Steve Edwards – General Manager
A native of Ontario, Steve first made his way to the renowned mountains of BC to further his career as a professional snowboarder – a sport he still enjoys passionately. But the lures of food and wine were hard to resist and he soon found himself pursuing a less dangerous but equally exhilarating and adrenaline fuelled career in some of the finest restaurants in the province.
In his own words “the immeasurable magic of food and wine” inspired Steve as he immersed himself in the hospitality industry. With well over a decade of experience, Steve’s impressive skills and infectious personality endear him to all (including his staff, new and returning diners, and industry professionals alike). His stellar career included Restaurant Manager and Sommelier of the much awarded Cin Cin Ristorante in Vancouver and Restaurant Director and Sommelier of Araxi – Whistler’s first fine dining restaurant and star of Gordon Ramsay’s Hells Kitchen. Steve next brought his reputation as a true industry professional with a genuine talent for delivering exceptional dining experiences to the acclaimed Bearfoot Bistro where he was General Manager and Sommelier. Under his guidance Bearfoot Bistro was the only Whistler restaurant to be awarded three stars in Where to Dine in Canada. Steve’s vast wine knowledge was also recently recognized when he was nominated for Sommelier of the Year at the prestigious 2012 Vancouver International Wine Festival. He is also a graduate of the Wines of Australia Sommelier Immersion Program and holds a prized diploma from the International Sommelier Guild.
Faizal Kassam – Executive Chef
Born and raised in North Vancouver, Faizal’s early skills revolved around competitive sports where he excelled at badminton and golf. However, the wonderful tastes and aromas that came from the kitchen of his mother and grandmother inspired him to pursue a career in cooking (but he still plays a wicked game of badminton and is basically a scratch golfer).
Well known in esteemed kitchens around the city, Faizal’s eleven years of experience include stints at Bin 941, La Brasserie, Val d’Isere Brasserie in Whistler, Bacchus at the Wedgewood Hotel, and Hawksworth Restaurant at Hotel Georgia. Prior to Hawksworth, Faizal was sous chef at Cibo Trattoria. Faizal returns to us as Chef de Cuisine and continues our tradition of rustic Italian cuisine using only in season, locally sourced products. He is committed to leading a strong kitchen team and executing consistently delicious food. Faizal’s competitive nature and relentless pursuit of perfection is reflected by his growing number of fans who consistently return to Cibo over and over again for an extraordinary dining experience.
“Rustic flavours and new age techniques, showcasing local and organic ingredients, is my main drive behind the menus of Cibo and Uva. Using only the finest products is what this farmer driven dining experience has come to be,” says Chef Faizal.
