Dining
Maligne Range brings the spirit of exploration to the table. Our menus celebrate Western Canadian ingredients and thoughtful craft, offering dishes that balance comfort with creativity. Each meal reflects the same care and curiosity that define our whiskies – grounded in place, shaped by season, and inspired by discovery.
Here, dining is an experience of texture and contrast: bold yet refined, familiar yet new. Whether you visit for a casual bite or a full evening out, every plate tells a story of the land that makes Maligne Range distinct.
Meet our Chef:Jon Westwood
I’m Jon Westwood, and I’ve spent the past 20 years working in the culinary industry, building my career around my passion for great food, bold flavours, and creating memorable experiences through cooking.
My culinary journey began at the Novotel Hotel in Birmingham, England, after completing my National Diploma in Professional Cookery at University College Birmingham (UCB). At 21, I decided to take a leap and moved to Australia on a working holiday visa. I spent a year travelling around the country while working in different kitchens, gaining new experiences, learning different styles of cooking, and developing my skills along the way.
After returning to the UK, I continued working in multiple kitchens and progressing through the industry. Through hard work, dedication, and a constant desire to learn, I worked my way up to becoming a Head Chef at the age of 25.
In 2023, I made another big move, this time with my family, and relocated to Canada. That’s where I began my journey with Bearhill Brewing, starting a new chapter both professionally and personally. Since moving to Canada, I’ve also started a family and welcomed my baby girl, which has brought a whole new meaning to life outside of the kitchen.
I’ve really fallen in love with the mountain lifestyle here in Canada. I enjoy being outdoors and especially love the winter months and getting out skiing whenever I can. It’s a great balance to the busy life of working in a kitchen.
When it comes to food, I have a real passion for Indian cuisine. I love the rich, bold and complex flavours and the way different spices and ingredients come together to create something special.
That said, my favourite meal will always be something much simpler: my dad’s beef stew on a cold winter’s day. After 20 years of cooking professionally, that meal still stands out to me. It brings back great memories and reminds me that food isn’t always about how complicated or fancy a dish is. Sometimes, the best food is the food that connects you to home, family, and the people you love.
For me, cooking is about bringing people together, creating memories, and putting passion into every plate.