Villa Eyrie promotes Carmen Ingham to executive chef of Summit Restaurant
Vancouver Island’s Summit Restaurant at Villa Eyrie Resort (600 Ebadora Lane, Malahat), named one of the top 30 new restaurants in Canada by enRoute, has a new executive chef helming its kitchen team. Vancouver native Carmen Ingham was chef de cuisine since Summit’s inception. His cooking truly personifies his coastal British Columbia roots, while his Italian heritage complements Summit’s Tuscan-style.
Ingham trained under departing chef Terry Pichor, whom he worked with at Relais & Chateaux property Sonora Resort for four years. He previously honed his skills at several local top restaurants before travelling to stage in Japan and Italy, as well as working on farms to immerse himself in the culture and cuisine. Ingham grew up learning to appreciate food and quality ingredients from his mom, who often made impressive home-cooked meals for family gatherings.
“We could not be more proud to have Carmen as our new executive chef,” explains Peter Trzewik, spokesperson of GAIN-Vancouver Island, who opened mountainside retreat Villa Eyrie Resort in November last year. “He has worked side-by-side with Terry tirelessly to open Summit and put it on the Canadian culinary map. When you see Carmen at work, you can sense his artistic force, and his ability to deftly make any ingredient shine off the plate.”
Ingham was a Canadian finalist in the 2016 San Pellegrino Young Chef competition, and recognized as the "Le Creuset Rising Star" of the 2013 Hawksworth Young Chef Scholarship. He is a passionate supporter of the local food movement and believes in forging lasting relationships with nearby farms and wineries, as well as further expanding Summit’s own burgeoning garden.
“I am very honoured to have this opportunity to lead such a talented team,” says Ingham, whose favourite BC ingredients include sea urchin, ocean vegetables, and sustainable caviar. “Every region in British Columbia has a unique cuisine profile due to its close proximity to fresh ingredients. The Lake Cowichan area is no different. I am excited to continue developing foods that truly reflect our region on Vancouver Island and showcase what Summit is all about with a bit of Italian flare.”
Diners at Summit Restaurant can choose to dine “alla famiglia” or from the a la carte menu, which changes seasonally. Dishes currently include BC Chinook salmon with artichoke, carrot farrotto, and summit garden pesto; spaghetti with BC Dungeness crab, garden beans, and shellfish butter; and Salt Spring Island goat cheese sformato with roasted beet and arugula.
ABOUT VILLA EYRIE RESORT
Inspired by Lake Como in Italy, the Villa Eyrie Resort is carved into the mountainside of Vancouver Island’s Malahat Summit. Known for its elevated setting and soaring views of British Columbia’s West Coast, the resort overlooks the Saanich Inlet with eagles overhead and sea underfoot. Villa Eyrie features Italian-inspired cuisine at Summit Restaurant, luxurious spa treatments at Tuscan Spa, and the world-class Vancouver Island Motorsport Circuit.