Black Rock's new chef Chef David Schiaffino slices into a portion of seared tuna.

Ucluelet’s Black Rock Resort welcomes new chef

Peruvian chef David Schiaffino has taken command of the kitchen.

NORA O’MALLEY

Latin flavour is on the menu at Ucluelet’s Black Rock Resort this summer as Peruvian chef David Schiaffino takes command of the kitchen.

The new executive chef said he changed the Fetch menu straight away to feature out-of-the-box dishes you won’t find anywhere else.

“The Peruvian ceviche for example is raw, raw and is a personal recipe,” said Schiaffino. “There’s also a Causa, which is a cold potato salad with many different colours you will see.”

To re-unite the kitchen team and to boost moral, he also included some staff creations on the refreshed menu.

“You will find an Australian plate made by an Australian, you will find Canadian dishes made by them. They are their own inspirations just with little tweaks. It’s really nice to see the integrity of everybody on the menu,” he said.

Not only is Schiaffino thrilled about his new job, but he’s stoked about living close to the ocean again after having spent the last couple years working at the upscale Table 24 Restaurant in Salmon Arm.

“We love it here. I go surfing every day at 5 a.m.,” said Schiaffino who grew up surfing quality waves around his hometown of Lima, Peru. “I need a real local guy that can take me. I love big waves.”

Schiaffino has been tasked to revamp Black Rock’s lounge menu and catering options as well.

“The problem with Float right now is that the food is taking too much time. I’m going to just simplify it and make bar finger food with a couple of options of burgers and fish and chips. More sophisticated finger appies,” he said.