Aidan Cain

Meet Aidan. Simple. Rustic. Seasonal. Aidan's cooking is rooted in great ingredients, thoughtful technique, and the belief that the best meals are meant to be shared. Inspired by years of mentorship, life in the mountains, and a love of foraging, he creates food that feels familiar while always leaving room for an unexpected twist.

  • Always in my kitchen...

    Lemon.

    "Lemon with everything, all the time."

    For Aidan, citrus is the ingredient that brings balance. Sometimes it's the star of a dish, other times it's the quiet finishing touch that transforms something from good to unforgettable.

  • What feels like home on a plate?

    Grilled cheese and dill pickles.

    Nothing fancy, but after long days in the kitchen, this was Aidan's late-night comfort meal. These days he's a little kinder to his body, but that simple combination still reminds him that great food doesn't have to be complicated.

  • Inspired by the Mountains

    One of the greatest surprises of moving west was discovering the joy of foraging. Each season, Aidan looks forward to local produce, wild huckleberries, blueberries, chanterelles, pine mushrooms, and the incredible ingredients grown around Revelstoke. Some of his favourite moments are the simplest ones: stopping by a local farm stand with his kids and sharing a freshly picked carrot on the drive home.

The Mentor Who Shaped My Career…

Many people have influenced Aidan over the years, but none more than Chef Jillian St. Amour.

Meeting Jill at 18, he spent nearly four years learning under her guidance before moving to Revelstoke. She taught him how to connect everything he was learning from cookbooks and culinary school to the realities of a professional kitchen. Always the first to arrive and the last to leave, Jill led by example, bringing relentless organization, exceptional leadership, and an unmatched work ethic to every service.

  • The Best Advice I've Ever Received

    Clean as you go.

    Whether at work or at home, Aidan believes a clean workspace creates a clear mind. Taking the time to stay organized makes every service smoother and makes everyone around you better.

  • Lessons That Stick

    Great service starts long before the first ticket comes in.

    A lesson from Chef Jill has stayed with him throughout his career. She was meticulous with her mise en place. The kitchen was never short on ingredients, never caught off guard, and always had a backup plan. One evening, Aidan decided he had just enough coconut ice cream prepped for the next day's dessert service.

    He was wrong. The final table of the night missed out, and the lesson that followed was unforgettable. Never undervalue preperation.

  • Inspired by the Mountains

    One of the greatest surprises of moving west was discovering the joy of foraging. Each season, Aidan looks forward to local produce, wild huckleberries, blueberries, chanterelles, pine mushrooms, and the incredible ingredients grown around Revelstoke. Some of his favourite moments are the simplest ones: stopping by a local farm stand with his kids and sharing a freshly picked carrot on the drive home.

The Moment Everything Changed

At 17, cooking was just a job.

Then a cook named Dustin Duc watched Aidan making vanilla custard and asked a simple question:

"You're not going to temper the eggs?"

He wasn't. Dustin showed him how to properly temper eggs, cook the custard to the correct temperature, and use the classic spoon test. The result tasted better, looked better, and completely changed Aidan's perspective.

That small act of mentorship sparked a lifelong curiosity about food and transformed cooking from work into a career.

  • Check out his website for more details or follow him on Instagram!