COCKTAILS & CASUAL DINING
GO BIG OR GO HOME SIGNATURE COCKTAILS SET WHISTLER’S VIBE ON THE MOUNTAINS AND AT APRÈS STORY BY B RADEN D UP UIS
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THE IMPRESSIVE MEXICAN BULLDOG MARGARITA AT THE LONGHORN SALOON.
WHISTLER MAGAZINE SUMMER/FALL 2022
57
DAVID BUZZARD
n his endless pursuit of the perfect après, Whistler entrepreneur Joey Gibbons—CEO of Gibbons Whistler, which oversees several iconic Village bars and nightclubs — has scoured resorts around the world. For Gibbons, the trips to Austria, France, the U.S. and beyond represent something of a mathematical pursuit— an attempt to understand the “algorithm” of Whistler’s soul. His conclusion so far? “I think it comes from artists, athletes and entrepreneurs,” Gibbons says. “That’s what this town was built on—a bunch of 20-year olds who put bars on top of a garbage dump.” (Literally—find out more at the Whistler Museum). Those early Whistler pioneers had something in common with the athletes, artists and entrepreneurs of today—a desire to somehow go bigger than before, while never being afraid to try new things. That attitude stretches far into the après hours as well. >>
