Fogo Island Inn, an award-winning culinary destination has appointed new Executive Chef and an open call by Fogo Island Arts for a Labrador Current Foodways residency.
At Fogo Island Inn, food is the medium through which nature and culture come together to express place. The culinary team continuously reimagines Fogo Island’s wild bounty and foodways through contemporary cuisine.
With this in mind, Fogo Island Inn is delighted to name Timothy Charles as its new Executive Chef. Originally from Prospect Village, Nova Scotia, Charles moved to Fogo Island in 2012 to assist with opening the Inn and developing their culinary program as a Sous Chef. He has since deepened his knowledge and mastery, contributing through different roles, and he will now lead the Kitchen team in his new position as Executive Chef. His deep personal interest in Fogo Island – the place, community, and history – as well as his respect for local eating traditions and culinary practices, make Charles well suited to drive the ongoing evolution of Fogo Island Inn’s culinary program.
Charles believes in tapping into Fogo Island’s heritage to create a better future. He loves working with the vast natural larder at the Inn’s doorstep, so much so that he recently invested in 35 acres of land of his own to create an organic farm with his wife, Jennifer. “I consider myself lucky to be a continued part of the growth of the Fogo Island Inn and for the ongoing opportunity to share the food of this place with visitors from all over the world,” said Charles.
Fogo Island Inn, an initiative of the registered charity Shorefast, is a 100% social business and a community asset: all operating surpluses and reinvested in Shorefast’s initiatives to help secure a resilient future for Fogo Island. The Inn’s pricing reflects a true cost approach and a complete hospitality experience, including all meals. The Inn’s menu changes across the seven seasons and is an expression of its local foodways, which are an integral part of Fogo Island’s culture. Dishes include berries that grow in barrens and bogs; edible plants plucked from shorelines and woodlands; and vegetables and rhubarb fresh from the garden or overwintered in grass-topped root cellars. North Atlantic seafood fished from local waters chilled by the Labrador Current also features prominently.
Fogo Island Inn also uses time as an ingredient through bottling, pickling and fermentation techniques. Additionally, as a Shorefast social business, the Inn aims for 80 percent of its ingredients to come from Fogo Island and the surrounding region, and they operate with regenerative practices and a zero-waste mission.
Charles’ approach to food is balanced, thoughtful and deeply connected to the overall experience of travellers. “Our guests want a hint of indulgence when visiting Fogo Island Inn, but they also want to hike, explore and be active outdoors in nature,” said Charles. With that in mind, the dining experience he has created is designed to be nourishing, energizing and part of a cumulative experience, intrinsically connected to the sights, sounds and traditions of the island. Website - https://fogoislandinn.ca/ Instagram - @fogoislandinn Facebook - https://www.facebook.com/FogoIslandInn/ Twitter - @fogoislandinn
