Quattro’s loyal following has a new menu to delight their tastebuds, along with a new chef de cuisine.
Thierry Bastian has taken over for the departing chef de cuisine, Nick Surowy. Bastian started with Quattro four years ago, and originally hails from France. His influences include French and Mediterranean menus and touches from Canada. His goal is to ensure customers come away impressed with the presentation and to léveil des sens—awaken the senses—from his offerings.
“Chef Nick mentioned to me that he was leaving, he wanted me to take back the responsibilities he had,” Bastian said. “It was a pleasure but a disappointment to see a good dog leave.
“It is a very nice opportunity to evolve in an environment different from what I knew in the past—all the English language and the English clientele,” added the Francophone.
Benjamin Hill, general manager for Quattro, explained advancing Bastian was about more than investing in a proven asset, it was about the energy he brings to the kitchen.
“His passion and enthusiasm for cuisine and delivering a ‘wow’ is contagious, and inspirational. As a restaurant that prides itself on passion, having an incredibly talented chef who can bring that ‘juice’ every day is so critical to our success,” Hill said. “Thierry has copious amounts of experience in top restaurants around the world, developing a global palate that speaks well for what Quattro is looking for.”
Located in the Pinnacle Hotel, Quattro has been a staple of fine dining in the village for 28 years—a difficult feat in any market, let alone one that caters to international visitors the world over.
Hill said nothing about Quattro’s philosophy will change with Bastian taking over the role, as he’s been an integral part of the operations since he started during COVID-19.
“What is different for us in 2024 is staying consistent and maintaining our place as one of Whistler's must-visit restaurants again,” he said. “The storied history of Quattro is still unfolding after 28 years, and we're grateful to be bearers of that legacy.”
Quattro was started by the late Antonio Corsi, a close friend of current owners, Jay and James Paré.
One of the highlights for Bastian is working with the Parés, the uncle and nephew who co-own Quattro and Caramba. He said the owners always come with smiles and laughter, which matches their mission to make Quattro’s service feel like coming home for a meal.
“I love working with James and Jay because they are people who have a passion for food and alcohol,” he said “[Working the] kitchen side allows me to have creativity and above all gives me a lot of opportunities to grow.”
Whistler’s incredible food scene means competition is high, and Quattro sets itself apart by offering traditional Italian and Roman cuisine in a high-energy environment.
“We're fine-dining with a lot of heart, and the love that's poured into our cuisine by our chefs is spurred forward by our incredible service team,” Hill said.
Bastian’s goal in his new role is to merge beauty and taste into a cohesive offering that impresses guests.
“The visual is important, but the most important is léveil des sens and I love someone who comes who eats and who greatly appreciates the taste,” he said.
The food scene in Whistler is diverse, with many options to please extensive palates. Bastian takes this in stride and believes the authentic Italian service and menu offered at Quattro sets it apart from the rest of Whistler.
“Because their choice is very wide—they can eat in different restaurants and find themselves in different countries—what is important is to bring them a unique experience,” he said. “[They] can arrive here and be received as we do in Italy and eat as in Italy.”
