Dining at Klahoose
Thoughtfully prepared meals shaped by the seasons, quality ingredients, and the natural beauty of coastal British Columbia.
Meals Included
Every stay includes all meals, beginning with dinner on arrival and ending with breakfast on departure.
Our culinary team creates set menus of each stay. Please share dietary preferences and allergies before arrival so we can prepare accordingly.
Our Approach to Food
Our menus are created for each stay and shaped by seasonality, ingredient availability, dietary needs, and the day’s activities. Breakfast offers flexibility before morning adventures, while thoughtfully prepared set dinners invite guests to slow down and gather around the table.
Operating in a remote wilderness location requires careful planning. Our culinary team selects quality ingredients and creates balanced, welcoming meals designed to nourish guests throughout their stay.
Community Through Food
Dining at Klahoose is a shared experience that brings people together. Each meal invites guests to slow down, savour thoughtfully prepared dishes, and connect through conversation.
Around the table, friendships form naturally, creating, moments of presence, belonging, and community that linger well beyond the meal.
Our Culinary Team
The culinary experience at Klahoose Wilderness Resort is led by Chef Jefferson Alvarez, working alongside Chef Pekka Tavela, Chef Paula Garcia, and our talented kitchen team. Together, they bring experience, creativity, and care to every meal.
Inspired by the seasons and the natural surroundings of coastal British Columbia, the team creates thoughtful menus that complement each day’s adventures. From breakfast before an early wildlife tour to dinner shared in our oceanview dining room, every meal is prepared to welcome guests, encourage connection, and create a memorable sense of place.
Chef Jefferson Alvarez
Born in Venezuela and raised in Canada, Chef Jefferson began his culinary career in Toronto at sixteen. His international experience includes working and training with celebrated chefs and restaurants such as Susur Lee, Canoe, Arzak, Mugaritz, Quique Dacosta, and Central in Peru. As culinary lead at Klahoose, he brings creativity, global experience, and a strong sense of place to every menu.
Chef Pekka Tavela
Chef Pekka trained at Vancouver’s Northwest Culinary Academy and began his career as a pastry chef. He has worked in respected Vancouver kitchens including Chambar, Boneta, Pourhouse, and Wildebeest. His pastry background brings precision to his cooking, complemented by a broad culinary perspective shaped by his Finnish heritage, childhood in Singapore, and international travels.
Breakfast & Mornings
Morning arrives quietly at Klahoose Wilderness Resort as the light moves across the mountains and water. You may spot seals resting near the dock or swimming along the shoreline as the lodge begins to stir.
Breakfast is served buffet style, allowing you to ease into the day at your own pace. Choose from a selection of hot and cold items, including freshly made pastries, fruit, yogurt, granola, cereals, and warm breakfast favourites.
Enjoy a light breakfast with coffee or tea before an early wildlife tour, or settle in for a full breakfast before the day’s adventures begin.
Surrounded by the stillness of Desolation Sound and the natural beauty of Klahoose territory, breakfast offers a peaceful moment to pause, enjoy the view, and look forward to everything the day may bring.
Dinner at the Lodge
After a day of adventure or relaxation, gather in our oceanview dining room as our culinary team prepares the evening meal. Begin with hors d’oeuvres, followed by a thoughtfully prepared set dinner shaped by the season and available ingredients.
Each evening features a different menu. Dietary requirements are considered with advance notice.
Our beverage selection celebrates Indigenous entrepreneurship and British Columbia producers. Discover wines from Nk’Mip Cellars and Indigenous World, locally brewed Townsite beer including our Toba Inlet Lager, and Indigenous woman owned Heartberry Soda, alongside spirits and non alcoholic choices.
Sample Dinner Offerings
Explore examples of dishes previously served at Klahoose. Select each course to view the sample offerings.
Seared albacore tuna with confit cherry tomatoes and fresh herbs; roasted beet salad with whipped feta, pickled onion, and parsley; fresh green pea gazpacho with house-made yoghurt; and baby kale salad with cherry tomatoes, quinoa, and vinaigrette.
Overnight-braised short rib with pomme pavé and seasonal vegetables; oven-roasted Chinook salmon; miso sablefish; roasted chicken with house-made ricotta gnocchi, charred kale, and romesco sauce; and roasted chicken with mushroom and pea risotto.
Earl Grey and milk chocolate crème brûlée; citrus olive oil cake with French vanilla ice cream and praline; vanilla cheesecake with strawberry reduction; browned butter tart with Chantilly cream and candied orange; and house-made bread pudding with ice cream.
Partners with Purpose
We choose Indigenous owned and local producers whose products and values reflect a shared connection to land, culture, and community. These partnerships allow us to offer distinctive British Columbia beverages while supporting Indigenous entrepreneurship and local makers.
We look forward to serving you … qʷaga ʔɛɬtən! “Come and eat!"
Have questions or need help planning your trip? Contact us and we help with all the details.