Chef’s Corner with Adam Guther

Camosun culinary grad is executive chef at Sooke’s West Coast Grill

  • Aug. 12, 2019 9:15 a.m.

– Photography by Don Denton

Chef Adam Guther knew from a young age that he wanted to learn how to make great tasting food. He took the culinary program at Spectrum high school and received a scholarship to Camosun College.

While still in school, he started working in kitchens. “I worked in different restaurants in downtown Victoria, before I found myself at the West Coast Grill at the Prestige Oceanfront Resort. I was hired as the banquet chef and was then appointed sous chef. Once I had my red seal I was promoted to executive chef and then to corporate culinary leader, which involved a lot of travel. I recently got married and now have a family. I wanted to spend more time with my wife and kids, so now I am back as the executive chef at the West Coast Grill in Sooke.”

Chef explained how he’s evolved in the kitchen. “Learning how to be a chef, comes mostly through doing,” he said. “In school you learn how to cook. In the kitchen, you really learn how to be a chef. I have learned some great values from the chefs I have worked with. Learning from mistakes is also a great teacher.”

Chef’s job goes further than creating great dishes. He also loves to teach. “I love teaching staff who are eager to learn. It’s wonderful, watching them understand the whys and hows of a particular dish. After all, this is my team, my family. I call them my wolf pack.”

Being head of the wolf pack is not an easy task. “We started with a pretty green crew this year,” he said. “It was challenging, but now we are geared up for the summer. I love our brand new open kitchen concept. Once the 12 hour work day is done, we head out to play basketball to blow off steam.”

Chef’s favourite food isn’t one of his own creations, it belongs to his wife Aubrey. “She makes this keto pizza that is so good. I love the crust with cream cheese and fresh herbs and almond flour.”

When it comes to his work kitchen, there are a few things chef can’t live without. “I love my 8” Shun handcrafted Japanese knife. “I feel naked without it,” he said. “That and fresh ingredients. I love working with locally sourced ingredients.”

With things in place for the busy season, Chef is thinking of the future. “I want to try making Turkish ice cream. It’s different because it’s stretchy and doesn’t melt very fast.”

In the meantime, Chef will be preparing the most ordered dish on the menu, fish and chips, with an exotic flair. “We make it with sumac raita, fresh coleslaw and pair it with our famous clam chowder. I was tired of beer batter. So we made it with pakora batter. I call it fish with a twist.”

Something to consider for the next time you dine at the West Coast Grill in Sooke.

Food and WineLifestyle

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Tofino’s Crystal Cove crowned top family destination for second year in a row

TripAdvisor has announced the recipients of its Travelers’ Choice Best of the Best awards.

COVID-19: Tla-o-qui-aht First Nation asks Tofino businesses for support as emergency funding runs dry

“We need to pay for the work they do. It’s such important work.”

DFO says the five aggrieved B.C First Nations were consulted on fisheries plan

Nuu-chah-nulth First Nations calls response ‘a sham,’ adding DFO never incorporates their views

Three active COVID-19 cases on Vancouver Island

Since July 24, Central island has had five new cases, North one, South none

Canada can lead the way to save sharks from extinction, says fisheries expert

“Combined with fishing extraction numbers, sharks experience huge losses in the environment.”

B.C. records new COVID-19 death, 85 more cases; Horgan calls on celebrity help

This brings the total number of active confirmed cases to 531 across the province

‘It’s not just about me’: McKenna cites need to protect politicians from threats

Police investigation was launched after someone yelled obscenities at a member of McKenna’s staff

Michigan plans dedicated road lanes for autonomous vehicles

First study of its kind in the U.S. to figure out whether existing lanes or shoulders could be used

Filmmaker James Cameron’s Comox Valley winery up for sale

The director behind The Terminator and Titanic puts Beaufort Winery on the market after six years

Large missing python found ssssafe in Victoria after being on the lam for weeks

The snake was located more than six kilometres from where it went missing

B.C. announces multi-year plan to double treatment beds for youth with addiction

This will bring the total number of new beds specific to those 12 to 24 years old to 247 province-wide

B.C. man who nearly died from COVID-19 reflects on one-month battle

Robert Billyard was in an induced coma to ensure his body would not fight the ventilator to breathe

Cowichan’s Dillabaugh checks in from the NHL bubble in Toronto

Flyers’ Duncan-born goalie coach weighs in on hockey restart

Most Read