With Kelowna, BC, Named a UNESCO Creative City of Gastronomy, Big White Ski Resort Raises Its Culinary Game

Big White Ski Resort, BC, Canada, is located 35 miles southeast of Kelowna, which received the designation in the creative field of gastronomy this year. It joins other culinary capitals in North America, such as San Antonio, Texas, Tucson, Arizona, and Mérida, Mexico. Kelowna is Canada’s first city to receive the United Nations Educational, Scientific and Cultural Organization (UNESCO) award and was created in 2004 to promote cooperation with and among cities that have identified creativity as a strategic factor for sustainable urban development. The UNESCO Creative Cities Network highlights the creativity of its members within 8 fields: Crafts and Folk Art, Design, Film, Gastronomy, Literature, Media Arts, Music, and Architecture.

UNESCO uses strict criteria and desired features to become a gastronomy city such as: being a well-developed culinary culture showing the characteristics of the city and the region, a vibrant gastronomic community with numerous traditional restaurants and food masters, using region-specific ingredients in traditional food preparation, local knowledge and skills, traditional culinary practices and methods freed from industrial and technological progresses, traditional food markets and traditional food industry, traditional gastronomic festivals, incentive awards, hosting of gastronomy competitions and use of other wide-ranging promotional tools, gaining the appreciation of the public, carrying out promotional activities with the theme of nutrition in educational institutions, and inclusion of biodiversity protection programs in the curricula of gastronomy and culinary arts schools.

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Gastronomy is foundational to Kelowna’s economy, attracting over 2 million visitors each year and generating $1.17 billion in tourism revenue. The city is home to more than 500 restaurants, contributing $394 million annually. Local agriculture occupies over half of Kelowna’s land, adds $3.6 billion to the economy, and supports nearly 5,000 jobs.

Big White’s dining venues at the resort mirror the spirit of Kelowna’s gastronomy when preparing menus for its guests. Kelowna’s UNESCO Creative City of Gastronomy designation strengthens the Okanagan as a destination brand built around food, culture, and sustainability. “For Big White, it reinforces our place within that regional story,” Executive Chef Boddie Macklin-Shaw at Big White Ski Resort told SnowBrains in an email. “As a mountain resort just outside Kelowna, we’re uniquely positioned to connect alpine recreation with world-class food culture.”

Chef Boddie has been mastering his craft since the age of 16, beginning his career in fine dining and hotel restaurants along Australia’s Queensland Coast. At Big White, Chef Boddie fully embraces the mountain lifestyle, bringing warmth, creativity, and a deep respect for quality ingredients to every restaurant concept he oversees. Known for his consistency, talent, and calm leadership, he has earned admiration from both colleagues and guests alike. In addition to leading the resort’s culinary program, Boddie also spearheads the popular Jr. Chef Challenge each winter, inspiring young cooks and nurturing the next generation of culinary talent. Though he still misses Australia’s beaches—and his family back home—Boddie has made Big White and the Okanagan his creative home, continually raising the bar for alpine dining in the region.

This season, the focus is on refining Big White’s culinary identity—strengthening fundamentals, improving consistency, and elevating menus through thoughtful technique and regional inspiration. Chef Boddie is particularly focused on creating food that feels comforting and approachable after a day on the mountain, while still delivering a sense of craftsmanship and intention.

Looking ahead, the vision is to continue evolving Big White into a destination where guests remember the food as much as the skiing. That includes deeper relationships with Okanagan producers, more chef-driven events, and restaurant concepts that feel distinct, purposeful, and rooted in place. Big White is always exploring opportunities to evolve and expand its restaurant offerings. The goal is to keep the dining scene fresh, exciting, and reflective of our diverse guest base. Whether through new concepts, refreshed menus, or enhanced experiences, culinary growth remains an ongoing priority.

