Chef Chris Irving
Chris Irving was born and raised in Whitehorse, Yukon. He got his first culinary introduction at Relais & Chateaux property, The Wickaninnish Inn. Spending 3 years, in Tofino, Chris then moved to Vancouver to pursue an education at Dubrulle International Culinary Arts, where he met David Hawksworth, resulting in a position at acclaimed West Restaurant. Upon completion of school, Chris bought a one-way ticket to London, and spent 2 gruelling years at Restaurant Petrus (Marcus Wareing, Gordon Ramsay), proudly being part of the team to win Marcus his second Michelin star, and cooking for Her Majesty the Queen.
Chris returned to Canada at an ambitious 26 years old and opened Vancouver's award winning Pourhouse, as Executive Chef and Proprietor. During the slow times of construction, he earned his Wine & Spirits Education Trust Level 2 Certification. Chris collected many other accolades and features in publications such as NY Times and The Wall Street Journal. Chris left Pourhouse early 2011, and pursued his lifelong dream of cooking in France.
Opportunity as Exec Chef on a private super yacht, cooking the finest food money could buy in the South of France allowed for the new role of trusted chef consultant to the Spanish Royal Family; a title he still holds currently. After a tour around the Mediterranean, he then returned to London to rejoin forces with Gordon Ramsay Group as Executive Group Senior Sous Chef. Filming live television, alongside Gordon, he was personally deployed as private chef to The Beckham family. Spending average 3 days' p/w in their UK, and American estates, resulting in exposure in International publications such as Vogue.
March 2014 he joined Marriott International as Executive Outlet Chef. After 6 months in Bangkok, Chris was sent to Autograph Collection's Pier One to open The Gantry. During his time in Australia, chef was designated Ambassador for the Marine Conservation Society of Australia for his work in marine conservation and sustainability. After a year with great reviews, and recently awarded a coveted Chefs Hat, he was then dispatched to Flint Grill & Bar in flagship JW Marriott Hong Kong.
Upon his return to Canada, a one month consultancy turned into a full time posting as General Manager at The Juniper Bistro, in Banff National Park. As Bistro GM Chris wore two hats. Firstly, guiding and directing front of house service teams, planning and building an exciting future for the restaurant. And of course, with his chef background, he lead the culinary programs; executing team training and maintaining level of standard, along with menu creation and development. During his time in the Rockies, Chris volunteered his time with the Banff Lake Louise Tourism Association, steering the region towards becoming an international tourism destination, and took home the coveted "Banff's Top Chef" award. His continued attention and devotion to marine conservation honoured Chris, and brought him to New York in 2017 to cook at coveted James Beard house, representing Oceanwise, a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.
In the winter season of 17/18, Chris became the Executive Chef at CMH Valemount. A beautifully designed, newly renovated, post and beam lodge and exclusive getaway for up to 10 guests. From the private jet from YYC, to the storytelling on a plate, this experience is unparalleled as the most sought after lodge experiences, and named in Ski Magazine as one of the five most luxe ski lodges in the world. The seasonal nature of the ski lodge allowed Chris to travel, pursuing his passions of marine conservation, where he spent the summer filming and collecting scientific research data on the migratory patterns of bill fish in Florida and Bahamas. Chris returned to his home town of Whitehorse in the late summer of '18, to participate in the Yukon Culinary Festival, and made the easy decision to remain in the North for the winter. In the face of Covid-19, Chris founded a charity helping to feed those less fortunate, raising tens of thousands of dollars to give back to the community in which he grew up. Also proud of his work with the Tourism Industry Association of the Yukon, imparting his international expertise as the face and future of culinary tourism in the Yukon.
Chris is active with environmentalism, and is currently in the process of initiating a Yukon chapter of POW (Protect Our Winters - Canada). He has come full circle, with his permanent return home to Canada and big entrepreneurial aspiration. Chris aspires to forge his love of the wild and passion for cuisine and hospitality, dreaming to pursue his life long goal of building a multifaceted, luxury wilderness resort, and creating an internationally acclaimed gem on the land where he was born and raised.
As a mountain enthusiast, Chris took the exciting challenge and opportunity to link up with Okanagan entrepreneurs, as a chef consultant, opening a winter/ski season, rustic European après ski-style restaurant, Black Pine Social, at Silver Star Ski Resort. Assisting and facilitating the 2020 and 2021 winter season openings. Chris built the menu at Black Pine Social drawing inspiration from his rustic European Alpine culture experiences and their warm hospitality. Calling upon international flavors, evoking modest influence from the cuisine of Japan. Working directly with suppliers, growers and providers, all ingredients were prepared fresh in-house, sourced and bought locally; and sustainably wherever possible. Struggles with the global pandemic brought a summer closure to Black Pine, which allowed Chris to travel to Greece for the summer, tending to his long term relationship with the Spanish Royal Family, before returning to complete the most recent successful restaurant opening. With the Christmas and New Year holidays complete, Chris hands the reigns over, completing his contract with Black Pine, and eagerly anticipates the next challenge!
