Wendy graduated with the first class of the California Culinary Academy of San Francisco and has held executive chef positions at prestigious world-class resorts. She has cooked with such celebrity chefs as Julia Child, Jacque Pepin, Roy Yamaguchi Paul Prudhomme, and Martha Stewart. She is affiliated with the Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, International Food and Wine Society,the American Culinary Federation, and has been and officer and board member for several of them.
California Culinary Academy of San Francisco (Chef)
Chef Valerie fell in love with cooking as a child, when she started helping her mother in the kitchen. She earned her teaching credentials from UC Davis and received her culinary degree from Le Cordon Bleu in Paris. In 1980, Valerie moved to the Monterey Peninsula and taught cooking classes at The Peppercorn in Carmel, at Monterey Peninsula College, and nutrition at Hartnell College. Teaching quickly expanded to catering and offering private cooking classes. Chef Valerie's passion for both cooking and teaching will become obvious when she welcomes you into her beautiful kitchen.
Chef Ellie graduated from the Le Cordon Bleu College of Culinary Arts in San Francisco, California, USA, and was in the top one percent of her class. She says that she started cooking at the age of eight. Chef Ellie has a passion for cooking and it shows when she is teaching. She discovered this passion while teaching her grandchildren to cook, and now offers classes in her kitchen to children aged five and up, and adults. She also cooks for corporate events using the freshest ingredients from the coast-side area.
Chef George has always been passionate about food. He holds the very prestigious Canadian Red Seal and had the great privilege to expand his culinary education with the Canadian Federation of Chefs and Cooks with the Certified Chef de Cuisine program. Many fine Cowichan Valley restaurants in the Cowichan Valley have laid claim to Chef George Gates's talents such as Odik and the highly-acclaimed Sawmill Taphouse. He was chef de cuisine and teacher at Foxglove Inn and Cooking School, and received high praise from guests and students who traveled from around the world to attend his classes
Canadian Federation of Chefs and Cooks (Chef)
Greg A Canada
Something New and Great In Duncan.
Visited for the first time last night with friends, and what a treat! The staff are awesome, and treat you like family. They know repeat customers by name, and if you're new, they make a point to have a conversation with you to get to know you, and give you sincere thanks for coming out to see them. Kudos to the servers as well, for helping out a table close to us, and taking their baby for walks around the restaurant so the guests could have a few moments to eat.
The food was superb and didn't disappoint. From homemade pickles, to a perfectly cooked roast, with all the right bits in-between (I could live off those bite sized yorkies and gravy).
I look forward to coming back and trying different meals in the future. We needed more variation of restaurants in town, and this one is worth the short drive out to visit.
A Foodies Dream.
Spent two relaxing nights at the Farm Table Inn with my family from out of town.
Absolutely fabulous service and the meals were beyond delicious. All ingredients are locally sources as much as possible.
I would highly recommend the Farm Table Inn to anyone wanting to spoil themselves or their loved ones.
Clay F Canada
Best Restaurant in Cowichan Area.
We stayed 2 nights at the Farm Table Inn. It was absolutely the best, cozy accommodations and the most amazing food. Highly recommended for Dinner whenever your in the Duncan area.