kyle gignac

Kyle accepted a dish washing job at a small family restaurant in when he was fourteen.  He was quickly promoted to prep cook, then ‘omlette boy’ during Sunday brunch and then to line cook.  Despite his success but didn’t realize right away that he’d found his calling.

After high school he studied university level history for two years before he realized how much he missed the kitchen.  He promptly changed directions and enrolled in the cook training program at Algonquin College in Ottawa.

Being in Ottawa provided him the opportunity to work with chef Richard Nigro, the owner of Juniper Kitchen and Wine Bar. Chef Nigro profoundly influenced Kyle’s cooking style and instilled a passion for fresh, local and seasonal food that continues to define his cooking style to this day. While in Ontario he also worked at The Fairmont Chateau Laurier and Toronto’s CN Tower.

In February 2004, Kyle moved to Victoria.  Since his arrival he has cooked at Dock 503, Truffles Catering, Cascadia Whole Foods Bakery, The Cordova Bay Golf Course and the Marina Restaurant.

He recently accepted a position as Executive Chef at At Terrain Regional Kitchen & Sushi Bar.  Kyle is excited about this opportunity to cook the kind of food that he is most passionate about, drawing from the ocean and land in and around Cowichan Bay.  He plans on serving up fresh house made charcuterie, natural hardwood smoked foods and all things breakfast. Kyle loves eggs!