Interview with Chef Nyle Petherbridge

Executive Chef Nyle Petherbridge, joined the Kingfisher team in the Spring of 2016 as an accomplished Canadian Red Seal Chef who has over 20 years’ experience including the Metropolitan Hotel, Le Méridien, Fairmont Hotel Vancouver, as well as a number of Corporate Executive Chef roles. He is inspired by the opportunity to create menus focused on not only local and wild product but also safe and sustainable ingredients. With a passion for working with local growers, producers, fisherman and farmers, being a chef in the Comox valley allows Chef Nyle the opportunity to work with the producers directly every week bringing the freshest local ingredients to the table whenever possible.

What is your favourite cuisine to eat personally?

Japanese because I don’t feel I am an expert in that cuisine.

Have you always had an interest in cooking?

Ever since I was a kid, I always baked with mom, starting with cookies.

What challenges you as a chef?

Discovering all the suppliers and where all the great things are. Getting to know the farmers that come to my door.

Labour shortage and needing to do less with less

What is your favourite dish to make (personally)?

Mushroom risotto

If their was something you want people to know about you or your restaurant, What would it be?

It is an amazing place we are on the edge of the ocean with the best ingredients looming at my door and I get to see this every day.

Foraging, hunting and fishing.

Where is your favourite food city?

New York City and Chicago

What do you want chefs to learn?

  • They need to learn how to cook
  • Work ethic
  • Respect for ingredients

What style of Cuisine is at Ocean 7?

Westcoast Modern – seasonal, local as much as possible, lots of local growers

What is your favourite Dish and Pairing?

  • Steak Tartare with the Kunde Zinfandel (California)
  • Scallops in a spicy sauce with risotto paired with Doctor Lussen Riesling (Germany)

By: Richard Wolak

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