Inside Big White’s distinctly Canadian dining scene
That local ownership shapes more than the lift lines and village atmosphere. It influences how the resort feeds its guests, supports producers and builds its dining culture.
With more than 20 places to eat and drink, Big White’s food scene includes restaurants, coffee shops, food markets and food trucks. From sushi on the slopes and early-morning breakfasts to hearty steakhouses and après staples like Snowshoe Sam’s, every outlet is locally owned and operated. The result is not just variety, but a connected dining community rooted in Canadian values and Okanagan pride.
Local-first, mountain-inspired
Executive Chef Boddie Macklin-Shaw oversees culinary direction for Big White Ski Resort–operated venues, including Kettle Valley Steakhouse, The Woods, Clocktower Coffee Co. and the resort’s day lodges. His approach starts with a simple question: what do people need after a full day outside in the mountains?
Menus are built for cold days and big appetites. Think warming dishes, generous portions and flavours that satisfy without feeling overdone.
“Being Canadian-owned matters because it reflects how I approach food and hospitality,” says Macklin-Shaw. “Canada’s food culture is 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.”
Here, seasonality is not a trend. It is part of daily operations. Weather, road access and elevation all influence what arrives in the kitchen and when.
A true taste of the Okanagan
Operating at 1,755 metres comes with challenges, but Big White continues to strengthen its commitment to local sourcing. Ingredients are drawn from across the Okanagan Valley and British Columbia whenever possible. Producers such as 63 Acres and Rad Relish Co. appear across multiple menus, alongside Canadian beef, West Coast seafood and Okanagan-grown produce.
Drinks follow the same philosophy. Canadian craft beer, local spirits and regional wines anchor beverage lists throughout the village. Many restaurants proudly feature all-Canadian wine programs, showcasing bottles from the valley below.
Menus evolve as ingredients become available. Flexibility is essential, and that keeps dishes fresh and grounded in the region.
Independent operators, deeply rooted
Big White’s dining scene is shaped by independent restaurateurs who live and work in the community. The Kelowna-based Nixon Group, led by Kyle and Carolyn Nixon, operates Snowshoe Sam’s and SOPRA Italian Kitchen, which opened in 2024. Their long-standing connection to the Okanagan carries through everything from menu design to wine selection.
Another example is The Fat Marmot, created by longtime Big White locals John and Ana Mooney, who also own Underground Pizza and Six Degrees Bistro. The Mooneys have built their businesses around the tastes of mountain guests and a strong commitment to Okanagan wine.
The Six Degrees Bistro is led by Executive Chef Alessa Valdez, whose background includes Alo Bar in Toronto and Phantom Creek Estates in the South Okanagan. Her menu blends classical technique with bold, seasonal flavours, served in a relaxed alpine setting. The result feels polished but still comfortable, exactly what many skiers look for at the end of the day.
Cabin Kitchen + Bar: A new Canadian-inspired chapter
After Globe Restaurant closed in April 2025, a new concept took its place. Cabin Kitchen + Bar opened in December, marking the latest venture from restaurateur Ross Derrick.
Derrick, who first opened Globe in 2008 and later took full ownership, also operates Derrick’s Steakhouse in downtown Kelowna and Broken Anchor Kitchen, known for its West Coast seafood. At Cabin, he leans into Canadian comfort food with a regional focus.
The menu features dishes that feel familiar but thoughtfully prepared, including Great Grandma Alice’s Split Pea Soup, Alberta elk and pork meatballs, Red River bison chili and a Nanaimo Bar cheesecake. The beverage program highlights rotating Canadian craft taps, house-made cocktails and a wine list made up entirely of Canadian bottles.
A mountain that tastes like home
Together, Big White’s chefs, restaurant owners and local producers have created a dining scene that reflects where it is. It is not built to follow trends or mirror other resorts. It is shaped by the mountain, the valley and the people who choose to build their lives here.
In an industry that often feels standardized, Big White offers something personal: food with a clear sense of place and a mountain that tastes distinctly Canadian.
Explore the flavours of Big White and learn more about food and dining at bigwhite.com/explore/food-dining.
