Local. Fresh. Unforgettable.
Our Story
Sourcing regional, fresh and sustainable ingredients, Executive Chef Elliot Brass puts his culinary twist on Pacific Northwest favorites. Featuring a bright, clean and open kitchen concept, the Grill & Vine encompasses all lifestyles and dietary preferences. Whether you are getting healthy start to your ski day for breakfast, or sitting down to a perfectly seared B.C. Salmon for dinner on our summer patio, the Grill & Vine invites you to dine in a comfortable, clean and friendly environment.
“Perfect for a relaxing date, enjoyed the atmosphere and food was perfect.”
— Tripadvisor Reviewer
Elliot Brass, Executive Chef
Growing up in the heart of the Canadian Rockies, in the quaint town of Canmore, Alberta, Executive Chef Elliot Brass, started working in local restaurants at age 14. After high school, Elliot began his professional cooking career working at the Rimrock Hotel under the snow-capped peaks of Banff National Park.
At 23, Brass continued his culinary career in the United Kingdom, working at the world-renowned health resort Champneys at Tring. He was also fortunate to work under chef Raymond Blanc during his time overseas.
Returning to Canada, Brass traded the Rockies of Alberta for the Coast Mountains of British Columbia, moving to Whistler in the fall of 2003. Brass spent time working at the Fairmont Chateau Whistler, running a restaurant in Squamish, before starting at the Westin Resort and Spa, Whistler in 2011, working under Chef Bradley Cumming. In 2022 he was promoted to the role of Executive Chef.
Brass lives in Squamish with his wife Gabriella, and his dog Eina, and balances his culinary career with his passion for fly fishing and spending time in the British Columbia wilderness.
Grab & Go
Pick your favorite fresh baked items, sandwiches, coffee, refreshments, chips, and more.
Open 6:30 am to 6:00 pm daily (Hours subject to change)