Scott Dolbee

Scott Thomas Dolbee
Executive Chef
Four Seasons Whistler

With over eighteen years of experience on his table, Scott Thomas Dolbee joined the Four Seasons in 2005 opening the famed Blvd restaurant at The Regent Beverly Wilshire as Chef de Cuisine.  Now he takes his Beverly Hills experiences to the mountains of British Columbia as the new Executive Chef of the
Four Seasons Whistler. 
Taught from the principles of Escoffier, Dolbee has developed a deep love and understanding of cuisine that focuses on all of the senses including the aesthetics of the atmosphere as well as the plate, the flavors and smells of the cuisine coupled with the sounds of gracious service.  Dolbee’s experience in highly rated hotels, resorts and restaurants all over the country has helped him connect with guests making their dining experience unparalleled.
In an industry dominated by new world cuisine and fusion, Dolbee prefers to refer to his style as “sophisticated comfort food” utilizing unique fresh local product is key.   “I have a true respect for not just the preparation of the cuisine but also the origin of the product.  I like letting the natural flavors come forth and never overcomplicating a dish with too many ingredients and flavor profiles,” shares Dolbee.   He enjoys the blending of culture through cuisine and how food brings people together.  As he develops a menu, Dolbee makes changes slowly, building each dish a little differently until it is perfect for the guest.  Creating a unique dining experience is a collaborative effort, according to Dolbee, and his entire team takes part in menu development and evolution. 
For Whistler, Dolbee designed a special menu combining local culture and product with traditional menu selections creating unique dishes.  Items found on the menu include west coast crayfish chowder with fried oysters, ahi tuna ‘mignon’ with crimini mushrooms, bacon, potato hash and red wine, and Wild Coho Salmon with Apple, Fennel and Celeriac ‘Salade Croquant’
“I was inspired by the beautiful mountainous surroundings to create earthy and distinctive dishes for Whistler,” says Dolbee.  “I wanted to design a menu that was comforting after a long day on the cold slopes.”
Dolbee’s love affair with food and the relationships behind it began at the Hilton Del Mar in Oceanside, California.  From there he traveled throughout the United States creating culinary experiences for guests in establishments like the La Costa Spa & Resort in California, Manele Bay Hotel on the Island of Lana’i, Wauwinet Inn on the Island of Nantucket, Sagamore Resort on Lake George in upstate New York and at Joaquim Splcihel’s famed Pinot Provence in Costa Mesa, California.
For Scott, coming to Whislter was like coming home.  With his wife, Cynthia, a natural born Canadian and B.C. girl, they had always relished family visits up North.  Scott is happy to now call it home along with Cynthia and their two children, Nicholas and Amelia.