DINE OUT VANCOUVER – JANUARY 21 – FEBRUARY 8, 2026
Join us onboard our iconic glass-dome GoldLeaf coaches for an evening of world-renowned dining and hospitality. Your evening begins at our historic Vancouver station before being welcomed onto the upper level of the railcar to enjoy a cocktail and amuse bouche. Descend downstairs to enjoy a behind-the-scenes tour of our galley kitchen, where our culinary team prepares gourmet meals for thousands of guests each season. Finally, take a seat in our one-of-a-kind dining room where you’ll experience a thoughtfully presented, elevated take on our globally acclaimed menu that guests enjoy onboard our flagship First Passage to the West route. This is a unique opportunity to savour the Rocky Mountaineer culinary experience without ever leaving the station!
Experience the flavours of a Rocky Mountaineer rail journey right here in Vancouver. A unique experience only available during Dine Out, your reservation will grant you exclusive access to our GoldLeaf glass-dome railcar, a tour of our private station and onboard galley kitchen, as well as a three-course menu inspired by the iconic landscapes our trains travel through. You’ll enjoy the award-winning hospitality Rocky Mountaineer is known for, with engaging storytelling provided by our onboard Hosts. You’ll get a behind-the-scenes look at the choreographed service and regionally influenced dishes that thousands of guests from around the world experience each year onboard our trains, without leaving the station. Your evening includes:
Director, Culinary Strategy
Born and raised on Vancouver Island, Kaelhub honed his skills and passion for the culinary industry at an early age. He has previously worked at Victoria’s iconic Fairmont Empress Hotel and spent nearly a decade as part of the team developing the world-renowned Clayoquot Wilderness Resort into the exclusive Relais & Chateaux property it is today. He sailed aboard the top luxury cruise line, Seabourn, as a leader in the Thomas Keller program, and has made guest chef appearances in exclusive resorts & destinations. With a deep passion for not only food but travel, experiential tourism became Kaelhub’s home as he worked through various locations offering everything from salmon fishing to heli-skiing. As an “ingredient-driven chef,” Kaelhub puts high-quality local ingredients at the forefront of his menu, supporting local agriculture and artisans in his kitchen.
Sous Chef
Dominic relocated from Ontario to British Columbia over ten years ago, and it was here that he grew a passion for local, foraged, and seasonal ingredients. Adopting a "what grows together, goes together" mentality with a cooking style focused on technique and precision, Dominic has worked in some of the best kitchens in the province. His culinary journey in BC began in Kelowna at The Restaurant at Mission Hill followed by working at the Old Vines Restaurant at Quail's Gate Winery where he held the position of Chef de Partie. His passion drew him to the coast, where he has spent the past few years working as Chef de Cuisine at Hawksworth Restaurant before joining the team at Rocky Mountaineer in 2024.
