Kingfisher Pacific Resort & Spa has introduced a new chapter in their culinary program with the arrival of Executive Chef Danai Hongwanishkul, who now leads the kitchens at Ocean7 Restaurant and AQUA Bistro & Wine Bar. The appointment brings a refreshed menu shaped by Chef Hongwanishkul’s multicultural background and commitment to regional ingredients from Vancouver Island and the West Coast.
Chef Hongwanishkul draws from Thai street food, French technique and Japanese and Southern influences. Their approach reflects a blend of personal heritage and training across respected Canadian and international kitchens, including leadership roles at Notch8 Restaurant at the Fairmont Hotel Vancouver and Marcus’ Bermuda under Chef Marcus Samuelsson. Earlier experience with Michael Bonacini, Craig Wong and teams at Canoe and Jackpot Chicken Rice provided further grounding in Canadian culinary traditions.
Ocean7’s new menu brings attention to seafood sourced from nearby waters, with Salt Spring Island mussels and oysters from Desolation Sound by Pa’aje Shellfish LP of the Tla’amin Nation, along with selections from Fanny Bay. The return of the Seafood Tower marks a familiar choice for guests, joined by the Seacuterie and the Seafood Platter. The revised Seafood Pasta now features squid-ink fusilli made in collaboration with Comox Valley producer Prontissima.
Dishes from the land hold equal focus. The Tomahawk for Two returns as a signature option, and Chef Hongwanishkul has introduced a preparation centred on Natural Pastures Brie. The Vegan Smoked Surfside King Oyster Mushroom Carpaccio is a new plant-based feature shaped with care for both presentation and flavour.
Ocean7 and AQUA continue to rely on suppliers across the Comox Valley, where access to high-quality ingredients allows the team to cook with intention, clarity and respect for the region. Guests can settle in with a glass of wine, take in the coastal views and spend unhurried time with the menu’s seasonal selections.