Tofino is a small town on the very west coast of a big island off the left side of a great big country. We may be small, and in the middle of nowhere, but there is a growing food culture that is anything but minor.

Local chefs find inspiration (and products) in their backyard of Clayoquot Sound and the surrounding old growth forests. Boat-To-Table isn’t just a theme out here… it’s a culture.

Feast Tofino was an initiative of local business owners wanting to celebrate this culture and share it with the greater culinary community. We invite world-renowned chefs to join our talented local chefs as we catch and cook as a community. We know our suppliers by name, and we’d like to get to know your name also.

Join us for Feast Tofino where you have the opportunity to meet our local fisherman, foragers and chefs as they collaborate with guest chefs for uniquely Tofitian events. Dine out at any of our partnering restaurants during Feast and they’ll provide you with a taste of our sustainable menu options. Come on down to any of our Anchor Events to understand what this all means when we celebrate as a community. We think you’ll have the time of your life.


Warren Barr - The Pointe Restaurant

The Pointe Restaurant at the Wickaninnish Inn is pleased to introduce its new Executive Chef, Warren Barr.  Chef Barr has been a member of the Inn’s culinary leadership team since 2010 as Sous Chef, collaborating alongside Chef Nicholas Nutting and participating at events including the 2013 Relais & Châteaux Taste of British Columbia in New York City and on air media segments.



Known for his consistent work ethic, Chef Barr is well-acquainted to being promoted from within.  He entered the doors of Vancouver’s Four Diamond-rated Restaurant Le Crocodile as apprentice, graduating to the role of Chef de Partie in three years.  Chef Barr spent five summer seasons as the Executive Chef of Prince Edward Island’s The Inn at Bay Fortune, recognized for its farm-to-table cuisine. Winters in the kitchens of some of Montreal’s critically acclaimed eateries, including Café Ferreira and Restaurant XO at the stunning Hotel Saint-James, complemented his appreciation of a european approach to cuisine from an early career season (at Auberge Des Chasseurs) in the French Alps.

Chef Barr succeeds the creative legacy of past Inn chefs, including Rod Butters, Andrew Springett and Nicholas Nutting. With a passion for working with local, organic foods, creating a variety of products from scratch and mentoring aspiring chefs through the Inn’s longstanding training curriculum, Chef Barr is perfectly suited to lead the Wickaninnish Inn’s award-winning culinary programme.


Ian Riddick - Long Beach Lodge

Long Beach Lodge Resort’s Chef Ian Riddick has a story to tell about Tofino, BC’s dynamic culinary scene and he is going to use his team and local ingredients to tell it.

“This town has drawn together like-minded chefs who want to cook to the highest level possible,” says Riddick, “ I think we all realize that if we want to keep living in this incredibly beautiful place we need to draw people here not only for the scenery and west coast adventure, but also for the story of our food, local ingredients, talent pool of chefs, First Nations culture and our collective ability to consistently put our best plates forward.”

Very much a front of house chef, Riddick likes to spend time with guests and get there ideas of what to serve. For example, a story Riddick likes to tell is how he is creating ‘arrival food’ for Long Beach Lodge’s guests. “The drive to Tofino can be as nerve wracking as it is beautiful,” says Riddick. “I watch guests arrive wired, and unpack junk food from their car. They are tired and they want to relax immediately with a great meal.”
Riddick’s solutions include having his chefs cook up a barbeque at the Lodge’s BBQ station, where cottage guests can show up with plates in hand and bring it back to the serenity of their cottage and eat immediately, if they have arrived into the evening. Or, provide them with a seat in Long Beach Lodge’s iconic Great Room, put a glass of wine or local craft beer in their hands while they contemplate a menu that showcases the best of Pacific Northwest cuisine and watch the sun set over the best surfing beach in the region.

