Chef Ian Riddick brings his love for the West Coast to your table...
|Born in Willowdale, ON, Chef Riddick started as an apprentice cook at the age of 15. From there he pursued a career in the culinary arts with 25 years of hard work, dedication and vision. Chef Riddick completed his formal culinary training at the famed George Brown College; his apprenticeship took place under the tutelage of renowned Chef John Higgins at the prestigious King Edward hotel in Toronto.
In 1994, his taste for travel took over and Chef Riddick joined Delta Hotels in Whistler, British Columbia. The move to Western Canada was critical in developing chef Riddick’s culinary style, spending the next 6 years learning about resort-style restaurants and investing time in the outdoors learning about foraging native edibles, mushrooms and plants that have made appearances on countless menus over the past decade. Riddick, likes his kitchens food to tell a story. “Something our guests can respond too”, says Riddick.
Chef Riddick was granted the opportunity to open two hotels in British Columbia, the Pinnacle in Vancouver and the Delta Hotel in Sun Peaks. These experiences taught Chef Riddick that cuisine created with flawless technique and perfect ingredients is only part of the role as Chef. "It is essential in this environment to be surrounded by a professional, dedicated team" states Riddick. "I am fortunate here to be surrounded by people who share a genuine love of food and kitchen innovation."
Chef Riddick’s move and presence on the West Coast came as no surprise to those that know him. "I am continually motivated by the beauty of the Canadian landscape and strive to translate that into the art of cuisine." The people that supply some of the best raw ingredients in the world are all right here on Vancouver Island. Chef Riddick and his team take these ingredients and showcase them in the Great Room at Long Beach Lodge Resort.
|"I am continually motivated by the beauty of the Canadian landscape and strive to translate that into the art of cuisine."|
|Chef Ian Riddick|