Hints of spring are peeking through here in Tofino. Perhaps the inaugural sign of the turning of the seasons is the delicate green shoots of the first daffodils, their blooms sure to be not far behind now.

Our resident eagles, Wicky and Windy, have once again returned to their nest on Frank Island. As birds that mate for life, they return year after year to renovate and expand their home, which can span up to 6 feet in diameter and 2 to 4 feet tall. Look to the skies and you may spot them circling for prey or hear them roosting in the trees around the property.

At the Inn, we have recently celebrated our Employee of the Year awards. We count ourselves incredibly lucky to have such a fantastic team that brings their absolute best to everything they do. Congratulations to Margaux Martin-Jarrand, one of our Administrative Assistants and our Sustainability Coordinator, for receiving our Leader of the Year award. Her dedication and vision shine as brightly as her spirit, and she has made a tremendous impact in helping us to move continuously forward into a greener, more sustainable future.

We also offer a special congratulation to Fouad Gadiri, Guest Services Representative, for being awarded Employee of the Year. An integral part of the team, Fouad is incredibly hardworking, and you will always find him with a smile on his face. Thank you both for your exceptional contributions to our team!

On the topic of awards, we are pleased to receive a 4-star rating in the 2023 Forbes Travel Guide Star Awards, which features the world’s finest hotels, restaurants, spas and new this year, ocean cruises. The Wickaninnish Inn shares this list with a great number of unique and remarkable establishments, and it is one we are always proud to be featured on.

Behind the scenes in the kitchen, and Pastry Chefs Michelle and Carl have recently returned from a trip to Paris, refining a new chocolate blend custom tailored for the Inn. With origins from Brazil, Tanzania, and São Tomé, this dark chocolate is a touch fruity and earthy, boasting a hint of smoke as if you were strolling down Chesterman Beach and caught the lingering scent of a bonfire. More to come on this special project, as you will surely see evolved dessert creations popping up on our menu in the coming months.

With warmth and lightness as we look to the arrival of spring around the corner,

Charles

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