Part 5 of the Aspiring Chefs Series

Posted on: July 29th, 2014 by sarah No Comments

Tegan Sykes


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


Deconstructed Tiramisu

espresso ice cream, coffee caramel sauce, ladyfinger crumble, cocoa tuille

$59/pp taxes & gratuity not included

Tegan’s menu will run from July 30 - August 5

Part 4 of the Aspiring Chefs Series

Posted on: July 15th, 2014 by sarah 2 Comments

Ian Stilborn

Ian was born in Alberta, after leaving high school he went on to study Multimedia Productions & Criminal Justice in college.  Throughout his adult life Ian held various cooking and prep jobs to help pay the bills, but his true passion is his music.  Ian and his partner Mattea moved to Victoria in 2008 where Ian’s appreciation for the culinary arts grew not only because of the more stable nature of the industry over musical gigs, but also because of the arrival of his first child.  Being able to experiment with food and work with it in different ways to prepare it for his family sparked a true interest in Ian.  From there Ian went back to school, once again, and completed his Red Seal.

Ian enjoys the creativity of cooking and the satisfaction of being able to stand behind something he has made with his own two hands.   But do not worry, he has not lost his passion for music as he will take any chance he can get to play with his band. Ian’s menu represents all of the fresh ingredients of the summer season, with a twist all his own.  Ian and Mattea are currently expecting their second child in August.

Ian has been a part of the Chateau Victoria team since 2012.



Panzanella Salad
tuscan style bread & tomatoes, Modena balsamic vinegar reduction,
olive cubes & goat cheese balls


Roasted Cherry Soup
roasted cherries, onion, red wine, mint & bay leaf, served chilled


Scallop Crudo
mango fluid gel, celery oil, grapefruit, cucumber brunoise


lemon “caviar”, sweet pea, olive oil poached cherry tomatoes
& air of mushroom


Pineapple Ravioli
white chocolate mousse, raspberry & lime-coconut-rum sorbet,
crispy basil leaves

$59/pp taxes & gratuity not included

Ian’s menu will run from July 16 - July 23

Gluten Free Chocolate Cake!

Posted on: July 8th, 2014 by yvonne No Comments

For this recipe check under our recipes page.

Melt the chocolate. In a food processor blend the chickpeas and eggs until smooth add the sugar and baking powder. Add the melted chocolate and blend until combined. Pour the batter into the prepared cake pan and bake for 40 minutes or until a knife comes out clean from the middle of the cake. Allow the cake to cool and serve.