About

People of "The Edible Valley Podcast" 
Helping to grow our food community.
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Chef Jonathan Frazier:

Jonathan Frazier of the Comox Valley makes people happy. While drawing upon what the local food community has to offer, he enjoys exploring new flavours to present in unique and exquisite ways. After obtaining his red seal at the Kingfisher Inn, he followed his dream of cooking first to Europe and then to Victoria where he worked at Chateau Victoria, ran a catering company, and was chef on a tall ship that offered marine wildlife excursions.Inspired by the community of people in the Comox Valley who are passionate about good food, he returned to take on the position of Head Chef at the Atlas Café in 2005. While there he was awarded the Chamber of Commerce Top 40 under Forty (2012). From there he launched The Edible Valley Podcast; a podcast that Frazier continues to host devoted to exploring the food culture of the Comox Valley and Vancouver Island via interviews with local chefs, farmers, and producers. More recently he opened up a local artisan shop called Blue Spruce Ice Cream where he was selling his own traditionally handcrafted ice cream that also won the Best New Business Award (2019), and worked with North Island College to create a pop up dinner with tourism and hospitality students.  Now, during the COVID 19 pandemic, Frazier, who was also teaching the young cooks program as well as covering food security with LUSH Valley, has switched gears within the organization to establish an emergency hot meal kitchen where he creates up to 1000 meals a week to those in need.He has been a proud member of the North Vancouver Island Chef’s Association since 2007 where he was actively involved in such local events as the BC Shellfish Festival, Flavour, and the Island Inspiration Cookbook.  Chef Jonathan Frazier brings sensitivity and an inquisitive nature into the kitchen, where he builds flavours in a colourful palette that are influenced by hiscreative passion in the kitchen, knowledge of global cuisine, and the pleasures of local products. He is currently stepping into his newest endeavour as Head Chef at Locals Restaurant where he is excited to be working with owners Chef Ronald and Trish St. Pierre to continue creating inspiring dishes that showcase the best of what the Comox Valley has to offer. 

 

 

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Darren Howlett:

Darren grew up in the restaurant industry on Vancouver Island, with a brief 4 year sojourn to Vancouver. Having spent more than half his life in restaurants, he's been privy to some unique insights and able to watch the public's tastes  and culinary needs; as well as the call for social responsibility evolve firsthand. The movement that rang out true to him began years ago, and has dominated his food ever since - Eating Local. The bounty of the Island, and the Valley in particular is  a rare find, and too often, taken for granted. He had hoped to find a way to showcase the amazing  Comox Valley, not just for the outsiders, but the local community as well. He and Chef Jonathan Frazier had the same vision and ambitions in many regards, and is why Darren was invited by Jon to join The Edible Valley podcast.  

Darren currently owns and operates KamaBento, a gluten free, dairy free and peanut free sushi and Japanese food cart and delivery service.  His primary focus being the valley's elementary schools' lunch programs throughout the school year, switching to the all of the local and island festivals for the summers. 

 

William Stringer:

Bio coming soon!!!

 

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Blayne Prowse:  

Blayne was born and raised in the Comox Valley, this avid student of wild edibles and home preserving, can most often be found on his bike, riding around the Comox Valley. A sheetmetal worker by day, social media nut by night, he is often tweeting about things that drive him bonkers and writing his successful blog "the cynical cyclist"  He enjoys taking his daughter out on adventures around the area, photographing these ventures and teaching her about the wild environment. Simple living and sustainability have come to the forefront of Blayne's ideology's in the past year. After several years of working in a commercial kitchen, Blayne made the jump to working construction. An unfortunate lay off  he found himself working in the shellfish industry. Learning along the way, he has developed into a seafood snob with a keen taste for oysters, clams, sole and his own smoked salmon. Please follow along as Blayne learns more about what is available locally and to evolve from a "hesitant foodie" to a creative culinary artist.

 

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