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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.
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A granola at heart, Chef tempers classical training and sophisticated technique
with a firm belief in letting ingredients speak for themselves.
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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.
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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.
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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.
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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.
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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 | | |  | |
