Chef Brendan Robson
A long-time proponent of sustainable food practices and champion of locally sourced ingredients, Executive Chef Brendan Robson has returned to The Observatory team to bring his regional expertise to the Peak of Vancouver.
Originally from Winnipeg, Manitoba, Brendan first developed his passion for food in the Rocky Mountains. Starting as an apprentice at the Rim Rock Hotel he focused on learning as much as possible during his time in Banff – ultimately achieving his Red Seal Chef certification at age 23.
From there Brendan joined the Fairmont Banff Springs and began his journey into sustainable food which led to the opening of Bison Mountain Bistro in Banff as well as positions at King Pacific Lodge, West and DB Bistro in Vancouver.
In February 2009, Brendan joined Grouse Mountain as Chef de Cuisine and continued to develop his focus on seasonal, sustainable dining at The Observatory. From there he was named the Executive Sous Chef of the Pacific Gateway Hotel, formerly the Delta Vancouver Airport Hotel. After 4 years in that role, Brendan returned to Grouse Mountain in March 2016 as Executive Chef.
When not in the kitchen Brendan can most often be found outdoors, working in the garden, foraging for ingredients or camping with his family in the beautiful nature of British Columbia.
An Alpine Experience admission ticket to Grouse Mountain for each member of your dinner party is complimentary on the day of your dinner with advance reservations and includes access to the Skyride and mountaintop activities. Visit grousemountain.com for more information.