VICTORIA, B.C. — Inn at Laurel Point has welcomed executive chef Ken Nakano to its gastronomic team. Nakano will oversee the property’s culinary portfolio, which includes banquet cuisine, in-room dining, grab-and-go options and the Inn’s signature restaurant, Aura Waterfront Restaurant + Patio.
A passionate advocate for sustainability, chef Nakano’s appointment builds on traditions and philosophies central to the award-winning Inn. Raised in a traditional Japanese household, Nakano’s mother instilled in him a deep respect for honouring the seasons, nourishing the land and harvesting responsibly — teachings he’s carried throughout his career. While this influence can be experienced throughout each of the culinary touch-points in the hotel, his philosophy is especially integral to Aura, where local and seasonal ingredients take centre stage — encouraging guests to experience bold and worldly flavours through globally inspired small plates.
During his 20-year culinary tenure, chef Nakano has prioritized a farm-to-table approach, supporting local growers and producers wherever possible, and was instrumental in launching the Vancouver Aquarium’s OceanWise program on Vancouver Island. Prior to joining the team at Inn at Laurel Point, he led the kitchens of global hospitality leaders such as Shangri-La Hotel Vancouver, Rosewood Hotel Georgia and Hotel Fairmont Empress. In his new role, he will apply his philosophy of marrying local ingredients with Asian flavours, while utilizing the Pacific Northwest’s fresh assortment of seafood and the Inn’s robust hotel garden.
“Joining the culinary team at Inn at Laurel Point was an easy decision for me — in addition to honouring local, my philosophy of infusing seasonal ingredients with Asian flavours is similar to the approach at Aura,” says Nakano. “I feel extremely lucky to be working and living in Victoria, where there is so much fresh seafood, vegetables, meats and other organic, sustainably grown ingredients to play with. I’m excited to share our team’s creativity and passion with diners across the property.”