Tegan is a young aspiring chef striving to make his name known in the culinary world. He is eighteen years old and has lived in Victoria his whole life. Tegan’s dream of becoming a chef began when he joined the Culinary Arts program at his former high school, Spectrum Community School. He trained in this program for two semesters under Chef Lauri Humeniuk, where he helped to create and prepare the menu for the school’s cafeteria. This program allowed him to participate in work experience at Hotel Grand Pacific under Executive Chef Rick Choy, and at the Royal Victoria Yacht Club under Executive Chef Andrew Dickinson.
During the Culinary Arts program he was granted a scholarship to take his professional cook level one through Camosun College, which he has now completed. He will be going back to take his professional cook level two in November, and aims to complete his Red Seal certification.
He recently competed in the BC Skills Regional Culinary Competition, where he placed fourth overall.
Il Grecos was Tegan’s first job in the culinary field. There he was a dishwasher and prep cook for eight months before moving on to Spinnakers. He worked at Spinnakers as line cook under Chef Alison Ryan for almost a full year. He was then introduced to Chef Garret Schack while volunteering at an annual career fair, where he was given an opportunity to join the team at the Chateau Victoria.
Tegan has been part of the Chateau Victoria family since March 2014.
Inspired by Flavours of the Mediterranean
Roasted Red Pepper Crostini
fresh heirloom tomatoes, lime dust, reduced balsamic vinegar
Orzo Pasta Salad
marinated feta cheese, crispy artichoke hearts, sundried tomato antipasto
cucumber gratinee, ginger pearls
Pan-Seared Steelhead Salmon
roasted garlic & dill risotto, raspberry champagne gastrique, grilled asparagus
espresso ice cream, coffee caramel sauce, ladyfinger crumble, cocoa tuille
$59/pp taxes & gratuity not included