Wolfgang Sterr, Whistler Blackcomb's (WB) senior director of dining, is on a mission he calls "brand identity work." Put differently, he and his team are revamping various mountain-affiliated eateries so they become more unique and attractive to resort guests.
In the case of the Horstman Hut, that meant leaning into Austrian and Bavarian themes which local visionary Hugh Smythe is a big fan of… and which also reflect the heritage of numerous Whistlerites and visitors.
Enter the Horstman Hut today, and you might notice Swiss cowbells front and centre. Bavarian flags, snowshoes and ski paraphernalia adorn the walls as beer steins line the shelves. Use your imagination and you may picture yourself as having been teleported to Central Europe, even though you know you've arrived in the Sea to Sky for what is hopefully an unforgettable day on pristine powder.
The Hut's menu reflects its interior design, featuring a Bavarian classic known as weisswurst (or white sausage), bratwurst on pretzel buns, obatzda (cheese dip served with pretzels and pickles) and other traditional European fare. Dessert aficionados might also be drawn to the apple tart offering.
"Our executive chef, Larry Johnson, scoured the internet and tried different recipes," said Sterr. "I had the dream, and [he had to] service the nightmare. What I appreciate about Larry is that he is really good at fact-finding, and he's very detail-focused. Larry does a lot of research. He makes sure that the starting ingredient is the best quality, as well as that it is authentic to what we're trying to do, so there's a wealth of knowledge he brings."
Sterr himself knows a thing or two about the culinary arts as well. Raised in the Bavarian Alps, he was exposed to hospitality at a young age by his father, who headed up a local tourism board. At age 15, Sterr began his chef apprenticeship and eventually ran his own restaurant, The Wildflower, for nearly a decade and a half in Fonthill, Ont.
In 1991, Sterr fell in love with Whistler—as many do on their first ski trip in the region. He went back and forth between Ontario and British Columbia, assuming WB's executive chef role and ultimately taking his current position in 2021.
A conversation piece
By all indications: the Hut has become a local favourite, a hidden gem of sorts atop Blackcomb Mountain.
"We take a lot of flak about the food at times with the public, and we've worked really hard over the last two years to listen to feedback and comments," Sterr admitted. "When I go skiing on my days off, nine times out of 10 the conversation [in the gondola] goes to: 'have you been to Horstman Hut?' That makes you proud when you know you have created something with your team … that has a lasting impact on the public.
"[The taste of the Hut's food] is unique and refined. It is not your generic beef burger—that we want to have as well for the masses—but it's kind of like the conversation piece you take with you after vacation. You'll share with friends when you return and say, 'we went skiing in Whistler, then we stumbled upon Horstman Hut and … felt like we were transported into this Bavarian village. The food matched the experience, the music and the decor.'"
WB's brand identity work is an ongoing process. The Hut's facelift began last April, when Sterr's team reviewed guest feedback and collaborated with their maintenance crew to prepare the desired renovations. Summer was a time of product testing: menu items were composed and outspoken taste-testers brought in to evaluate the fruits of Chef Johnson's labour.
Sterr went on to remark: "It's a real process to change a brand. After COVID, it took some time for suppliers and purveyors to throttle back up and have production of different products. We're looking at Rendezvous next year to spruce the menu up, potentially adding another station. We're looking at the Roundhouse Lodge from a speed-of-service perspective: to have great-quality coffee, but faster, because the lineups are long."
For now, visit whistlerblackcomb.com/explore-the-resort/the-village/dining/horstman-hut.aspx to learn more about the Horstman Hut… or just visit the Hut itself to see what all the fuss is about.
