Chef Waller

Chef John Waller began his culinary training under the austere tutelage of acclaimed Chefs such as Mark McEwan of Food Network fame and Toronto legend George McNeil. Certified Red Seal Chef at age 21, John Waller is one of the lucky few to have found a profession that speaks to his passion early in life and has never looked back. His career brought him to the bounty of the West Coast as he began to define his own signature style, falling in love with the Cowichan Valley and the myriad magnificent farms, vineyards, and artisans. Most recently Chef Waller held the position of Executive Chef at Tofino's world class Wickaninnish Inn, further refining his rustic style with the polish and practice of the renound resort's elevated standards of quality and delivery.

Chef Waller's leadership and vision inspire those around him to embrace his "no corners cut" philosophy of cooking. He is devoted to bringing only the freshest ingredients together into dishes that sing with a harmony of flavour unburdened by complexity. Chef Waller's dedication to simplicity allows for the true taste of the handpicked ingredients to showcase his decades of experience and masterfully honed technique. His true artistry has created a following of not just satisfied diners, but passionate professionals to support and deliver his ever evolving cuisine.

"I live and breathe food and the passion creating excellence for it shows up in everything I do. I abhor mediocrity and expect nothing less from my staff - after all the reputation of my kitchen and my name are at stake. I autograph my dishes with honesty to the ingredients but at the same time deliver subtle intensity presented impeccably with amazing garnish. My guests understand my food and understand that I genuinely care about them."

—Chef John Waller