I quickly fell in love with the atmosphere and high pressure of working in kitchens as well as the opportunity to be an ambassador for the beautiful produce of British Columbia.
My cuisine is inspired by the ocean and forest that surround the Inn. I aim to create meals that have elements of both luxury and familiarity, and always a strong sense of place.
My favorite products to work with always tell a story of where we are and the season we are in. Mushrooms, berries, and shellfish from Tofino are some of our kitchens most celebrated ingredients.
Tasting menus that highlight the variety of wild produce of Vancouver Island.
We have a large and diverse team at the Wickaninnish Inn. Encouraging everyone on our team to push themselves to be better than the day before, as well as showing each other outstanding examples of hospitality, are the cornerstones of our whole team’s development.
Sunday dinners should be centered around food that is comforting and nostalgic. Sharing food that brings memories of childhood is my favorite way to end the week. I try to plan meals that involve preparing food throughout the day with very few last minute jobs, to give myself more time with friends and family.