The Great Room at Long Beach Lodge Resort
1441 Pacific Rim Hwy, Tofino, BC
(250) 725-2442


Matty Kane - Shelter

In many ways, I feel grateful for the upbringing that I was given. Not that I was any more or less fortunate than others, but because a set of values existed in my family that I feel very lucky to have had bestowed upon me. In a generation witnessing an exponential growth of technology, whether it’s the newest GMO, or the newest iPad, we’re getting faster, and more efficient.  In many ways, these technologies give us freedom, but when it’s time to enjoy the basics, the simplest pleasures, we often forget how. I feel privileged to have been given access to these simple pleasures, such as the aroma inside a sweltering greenhouse full of tomato vines in my grandfather’s backyard, or lifting the wax off the top of the latest batch of strawberry preserves. It might be finding the best seat next to a pile of steamed mussels, plucked straight off the rocks you’re sitting on, or eating salt cured cod with homegrown potatoes, and the whitest white bread you can imagine. These things are all so simple, but they are real, and to me real is what matters.


Lisa Ahier - SOBO

While Lisa Ahier’s roots are in Fort Worth, Texas her heart is on the west coast of Vancouver Island where she and her family can combine their taste for wilderness, wildlife and great food.

Lisa and her husband Artie began their partnership in tandem on a yacht in the Caribbean – Artie as captain and Lisa as first mate and chef. Being at the helm in the kitchen fuelled a drive for excellence that sent her in search of the best education in her field.

Lisa graduated with high honors from the Culinary Institute of America and went on to train with Melissa Kelly at the Old Chatham Sheepherding Company Inn in upstate New York. While working with Kelly, she developed a passion for organic food and local sourcing that has since defined her career.

Lisa and Artie moved back to Texas to Cibolo Creek Ranch where she became Executive Chef while Artie managed the ranch. Lisa’s talent earned her recognition of top five tables in the Gourmet Magazine hotel issue on remote properties in North America, citing her “global intuitions” in her food style.

Looking to return to Artie’s home country of Canada, an article on Sooke Harbour House drew them to Vancouver Island’s West Coast. After opening two luxury lodges in the area, turning forty and having a son, Lisa wanted independence and simplicity.

Artie and Lisa opened the highly acclaimed Sobo Restaurant (short for sort of Bohemian) in 2003 on the west coast of Vancouver Island in Tofino, British Columbia. Even in its humble beginnings in a purple catering truck tucked behind a surf shop, Sobo was recognized by Enroute magazine as one of the top ten new restaurants in Canada. It has grown to a destination restaurant in the centre of town, known for its respectful partnership with local growers and producers.

Chef Ahier continues to be profiled in such places as Saveur, Food & Wine, Gourmet Magazine, New York Times, Vancouver Magazine and Enroute. Increasingly, Chef Lisa is in demand for cooking shows and television appearance where the audience connects with her extroverted personality and her passion for food is catching.

Sobo Cookbook was listed in the top 20 cookbooks of 2014 in Globe and Mail and was among the top five finalists for Bill Duthie Booksellers’ Choice Award through the BC Book Prizes – the first time a cookbook has ever made the list.

The Ahier family has grown to include their daughter Ella and the whole family enjoys paddle boarding the local waters when not in the kitchen.

311 Neill St, Tofino, BC<br>
(250) 725-2341


Nick Nutting - The Wolf In The Fog

Chef Nick Nutting leads the pack at Wolf in the Fog with his locally-sourced and ingredient-driven menu. Preparing simple, honest dishes with bold and exciting flavours, Nick takes full advantage of Tofino’s fresh produce. When he’s not cooking it Nick can be found catching or picking it – find him out on the water hauling up crab traps or scouring the forest for mushrooms.

Raised in Victoria, it was here that Nick discovered a passion for cooking after working in kitchens during his summer vacation from his Economics degree at the University of Victoria. When he realized that his enthusiasm for cooking trumped that of his studies, Nick packed his bags and headed to the Southern Alberta Institute of Technology (SAIT) in Calgary to enroll in culinary school. During his course Nick competed in the
FHA Culinary Challenge in Singapore as a part of SAIT’s culinary competition team, where his group won Best Apprentice Team and Nick took home the Grand Gold prize.

While in Singapore, Nick met Chef Michael Noble and was invited to complete his three-year apprenticeship under Chef Noble’s guidance at the newly opened Catch Restaurant in Calgary. During his time in Catch’s high-pressure kitchen, Nick took on further challenges when hecompeted in national culinary competitions, including the Chaine des Rotisseurs black box competition and the Knorr Student Chef of the Year Cooking Competition: placing second in Canada in both.

