Author: Michelle Hopkins
When I was invited to embark on a curated culinary journey to dive deeper into Tofino and Ucluelet’s vibrant food scenes, I was intrigued. Ideally situated along the west coast of Vancouver Island, both towns are renowned for spectacular rainforests and rugged shorelines.
I’ve visited both multiple times over the years and have always enjoyed the gastronomy, but I was about to discover just how exciting it is.
Over the past decade or so, a culinary wave has been reshaping the narrative in these coastal gems. Both gastronomic terrains are heavily influenced by fresh, hyperlocal, foraged, and sustainable ingredients. Chefs, farmers, ranchers, and fishermen work together toward a green future, where island ingredients are the featured attraction on daily menus while reflecting the agriculture and people of these two seaside hamlets.
Lise Hines, founder of Chew on This Tasty Tours, and self-proclaimed foodie, storyteller, and community builder, put together some must-visit eateries for me to explore.
“In the Pacific Rim, our culinary experiences are intentionally curated by request,” says Hines. “This allows us to work closely with local chefs and producers to create deeply personal, seasonal journeys that reflect the character of Ucluelet and Tofino rather than a one-size-fits-all tour.”
Here are just some of the restaurants I visited over four days…
In the picturesque surf town of Tofino, its epicurean offerings are as impressive as its crashing waves—ranging from white-tablecloth dining to rustic eateries.
A compelling reason to visit the Relais & Châteaux-designated Wickaninnish Inn is the renowned The Pointe Restaurant. At the creative hub is seasoned executive chef Clayton Fontaine, former chef at Vancouver’s acclaimed Osteria Savio Volpe. Fontaine crafted two distinct menus—the Table d’Hôte, a three-course pairing, and the evolving five-course Tasting Menu. Both highlight the region’s seafood and ingredients, transforming them into beautifully plated dishes that inspire your taste buds in the best possible way.
Overlooking Cox Bay, the Long Beach Lodge Resort’s Great Room features outstanding east- and west-coast cuisine orchestrated by award-winning executive chef Shaun Snelling. Think crab, chard squid, and the best burrata salad—all of which emphasize Snelling’s fondness for farm-to-table, locally sourced land- and sea-inspired plates.
“I am so blessed to have at my disposal the freshest, local ingredients to work with,” says Snelling. “I take notes from our surrounding environment and work that inspiration into every dish.”
Nestled at the Tofino Resort + Marina, The Shelter is a landmark. Opened in 2003, it burned to the ground in December 2022. It didn’t take long for the hip and laid-back local hangout to start anew with a refreshed upscale look along the Tofino Inlet. It showcases exceptional gourmet comfort food with breathtaking waterfront views. Chef Matheus Cunha offers multiple showstoppers, including the tuna stack and pan-roasted Pacific halibut.
“Through the Ucluelet Tofino Culinary Guild (UTCG), we can order directly, and they deliver B.C. products that we can’t source on the island,” says Cunha. “Our menu is based on whatever seasonal ingredients are available.”
UTCG was founded in 2010 by a collective of forward-thinking chefs, including visionary Lisa Ahier, chef and author of the prized SoBo cookbooks, as a nonprofit distribution chain where small-batch farmers and suppliers from across B.C. can sell their goods.
Many also credit Ahier for her grassroots efforts to invigorate Tofino’s gastronomic scene. The owner/chef of the now-closed SoBo Restaurant, Ahier says locals can still pick up her signature SoBo wild salmon chowder and other products at various stores. P.S. The chowder paired with her famous cornbread is simply divine.
“I wanted to start a rebirth of SoBo on my terms,” says Ahier, who is opening a smaller version of SoBo soon. “Running SoBo Restaurant (short for Sophisticated Bohemian) was exhausting, but I still love to cook for people.”
Ucluelet has shaken off its sleepy-town past; today, it boasts a small but rich tapestry of dining experiences worth exploring.
Gone are the days when fine dining was confined to Michelin-star restaurants in large cities. Since opening in 2019, the 27-seat Pluvio has garnered multiple accolades, including Canada’s 100 Best New Destination Restaurants 2022.
Executive chef/owner Warren Barr is a veteran of destination restaurants such as PEI’s The Inn at Bay Fortune and Tofino’s The Pointe. Barr’s marathon of tantalizing flavours is a choreographed voyage of small plates that have achieved cult status among both vacationers and locals alike.
Diners might begin with an amuse-bouche, such as a foie gras tartlet, followed by courses like its famous humdog, ending with a cake that you swear is an apple.
Next door to Pluvio is the 30-seat Heartwood Kitchen food outfitter. Opened in 2018, Heartwood is also a catering com-
pany, cooking school, and grab-and-go lunch spot. Former chef at Long Beach Lodge Resort, Red Seal Ian Reddick’s passion for cooking is palpable.
Sitting in the 1920s yellow heritage home, Reddick says the culinary team didn’t want to peg itself as one style of cuisine: “We wanted to be able to scratch our creative itches depending on the seasonality and what we were feeling.”
That they do extremely well. From its fried buttermilk chicken to Heartwood’s chowder, to its Driftwood chickpea fries, the carte du jour is delightfully home-style cooking with an island twist.
Lastly, housed in a former church, a pleasant surprise was dinner at Ucluelet Brewing Company. At the helm is Columbia-born Pablo Castillo, who blends flavours from his home country with the best of Vancouver Island’s ingredients.
“The way the flavours are built is definitely influenced by watching my mother and grandmother cook back in Columbia,” admits Castillo. “I also pair diverse flavours from my travels around the world.” Whether it’s the ridiculously delicious hummus topped with hazelnut dukkah or the squash and labneh salad, Castillo redefines “pub fare.”
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