Aspiring Chef Series Featuring Duncan Johnston

Posted on: September 16th, 2014 by mark No Comments

Until September 18th, 2014

Duncan started his cooking career as a dishwasher at Spinnakers Brewpub in 2009 at the age of 16. While under the
employment of Chef Alison Ryan, he was promoted into the kitchen within a year and thus began his thirst for culinary
knowledge. Once he had a couple of year’s cooking experience he decided that it was time to go to the next level and began
working towards his Red Seal at Camosun College. After finishing school he worked briefly at Roast in the Market at the
Hudson as Sous Chef before deciding to join the Vista 18 team.
Duncan’s entire cooking career has focused around local, West Coast cuisine which is where he got his inspiration for this
menu. It is what he knows best and is very pleased that he has been given the opportunity to create his own Aspiring Chef
Menu. His favourite part about West Coast cuisine is that it does not revolve around a specific cooking style but it is the fresh
local ingredients that define the cuisine. “There is no better feeling I get than using ingredients that I know have been
produced locally and the difference in taste is absolutely unreal!”
Duncan has been a part of the Chateau Victoria family since August of 2014.

Flavours of the West Coast


Smoked salmon and dill, charred tomato jus, saffron rouille, fennelchip, watermelon “caviar”



tradtional prawn bisque,cognac scented cream, green onion black pepper biscotti


Palate Clenser

blackberrylemon granita


Main Course

 citrus brined brest, Moroccan cous cous, vanilla cauliflower puree, grilled swiss chard, local fig gastrique


Baked Alaska

strawberry ice cream, Italian meringue,lavender sponge cake, walnut praline

 $59 per person

taxes & gratuity not included



Part 6 of the Aspiring Chefs Series

Posted on: August 26th, 2014 by sarah No Comments

Matt Logan


Matt grew up with cooking all around.  If he wasn’t in the kitchen watching intently what was going on and trying to help out, he was watching the food network.  At his earliest opportunity he started taking whatever courses and electives he could in school and trying to soak up all of the flavours, cooking techniques and plating skills he could.

From as far back as Matt can remember he wanted to cook, although his first few jobs were in retail, Matt’s main goal was to get into the culinary industry.  Matt was able to join the culinary program at Camosun College in the beginning of 2014 and this is where he was able to go on his first work experience.  Although he was already working in a restaurant kitchen by that point, Matt was looking to expand his horizons and spent days combing through the possible kitchens to do his work experience in.  Matt was instantly intrigued by Vista 18 due to the fresh ingredients, local focus and a menu that is ever being refined and new items being tested.  Matt was given a chance to do his work experience under Executive Chef Garrett Schack and Chef de Cuisine Mike Dunlop and after an impressive performance was able to stay on.

Matt brings his passion for food and learning with him everyday and continues to say how happy he is to be doing what he always wanted to – cook.

Matt has been a part of the Chateau Victoria family since June of 2014.




Inspired by Flavours & Items from Vancouver Island


Prawn Ceviche

local prawns, red onion, chilis, cucumber & avocado


Local Smoked Sockeye & Toast

red onion brioche, lemon cream cheese spread


Green Apple Ginger Shot

blackberry pearls


Deconstructed Pork Kebab

grilled pork medallions, organic bell peppers, sweet white onion
& fresh summer garden slaw


Nanaimo “Bar” Macaroon

vanilla whip

$59/pp taxes & gratuity not included

Matt’s menu will run from
August 27 – September 2

We are proud to support our fiefighters this week

Posted on: August 11th, 2014 by mark No Comments