“I love pastry. I love to play with pastry – with shape, contrast, texture… Pastry can be simple as long as it’s well done. But not too simple – I’m too young for that.”
Originally from Quebec City, Fortin has been considered one of the top pastry chefs in British Columbia for years, most notably recognized for his beautifully composed desserts.
If Dominic Fortin first started out in the kitchen he was quickly drawn to pastry. It’s at the Sooke Harbour House on Vancouver Island, recognized as one of the best restaurants in Canada that Dominic discovered a new world of creativity. "At Sooke Harbour House, we had a motto: never do the same thing twice. The menu changed daily according to the arrivals."
He later became pastry chef in various French cuisine restaurants and Relais Châteaux, but he has always had a particular affection for Japanese products.
It is in 2005 that he takes on a new challenge at Bearfoot Bistro in Whistler as he joins the team as Pastry Chef. But Dominic is never very far from the savory side of the kitchen and works closely with Executive Chef, Melissa Craig together creating menus in harmony.
Today, in turn, Dominic wants to share his knowledge and makes a point of honor to guide youth in their journey. The advice he gives them is "to be bold, to not be afraid of asking questions and to be curious."
He draws his inspiration from the books he reads, nature and fresh seasonal products.
Dominic Fortin began a new chapter in his career by becoming the youngest Canadian Cacao Barry® Ambassador.
In 2018, he was the pastry chef of the reopening of the spectacular Sonora Resort in British Columbia. “Although I’ve thoroughly enjoyed my time at Bearfoot, I wanted a change. I jumped at the chance to once again create unique desserts for guests against the stunning backdrop.”
Recently he was the Executive pastry chef at the Fairmont Empress Victoria and now he works Bearfoot Bistro in Whistler.