It was at Catch that Nick met Chef Andrew Springett of The Pointe Restaurant at the Wickaninnish Inn in Tofino. Upon finishing his apprenticeship, Nick returned to Vancouver Island to work as Saucier in the Pointe kitchen, climbing the ladder to Chef de Partie before heading east in 2004. The next chapter in Nick’s culinary career was spent on the East Coast and after a brief stage in New York he settled in Montreal, where he worked with Chef Mark Gaffney at French restaurant Garcon. Here, Nick had the opportunity to learn classical French cooking, butchery and meat preparation. Following his time at Garcon, Nick manned the kitchen at French bistro Chez Tuffet for one year and his experience with the guts and glory of classical French cuisine still has a strong influence on his food philosophy today.

In 2007, The Pointe Restaurant called him back to the West Coast. As Restaurant Chef and Chef de Cuisine, Nick helmed the kitchen there for five years before leaving to realize his dream of heading up Wolf in the Fog with his friends Jorge and Andre. Nick loves living in Tofino and spends his spare time running on the beach to train for races or hanging out on the boat waiting to land fish.


Simon Burch - KUMA

Simon grew up in Ontario where he started cooking at a very young age. Always eager to experiment and try new ingredients, he developed a discerning palate early on. He began his cooking career in earnest during high school, when he had the opportunity to apprentice at an upscale bistro in Toronto. This experience cemented his desire to become a chef and following high school, Simon went to culinary school in Ottawa, Ontario, where he continued to refine his craft.

In 2002 he moved west to British Columbia where he was struck by the rugged beauty of the Pacific Northwest as well as the quality and abundance of fresh, local ingredients. Settling in Tofino, Simon worked in a number of local restaurants before signing on with Chef Vincent Fraissange at The Spotted Bear Bistro. Under Fraissange’s tutelage, Simon honed his skills in the tradition of classic French cuisine; working his way up the line to become Head Chef – a position he continues to hold following the restaurant’s recent transformation to Kuma.

At Kuma, Simon maintains a focus on sourcing the best local ingredients to craft a variety of unique, Japanese-inspired, comfort-food dishes including a flavourful shio ramen and a spicy kimchi udon. He finds particular inspiration from the emphasis the Japanese put on seasonal ingredients, simplicity and communal dining. He strives to create dishes that open up the senses and make the diner aware of the world around them – and in Tofino that world is nothing short of spectacular.

101 4th Street
(250) 725-2215

Ryan Gark 4

Ryan Gark - Jamies Rainforest Inn

Ryan found inspiration at an early age through his grandmother, Dora White. He has fond memories of watching her cook, bake and cater local weddings and functions. As a young boy, he spent countless hours in the Campbell River kitchen shop, fascinated by all the gadgets and cooking tools. By Grade 10 he knew that the culinary arts were what he wanted to pursue. Straight out of high school, he attended the Dubrulle French Culinary School in Vancouver. He then moved on to the Vancouver Community College to further his Pastry Arts, graduating with honours. As head chef at Enigma in Vancouver’s Point Grey area, he gained experience writing menus, mentoring a culinary team, and exercising his creativity.

Ryan has since worked in many high-end restaurants, including the prestigious Joe Fortes Seafood & Chop House, where he was given the opportunity to hone his management and culinary skills. More recently known as the owner/operator of the Salish Spoon food truck in the Comox Valley on Vancouver Island.

Through his travels, Ryan has had the opportunity to bring a wide range of cultural influences into his cooking style, although he prefers to stick to his roots; specializing in coastal comfort food!

Fresh of the Chopped Canada set, the Jamie’s crew welcomes Ryan to his new home here at the end of the road!


Bobby Lax - TUCG

Bio Coming Soon:


Billy Feltmate - Sea Shanty Restaurant

Chef Billy Feltmate is in his 5th season in Tofino, BC and is currently the Head Chef of the Sea Shanty Restaurant.

Billy apprenticed, trained and spent his first 15 years of his career in Victoria, BC. He was involved in a wide variety of restaurants ranging from large hotels to smaller, more intimate setting and has never worked a day in any other profession. He draws his inspiration from all of those places; along from his personal dinning experiences and finally, like all chefs, from the seasons themselves.

