Melissa Craig brings her signature creativity and innovation to Whitespot

With spring in full bloom, White Spot is celebrating fresh seasonal changes with an exciting new partnership with Melissa Craig – Executive Chef of Whistler’s Bearfoot Bistro, 2008 Canadian Gold Medal Plates champion and one of Canada’s most decorated culinary talents. Craig brings her passionate artistry, first-class training and globally influenced palate to the White Spot kitchen for the development of the inspired new Taste of Spring menu, available at restaurants beginning today.

Craig is the first woman to join the ranks of some of British Columbia’s most respected chefs – John Bishop of Bishop’s, Umberto Menghi of Il Giardiano and Thai chef Jareuk Sri-Arun – all of whom have partnered with White Spot for the restaurant’s seasonal ‘Taste of’ promotions. A Red Seal Certified Chef with an impressive list of accomplishments under her belt, this young culinary phenomenon has already achieved more in her 29 years than many of her peers twice her age. Showing no signs of slowing down, Craig’s partnership with the White Spot team brings a fresh new energy to the restaurant’s exciting spring menu.

“Partnering with Melissa was a natural fit for White Spot. Working with innovative local chefs on our seasonal promotions brings a bright new perspective to the White Spot kitchen, which transforms into delicious dishes for our guests to enjoy,” said Warren Erhart, president of White Spot. “Our commitment to deliver fresh, flavourful menu items to our guests at every meal is a passion Melissa shares just as deeply. We feel incredibly lucky to have her on board for the exciting new Taste of Spring menu and are thrilled to bring this extraordinary talent to our guests.”

Craig worked closely with White Spot Executive Chef Chuck Currie and White Spot Red Seal Chef Leo Canapi to collaborate on the development of the new spring dishes. Drawing inspiration from Craig’s unique culinary style, each Taste of Spring menu item reflects an aspect of Craig’s personal taste – her love of Greek salad inspired the Santori Salad and Mediterranean Chicken Burger, while her distaste for pizza’s traditional tomato base was the inspiration for the Amorosa Tomato Pizza made with extra virgin olive oil, fresh garlic, and chili peppers.

“Being B.C.-born and raised, I grew up enjoying White Spot’s signature tastes. Whether it was the grilled cheese Pirate Pak I loved as a kid or the famous Zoo Sticks, I love as an adult, White Spot’s menu offers affordable, family-friendly meals that suit everyone’s tastes,” said Craig. “It was an honour working with such a respected B.C. company and collaborating with its team of talented chefs for Taste of Spring. I’m proud of this new spring menu and know that White Spot guests are going to love it!”

Highlighting the best of the season, the Taste of Spring menu provides fresh and innovative flavour creations to help White Spot guests celebrate the arrival of spring. The new seasonal dishes include Champagne Prawn Risotto, Prawn and Amorosa Tomato Pizza, Santorini Salad, Santorini Chicken Salad, Mediterranean Chicken Burger and Sukiyaki Beef Rice Bowl.

White Spot

Headquartered in Vancouver, British Columbia, White Spot is a B.C. legend. Founded in 1928, when Nat Bailey launched Canada’s first drive-in restaurant at Granville and 67th, the 80-year-old chain now sees more than 17 million guests annually at 113 White Spot and Triple O’s locations throughout B.C. and Alberta. Bailey’s original vision was to build a restaurant that served the highest quality, unique tasting food and White Spot remains committed to continuing this tradition in each meal. White Spot was recently honoured with Food Service and Hospitality Magazine’s Pinnacle Award for Company of the Year in the West.