In March 2013 we asked people on Vancouver island to talk about their personal "local food hero," the person (or people) who taught them about the joy of local food. This was the topic of my conversation with Chef Phillipe Gagne at The Breakwater Restaurant at Kingfisher Resort and Spa south of Courtenay on the Island. Chef Phillipe talks about growing up in rural Quebec and working on a farm, about his time at Cin Cin in Vancouver, and what he learned worked at Hastings House on Salt Spring Island. He summarizes by talking about his approach to the menu at The Breakwater.

For more information about the The Breakwater please visit kingfisherspa.com/dining/ or find them on Facebook at facebook.com/BreakwaterRestaurant or follow them at twitter.com/the_breakwater.

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