His passion for creating fresh, new dishes is evident in his menu at The Sea Shanty Restaurant. His love of sourcing fresh produce and the varieties of fresh shellfish, salmon, halibut and other seafood, that is easily accessible on the West Coast, has inspired his farm-to-table and boat-to-table cuisine mixed with an eclectic array of flavors from around the world.

Come join him on a one of a kind culinary experience at the Sea Shanty Restaurant, here in Tofino, BC.


Tina Windsor - Pic Nic Meats

It’s a long story how my childhood love of tree forts and cold lake swimming has blossomed into nose-to-tail meat curing. I’ve always cherished and been inspired by my environment.

A curiosity for sustainable land management sparked a short but passionate career in livestock husbandry that instilled high standards and humble respect for producers and their products. My business supports local farms that care for their animals, their land and the ecosystem they exist within.

I use traditional techniques and produce in small batches to ensure quality. I’m proud to draw inspiration from our local environment and incorporate non-traditional seasonal ingredients into my recipes to give Picnic’s products a genuine west coast flavour.


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Lora Kirk is regarded as one of Canada’s leading chefs with over 15 years of international culinary experience. She gained her culinary strength and knowledge by working with renowned Chefs, Gordon Ramsey and Angela Hartnett at the famous Connaught Hotel for three years.

Chef Kirk received tremendous media attention and awards, including the Five Diamond award for two consecutive years, four stars in Toronto Life. Other awards received include the OHI Top 30 Under 30 Award, Nine of Dine Award 2010. Chef Lora was invited to cook at the James Beard House in New York and in Kitchen Stadium on Iron Chef America. Chef Kirk returned home to Canada in 2010. Going back to her roots and passion for cooking, Chef Kirk is an advocate for supporting local farmers and growers, those who give top chefs the best quality products with which to cook.

Annisa Restaurant - New York, NY


 ANNISA/ New York City

Author of Cooking Without Borders

Anita Lo, chef and owner of Annisa in New York City, is one of the most respected chefs in the country, earning numerous accolades for her inventive contemporary American cuisine that reflects her multicultural upbringing and classic French training.

Lo, a first generation Chinese-American, grew up with her family in Birmingham, Michigan and fostered an interest in food at a young age.  While earning a degree in French language at Columbia University, she studied at Reid Hall—Columbia’s French language institute in Paris.  She fell in love with the food culture and vowed to return.  Back in the United States, Lo accepted her first kitchen job as garde-manger at Bouley, but after a year, she decided to move back to Paris and enroll in Ecole Ritz-Escoffier, a revered culinary institution.  She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang.  Back in New York, Lo worked her way through all the stations at David Waltuck’s Chanterelle.  She developed her culinary style during her time at Mirezi, where she earned a two-star review from The New York Times.In 2000, Lo opened Annisa (whose name means ”women” in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine.  It was an instant hit, earning rave reviews from critics.

In 2000, Lo opened Annisa (whose name means ”women” in Arabic), an intimate, upscale restaurant in Greenwich Village serving Contemporary American cuisine.  It was an instant hit, earning rave reviews from critics.  Food & Wine magazine named her one of ten “Best New Chefs in America” in 2001, and the Village Voice proclaimed Lo as “Best New Restaurant Chef.”  In June 2009, after nearly ten years in business, Annisa suffered an unfortunate blow—a fire destroyed the restaurant entirely.  Lo decided to take some time to travel as plans for rebuilding Annisa got underway.  She scoured the globe for inspiration.  Meanwhile, Lo appeared on the first season of Top Chef Masters where she battled her contemporaries on weekly challenges that tested their culinary prowess.  She finished fourth out of 24 chefs.

In April 2010, after a complete renovation of the original Barrow Street location, Lo reopened Annisa.  She kept many of the same elements—clean design, welcoming atmosphere, small menu and a few signature dishes—but shook it up with new additions to the menu inspired by her recent travels that range from culinary trips to Senegal and Russia to a fishing trip to Alaska.

In October 2011, Lo released her long-awaited first cookbook, which highlights her passion for bringing multicultural flavors to her American kitchen. Her recipes celebrate the best flavors and ingredients from around the world at a time when access to international ingredients is greater than ever before. Interspersed are stories from Lo’s life, memories of her travels and tips on cooking.

