We are proud to work with some of the best restaurants in the country to get the best quality Canadian seafood on the plates of Canadian diners. We maintain close relationships with our chef partners, because their values resonate with ours, as a social business committed to strong fishing communities and healthy oceans. Below are some of the chefs who champion our fish and shellfish products:

Timothy Charles

Executive Chef Timothy Charles was a founding member of the Kitchen team at Fogo Island Inn. He believes in tapping into our heritage to create a better future, and he loves working with the vast natural larder at the Inn’s doorstep.

Lora Kirk

LORA KIRK is a Canadian chef, restaurateur, consultant and food activist from Toronto. She is regarded as one of Canada's leading chefs. Chef Lora has an impressive culinary resume, having worked as a chef internationally for over twenty years.

Zach Smith

Former chef at Toronto’s Bar Raval and Matty Matheson’s Meat & Three in Fort Erie, Zach Smith has a love for seafood cultivated by his upbringing in British Columbia. Zach resides in the Niagara region.

Chris Locke

Chris Locke is the Toronto-based and England-born Executive Chef of Marben and The Cloak Bar. He showcases Canada and Ontario's bounty through honest and challenging dishes.

John Jackson and Connie Desousa

John Jackson and Connie Desousa are co-owners and co-executive chefs of CHARCUT Roast House, in Calgary, as well as co-founders of charbar, Alley Burger, CHIX Eggshop and Connie & John’s Pizza. Their culinary values are grounded in sustainability, creativity, and the promise food holds for community – both local and global.

Rossy Earle

Born and raised in Panama, Rossy Earle infuses Latin American flavours into whatever she creates, including her line of hot sauces. A chef and food stylist based in Toronto, she has worked for the Toronto Blue Jays and cooking shows on Amazon Prime, CBC and the Food Network.

John Morris

As the Executive Chef of the CN Tower culinary team, John Morris is passionate about bringing quality, local and sustainable ingredients together to create unique and delicious dishes for visitors from around the world at 360 The Restaurant at the CN Tower.

Laura Maxwell

Laura Maxwell is the Executive Chef of Toronto’s Drake Hotel. Her menus focus on locally sourced, naturally cultivated, and sustainable ingredients, prepared with French influences. She is inspired by Toronto’s dynamic and diverse culinary scene. A 2012 winner of the Ontario Hostelry Institute’s Top 30 Under 30 Award, Laura also received two Gold Good Food Innovation Awards, in 2018 and 2019. Outside of the kitchen, Laura enjoys cycling and spending time with her husband, Chef Brent Maxwell, and their two giant kitties. 

"Fogo Island Fish’s line-caught cod is some of the best we have ever had and we love that it is Canadian. The cod is clean and meaty in texture, which is perfect for the Albertan palate!"

– John Jackson and Connie Desousa, Executive Chefs of CHARCUT

“We are passionate about showcasing sustainable, delicious, Canadian food at 360 Restaurant and that is why I love working with Fogo Island Fish. From the consistent quality in flavour and texture to the ethical harvesting, hand line method in which each fish is caught, Fogo Island’s story is a pleasure to share with our guests from across the country and beyond through each dish served.”

– John Morris

“Fogo Island Fish is pretty much the only fish that I use. I wholeheartedly believe in their fishing practices and how the fishers are treated and compensated.”

– Chris Locke, Executive Chef, Marben and The Cloak Bar

“The codfish is unlike any other cod, and by far the best I’ve ever had. Clean fresh flavour, pristine colour, sweet and flaky, melt in your mouth texture. It doesn’t get any better than that!”

– Chef Rossy Earle

“Fogo Island Fish helps us rebuild the connection between our foodways and our communities.”

– Timothy Charles, Executive Chef, Fogo Island Inn

"The best cod fish in the world comes from Newfoundland and Labrador. Ethnically harvested, each fish is caught by hook and line. It is the best tasting fish you will ever have. I am honoured to support the hardworking and passionate fishers of Fogo Island."

-Lora Kirk

"I’ve had the privilege of experiencing first hand not only the hospitality and generosity of the people of Fogo Island, but the freshest of seafood right out of those beautiful blue waters. One of the reasons I love to work with Fogo Island Fish is it takes me right back there every time. To be able to support that community, those wonderful people, and simultaneously use sustainable seafood; nothing beats it."

-Zach Smith

"Creating new dishes for my menus is always enjoyable, as I know I’ll be working with high-quality and delicious ingredients produced ‘with a conscience,’ while supporting local and Canadian purveyors like Fogo Island Fish."

-Chef Laura Maxwell, Executive Chef of Toronto’s Drake Hotel

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