Talent Profile - Ike Seaman
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Ike Seaman’s true passion lies in the convergence of people, place, and wine. Since joining the Inn six months after its opening in 1997, he has witnessed our wine collection evolve from a modest selection of 50 B.C. wines to an impressive cellar boasting approximately 11,500 bottles and 800 labels on the menu.
From serving and bartending to taking on the roles of Special Events Manager, Restaurant Manager, Sommelier, and ultimately assuming the title of Director of Food and Beverage, Ike has worn many hats in his multifaceted tenure at the Inn. His journey into the world of wine began with his studies through the International Sommelier Guild, and he strives to further his passion as a wine educator.
He describes wine as similar to snowflakes, each with unique qualities: “One is not the same as the other, even though it's all wine. They're all different, and they're different every time,” he shares. “You can buy 12 bottles of the same wine and drink one bottle each year for 12 years. It's different each time you try it.”
With a deep appreciation for the intricate process of winemaking, the care invested in grape cultivation, and the ever-evolving nature of the wine world, Ike emphasizes the continuous learning journey and the beauty of individual preferences. His goal is to share this knowledge through a program at the Wick that encourages team members to delve into the intricacies of wine, beer, and spirits, as well as offer a dynamic wine program for guests, which would foster a space for learning and enjoyment: “The more you teach, the more you learn. And the more you learn, the more you want to keep learning,” he continues. “I enjoy sharing what I know and creating enthusiasm in other people. This, in turn, makes me more enthusiastic. You feed off each other in that way.”
Ike holds another spark for a future project as well. His desire to share stories and passions in this landscape extends to a dream of capturing the adventure, craftsmanship, and personal stories behind winemaking in a video series — an idea inspired by the late Anthony Bourdain's exploration of culture through cuisine. “There’s a lot of different food series, but no one has done one on wine,” he explains. “It would focus on the adventure of travelling to the destination, the winemaking, grape growing, and a behind-the-scenes look at the people shaping the winemaking landscape.”
And while Ike is captivated by all corners of the world, Tofino still feels like paradise. Whether it’s paddling out to catch a wave on one of his 12 shortboards or simply being able to gaze out at the water from his window, he thrives in the charm of small-town living by the ocean. “The fall is my favourite season to surf, but just being in the water is perfect.”
At the Wick, we have always held the belief that the people make the place, and Ike wholeheartedly agrees. “I love the people that I work with,” he shares. “And I love that everybody who comes to work at the Wickaninnish Inn is passionate about what they do. That's why I love it here.”
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