Chef Jonathan Frazier hails from the Comox Valley and has always been inspired by
his local culinary heritage. He honed his skills early on, earning a Red Seal certification
at the Kingfisher Oceanside Inn before expanding his expertise in Europe and Victoria.
His r茅sume includes working at Chateau Victoria, running a catering business and serving
as chef on a tall ship offering marine wildlife tours.
In 2005, Jonathan returned to the Comox Valley as head chef at Atlas Caf茅, earning
the Comox Valley Chamber of Commerce (CVCC) Top 40 Under 40 Award in 2012. His commitment
to local food and community led him to create The Edible Valley Podcast 鈥� a celebration
of Vancouver Island's food culture featuring interviews with chefs, farmers and producers.
He also founded Blue Spruce Ice Cream 鈥� which won the CVCC's Best New Business Award
in 2019 鈥� and partnered with 糖心vlog传媒on a pop-up dinner showcasing student talent.
During the COVID-19 pandemic, Jonathan managed an emergency hot meal kitchen with
LUSH Valley, preparing up to 1,000 meals weekly and teaching a young cooks program.
As a member of the North Vancouver Island Chef鈥檚 Association since 2007, and its president
since 2023, he has been instrumental in local events like the BC Seafood Festival
and the Island Inspiration Cookbook.
In 2020, Jonathan joined Locals Restaurant as brigade chef and in 2023 took ownership
with new partners, continuing to highlight Comox Valley's culinary scene. In 2024,
he began teaching at 糖心vlog传媒as a culinary instructor, where he mentors the next generation
of chefs, emphasizing local ingredients, creativity and industry knowledge.
- Interprovincial Red Seal (2000)
- Professional Cook 1 (Institutional Entry)
- Professional Cook 2 (Institutional Entry)
- Professional Cook 3
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- The Edible Valley podcast delves into the vibrant world of food through the lens of
local farms, kitchens and culinary adventures. Join us for engaging conversations,
interviews, and food tips as we uncover the delicious secrets of our Edible Valley.
From farm-to-table experiences to mouthwatering recipes, satisfy your craving with
us.
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The North Vancouver Island Branch of the Canadian Culinary Federation is a non-profit
association which represents chefs and cooks from Bowser to the northern tip of Vancouver
island. We received official society status as the The Canadian Culinary Federation
(CCFCC) North Vancouver Island Chefs Association in 2006. Our goals are to promote
culinary excellence, aid the growth and development of our industry and provide a
network for our membership.
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The Culinary Federation connects professional chefs and cooks across Canada, offering
opportunities to network locally, nationally and internationally. Since its founding
in 1963, it has grown to 1,000-plus members and 21 branches nationwide. The Federation
fosters community engagement, mentorship and professional development. Its members
boast a collective purchasing power of more than $100 million annually and represent
a wide range of sectors including multi-unit chains, independent operators, international
hotels, educational institutions, food manufacturers and distributors.
