Wild Mountain exists to be a catalyst for a local food economy. It is a collaborative effort of many people whose passion is only outmatched by their hard work. It takes a community to raise a restaurant and we are fortunate to have so many talented & committed people in our tasty food bubble.
Growing up on a honey farm in the North Okanagan, Chef Oliver was fortunate to experience the fruits of the orchards they pollinated, the vegetables of his grandma’s garden, and the meat they bartered for with neighbours. His food is still informed by these fresh, unfettered flavours, which were in time with the seasons. Oliver’s skills encompass his food philosophy: whole animal butchery, charcuterie, preservation, fermentation, and also raising, growing and foraging for many of his ingredients. Flavour begins in the seed and the soil!
Oliver's partner in life and work is his wife, Brooke. A native of Vancouver Island, her love of real food and country living brought them together. She is the Community Leader for the local Slow Food group and founding member of Slow Fish Canada and the Foundation for Biodiversity's Canadian Chefs Alliance. As a sommelier, her sourcing mimics the ingredients at Wild Mountain, by highlighting the work of wine growers who reject the use of inputs in their soils and their wines, allowing the terroir to shine. For more info on Brooke's volunteer food advocacy work, please see: Slow Food in Canada and Slow Fish in Canada
Anchored by our Sous Chef Scooty, who joined us over 8 years ago, he brings exceptional cooking techniques: butchery, charcuterie, fermentation and baking, along with woodworking (he made our 14 foot cedar patio bar) and managerial skills, attention to detail, endless enthusiasm for his craft, and a master of puns! His charcuterie is world class and is an integral part of our food programme.
The staff of Wild Mountain encompasses a diverse group of people, skills, and interests creating a dynamic and delicious place for our community to gather. With the support of our guests, we have been able to reinvest over $600,000 in the last 8.5 years into our local food economy. That number doubles to over a million dollars if we include our diverse beverage community of wineries, cideries, distillers, brewers & soda makers.
Growing up on a honey farm in the North Okanagan, Chef Oliver was fortunate to experience the fruits of the orchards they pollinated, the vegetables of his grandma’s garden, and the meat they bartered for with neighbours. His food is still informed by these fresh, unfettered flavours, which were in time with the seasons. Oliver’s skills encompass his food philosophy: whole animal butchery, charcuterie, preservation, fermentation, and also raising, growing and foraging for many of his ingredients. Flavour begins in the seed and the soil!
Oliver's partner in life and work is his wife, Brooke. A native of Vancouver Island, her love of real food and country living brought them together. She is the Community Leader for the local Slow Food group and founding member of Slow Fish Canada and the Foundation for Biodiversity's Canadian Chefs Alliance. As a sommelier, her sourcing mimics the ingredients at Wild Mountain, by highlighting the work of wine growers who reject the use of inputs in their soils and their wines, allowing the terroir to shine. For more info on Brooke's volunteer food advocacy work, please see: Slow Food in Canada and Slow Fish in Canada
Anchored by our Sous Chef Scooty, who joined us over 8 years ago, he brings exceptional cooking techniques: butchery, charcuterie, fermentation and baking, along with woodworking (he made our 14 foot cedar patio bar) and managerial skills, attention to detail, endless enthusiasm for his craft, and a master of puns! His charcuterie is world class and is an integral part of our food programme.
The staff of Wild Mountain encompasses a diverse group of people, skills, and interests creating a dynamic and delicious place for our community to gather. With the support of our guests, we have been able to reinvest over $600,000 in the last 8.5 years into our local food economy. That number doubles to over a million dollars if we include our diverse beverage community of wineries, cideries, distillers, brewers & soda makers.
Wild Mountain is a reflection of the farms, forest and ocean around us
Our menu is informed by a bountiful community of food producers, such as:
ALM Farm ~ Dakini Tidal Wilds ~ Berrymen Brothers ~ Brassbell Farm ~ Dan's Farm ~ DCW Fishing Family ~ Greenerside Farm ~ Hegglund Fishing Family ~ Nootka Rose Milling ~ Sea Bluff Farm ~ Silvercloud Farm ~ Sooke River Mushrooms ~ Stillmeadow Farm ~ Umi Nami Farm ~ Westcoast Mycology
Many of these food producers sell directly to the public and would love your support, please see their websites.
ALM Farm ~ Dakini Tidal Wilds ~ Berrymen Brothers ~ Brassbell Farm ~ Dan's Farm ~ DCW Fishing Family ~ Greenerside Farm ~ Hegglund Fishing Family ~ Nootka Rose Milling ~ Sea Bluff Farm ~ Silvercloud Farm ~ Sooke River Mushrooms ~ Stillmeadow Farm ~ Umi Nami Farm ~ Westcoast Mycology
Many of these food producers sell directly to the public and would love your support, please see their websites.
