Catching Up With Tofino Resort and Marina’s Chef Paul Moran
Next week nine of British Columbia’s top chefs will head to Victoria to compete in Canada’s Great Kitchen Party, the regional qualifier for the Canadian Culinary Championships. We’re learning a little bit about them before they compete. Here we throw a few questions out to Tofino’s Chef Paul Moran of 1909 Kitchen.
Where do you eat in your city?
Raw oysters off the beach in Toquart bay
What would be your ideal food day?
Breakfast at the Marina, lunch in the forest while mushroom picking, dinner at home with friends and family on the bbq
What ingredient do you always have on hand?
All kinds of wild mushrooms
What’s your go-to recipe when you’re eating at home?
Albacore tuna sushi
What cookbook would you suggest for a gift for your foodie friends this year?
Noma guide to fermentation
Any hints on what dish you will be preparing for Canada’s Great Kitchen party?
The dish uses ingredients that are extremely sustainable as well as foraged product
Who is coming with you?
Sous chef Tyrone Tutt, partner Daniel Fox and a good chunk of the restaurant team
Paul Moran, Executive Chef
1909 Kitchen at Tofino Resort + Marina
With a prestigious background at some of the world’s top restaurants and hotels, Chef Paul Moran was a natural choice to lead the team at 1909 Kitchen at Tofino Resort + Marina. Moran’s passion is to source exceptional ingredients and to make them shine with straightforward cooking techniques. He is equally at home in front of 1909 Kitchen’s Italian Mugnaini wood-fired oven, as he is foraging the abundant shores of Tofino’s rugged coastline.
Moran started his career as an apprentice with WEST Restaurant under the leadership of Chef David Hawksworth. WEST was voted Best Restaurant by Vancouver Magazine three out of the four years that Moran spent there, working his way up to Junior Sous Chef before taking his career global. Moran’s first taste of an international kitchen was Chef de Partie at the Jumeirah Beach Hotel in Dubai, where he was named as a member of the Jumeirah International Culinary Team. He then ventured to Nice, France where he began learning traditional French culinary arts as Chef de Partie at the two Michelin starred Hotel Negresco. Moving to Paris, Chef Paul became Executive Sous Chef at Saturne Restaurant, where he worked alongside Chef Sven Chartier. Driven by a desire to experience all aspects of the restaurant industry, Moran ventured into the field of restaurant consulting; sharing advice about kitchen design and operations, as well as business planning and revenue projections.
Drawn back to the west coast of Canada, Moran has held Executive Chef roles at West Coast Fishing Club’s Outpost lodge in Haida Gwaii, Canadian Mountain Holidays Heli Skiing Lodge in Valemont, and award-winning Nita Lake Lodge in Whistler.
After travelling around the world, Chef Paul found himself still captivated by the west coast and having spent much of his free time foraging for mushrooms and wild plants across Canada, Tofino was a perfect match for him.www.tofinoresortandmarina.com
@1909Kitchen
