Chef Jonathan Frazier, hailing from the Comox Valley, has always been inspired by his local culinary heritage. He honed his skills early on, earning a Red Seal certification at the Kingfisher Oceanside Inn before expanding his expertise in Europe and Victoria. His diverse experiences include working at Chateau Victoria, running a catering business and serving as chef on a tall ship offering marine wildlife tours.
In 2005, Jonathan returned to the Comox Valley as head chef at Atlas Café, earning the Chamber of Commerce Top 40 Under 40 award in 2012. His commitment to local food and community led him to create The Edible Valley Podcast, celebrating Vancouver Island's food culture through interviews with chefs, farmers and producers. He also founded Blue Spruce Ice Cream — which won the Best New Business Award in 2019 — and partnered with NIC on a pop-up dinner showcasing student talent.
During the COVID-19 pandemic, Jonathan managed an emergency hot meal kitchen with LUSH Valley, preparing up to 1,000 meals weekly and teaching a young cooks program. As a member of the North Vancouver Island Chef’s Association since 2007 and its president since 2023, he has been instrumental in local events like the BC Seafood Festival and the Island Inspiration Cookbook.
In 2020, Jonathan joined Locals Restaurant as Brigade Chef and in 2023 took ownership with new partners, continuing to highlight Comox Valley's culinary scene. In 2024, he began teaching at NIC as a culinary instructor, where he mentors the next generation of chefs, emphasizing local ingredients, creativity and industry knowledge.
