Chef Jonathan Frazier, hailing from Royston’s Comox Valley, blends local flavours with global influences. With a red seal from the Kingfisher Resort and Spa, he ventured through Europe and Victoria’s culinary scene, even cooking aboard a tall ship for season. Leading Atlas Café as head chef for 13 years, he earned honours such as Top 40 under 40, Best New Business for Blue Spruce Ice Cream and launched The Edible Valley Podcast, with over 200 episodes. During COVID, he spearheaded an emergency kitchen, providing thousands of meals. As president of the North Vancouver Island Culinary Association, Jonathan mentors chefs and promotes local cuisine. He is now a co-owner of Locals Restaurant.

Chef Jonathan Frazier brings more than 30 years of culinary experience on Vancouver Island, deeply rooted in his coastal upbringing. Raised on the shores of both Vancouver Island and the northern gulf islands, he intimately understands the region’s seafood bounty. His longstanding involvement with the Shellfish and Seafood Festival underscores his commitment to showcasing local marine delicacies. From his childhood exploration of coastal cuisine to his current role as a celebrated chef and seafood advocate, Jonathan embodies a lifelong dedication to honouring the ocean’s flavours on Vancouver Island and beyond.