The People That Make It Happen
Owner: Jay Gildenhuys
GM: Mike Jacobsen
Chef: Matthew Kane
At Shelter, we us local organic ingredients and all-natural meats whenever possible. The salmon, halibut and prawns are caught by Tofino fishermen, and the poultry is free run and farmed right here on Vancouver Island.
Located behind the restaurant is a garden we started in 2010 that supplies produce and fresh herbs to the kitchen and bar for many months of the year. In addition, we have implemented an extensive two-tier composting program and we have a rainwater catchment system that helps reduce our dependancy on municipal water.
At Shelter, we aim to minimize our global footprint. We are lucky to be able to work with like-minded suppliers, and are proud members of the Tofino Ucluelet Culinary Guild.
“Honesty and high quality are the operative words for shelter’s menu.” — EAT Magazine
“For Some of the freshest seafood on vancouver island, turn to shelter” — Flare Magazine