Bearfoot Bistro’s Culinary Director, Dominic Fortin, has a long culinary career, starting to cook at 15 while growing up in Quebec City. Studying hotel management, he began as a savoury chef, apprenticing at fine-dining restaurants in his home city. However, a love of chocolate drew him to B.C. to apprentice in pastry at Sooke Harbour House on Vancouver Island.

Throughout his career, Fortin has worked in senior roles in some of B.C.’s leading restaurants, such as The Wickaninnish Inn, Cioppino’s Mediterranean Grill & Enoteca, Sonora Resort, Toptable Group and Bearfoot Bistro, where he held the title of Executive Pastry Chef for more than twelve years. He sought to expand his hotel experience at the Fairmont Empress in Victoria and Fairmont Chateau Whistler.

In 2016, Fortin became the youngest Cacao Barry International Ambassadors Club member, an invitation-only collaboration of more than 150 pastry chefs and chocolatiers from more than 20 countries, with only 17 US and Canadian Ambassadors.

With a passion for food, fair leadership, and collaboration, he leads Bearfoot Bistro’s kitchen brigade. Working with a talented team, Fortin continues to delight diners from across the globe, striving to produce innovative menus sourcing the best ingredients possible.