Culinary Spotlight: Chef Mandel Hitzer & Chef Gus Stieffenhofer-Brandson

This August, The Clubhouse will host an extraordinary week of culinary creativity, featuring two of Canada’s most celebrated chefs in an exclusive collaboration with our own Chef Blaine Robinson.

Chef Mandel Hitzer, the visionary behind Winnipeg’s acclaimed Deer + Almond and the internationally renowned frozen river pop-up RAW:almond, joins us for the first time. Known for his bold and imaginative approach to dining, Mandel transforms ingredients into unexpected and memorable experiences.

He will be joined by Chef Gus Stieffenhofer-Brandson, Executive Chef of Vancouver’s Published on Main—named Canada’s Best Restaurant in 2022 by Canada’s 100 Best. Gus’s cuisine is a masterful balance of refined technique and hyper-local ingredients, delivering dishes that are thoughtful, precise, and unforgettable.

Throughout this Culinary Spotlight, guests will enjoy collaborative dinners that celebrate Canada’s diverse culinary talent and the wild, seasonal bounty of Haida Gwaii. From ocean-fresh seafood to foraged island ingredients, each menu will be a reflection of the land, the sea, and the artistry of three remarkable chefs.

Join us for a truly one-of-a-kind dining experience at the edge of the world.

Meet The Chefs

‍Chef Mandel Hitzer – Deer + Almond, Winnipeg

Mandel Hitzer is the creative mind behind Winnipeg’s celebrated Deer + Almond and the internationally acclaimed frozen river dining experience, RAW:almond. His cuisine is bold, inventive, and deeply inspired by place, making him one of Canada’s most innovative chefs.

Learn more about RAW:almond, Deer + Almond, and Chef Mandel here.

‍Chef Gus Stieffenhofer-Brandson – Published on Main, Vancouver

As Executive Chef of Published on Main, Gus has earned national acclaim for his refined, hyper-local cuisine. His restaurant was named Canada’s Best Restaurant in 2022, and his cooking is defined by precise technique, seasonality, and thoughtful storytelling through food.

Learn more about Published on Main and Chef Gus here.

‍Chef Blaine Robinson & The Clubhouse Culinary Team – The West Coast Fishing Club

‍Leading The Clubhouse’s kitchen, Chef Blaine Robinson and his fantastic culinary team craft elevated lodge dining that highlights the best of Haida Gwaii. Their expertise and passion create the perfect foundation for collaborations with Canada’s top chefs.

SECURE YOUR SPOT FOR 2026

While we are sold out for 2025, it is never to early to secure your spot for 2026. Please call us at 1.888.432.6666 or click here to fill out an online inquiry.