In February 2014, critic Pete Wells re-reviewed Annisa in The New York Times, bestowing the restaurant with a prestigious three stars.  In the review, he calls her food “remarkable” and “impressive,” and the restaurant “graceful and unfussy.”

In October 2015, President Barack Obama and First Lady Michelle Obama invited Lo to the White House as the guest chef for the state dinner honoring Chinese President Xi Jingping. Lo is the first female chef asked to collaborate with the White House chefs on a state dinner.




Justin Leboe originally hails from Vancouver, B.C, where he started on the road of his culinary journey. Starting at Umberto’s when he was only 13 years old, to eventually become one of the original cooks to open the restaurant “C” in downtown Vancouver in 1997, Justin has a natural talent when it comes to the culinary industry. With no formal training or cooking school under his belt, Justin wanted to further his career, and with true entrepreneur spirit he took a different approach – he furthered his career by working under some the most talented chefs in the world, and at some of the most prestigious kitchens; his cooking technique stems directly from his experience in different cultural environments.  These world renowned restaurants include:  Daniel in NYC, French Laundry in California, Waterloo House in Bermuda, Inn at Little Washington in Virginia, The Peninsula in Beverly Hills, and Est, Est, Est in Melbourne, Australia.

He moved to Calgary in 2007 to help open the most highly anticipated restaurant in Calgary at the time – Rush, a very formal fine dining establishment (a far cry from his true nature.) Justin moved on to open Model Milk in September of 2011. A huge departure from the food he did at Rush, Model Milk’s cuisine is a true reflection of his personality – simple, playful and innovative – a return back to the basics. The cuisine can be described as elevated comfort food, and has forever changed the Calgary dining scene – now making it a contender for culinary capitals of Canada.

Known for his collaboration efforts with other chefs in the industry, Justin continues to educate Calgary diners by hosting collaboration dinners that demonstrate different cooking styles and non-traditional cuisine. By partnering with the likes of Maison Publique, Momofuko, Wildebeest, Charlie Burger, and Splendido, Justin continues to evolve the Calgary dining scene and educate the public.

Apart from being a restaurateur, Leboe runs marathons to raise money for charity and is a contributor to Brown Bagging For Calgary’s Kids Society. He is one of a group of local chefs who last year gathered enough funds to pay for 10,000 school lunches. Most recently, Justin has helped launch and is the official spokesperson for a new urban farming initiative, Grow Calgary – the largest volunteer-based urban garden in Canada. All fresh produce, which is grown from its garden, is donated to the Calgary Food Bank.”



Dirt Candy/ New York City

Amanda Cohen is the chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City’s Lower East Side. The restaurant’s original location only had 18 seats and was open for six years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Amanda was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It’s currently in its fifth printing.

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Nicole Gomes passion, curiosity and love of food and travel has led her to work in Paris, France, Sydney, Australia, Hong Kong, and Vancouver, BC. She has been cooking professionally for the last 20 years.  Moving to Calgary over a decade ago, she soon became a welcome addition to the city’s top talents showcasing her style at establishments such as Catch & Mercato.  Her entrepreneurial spirit led her to create Nicole Gourmet, a successful boutique catering company and most recently a quick service fried chicken restaurant, Cluck ‘n’ Cleaver.   Nicole was a Top Chef contender on season three on Food Network and the last woman standing.

  • Apprenticed in Paris, France (1998)
  • West Restaurant, Vancouver (2001)
  • Catch Restaurant, Sous Chef  (2002-2005)
  • Mercato Restaurant, Executive Chef (2005-2006)
  • Nicole Gourmet Catering, Chef/Proprietor  (2006-present)
  • Top Chef Canada Contestant, Season 3
  • Western Living Top 40 Foodies under 40 (2013)
  • Selected as one of Avenue Magazine’s Top 40 Under 40 (2014)
  • Named One of Calgary Herald’s Compelling Calgarians (2015)
  • Women Entrepreneur award nominee, (2015)
  • Participant in Woman of the Wild West Dinner, James Beard Foundation (2015)
  • + Cluck ‘n’ Cleaver Restaurant, President (2016)
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FISHHOOK/ Victoria

Former “Top Chef Canada” contender and Red Fish Blue Fish mastermind Kunal Ghose has joined forces with Hook Fine Foodsentrepreneur Steve Kerr to offer downtown Victoria its next big foodie trend: a unique take on the tartine.

