Executive Chef Jean-Sébastien (JS) Ouellette
JS completed culinary school and worked at Michelin star restaurants in France and Italy. In France, surrounded by vineyards, he developed a love and appreciation for wine, and how wine and food together create the meal. JS worked in the Italian Dolomites in a tiny village called Plois d’Alpago, where he lived in the mountains and worked with produce from their 2 acre garden and meat from the neighbours. JS spent 5 years in Whistler, working in a series of positions at Nita Lake Lodge before making the move to join us at Fort Berens. JS fell in love with Lillooet as a perfect blend of his passions – small town living, the mountains and vineyards, and working with locally-grown and produced ingredients.
JS and the culinary team are passionate about featuring locally-sourced ingredients and working with local farmers to ensure that fresh, high quality local food is served. Guests experience the full farm-to-table experience at The Kitchen at Fort Berens with an ever-changing menu that reflects the availability of the freshest produce throughout the season.