We are a husband and wife team who have been working in the hospitality industry for over 15 years. We are passionate about quality and service in a fun and informal setting. We settled in the Comox Valley to enjoy fresh local ingredients and to start our family.
Our wonderful friend Georgia came up with our company name for us. Aside from the fact that salt is the ultimate flavour enhancer, she knew this name would mean so many different things to us. From the 20+ array of salts in our cupboard to the smell of ocean air. We even got married at our ocean front haven known as Saltsea…
Prior to moving to the island, Jay was the sous chef for award winning Alana Peckham at Cru restaurant in Vancouver. In the fall of 2011 he supported her as she competed with the top chefs of BC at the Gold Metal Plates. Jay has worked for one of Gordon Ramsey’s restaurants in London, The Boxwood Cafe, where he learned what Ramsey refers to as “pushing” his staff to excellence. It was while hosting chalets for Colletts Mountain Holidays in the Italian Alps that he found his true passion for designing menus with locally sourced and seasonal ingredients.
When Jay first moved to the island he helped open the restaurant at The Crown Mansion in Qualicum Beach, worked for Tria at the Butcher’s Block and spent a wonderful few years at Avenue Bistro. He has now joined the pod at The White Whale where their menus are local and seasonal.
Jane is studying Early Childhood Education and is a full time Mum. She has a Hotel & Restaurant Admin diploma from Camosun College as well as a BComm in marketing from Deakin University in Australia. Jane traveled the world for a decade working at many beautiful properties including The Four Seasons in London and Chateau Yering, a Relais & Chateau in the Yarra Valley. Jane and Jay met working at beautiful Bellbrae Harvest in 2005.
Jane managed T‘s tearoom in Vancouver before their move to the island, she then worked at the Butcher’s Block before baby Daniella was born in June 2012. Since her birth she has worked with wine and craft beer, including informal training from VQA, through several private liquor stores.
*The photo taken above was our first catering event when Daniella was only 4 weeks old… she slept the whole time we worked!