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Sonora Resort Tyee Dining Room

Tyee Dining Room

As a proud member of Relais & Châteaux – an association of the world’s finest hoteliers, chefs and restauranteurs – Sonora's shared vision is to make a better world through cuisine and hospitality. Our passionate team of dining and culinary experts are key to making this vision a reality. 

As a member of the fine Dining Team, you work alongside some of the most talented professionals in the hospitality industry and have the opportunity to learn and advance both at Sonora and within the industry. Many Fine Dining Servers, who began in entry level positions have become Sommeliers, Wine Consultants and work in upper management positions in hospitality.

You also work closely with the culinary team, some of which have gone on to win Top Chef Canada (Matthew Stowe), win Bronze at Gold Medal Plates + own their own delicious restaurant (ilpostoresto.com, Terry Pichor), be featured on Global News segments (Lukas Gurtner), launch their own delicious bakery (LIVIA, liviasweets.com Claire Livia Lassam), become Executive Chefs at other Relais & Châteaux properties (Carmen Ingham at the Wickaninnish Inn) and Executive Pastry Chefs at leading food and beverage establishments (Dominic Fortin, Fairmont in Whistler). Most of these chefs began working for Sonora Resort in mid or entry level roles.

To find out more, read about our Culinary Philosophy and Dining Experience


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Sonora has a reputation for excellence, which is deeply rooted in the Relais & Chateaux brand, the unique character of our pristine property and in the charm of our world-class team. Our company culture is one of service, stewardship and family values.

We are looking for talented, passionate professionals to join us in delivering exceptional service for our guests while working in a fast-paced, dynamic environment.

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At Sonora Resort, we tell the story of the land and sea through our culinary experiences that reflect the bounty of the West Coast. Our approach means we feast on local fare that is provided from sustainable sources, inspired by the changing seasonal harvest. 

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