A Gold-Medal Plates alum, Ghose recently opened Fish Hook, a new Antique Row, Fort Street hotspot, in early August. Serving both sit down and take away customers,Fish Hook offers not only tartines, but a wide selection of salads, soups and daily-produced pickles, all featuring a variety of sustainable, locally sourced and farm fresh ingredients.

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WILDTALE/ Vancouver

John Crook’s career began with a summer job at West Vancouver’s Horseshoe Bay Boathouse more than 20 years ago. He was schooled in classic techniques where the kitchen’s motto aligned with his own: ‘never settle for just good enough; always go above and beyond!’

With determined passion, the following years led John to training in kitchens around the world, working with culinary luminaries such as celebrated Chefs Robert Allen Sulatycky, Francois Payard, Daniel Boulud, Thomas Haas and local Vancouver restaurateur Emad Yacoub.

Following the dream of one day owning his own restaurant, John made the ambitious leap and began working at various restaurants in Vancouver, before taking the position of Sous Chef at Glowbal Grill & Satay Bar, where he began the intense training of how to own and run a successful restaurant. It was here where John met his friend, chef and business partner, Erik Heck.

Also a born and raised Vancouverite, Erik shares John’s passion for using as many local and organic ingredients as possible. Working in kitchens from Joe Fortes to a number of Glowbal Group restaurants, Erik has held varying positions over the years, from garde manger to sous chef to executive chef.

In 2011, John and Erik opened their first venture, The Flying Pig. Now with three locations in Yaletown, Gastown and Olympic Village, The Flying Pig has gained a reputation as Vancouver’s popular crowd- pleasing restaurants offering simple, seasonally-inspired menus with fresh, local ingredients at great value.In April 2015, Erik and John opened WildTale in Yaletown, a lively seafood restaurant that toasts ingredients with ‘merroir’ — the ocean-side version of the winemaker’s term ‘terroir.’

In April 2015, Erik and John opened WildTale in Yaletown, a lively seafood restaurant that toasts ingredients with ‘merroir’ — the ocean-side version of the winemaker’s term ‘terroir.’

“Working our way up as cooks in Vancouver restaurants, John and I were exposed to this region’s most delicious ingredients,” says Erik, whose passion for local seafood has him leading WildTale’s kitchen. “We believe that our rich soil, temperate climate, and salty air all contribute to the outstanding flavours of West Coast ingredients, whether we’re using Yakima Valley lamb or Dungeness crab. We’re also fans of ingredients sourced from the Atlantic, and coastal regions beyond. It’s all about keeping it simple and paying homage to the ingredients!”

Miju&Hiroshi - Basho
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BASHO CAFE/ Vancouver

Hiroshi and Miju Kawai have been in the food industry for over two decades and currently own Basho Cafe in Hastings Sunrise in Vancouver where they serve Japanese inspired baked goods and rice bowl lunches. 

The couple started their restaurant career in Japan with a neighbourhood lunch spot in Yokohama, Japan, before moving to Canada in 1994 to open Kokoro Japanese Restaurant in North Vancouver. After selling it nearly a decade later, they opened Hiroshi’s Sushi Creations on Oak Street in 2005 and Basho Cafe in 2014.

Hiroshi honed his knife skills working at various sushi and Japanese restaurants in Yokohama, New Orleans, San Francisco and Vancouver. Miju has always dreamed of opening her own cafe. At Basho, she incorporates her passion for baking with her love of handmade crafts and touches throughout the cozy whimsical cafe. 

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Jared Summers is currently the Chef and partner at The Noble Pig Brewhouse in Kamloops, BC. Born and raised in North Vancouver, BC. Jared first got his foot in the kitchen door as a 15 year old dishwasher at White Spot Restaurant. Working his way up the ranks before first making his way to the BC interior as part of the opening team at the Delta Sun peaks Resort Hotel in 2002. There he started his apprenticeship under Chef Ian Riddick, currently of The Long Beach Lodge Resort.

