“A recipe has no soul, you as the cook bring the soul to the recipe. ”
– thomas keller
Julie started working in restaurants when she was 15 on Vancouver Island and has followed her passion for cooking ever since. She worked in Whistler and Tofino before taking the culinary arts program at Vancouver Island University and five years later receiving her Red Seal Certificate and Plant Based Nutrition certificate most recently.
In 2011 she got her first lodge chef job and found a niche that suited her style of cooking and ingredients; local seafood and gourmet comfort food in a remote wilderness environment.
Since then, she’s taken her skills around the world and Canada. From remote fly fishing winters in Haida Gwaii to being a private chef to the donors of the Conservación Patagonia project in southern Chile.
During the off season she follows her other passions for surfing and yoga. She completed her 200 and 300 hours yoga teacher training in Bali and Costa Rica, and now returns to the same place to cater specifically to yoga students during their trainings.
Her knowledge of plant based nutrition, yoga and mindfulness are incorporated into each dish, along with a lot of love and good vibes.