Big White’s dining venues make a strong effort to source locally whenever possible, although there is a challenge with working throughout the winter in a mountain environment. During peak winter months, the resort balances local sourcing with responsible broader Canadian suppliers to maintain quality, availability, and value for guests. Big White works with a mix of Okanagan, BC, and Canadian suppliers to ensure quality and consistency. “Recently, we partnered with The Carnist, an ethically focused butcher based in Kelowna, and launched a cured meat program for Kettle Valley Steakhouse,” Chef Boddie said. “This allows us to showcase local craftsmanship while adding depth and character to our menus.”

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The majority of Big White’s restaurant concepts operate as scratch kitchens to varying degrees. Core items such as sauces, soups, dressings, braises, and key menu components are prepared in-house, allowing for better quality control, flexibility, and creativity across the resort. Big White has built a reputation for offering a wide range of dining experiences that appeal to all tastes. Guests can choose from casual, family-friendly venues to elevated dining experiences like Kettle Valley Steakhouse. “This diversity allows guests to dine well no matter the occasion, whether it’s a quick bite between laps or a memorable evening out,” Chef Boddie said.

After a five-year pause, the Kettle Valley Steakhouse reopened this year at Big White. This was deeply personal to Chef Boddie. He arrived at Big White in 2015 and has been working diligently every day to elevate the dining experience on the mountain.  “Seeing it come back after five years—reimagined with new décor, a revamped menu, and an extensive wine list—feels incredibly meaningful,” Chef Boddie said.

Being located close to Kelowna, which received the designation in the creative field of gastronomy, brings a higher level of expectation for guests dining at Big White. Chef Boddie admits that guests are increasingly expecting more from resort dining, and Big White embraces that challenge. Visitors are looking for quality, consistency, and memorable experiences, not just convenience. “Our culinary team works to meet those expectations by focusing on thoughtful menus, strong execution, and attentive service across all venues,” Chef Boddie said.

The overall atmosphere and après scene at the resort also enhance the guests’ experience while visiting the mountain. Big White offers a vibrant yet welcoming atmosphere. The resort has an energetic après scene that balances lively social spaces with relaxed, family-friendly environments. Guests can unwind with drinks and share plates after skiing, enjoy live energy during peak periods, or settle into a more refined dining experience in the evening.

Big White stands out for its combination of consistent snow conditions, a true ski-in, ski-out village design, and a strong sense of community. The resort feels approachable and inclusive while still offering high-quality amenities. That balance between world-class skiing, family friendliness, and an increasingly sophisticated food and beverage program is what makes Big White truly unique.

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Nine other cities joined Kelowna on the UNESCO Creative Cities Network in 2025: Al-Madinah Al-Monawara, Saudi Arabia; Cuenca, Spain; Lucknow, India; Manizales, Colombia; Matosinhos, Portugal; Quanzhou, China; San Javier de Loncomilla, Chile; Songkhla, Thailand; and Zaragoza, Spain. As Canada’s first and only UNESCO Creative City of Gastronomy, Kelowna and Big White Ski Resort can anticipate new opportunities related to: enhanced global recognition, economic growth, cultural preservation, cultural exchange, sustainable development, and community pride.

Big White has also won other prestigious awards in 2025. It has been voted the winner of Best International Ski Resort for Families in the 2025 Out & About with Kids Readers’ Choice Awards, the best tree skiing in Canada, and is the third best in North America, according to PeakRankings, and named Business of the Year at the Canadian Tourism Awards, presented by the Tourism Industry Association of Canada (TIAC).

However, Big White being recognized and winning these awards has not phased Chef Boddie. He wants the guests to feel comfortable and a sense of calm as they walk through the doors this winter. “I want it to feel like a place where time slows down, where the mountain day fades into the background, and where they’re ready to connect and make memories with the people sitting across the table,” Chef Boddie said. “More than anything, I hope Kettle Valley feels warm, welcoming, and memorable—a restaurant guests look forward to returning to year after year.”