After two years with the The Courtney Room team, Chef Brian Tesolin has advanced to the role of Executive Chef.
Brian has curated one of the city’s finest dining experiences, creating menus that honour Vancouver Island cuisine. The foundation of his dishes is driven by seasonal produce from local farms and shorelines. Tesolin has forged lasting relationships with local farmers and is devoted to Vancouver Island produce, enhancing it’s unique flavours and textures.
“I am proud of what I’ve helped to create here at The Courtney Room and now I have the chance to hone it,” says Tesolin. “We are all custodians of the produce that grows on Vancouver Island’s farms, in its fields and under its oceans. As chefs we need to honour the hard work of our farmers and producers by creating something that guests can’t wait to eat.”
Tesolin has worked in the country’s most celebrated kitchens, including Hawksworth Restaurant in Vancouver and Langdon Hall Country House Hotel & Spa in Ontario.
The Courtney Room has always prioritized establishing close relationships with local farmers. From free-run eggs from Littlest Acre Organics, seasonal vegetables from Square Root Organic Farm and local seafood from Finest at Sea, Vancouver Island’s fresh bounty inspires the restaurant’s kitchen and bar program.
The Courtney Room’s take out menu, offered since the start of the pandemic, is being expanded while indoor dining is paused in British Columbia. South Vancouver Island residents should watch for more house-made pasta dishes, lamb merguez and increased local seafood options.
The popular Date Night In menu ($110 + tax, six shared courses and a bottle of wine) will also be updated with new seasonal dishes, celebrating the very best of Vancouver Island.