes and release some new ones, promising “seasonal, fresh and natural” flavours.
Emphasis is being placed on sourcing local ingredients, ranging from strawberries to pumpkins. New flavours this year include a lemon and yuzu sorbet, a strawberry basil sorbet and a dulce de leche gelato. Flavours will rotate through the summer.
Lucia Gelato can also be sourced in every grocery store in Whistler and supplies most restaurants in town. However, the appeal of the Park Eats Program is the chance “to get to put a smile on people’s faces” and “to hear other people’s stories.” Smiles abound at the welcome sight of an ice cream truck at the lake. @luciagelato
The Gypsy Mule
The Gypsy Mule is the newest food truck at the lakes this summer. Owned and operated by local Mathieu Letourneau, he’s inspired by fun, healthy foods that help fuel people doing all that Whistler has to offer in the summer months.
His menu includes rotating summer salads, inspired by the farms surrounding his home in Pemberton Meadows, as well as granola parfaits, overnight oats, healthy energy bars, real-fruit ice creams, and chocolate-covered frozen bananas.
“When I travelled to El Salvador, I had a frozen banana dipped in chocolate for dessert most nights,” says Letourneau. “It was a healthier sweet treat, and I thought – why is no one doing this?”
Originally from Quebec, the home of the sugar shack, he loves to put maple syrup into his creations, and you’ll find it in his Nitrogen Oat Maple Matcha. He’s also serving up nitrogen coffee and teas with a unique twist. “The nitrogen gives the drinks a velvety, smooth texture,” he explains. “I’m developing some low-sugar iced teas with ingredients like hibiscus and cinnamon.”
The food truck is made from an old horse trailer he saw on the side of the road, and speaks to Letourneau’s values of reusing before buying new.
“People enjoying the sun and the water, that’s what Whistler was originally based on,” he says. “I’m excited to be part of the lake vibe this summer!”
Make sure to treat your taste buds this summer with a culinary trip to the beach. The Park Eats program offers much more than just food; it dishes up local feasts and fare served in a host of idyllic locations where mountain views complement mouth-watering delights. Come hungry and leave full after feasting on more of Whistler’s flavours!
