The Wickaninnish Inn

CHEF DE CUISINE ANDREW SPRINGETT

May 31, 2005

Since November 2003, Chef de Cuisine, Andrew Springett, has been at the helm in The Wickaninnish Inn's renowned Pointe Restaurant.  Chef's innovative and creative approach in presenting a range of West Coast delicacies has been a wonderful addition to the "Wick" during the last 2 years.

Throughout his career, Chef Springett has worked with a long list of Canada's culinary elite, most notably Michael Noble and Ray Henry at Diva at the Met in Vancouver, George McNeill at the Fairmont Royal York in Toronto, Mark McEwan at North 44 Restaurant in Toronto, Rodney Butters of Fresco (formerly Chef de Cuisine of the Wickaninnish Inn) and Bruno Marti of La Belle Auberge. Chef Springett has also worked with Chef Moremoto - the Iron Chef, as well as Chef Boulud of Daniels in New York.

Chef Springett is passionate about the food he cooks and is only too happy to show the world. He successfully represented Canada at the Bocuse d'Or 2003 competition, and was part of the gold medal British Columbia team at the World Culinary Olympics in Erfurt, Germany in 2000 and 2004.

"I'm a big fan of organic product. I believe in letting food speak for itself. My recipes reflect the respect I feel for the food of this region. At the Pointe Restaurant, we use local, organic farmers, fisherman and foragers whenever possible to supply our kitchen.  Through our menus and our ingredient choices, I feel we are supporting local growers and guiding our guests to these products." says Chef Springett.

Chef Springett feels that one key to his success has been his involvement with the best Chefs in the world through out his career.  "Their contributions to my continual personal growth in cooking have been the thing that has helped me the most. If you work with professionals and perfectionists, then you learn to accept nothing less from yourself."

In the on-going spirit of collaboration with other Chefs, Chef Springett has developed his "Guest Chef Series" at the Pointe Restaurant. During the winter of 2004/5, his kitchen team welcomed Scott Jaeger of PearTree Restaurant, Rodney Butters of Fresco Restaurant and Kerry Sear of Cascadia Restaurant in Seattle. Each of the Guest Chefs shared their skills in creating a delightful evening for the Pointe Restaurant guests. The meals were all exquisitely paired with award winning BC wines. During the next Guest Chef Series in 2005/6, Chef will welcome Michael Allemeier of Mission Hill Family Estate, Ray Henry from Diva at the Met, Vancouver and Claudio Aprile from Sen5es Restaurant, Toronto.

In closing, Chef Springett adds, "I look forward to the next few years here at the Wick. Our team is young, enthusiastic yet experienced. I expect some great things from our kitchen brigade as we continue to welcome guests who enjoy the many great tastes we have on offer at our Pointe Restaurant on the rugged west coast of Vancouver Island."

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