Previously of Victoria’s Agrius Restaurant and Fol Epi, Chef Sam Harris helped set the bar for Victoria’s flourishing culinary scene when Agrius was listed in Air Canada enRoute Magazine’s 2016 Best New Restaurants top 10 with him at the helm.

“I let my food speak for itself,” says Chef Harris. “It’s ingredient-driven yet understated and approachable. I want my dishes to convey a real sense of place and I am excited to continue my close work with the amazing local producers on Vancouver Island.”

Driven by a love for the outdoors, Chef Harris has held positions at the much-awarded Sonora Resort – where he learned to view dinner as a complete experience at the Relais & Chateau lodge – and the Four Seasons Resort Whistler as well as Domus Café in Ottawa under Chef John Taylor. In Vancouver, Chef Harris combined fine dining with his passion for uber seasonal and local organic produce at Bishop’s, before moving to Victoria to take the lead as executive chef at Stage – winner of the coveted Vancouver Magazine gold award for Victoria – and then joining the team at Agrius.

Chef Harris honed his butchery skills at Choux Choux Charcuterie, and learned classic French cooking during his training at Algonquin College. He brings this love of classic French techniques and his extensive background in fine dining to head up the kitchen at The Courtney Room when it opens in the lobby of Magnolia Hotel & Spa this spring.