 Continuing his training, Jared moved to Victoria to work at the recently opened Fire & Water with Chef Jeff Keenliside. After another stint in Sun Peaks, he made his way back to his home-town where he grew into a sous chef role with the Parkside Group at Pied a Terre, La Buca, L’altro Buca & Cafeteria. He reunited with Chef Riddick once more at The Delta Lodge at Kananaskis as Restaurant Sous Chef of 4 outlets before taking on the helm at The Noble Pig along with his wife and GM, Maeghan Summers.

At ‘The Pig’, Jared and his team make good use of an onsite brewery that creates 30 styles of craft beer annually. A firm believer in sourcing ingredients locally and seasonally, Jared created a true ‘nose to tail’ program, purchasing whole animals & seasonal produce from the surrounding area. In an effort to support Kamloops’ local food system, Jared has joined the Farm2Chef’s local food collaborative as a director to further educate the public about seasonal food within the region. This includes working with fellow chefs, farmers, ranchers & key stakeholders in the community. Today, Jared has three apprentices under him that focus on creating simple wholesome food as well as a sustainable food system for future generations.

Proudly, The Noble Pig has been the recipient of several accolades. This includes being recognized in 11 categories in Okanagan Life Magazines’ Reader’s Choice awards in 2015, being a finalist through the Kamloops Chamber of Commerce Business Excellence Awards in three categories in multiple years, as well as honours from various local and national publications.

Chef Jared Summers strives to continue to grow the local and sustainable food movement in Kamloops by producing casual and approachable food in his scratch kitchen.

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Chef Vincent Fraissange is the chef and owner of Little Pheasant Catering and Events in Williamsburg Brooklyn. Born and raised in Vancouver in a French Speaking family he was around food and agriculture from a very young age.  He spent most of his summers on his grand parents farm in the Loire Valley of France.

 He started his culinary career apprenticing at the acclaimed French restaurant Le Crocodile.  He then moved onto the award winning Lumiere working with Iron Chef Rob Feenie and Chef de cuisine Marc-Andre Choquette. Getting itchy feet and feeling the need to travel he moved to Bora Bora and worked as a sous chef at the St Regis Hotel.  After returning home for a short stint he then began working as a chef on Luxury yachts in the Caribbean and the Mediterranean.

 In 2008 he found out about a restaurant for sale in Tofino, BC and moved to town to open the Spotted Bear Bistro. After 5 years of running the Spotted Bear he sold the restaurant and moved to Brooklyn NY and was Executive Chef at Isa restaurant in South Williamsburg. Recently he and his wife Cat have started Little Pheasant Catering. LP is a catering company and café with a focus on seasonal and sustainable products available in the northeast. Vince takes those quality products and uses them as simply as possible applying techniques he learned throughout his years traveling and cooking.


May 6-14th

Smoked Salmon Bruschetta

Pesto, tomato & mint, smoked salmon, buffalo mozzarella, parmesan, balsamic reduction

Miso Baked Halibut

Wild rice, parsnip cream, white cabbage, roast wild mushroom,   choice crisp nanoose greens, mustard vinaigrette, grilled scallion, crispy kale

Chocolate mousse

Dark chocolate mousse, orange curd and torched meringue

May 15 – 22nd

Asian Crab Cakes

Togarashi panko seasoning, wasabi cream, house pickled ginger& cucumber & ginger hoisin

Smoked Albacore Tuna Steak

Sesame poached fingerling potato, house kimchee, cauliflower cream, purple beet pickled mustard seed, ginger hoisin, parsnip crisps


Lemon cheesecake, sweet crumb and island berry coulis

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$49 pre fixe


Local gooseneck barnacles in a white wine tarragon broth

with charred broccoli and rustic sourdough bread


 Spinach tagliatelle pasta with grilled octopus,

marzano tomato sauce and garlic sautéed fiddle heads


 Island rhubarb almond tart

topped with Grand Marnier whipped cream


Jamie’s is proud to be participating in 



2 Course Dinner for $29


Course 1

Thai Curry Mussels 

Coconut Milk, Thai Curry, Lemon Grass, Cilantro

Wine Pairing Suggestion: Backyard Vineyard Nosey Neighbor White Blend, $4.00 ½ Glass

Course 2

Salmon Beurre Blanc 

Locally Caught Grilled Salmon, Mini T.U.C.G Potato,

Pedrosa Farm Asparagus, White Wine Butter Sauce,

Wine Pairing Suggestion: Church and State Pinot Noir, $10 Glass