Known for crafting unique deserts and dishes, Feldeisen brings nearly three decades of culinary experience to his role as executive chef. He was born in the small French town of Clermont-Ferrand and began his career as an apprentice at one of France’s most renowned chocolate shops in Moulin, Palets d’Or. After working as a chocolatier at Hotel de Paris in Monaco under the direction of world-famous Chef Alain Ducasse, Feldeisen accepted a position at 57/57 at the Four Seasons Hotel in New York. It was at this time that he worked under acclaimed Executive Chef Susan Weaver and 57/57 was awarded a three star rating by the New York Times. Feldeisen then opened an American-French restaurant, Soléa, in San Francisco, which garnered a two and a half star rating from the San Francisco Chronicle. He further expanded his horizons when he became a pastry chef instructor at the Pacific Institute of Culinary Arts in Vancouver, BC. Most recently, Feldeisen worked at the Four Seasons Hotel Vancouver as the executive pastry chef.
Feldeisen has been the recipient of awards such as Chocolatier Magazine’s Top Ten Pastry Chefs in America, and was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998. He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York.
Semiahmoo Resort’s Pierside Kitchen and Packers Oyster Bar feature fresh, seasonally inspired cuisine, with an emphasis on showcasing the abundant local and regional bounty available due to its seaside environs and proximity to farms and ranches. Located on the pier with expansive views of Drayton Harbor and the landscape of White Rock, British Columbia in the distance, each restaurant is reminiscent of the historic cannery that sustained the community for nearly 80 years.
Delivering Semiahmoo’s culinary vision of presenting to all diners the highly valued farm-to-table experience means beginning at the source. The farm. The ranch. The stream.
It is here the passion for the product itself – as it grows, as it is cultivated, as it is fed, as it is nurtured – first awakens, in turn with the environment and the watchful, caring eyes of equally responsible, dedicated, and devoted resource partners.
Small, local, Pacific Northwest farms, artisans, ranchers and fishermen are carefully chosen for their commitment to offering to Semiahmoo Resort hand-selected products direct from their fields, trees, streams or pastures. No middle men.
Semiahmoo’s food and beverage vendor partners are similarly quality-driven devotees of responsible, sustainable, fair-trade practices. Semiahmoo’s culinary team does business only with those who value as highly as do they – food’s tradition and its future.
Today’s diners live in an age where the majority of hotel restaurant and banquet operations focus on high productivity and low food cost (often resulting in the purchase of mass-produced, packaged, stored, shipped and dare we say often frozen food items). At Semiahmoo, the food and beverage team provides quality products with thoughtful preparation and appealing presentation. And doing so to the delight of the diners while being socially responsible yet fiscally wise.
You are encouraged to learn a little about just a few of Semiahmoo’s vendors. See how they share and support the overall food and beverage vision. With partnerships like these, it is no wonder Semiahmoo Resort fulfills its mission of providing the ultimate farm-to-table experience.
Double R Ranch
Cloud Mountain Farm
Terra Verde Farms
Rabbit Fields Farm – mixed vegetables, variety of greens
Spring Frog Organic Farm – organic strawberries, mixed vegetables
BelleWood Acres – apples, vodka, apple brandy and gin
Osprey Hill Farm – pastured chickens/turkeys, and mixed vegetables
Well Fed Farm (Bow) – pastured chickens, pork
Sage & Sky Farm
Nooksack Delta Ranch – Grass fed beef
Gothram Ranch, Republic, WA
Fresh Breeze Organic Dairy – organic milk
Samish Bay (Bow) – artisanal cheeses, grass fed beef and pork
Appel Farms – variety of cheeses
Taylor Shellfish - clams, oysters
Bellingham Pasta Co – locally made pastas
Breadfarm – artisanal breads
BelleWood Acres – vodka, brandy & gin
Artisan Avenue Bread from Bellingham
Evolve Chocolate Truffles – unique truffles made with local flavors