Chef Wolfgang Sterr: A Culinary Career Rooted in Passion, Innovation, and Tradition
Wolfgang Sterr’s journey into the culinary world began early. Born in a ski town in the German Alps, he was immersed in the hospitality industry from the age of three. His family owned a country hotel, and one of his first responsibilities was helping his mother load and unload the dishwasher. Although this may seem like a simple task for a child, it sparked a curiosity and passion for the restaurant world that never faded.
“I was terrible in school; nothing held my attention,” Wolfgang recalls. “But the kitchen was different.” By the time he was 15, Wolfgang had found his calling. He started an apprenticeship at a small hotel. The hotel’s staff gathered behind him to observe, and it was clear that young Wolfgang had a natural talent. “That gave me a sense of confidence that I had never felt before,” he says. It was the beginning of a career that would take him around the world, shaping his perspective on food, culture, and what it means to be a chef.
Wolfgang’s first formal introduction to the culinary world came through a banquet facility, where he completed his apprenticeship and learned about large-scale food operations. However, it was his love of skiing that pushed him to expand beyond the German Alps. He made his way to Switzerland, a country known not only for its scenic beauty but also for its sophisticated culinary traditions. Working in ski resorts for four years, Wolfgang honed his skills in international cuisine, absorbing new techniques and learning how to adapt to different cultures and languages.
Switzerland offered Wolfgang the opportunity to experience a diverse culinary landscape. Ski resorts in the Alps cater to an international crowd, with visitors expecting high-quality meals that reflect local traditions while incorporating global flavours. This experience shaped his approach to food and hospitality. He fell in love with mountain culture, where food is more about a shared experience. “In Europe, people sit around the table and cook together, eat together, and even politic together. It’s about more than just eating; it’s a communal experience,” Wolfgang explains.
After several years in Europe, Wolfgang decided it was time for a new adventure. His travels led him to Canada, where he took on roles in Niagara, Muskoka, and eventually Whistler. It was in Whistler, home to one of North America’s most prestigious ski resorts, that Wolfgang truly found his footing. He started as the Roundhouse Chef, responsible for the largest on-mountain restaurant in North America, seating 1,400 people. His rapid rise to Executive Chef allowed him to influence the menus and food variety across 16 different on- and off-mountain locations.
Wolfgang soon discovered that food culture in North America was vastly different from what he was used to in Europe. “In North America, food is often a means to an end, what’s the fastest, cheapest option to get out the door,” he notes. This mindset was particularly prevalent in a resort environment where convenience often takes priority over quality. However, Wolfgang saw an opportunity to bring European food culture to Whistler. He wanted to make food a part of the ski experience, offering guests high-quality meals that were both quick and memorable.
One of the biggest challenges Wolfgang faces in his role as Executive Chef is talent development. “It’s all about our bench strength,” he says. “We need to move people from entry-level positions to junior and senior leadership roles, but that’s difficult when the interest isn’t there.” He notes that the current generation of young culinarians often lacks the commitment to stay in the industry for the long term, especially when other opportunities are available.
To address this, Wolfgang and his team have focused on standardizing recipes and creating detailed station guides, complete with photos and instructions. However, the real challenge is finding the time to coach and develop new talent in such a fast-paced environment. Despite these obstacles, Wolfgang remains committed to inspiring the next generation of chefs, showing them that there is more to cooking than just the next position. “It’s part of my job to inspire and give back,” he says. “I want to show them the path forward and the options available.”
Wolfgang is also mindful of the financial pressures that come with running multiple restaurants. “Costs are always top of mind,” he says. “We have to look at every aspect, how can we save a couple of dollars here or there while maintaining quality?” Wolfgang works closely with Foodbuy to find cost-effective solutions, from sourcing products to identifying areas where substitutions can be made without sacrificing the guest experience.
In addition to managing food costs and maintaining quality, Wolfgang is deeply committed to sustainability. The logistics of running a kitchen on a mountain are complex, everything from food supplies to recyclables must be transported by snowcap or gondola. “It’s not just about cooking and serving,” Wolfgang explains. “We have to make sure all recyclables and organic waste are brought back down the mountain.”
The Peak 2 Peak Gondola between Whistler and Blackcomb Mountains
Each of the small on-mountain locations, or “huts,” has a specialized menu, ranging from authentic ramen to burgers made with high-quality beef. At larger locations like the Roundhouse and Christine’s, the focus is on creating an elevated dining experience that aligns with the resort’s luxury atmosphere. Wolfgang ensures that sustainability is at the forefront, using compostable materials and working with suppliers who share his commitment to reducing environmental impact.
When asked about his inspirations, Wolfgang names Anthony Bourdain as one of his heroes. “He had this mantra, go to a local restaurant, talk to the people, get off the couch, and make a connection. Learn something along the way.” This philosophy resonates deeply with Wolfgang, who strives to not only create memorable dishes but also foster meaningful connections through food.
Wolfgang’s advice to young chefs is simple: “Think about where you want to be in five or ten years. Don’t just chase the next position, maximize your learning opportunities.” For him, the kitchen isn’t just a place to work; it’s a place to grow, innovate, and inspire.