Cooking is clearly in Paul Moran’s blood—that’s probably why he spent so much time scrubbing pots at his first job as a dishwasher at a small West Kelowna eatery when he was young. Since then he’s graduated to Red Seal status, has travelled the world in search of new techniques and flavours, and won myriad culinary competitions along the way. Now he’s hoping to include the title of Top Chef Canada among those achievements.
Paul currently resides as the executive chef at Tofino Resort + Marina, where he still tries to forage as many ingredients as he can and celebrates the tight-knit community of the Vancouver Island district’s culinary scene. 01
Executive chef Carmen Ingham serves guests intricate plates of locally sourced seafood, game and produce as they overlook the water at this elegant eatery. Along with using farm-fresh and organic ingredients the featured recipes boast handcrafted techniques and creative alternatives to your standard fare.
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New tasting menu @wickinnbc : cured halibut, pickled green strawberry ????, cucumber ????, soft herb broth, lemon balm oil, sea lettuce #thepointerestaurant #chefs_eye #chefsplateform #yourtofino #tourismtofino #canadiancuisine #eatwild #eatlocal #relaischateaux #rccuisine #HelloBC #delicious @relaischateaux #sharevancouverisland #freshandlight #halibut
See more: Top Chef Canada Restaurant Guide
Honour the ingredients and let the food speak for itself. That’s chef Nicholas Nutting’s motto at this upscale, lodge-inspired restaurant where gorgeous views and seasonal fare abound. It’s not out of the ordinary to find locally foraged mushrooms or salmon from a town fisherman on this diverse menu, and the eating experience is one to phone home about as a result.
Local farms and waters help inspire the fast-casual fare at this hot spot, where all eggs and poultry are free range and beef, pork and chicken come from sustainable sources. The menu features cheeky items like “Brittany’s Spears” (deep fried dill pickles) and international offerings like Soto Ayam (Indonesian style chicken soup), but it’s the soft serve ice cream that gets Paul every time. He counts the Soft Serve Pink Unicorn Daiquiri among his favourites.
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How to stay warm in Tofino _ Put on your wool socks and your stanfield, throw on that toque and rain jacket. Head to Shed and grab a delicious bowl of our Soto Ayam. We promise a hot soup and a warm heart _ SOTO AYAM Indonesian Chicken Soup Egg Noodles Sweet soy & chili Six minute egg _ #shedfaced #shedtofino #indonesianfood #indo #sixminutegg #ramen #souptime #tofino #tofinobc #vancouverisland #hellobc #eattofino #destinationbc #yourtofino #foodie #foodporn #westcoast #local #soup #recipe
This popular “sophisticated bohemian” eatery started as a food truck in 2003 and grew from there. Today Chef Lisa Ahier’s grassroots cooking is complimented with biodynamic wines, craft brews and local producers. So what does Paul dive into when he has the chance to frequent the place? “[The] key lime pie is the deadliest,” he raves.
Head to one of this barbecue joint’s two locations—the seasonal one downtown or the year-round beach resort location—for some authentically smoked brisket, ribs, turkey and sausage. These guys offer meat by the pound or hand-held sandwiches stuffed to the brim, making this place a must-stop for any and all carnivores.
Watch Top Chef Canada Mondays at 10 PM E/P on Food Network Canada.