Locals Restaurant

VOICE(V): What is your background before Locals?

 

Sean(S): I was born in Vancouver and moved to Campbell River on Vancouver Island when I was 10. I've spent nearly two decades working in the food and hospitality industry. I had the privilege of managing Atlas Café, a beloved establishment in the Comox Valley that has been around for more than 26 years, where Chef Jonathan Frazier was also a chef at the time. Later, I relocated to Victoria and worked in various hotels and restaurants downtown, including the historic Strathcona Hotel, which features several popular on-site restaurants and bars.

Two years ago, my wife and I returned to the Comox Valley from Victoria. We ran into Jonathan and Darren Howlett, with whom I had also worked at Atlas Café, and learned they were in the process of buying Locals. At that time, my wife and I were focused on a digital marketing venture, so I wished them good luck with their new endeavour. Soon after, they contacted us to create a new logo for Locals. Before we knew it, we found ourselves fully invested in the project as well!

 

Jonathan(J): My parents had a cabin on Hornby Island, where I spent my early childhood. I moved to Courtenay when I was five. Growing up in the Comox Valley, I spent much of my time at Goose Spit; sailing was my passion as a kid and remains so today. In my youth, I would often pick chanterelle mushrooms or head to the beach to gather sea asparagus.

My first job in a restaurant was as a dishwasher at Kingfisher Pacific Resort. I quickly developed a love for working in the restaurant industry and the joy of providing people with beautiful food. I completed my apprenticeship at Kingfisher and then moved to Victoria for a couple of years.

In Victoria, I worked as a chef aboard the charter ship Maple Leaf, which offered marine wildlife excursions along the Pacific Northwest. This experience was a significant turning point, connecting me deeply with the environment - from Victoria to Alaska, including a month in Haida Gwaii. At each stop, we would gather local ingredients and create dishes from them. Some of the most amazing dishes I've ever made were crafted during this time.

In 2005, I was offered the position of Head Chef at Atlas Café, where I had the pleasure of working with great people like Sean and Darren.

 

V: How did you become the new co-owner of Locals?

 

J: I have always respected Chef Ronald and wanted to work with him for years. When the opportunity finally arose, I jumped at the chance. I joined Locals during the COVID pandemic, one of the toughest periods for the restaurant industry, and it was a challenging yet rewarding experience. When Ronald decided to sell the restaurant, he suggested I take over and guided us through the transition. Even now, if we have any questions, he's just a phone call away.

 

V: What is the definition of farm-to-table at Locals?

 

S: Since 2008, we have been committed to environmental sustainability and quality. Our goal is to continue offering the best food in the Comox Valley by working with as many local producers and farmers as possible. We strive to keep everything within the neighbourhood, with about 80-85 per cent of our ingredients coming from this part of the Island. There's great satisfaction in giving back to our community.

The environmental impact is significant as well. I was once surprised to see a lemon with a sticker from South Africa - imagine that lemon traveling all this way just to be squeezed over a dish! There's a global trend where you can get whatever you want, regardless of the season, like strawberries in January. At Locals, if something is out of season, we don't serve it. Instead, we embrace the natural rhythm of the world, staying connected with what's happening around us and following the seasons.

 

V: What is the inspiration behind creating the menu?

 

J: We focus on what we have here. We're fortunate to have access to some truly amazing local ingredients, like venison loins, and we keep our preparations as simple as possible. Having lived in this community throughout my life, I know all the local farmers personally. It's best when food travels just a few kilometres from its source to your plate.

 

V: What do you enjoy most about food and hospitality?

 

S: I truly appreciate the value of sharing a special experience. I understand what it's like to receive and be part of something memorable, especially because life can be tough and short. It's important to savour the moments, the company you're with, and the food in front of you. If I have the chance to help create that special experience for others, it brings me great satisfaction.

 

V: What are the recent challenges that restaurants are facing?

 

S: Today, with rising costs for food, labour, and other expenses, it's crucial to be mindful of what is available and worthwhile. While people might dine out less frequently, we ensure that when they do, they experience high quality and are encouraged to enjoy and be in the moment.

 

V: What does food mean to you?

 

J: It means everything to me. I love how food creates connections - it is an icebreaker and a conversation starter wherever you go. It's a wonderful way to meet people and get to know them. Food truly brings us together. I view Locals as an extension of my home. When you come into Locals, it feels like you're stepping into my house. I want you to have a great time and experience our hospitality as if you were a guest in my home. That's what we do here.

 

V: We hear Chef Jonathan wears many hats. What other passions do you have outside of Locals?

 

J: I am the President of the North Vancouver Island Culinary Association and helped start the BC Seafood Festival, Western Canada's largest seafood festival, which takes place every June in the Comox Valley. I have past experience opening an local artisan shop called Blue Spruce Ice Cream, and I also host a bi-weekly podcast called the Edible Valley Podcast, discussing topics around the food industry with chefs and producers. Additionally, I teach in the culinary department at North Island College.

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