Dylan Foss

October 27, 2017

With a diverse background and experience gained working at Nu Restaurant in Vancouver, Long Beach Lodge in Tofino, Bear Foot Bistro and Nita Lake Lodge in Whistler, and Tyax Wilderness Resort and Spa as well as a 2-year culinary sojourn travelling around Europe, Chef Dylan Foss is passionate about working with quality local ingredients and helping people understand the importance of making sustainable food choices. Dylan explained, “Food is one of the most intimate things we provide for people. We are creating food for people that is nourishing their bodies and minds. My goal is to feature simple ingredients and simple techniques in creating classic, healthy Mediterranean-style dishes. I’ve had some amazing mentors throughout my career and I’ve learned so much about the importance of where our food comes from and the importance of making sustainable food choices. As food prices continue to rise, choosing locally, sustainably produced and grown food is important for all of us going forward. I am looking forward to working with the other chefs and farmers in the area to help nourish our collective ability to prepare locally available food and preserve it. I am passionate about teaching people in our community how to prepare high-quality food in an affordable way.”

Dylan continued, “We have been working with a number of local and regional suppliers to source our ingredients and our intention is to bring attention to the people responsible for providing these ingredients. We will feature quality food, meat that is hormone-free and ethically-raised. Because we will feature locally-grown produce, our menu will change regularly as the available produce changes throughout the season. We will also showcase a variety of house-made condiments and preserves. I am excited to offer old-world style bread that is fresh baked daily to complement our menu and preserves.”