Chef Benjamin Godin and Clayoquot Wilderness Lodge

VANCOUVER — Baillie Lodges’ Clayoquot Wilderness Lodge has appointed Benjamin Godin as its new executive chef. With a career spanning 13 years, Godin brings a wealth of culinary expertise to further enhance and elevate the guest experience at Clayoquot Wilderness Lodge. 

In his new role, Godin will oversee the lodge’s culinary operations across the lodge’s restaurant, The Cookhouse, and lounge, The Ivanhoe, as well as other culinary initiatives throughout the property, from weddings and events to experiences and partnerships. Godin’s culinary ethos centres around local produce and modern techniques, reflecting the coastal cuisine and seafood in the surrounding areas.

Chef Godin’s culinary career has taken him across the world, from beginning his career in Vancouver to spending time in Sydney, Australia, and now returning to his hometown, Tofino, B.C. Prior to joining Clayoquot Wilderness Lodge, Godin was the sous chef at Shokunin in Calgary, where he ran day-to-day operations. Before that, he served as chef de partie at AnnaLena in Vancouver and junior sous at Pidgin, perfecting his craft in butchery, sauce work, catering, and more. 

“My passion for cooking, remote wilderness, local cuisine, and stunning natural environments led me to join the team at Clayoquot Wilderness Lodge,” says Godin. “Having grown up on the island, I understand the local produce and where to best source ingredients so that guests will enjoy a unique sense of place throughout the dining experience. I couldn’t be more excited to join the talented team at Clayoquot Wilderness Lodge and continue to bring special moments and everlasting memories to our guests.” 


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