our Top SNOWCHEFs
William Canny
HISTORY: (Little bit of background)
Raised by peace corps parents in Burkina Faso, India and Switzerland, went to Le Cordon Bleu Cooking School in London after falling in love with food & snowboarding.
Did you always want to be a Chef?
No! but absolutely fell in love with it through school. And I have always loved food, I just didnt realize I
wanted to be the one making it.
What do you love about this industry?
I love the people that you meet in the industry… everyone is super passionate about the products and the
service! everything about it.
Did anyone influence your career?
Influenced by Chef Victor Vestberg.
He motivated me to go to culinary school and has helped me throughout my career whenever I have had issues or success.
How would you describe your style?
Classic French, with a modern touch
I have always loved food, I just didnt realize I wanted to be the one making it.
Do you have a signature dish?
Pig Cheeks (slow cooked pig cheeks)
A specific ingredient you can’t be without?
Love
Do you have a weapon of choice in the kitchen?
Pincette (large tweezers) on the pass they are the most useful
What is your favourite mountain lifestyle activity?
Riding a snowboard and hitting tourists with snowballs
What is it that drew you to this snow resort/region?
It was the only place my parents would allow me to move to when I was 16 (because they knew it a little
already)
Where is your favourite hangout in the your snow resort or region?
Superbowl on the backside. On the right day you get powder forever.
If you could go on one all-inclusive paid vacation to another ski resort anywhere in the where would you select & why?
North Korea, Powder looks great and what a culture to visit and try to understand.
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Other Chefs
Billy Deaver
My culinary journey began at an early age, as I grew up working on my family’s farm in Maryland cultivating both table vegetables and large crops, as well as tending to some of the animals which we raised, butchered, cured and smoked.
Elise Tiffany
Currently on a break after running The Feel Good Café.
Looking forward to my next project, keep your ears to the ground.
Frederic Pierrel
In recent times, Chef Frederic has moved on and created The Brasserie at The Mammoth Rock n Bowl. Located upstairs, the venue is an intimate atmosphere welcoming everyone to a stellar view and true to his talents, an exquisite dining experience.