To celebrate Big White’s locally owned, proudly Canadian dining scene, here’s your chance to experience it firsthand with a getaway to Big White Ski Resort.
One lucky winner will receive:
- 3 nights in a one-bedroom condo
- 3 days of lift tickets for four people
- Half-day group lesson for four people
- 3 days of equipment rentals for four people
- $500 dining voucher (winner’s choice)
Total retail value: $4,854 CAD
No purchase necessary. Open to Canadian residents (excluding Quebec), age of majority. Giveaway ends March 1 at 11:59PM PST. Winner will be drawn and contacted via email on or around March 3rd. See full terms and conditions here.
Inside Big White’s distinctly Canadian dining scene
In an era when ski resorts across North America increasingly answer to corporate boards and distant shareholders, Big White Ski Resort stands apart. Still locally owned and operated, the resort moves at a different pace, shaped by independence, community and a quiet sense of Canadiana.
That philosophy extends well beyond the lifts. Big White’s culinary scene—spanning more than 20 dining establishments, including restaurants, coffee shops, food markets and food trucks—reflects the same local-first mindset. From slope-side sushi and quick mountain breakfasts to steakhouses and après institutions like the iconic Snowshoe Sam’s, every food and beverage outlet at Big White is locally owned and operated, grounded in Canadian values and regional pride.
What many guests don’t immediately recognize is that this isn’t simply variety—it’s a cohesive dining ecosystem shaped by the mountain, the Okanagan Valley and the people who live and work here.
Local-first, mountain-inspired
Overseeing the culinary direction for Big White Ski Resort–operated establishments—including Kettle Valley Steakhouse, The Woods, Clocktower Coffee Co. and the resort’s day lodges—is Executive Chef Boddie Macklin-Shaw. His menus are designed around the realities of mountain life: cold days, long hours outdoors and the need for food that’s both comforting and nourishing.
“Being Canadian-owned matters because it reflects how I approach food and hospitality: with humility, pride in place, and a strong sense of responsibility to the people around us,” says Macklin-Shaw. “Canada’s food culture isn’t about excess or ego — it’s about seasonality, resilience, and making the most of what we have. That philosophy fits naturally with cooking in a mountain resort, where the environment shapes everything we do.”
That mindset translates to menus that prioritize warmth, flavour and generosity—food designed to restore after time on the slopes.
A true taste of the Okanagan
Despite the logistical challenges of operating at elevation, Big White continues to expand its commitment to local and regional sourcing. Ingredients are drawn from the Okanagan Valley and across British Columbia whenever possible, with local producers like 63 Acres and Rad Relish Co. increasingly featured across menus.
Canadian beef, West Coast seafood and Okanagan produce form the backbone of many dishes, supported by Canadian beer, spirits and wines. Menus evolve with availability, ensuring they remain flexible, seasonal and reflective of the region.
“Seasonality isn’t a concept for us—it’s a necessity,” Macklin-Shaw notes.
Independent operators, deeply rooted
That same Canadian-first mindset is reflected in Big White’s independent restaurant operators, including the Kelowna-based Nixon Group, led by husband-and-wife team Kyle and Carolyn Nixon, which owns and operates Snowshoe Sam’s and SOPRA Italian Kitchen, which opened in 2024.
A new addition: The Fat Marmot
Another example of Big White’s homegrown dining culture is The Fat Marmot, the newest creation from long-time Big White locals John and Ana Mooney, already known for favourites like Underground Pizza and Six Degrees Bistro.
In Keep Moving Forward: The Big White Ski Resort 60th Anniversary Documentary, longtime Big White restaurateur John Mooney reflects, “At Big White, people come and they don’t want anything but local Okanagan wine.”
The Fat Marmot’s culinary direction is led by Executive Chef Alessa Valdez, whose experience includes Alo Bar, part of Toronto’s Michelin-starred Alo Restaurant Group, and Phantom Creek Estates in the South Okanagan. Her menu blends classical training, modern technique and a strong respect for seasonal Okanagan ingredients, offering bold flavours and thoughtful presentation in a relaxed mountain setting.
Cabin Kitchen + Bar: A new Canadian-inspired chapter
Following the closure of Globe Restaurant in April 2025, Big White turned the page to a new chapter in its culinary story with the opening of Cabin Kitchen + Bar in December.
This cozy new mountain dining experience is the latest venture from Ross Derrick — a familiar name in both Big White and Kelowna’s food scene. Ross first opened Globe in 2008 and took full ownership in 2022, shaping it into a beloved après-ski favourite for locals and visitors alike. Cabin Kitchen + Bar now joins his growing list of Okanagan ventures, which includes Derrick’s Steakhouse (opened in 2024 in downtown Kelowna) and the popular Broken Anchor Kitchen, known for its elevated take on West Coast seafood.
Now, Ross brings a fresh flavour to the slopes with Cabin, a restaurant inspired by his love for Canadian comfort food and mountain hospitality. The menu is a nostalgic nod to homegrown traditions, featuring hearty, regional dishes with a refined twist.
Signature offerings include Great Grandma Alice’s Split Pea Soup, Alberta Elk & Pork Meatballs with celery root purée and roasted ‘Fresh Pick’ mushrooms, the boldly spiced Red River Bison Chili made with Manitoba bison (gluten-free), and for dessert — a decadent Nanaimo Bar Cheesecake, a playful twist on a Canadian icon.
The drink menu is equally patriotic, featuring rotating taps from Canadian craft breweries, creative house-made cocktails, and a 100% Canadian wine list, showcasing producers from coast to coast.
A mountain that tastes like home
Together, Big White’s chefs, restaurateurs and producers have created a dining scene that feels authentic rather than manufactured—one shaped by people who live here, cook here and believe in the value of keeping things local.
In a ski industry increasingly defined by scale and sameness, Big White offers something refreshingly different: food with a sense of place, ownership with purpose, and a mountain that tastes unmistakably Canadian.
Explore the flavours of Big White and learn more about the resort’s food and dining at bigwhite.com/explore/food-dining.
