Dining at Tyax Wilderness Resort & Spa
British Columbia is blessed with some of the finest terroir in the world. The pristine waters of the North Pacific provide us with fresh seafood of exceptional quality that we demand is sourced only in an environmentally friendly and sustainable manner. The interior of the province provides us with magnificent organic vegetables, stone fruit and produce. We use many foraged ingredients that are harvested daily by our culinary team within sight of the lodge and our own kitchen garden at Tyax supplies us with herbs and leaf vegetables that are served within minutes of being picked. Our meats are sourced from environmentally conscious farms situated throughout the Fraser Valley and the coastal mountains while our wine pairings feature the best of the Okanagan and Pacific North West regions.
This ‘chef’s dream’ of perfect ingredients and our direct relationship with myriad local farmers and producers allows us to offer you dishes that truly embody British Columbia; meat and seafood from sustainable and ethical sources combined with organic produce prepared with impeccable technique that reflects the spirit and essence of British Columbia.
Hours of Operation & Menus
Breakfast available from 7 AM to 10:30 AM
Bar Menu available from 12 PM to 9 PM
Dinner available from 5:30 PM until 9 PM
*** Menus evolve quickly as seasonal ingredients change
Our Chef: David Hassell
David Hassell entered the cooking world later in life than most. Despite an upbringing deep in the English countryside surrounded by the wild ingredients and artisanal farms that still influence his cooking to this day it wasn’t until he began travelling the world after obtaining an honours degree in politics and history from the University of Manchester that he fell into his first restaurant job in a small Muskoka resort and discovered where his true passion lay. Although he didn’t know it during his childhood, his family’s traditional home cooking dictated by the ingredients available in their own gardens, fields and orchards would come to define his food philosophy.
After that life changing first restaurant job he worked in France, Australia and the UK before the lure of Canada became too strong to resist and he returned to these shores to work under Chef Amédé Lamarche in Stratford, Ontario, a position that “elevated my skill level beyond recognition and opened my mind to the way simple fresh ingredients combined with flawless and innovative technique can create an ethereal dining experience”. He eventually succeeded his mentor as Executive Chef at The Church Restaurant before taking the reins as Chef de Cuisine at Eden in Banff, the only CAA/AAA 5 diamond rated restaurant in Western Canada.
Despite three successful years in Banff he left the mountains in the spring of 2014 to achieve one of his long-term goals of cycling through the Rockies to California. It was while passing through British Columbia on this trip that his eyes were opened to the vibrant food scene in our province and the plethora of phenomenal local ingredients available from land and sea. He made an instant decision to seek out a culinary position here upon the conclusion of his journey and is thrilled to be bringing his distinctive food style to Tyax.
Our kitchen team is proud to utilize some of the great culinary products found around us. In addition to choosing local ingredients such as Fort Beres wines wines, honey from Lillooet and natural beef from Cache Creek Natural Beef Co., we also ensure our ingredients are produced and grown ethically and sustainably.
Our cured meats, from Two Rivers Specialty Meats, are made from free range, hormone, steriod and anitbiotic free, BC raised animals. They provide a product that is ethically and sustainably raised.
Our blue cheese and gruyere are sourced from Little Qualicum Cheeseworks. They are SPCA certified and have Environmental Partner Certification from The Land Conservancy. Eating locally, ethically and sustainably grown food is not only better for the environment but it is better for you too!