In 2020, at the height of the pandemic, Chris founded the not-for-profit foundation, the Yukon Chef Collective. Using community donations to cook for and feed those lees fortunate and in need within Whitehorse and the surrounding communities. Chris has come full circle, returning home with big entrepreneurial aspiration, and wants to pursue his life long dream of building and creating an internationally acclaimed gem on the lands where he was born and raised.
Opportunity as Exec Chef on a private super yacht, cooking the finest food money could buy in the South of France allowed for the new role of trusted chef consultant to the Spanish Royal Family; a title he still holds currently. After a tour around the Mediterranean, he then returned to London to rejoin forces with Gordon Ramsay Group as Executive Group Senior Sous Chef. Filming live television, alongside Gordon, he was personally deployed as private chef to The Beckham family. Spending average 3 days' p/w in their UK, and American estates, resulting in exposure in International publications such as Vogue.
March 2014 he joined Marriott International as Executive Outlet Chef. After 6 months in Bangkok, Chris was sent to Autograph Collection's Pier One to open The Gantry. During his time in Australia, chef was designated Ambassador for the Marine Conservation Society of Australia for his work in marine conservation and sustainability. After a year with great reviews, and recently awarded a coveted Chefs Hat, he was then dispatched to Flint Grill & Bar in flagship JW Marriott Hong Kong.
Upon his return to Canada, a one month consultancy turned into a full time posting as General Manager at The Juniper Bistro, in Banff National Park. As Bistro GM Chris wore two hats. Firstly, guiding and directing front of house service teams, planning and building an exciting future for the restaurant. And of course, with his chef background, he lead the culinary programs; executing team training and maintaining level of standard, along with menu creation and development. During his time in the Rockies, Chris volunteered his time with the Banff Lake Louise Tourism Association, steering the region towards becoming an international tourism destination, and took home the coveted "Banff's Top Chef" award. His continued attention and devotion to marine conservation honoured Chris, and brought him to New York in 2017 to cook at coveted James Beard house, representing Oceanwise, a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood.
In the winter season of 17/18, Chris became the Executive Chef at CMH Valemount. A beautifully designed, newly renovated, post and beam lodge and exclusive getaway for up to 10 guests. From the private jet from YYC, to the storytelling on a plate, this experience is unparalleled as the most sought after lodge experiences, and named in Ski Magazine as one of the five most luxe ski lodges in the world. The seasonal nature of the ski lodge allowed Chris to travel, pursuing his passions of marine conservation, where he spent the summer filming and collecting scientific research data on the migratory patterns of bill fish in Florida and Bahamas. Chris returned to his home town of Whitehorse in the late summer of '18, to participate in the Yukon Culinary Festival, and made the easy decision to remain in the North for the winter. In the face of Covid-19, Chris founded a charity helping to feed those less fortunate, raising tens of thousands of dollars to give back to the community in which he grew up. Also proud of his work with the Tourism Industry Association of the Yukon, imparting his international expertise as the face and future of culinary tourism in the Yukon.
Chris is active with environmentalism, and is currently in the process of initiating a Yukon chapter of POW (Protect Our Winters - Canada). He has come full circle, with his permanent return home to Canada and big entrepreneurial aspiration. Chris aspires to forge his love of the wild and passion for cuisine and hospitality, dreaming to pursue his life long goal of building a multifaceted, luxury wilderness resort, and creating an internationally acclaimed gem on the land where he was born and raised.
As a mountain enthusiast, Chris took the exciting challenge and opportunity to link up with Okanagan entrepreneurs, as a chef consultant, opening a winter/ski season, rustic European après ski-style restaurant, Black Pine Social, at Silver Star Ski Resort. Assisting and facilitating the 2020 and 2021 winter season openings. Chris built the menu at Black Pine Social drawing inspiration from his rustic European Alpine culture experiences and their warm hospitality. Calling upon international flavors, evoking modest influence from the cuisine of Japan. Working directly with suppliers, growers and providers, all ingredients were prepared fresh in-house, sourced and bought locally; and sustainably wherever possible. Struggles with the global pandemic brought a summer closure to Black Pine, which allowed Chris to travel to Greece for the summer, tending to his long term relationship with the Spanish Royal Family, before returning to complete the most recent successful restaurant opening. With the Christmas and New Year holidays complete, Chris hands the reigns over, completing his contract with Black Pine, and eagerly anticipates the next challenge!
In 2020, at the height of the pandemic, Chris founded the not-for-profit foundation, the Yukon Chef Collective. Using community donations to cook for and feed those lees fortunate and in need within Whitehorse and the surrounding communities. Chris has come full circle, returning home with big entrepreneurial aspiration, and wants to pursue his life long dream of building and creating an internationally acclaimed gem on the lands where he was born and raised.