Our Culinary Philosophy
The cuisine at The Pointe Restaurant begins with what surrounds us. The Pacific delivers spot prawns at dawn. The rainforest offers chanterelles fragrant with cedar and cynamoka berries ripening on coastal slopes. Sea asparagus carries the brine of low tide. Spruce tips and coastal botanicals infuse depth and character. Each ingredient arrives with its story intact, shaped by the waters, forests, and seasons of this place. Our role is to honour that through technique, creativity, and restraint.
The relationships that shape our menus
The culinary team depends on the foragers, fishers, and farmers who supply ingredients at the height of their seasonality. These relationships are symbiotic. Suppliers bring what the coast and forest provide at their peak, and we showcase those ingredients in ways that inspire the entire team. A mushroom forager arrives with specimens still carrying forest soil. A fisher delivers lingcod hours after it leaves the water.
These moments shape what appears on plates and drive the creative process. Working with local suppliers and partners means our menus evolve with what the region offers, celebrating the rhythm of the seasons and the people who understand this landscape intimately.
Commitment to sustainability
Sustainability shapes every decision in the culinary team. As a founding member of the Tofino Ucluelet Culinary Guild, The Pointe Restaurant works directly with producers who share our values of quality, seasonality, and environmental stewardship. Partnerships with organizations like NAAS Foods and Get Wild ensure seafood and foraged ingredients are sourced responsibly. We celebrate what the region provides while respecting the ecosystems that sustain it. This commitment extends beyond sourcing to how we operate, always considering the impact of our choices on the land and sea that define this place.
A culinary journey
Over two decades of culinary evolution at The Pointe Restaurant live in The Wickaninnish Cookbook. Signature recipes and the stories behind them reveal the chefs, local ingredients, and our long-standing commitment to celebrating what this coast provides.
