Leading the pack, Chef Nicholas Nutting’s approach to cooking is simple: honour the ingredients enough to let them speak for themselves and create the kind of dishes that you’d proudly want to share with friends.
Ontario-born but raised in Victoria, Nicholas comes from a city background that began with a culinary course at the Southern Alberta Institute of Technology in Calgary, which included competing in the FHA Competition in Singapore. Whilst there he met Chef Michael Noble and signed on for an inspirational three-year apprenticeship at Noble’s newly-opened Calgary restaurant Catch.
Not quite done with city life, Nicholas headed to Montreal to learn the guts and glory of classical French cooking at the meat-centric Garcon restaurant under Chef Mark Gaffney, before he returned to the West Coast to be at The Pointe Restaurant at The Wickanninish Inn for five years as Restaurant Chef and Chef de Cuisine. Now Nicholas can be found foraging in the forest, fishing the ocean, running along the beach or heading up the open kitchen in Wolf in the Fog in Tofino.