Two fresh-faced kids moved west to conquer Whistler in the early 90’s. One from Ontario, one from Alberta. Upon becoming coworkers at Merlin’s Bar & Grill at the base of Blackcomb Mountain (we are dating ourselves but this is before Whistler and Blackcomb merged and definitely before Vail), it was inevitable a ski day would happen.
Alberta Boy thought his new white ski boots were cutting edge. Ontario Boy took one look and instantly said. “Nice boots. What is your sister skiing in today?” And the friendship was cemented all before the first chairlift….
(Side note: Alberta Boy bought new boots, not the next day but on his next paycheque. Yes, Whistler was expensive even back then)
Fast forward 20-something years
Kurt (Ontario Boy) went on to conquer the Food and Beverage world in North America stadiums. Scott (Alberta Boy) stayed local to run iconic Longhorn, Alpine F&B for Whistler Mountain and Citta’s.
Both always maintaining a passion for food and beverage. And fun.
The opportunity came up to purchase the Copper Coil. Kurt and Scott saw endless possibilities to incorporate their love of craft beer and smoked meats.
They sought out Sebastian Vickers as the executive chef. Born in France and honed his culinary skills in Quebec, he is a natural fit for Cajun cuisine. Seb is known for his work at Christine’s on Blackcomb, Mile One Eatery in Pemberton and Sea to Sky Gondola in Squamish.
Kurt and Scott’s goal is to provide Squamish with a unique, unpretentious dining experience for locals, friends and guests on the Sea to Sky highway.
Kurt Metivier and Scott Gadsby