Executive Chef

Warren Barr

Chef Barr has been a key member of the Inn’s culinary leadership team since 2011, starting as Sous Chef, he took the reins as Executive Chef in early 2013.

At the age of 19, Warren entered the doors of Vancouver’s Le Crocodile Restaurant, a French institution legendary for developing young chefs in the art of their craft. At the time, he was the youngest apprentice they had ever taken on. Chef Barr spent three years learning under the thumb of Chef Michel Jacob before moving to France for six months, then back to Vancouver where he landed at another French institution, Bistro Pastis.

Chef Barr says his most formative years were spent on Prince Edward Island. In 2005, he took a job as a Garde Manger at one of Canadas farm-to-table pioneer restaurants, The Inn at Bay Fortune. At the end of his first season there he was offered the reins as Executive Chef, his first time in charge of a kitchen. Over the next five years on Prince Edward Island Chef Barr realized his passion for Canadian cuisine and everything local. He worked closely with farmers to develop their crops and was involved with the husbandry of the animals he served. The Inn had several acres of garden where he would start his mornings writing daily menus based on the freshest, most exciting ingredients the garden had to offer. After spending six wonderful years working on the Atlantic Coast, it was time for Chef Barr to return to his Pacific roots.

The Wickaninnish Inn was a natural new home for Chef Barr, following in the footsteps of several of Canada’s favourite farm-to-table chefs such as Rod Butters and Andrew Springett.

Barr’s passion for locally sourced, sustainable and high-quality ingredients is evident in all aspects of the Inn’s culinary program. Much of the fresh seafood served in The Pointe is fished from the very waters overlooked by restaurant. The kitchen team delights in using produce dropped at the doorstep straight from independent Vancouver Island farmers and local foragers. With few exceptions, everything served at the Inn is made from scratch, and whenever possible, includes only locally sourced ingredients.

In Fall 2016, Warren was awarded a Gold Award by the University of Guelph for his Food Day Canada menu. He has also been invited to cook at the James Beard House in New York City for a celebration of Canadian cuisine in 2017, and was a featured chef in the Canada C3 Project during the final leg of its voyage in October 2017.