Chef Mark Wadsworth brings over 23 years of culinary experience to Bear Mountain. For the past three years as the Executive Chef, Wadsworth has grown and developed the culinary program while focusing exhaustively on sourcing his ingredients locally, seasonally. He began his culinary career in 1995 at Vancouver Island University, then moving on to complete his apprenticeship at the Delta Lodge at Kananaskis Resort via SAIT. After obtaining his Red Seal in 2000, he dedicated 20 years at various four and five star hotels in a variety of progressive leadership roles throughout London, England and South Wales.

In 2008, Wadsworth adopted the role of Senior Sous Chef at the Grosvenor House Hotel, England. Grosvenor, which boasts its newly opened Park Room with beautiful views overlooking Hyde Park, including 28 function rooms, was successfully led by Chef Wadsworth until he chose to return to his roots in British Columbia, Canada. Here he accepted the role of Executive Sous Chef at The Westin Resort and Spa, Whistler. Wadsworth perfectly delivered West Coast inspired dishes while carefully incorporating techniques adopted throughout his experience in Europe.

In 2012, as Executive Sous Chef, Mark Wadsworth overlooked the urban honeybee apiary which sits on the third floor of The Fairmont Waterfront. Along with a team of expert honeybee guides they conducted educational bee tours to guests, interested locals, and media. That season, under Chef’s guidance, they successfully yielded over 600lbs of liquid gold, providing savings of approximately $6,000. Chef Wadsworth encouraged the use of honey in dishes and cocktails featured in the restaurant, bar, and unique guest amenities.

He has been featured on KTLA Los Angeles News and Video, The Amaury Jr. Show, and The Legendarios. When not in the kitchen, you can find Chef Wadsworth spending time with his wife and three young daughters, and as an avid sports fisherman, both salt and fresh water, he is also dedicated to supporting his “farm to table” philosophy.