Chef Philippe Lavoie shares recipes from the Osborne Bay Pub and Cafe

Chef Philippe

From: Chemainus Valley Courier by Angela Cowan

New menu and live music added to Crofton, British Columbia venue

The Cowichan Valley’s live music destination is appealing to the growing appetite for quality entertainment, but that naturally needs to be complemented by tasty food. That’s Philippe Lavoie’s department.

Where were you born and where did you grow up?

I was born in Moosejaw, Saskatchewan, and grew up between the beautiful city of Montreal and the rustic towns of Senneterre and Lamacaza in the majestic mountains of Quebec.

Where did you train?

My formal training occurred at Camosun College in Victoria. After all these years, I still remember the incredible group of culinary instructors there. Their enthusiasm really inspired and motivated me. As a result, I worked hard to hone my craft to the best it could be.

How long have you been at your current restaurant?

I started at the Osborne last May.

What are you best known for as a chef?

As a chef, I would think I’m best known for being even-keeled, respectful and pragmatic. I have great respect for the foods we eat. I believe we must revere the plants and creatures that give life so we may live.

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