Executive Chef Timothy May's easy-going way with people belies a take-no-prisoners
approach to preparing his critically-acclaimed, trademark modern natural cuisine.
Each dish starts with the same three ingredients; fresh,local and honest.
A granola at heart, Chef tempers classical training and sophisticated technique
with a firm belief in letting ingredients speak for themselves.
Chef insists on supporting the local
economy by buying fresh — letting the very nature of the region inspire
exploration of a more natural method of preparation.
Regional growers and producers supply small-batch cheeses, giant oysters
and scallops, free-range hens, wild salmon and halibut, just-picked berries and
wild herbs and mushrooms unique to the rainforest.
Chef's modern natural cuisine
favours organic ingredients over conventional, reduction sauces over cream-based,
and vernacular themes over flash-in-the-pan culinary trends.
Tim considers the resorts' small size a definite advantage. "With so few
guests per property, there is plenty of time and resources to do something special
every day." And special it is.
Chef is currently working on his first cookbook
Modern Natural Cuisine - Flavours of the Sea, the Sky and the Sound, but is happy
to share recipes. For a look back at some of his favourites, visit
the Sounder archives