The Wickaninnish Inn

For an executive retreat that truly gets away from it all, savvy meeting planners consider The Wickaninnish Inn overlooking Chesterman Beach on the dramatic western coast of Vancouver Island, British Columbia. This scenic luxury inn features 75 boutique-inspired guest rooms and suites, each with fireplace, soaking tub, private CD collection, floor-to-ceiling windows, and a balcony that opens onto spectacular salt-scented Pacific views. High-speed Internet and dual-line phones provide in-room access to the outside world.

The 720-squre-foot meeting and banquet room at The Wickaninnish Inn accommodates groups to 60, while The Pointe restaurant seats 75. Group incentives include the Ancient Cedars Spa, whale-watching excursions, group surfing lessons with Tofino’s Surf Sister School, and a visit to Henry Nolla’s Carving Shed, where carvers carry on the work of the late First Nations master carver. There are no packages available at this time. There are no hot dates at this time. Posted May 23, 2008 by Elite Concierge
View RSS Feed April 11, 2008

(Tofino, BC) The sky draped over Tofino is always full of bright stars... as is the kitchen in the Pointe Restaurant. Charles McDiarmid, Managing Director of the Wickaninnish Inn on Vancouver Island, has always been ahead of the curve when hitching his wagon to the rising stars of the West Coast culinary world. Chef Rodney Butters and Chef de Cuisine Andrew Springett are two prime examples of keen young talent with an amazingtouch when it comes to food, and who have both graced the Pointe Restaurant in the Wickaninnish Inn with their culinary gifts.

Already a key member of the culinary team at the Wick, John Waller has recently been promoted to Executive Chef. Executive Chef Waller is now leading the team in the Pointe Restaurant and is responsible for all the components of the plates served at the Inn. John started his career in Toronto as one of the youngest Red Seal Certified Chefs in Canada, achieving this honour at 21. He has since worked at some of the best restaurants in Toronto, and Victoria, and has also owned 2 restaurants on Vancouver Island. John thoroughly enjoys managing the food program at the Wick, and the local seafood, game and produce suppliers like selling him their organic selections because his giddy pleasure is contagious when shopping for anything food-related. He takes the knowledge gathered throughout his career and works with Chef Nick Nutting to create unforgettable culinary experiences for Inn guests.

The newest culinary star making his mark at the Wick is Pointe Restaurant Chef Nick Nutting, who is responsible for the menu creation and delivery of fine food toguests dining in the Pointe Restaurant. Chef Nutting is currently introducing diners to his newest menu items. His personal favorite on the new menu... Seared Pacific Halibut... Like Andrew and Rod before him, Chef Nick has a passion for food, how it looks, how it is presented, but most importantly, how it dances on the palette. Chef Nutting, much like Andrew Springett, is delightfully humble and rather shy when talking about himself or his food. Nick has an unwavering desire to ensure each guest receives the best he and his brigade have to offer on every plate that makes it way to the tables of the Pointe Restaurant.

Nick graduated on the Dean's List from S.A.I.T.'s Professional Cooking Program in Calgary. He went on to earn top honours at the Knorr CFCC Juniors, and in Chaine des Rotisseurs cooking competitions. Chef Nutting was also a key member of the best apprentice team at Food & Hotel Asia, in Singapore. Nick joined the brigade at the Wickaninnish Inn in 2006 as the Chef de Partie. After a short stint awayin Montreal at award-winning Garon and Restaurant Truffert, Chef Nutting returned to the Inn as theRestaurant Chef and has since been a shining star in the Tofino skyline.

Charles McDiarmid is dedicated to offering his guests charm-infused meals when he welcomes them to the Wickaninnish Innand the Pointe Restaurant. Knowing the Inn was destined to be part of the prestigious Relais and Chteaux association of fine inns and hotels around the world, Charles knew early on that food would play a key role in the Wickaninnish Inn's success. Charlessays, "We always wanted to have the best of the best in our kitchen. Having Chef Rod Butters on the opening team of the Inn truly set the standard of excellence in our food program, standards we continue to follow today. I anticipate a greet deal of excitement and "foodie" chatter once people taste the dishes of our new Chef team. Together, Chef Waller and Chef Nutting bring excitingenergy to our kitchen and amazing food to our guests."

To book a dining experience at the Pointe Restaurant at the Wickaninnish Inn on Vancouver Island's west coast, contact the Inn at 1.250.725.3100 or 1.800.333.4604. Find more information about the Inn and the Pointe Restaurant at www.wickinn.com.

For editorial and/or photographic information please contact Jane Ince at 604.987.6047 or jane@wickinn.com