Warren Barr is Executive Chef of The Pointe Restaurant at the Wickaninnish Inn. He has been a member of the Inn’s culinary leadership team since 2010.
Chef Barr entered the doors of Vancouver’s Four Diamond-rated Restaurant Le Crocodile as an apprentice, graduating to the position of Chef de Partie in three years. Chef Barr spent five summer seasons as the Executive Chef of Prince Edward Island’s The Inn at Bay Fortune, which is recognized for its farm-to-table cuisine. Winters in the kitchens of some of Montreal’s critically acclaimed eateries, including Café Ferreira and Restaurant XO at the stunning Hotel Saint-James, complemented his appreciation of a European approach to cuisine from an early career season (at Auberge Des Chasseurs) in the French Alps.
With a passion for working with local, organic foods, creating a variety of products from scratch and mentoring aspiring chefs through the Inn’s longstanding training curriculum, Chef Barr leads the Wickaninnish Inn’s award-winning culinary program.
Describe your culinary philosophy in 4 words.
Natural, Technical, Playful, in Motion
What is your greatest inspiration?
The abundance of good product here in the Pacific Northwest, and the opportunity to work with passionate, exciting purveyors.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
That is a tough question. In the past year, I have had the opportunity to dine at some of the best restaurants in the world, and I’ve really enjoyed wonderful meals at some lesser-known restaurants that were a pleasant surprise. But If I could go anywhere in the world right now to eat, it would be Michel/Sebastian Bras’ restaurant.
What four things would you take to a desert island?
A good music collection, a mountain of cheeseburgers, my partner Lily (not really a thing) and my pets: cats and chickens.
500 Osprey Ln