Chef Richard Wolf

Richard moved to Vancouver Island in the mid 80’s, being drawn by the vast array of ingredients available within a short distance.  “Long before the 100 Mile diet was a thing, I was intent on using what we produced in and around the Greater Victoria Area.”

He spent years in several local restaurant’s working his way to executive chef in 4 separate operations, as well as Director of Food and Beverage, for a local Relais & Cháteaux property, where in a leadership role, they were honoured with the Conde Nast Magazines coveted Resort of the Year, North America, as well as several years of top service and top food awards.

He then spent a couple of years involved in the design and opening of new ventures around the lower island, some of which were honored with top ratings in Enroúte Magazine in their Best New Restaurant category.

During this time, Richard taught several cooking classes; as well as wine education classes, bringing two of his passions together.

After a short break, he has returned to teaching with a rekindled passion for food and flavour, and looks forward to passing that passion on to his students.

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