FEAST

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
hello@kumatofino.com

Dan Crane- Jamies Rainforest Inn

Chef Dan was inspired at a young age. His mother is an adventurous home cook who passed down her family recipes and some of those dishes can be seen on the menu.

At the age of 16, Chef got his first job as a dishwasher.  This is where he started to learn and appreciate how kitchens run. Chef Dan worked for a number of years in Vancouver at the Cactus Club and Arbutus Club; he even did 2 seasons on the move in a luxury dining car. It was at the Arbutus club where he realized his passion for cooking and that he wanted to be a Chef for the rest of his life.

Chef Dan started as first cook at Jamie’s. He quickly excelled and was promoted to Sous Chef, during which time he was doing all the new menu creation.  Entering into his first year as Head Chef at Jamie’s, Chef Dan is excited to be able to use his creativity with the abundance of fresh BC vegetables, fruit, local shellfish, and seafood.

 

“We have a great connection with the local community and we strive to meet their expectations and cater to them.”

Bobby Lax - TUCG

Bio Coming Soon:
http://www.tucg.ca/

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.

picnic.charcuterie@gmail.com

Lee Cooper brings more than two decades of industry experience to the helm of L’Abattoir. Prior to opening L’Abattoir, Lee spent time honing his craft in some of the best kitchens in British Columbia before setting off to cook in several Michelin-starred restaurants in the U.S. and UK. Lee leads a talented young kitchen brigade at L’Abattoir, creating menus that reflect his favourite dishes and ingredients. Western Living magazine named Lee as one of its top 40 Foodies Under 40, and the Vancouver Sun ranked him among their top 10 up-and- coming chefs, adding that his cuisine is “casual and refined with an ease in orchestrating flavours, textures, presentation and technique.”

The Bauhaus Restaurant is honored to have award-winning Executive Chef Stefan Hartmann. Born in Uelzen Germany, Stefan Hartmann is now internationally acclaimed for his unique style of “new German cuisine.” He has earned a reputation as having a flair for transforming heartwarming traditional dishes into new contemporary creations.

Over the last decade, Stefan Hartmann has worked in some of Europe’s most notable Michelin Star restaurants including Kolja Kleeberg’s Restaurant “Vau” in Berlin and “Maximin” in Vence, France. He went on to win culinary awards such as the Master Chef Award,  the Newcomer of the Year Award and a prestigious Michelin Star in 2010.

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