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Dining Our Culinary Philosophy

Inspired by the bounty, beauty and history of the West Coast, Chef Justine Smith and the culinary team are passionate about pairing high-quality, whole ingredients with classic and contemporary techniques. 

From organic meats and locally-caught seafood to tender micro-greens, our team works with local suppliers to source the finest and freshest ingredients. Their goal is to take guests on a journey, creating memories that are as exciting and wild as our surroundings. Senses are elevated and the food presentation is modern, all the while keeping the overall fine dining experience relaxed and approachable.

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Asparagus Salad
Salmon
Sonora Resort Desert
Chocolates
Sonora Resort - Wine
Seafood

Sonora's Chefs are Passionate about Creating Delicious Cuisine

The dining experience is the product of intense collaboration accomplished by a cohesive team of passionate chefs, sommeliers, and service staff. Representing a wealth of insights born from years of cumulative travel, education, and immersion in their craft, each team member brings a unique perspective that is experienced by our guests.

Meet our Chef

Executive Chef Justine Smith leads the talented Relais & Châteaux culinary team at Sonora Resort. A graduate of Vancouver Community College’s (VCC) culinary program, Justine received special recognition from La Confrérie de la Chaîne des Rôtisseurs. Her professional career began in Vancouver at Hawksworth fine dining restaurant from 2011 to 2014. She came to Sonora for the 2014 season as a Chef de Partie before travelling to London, England for two years and working at restaurants such as the iconic Scott’s and Phil Howard’s Michelin starred restaurant, The Square. 

Her journey led to her return in 2017 to Sonora Resort as Sous Chef for three years before taking the helm as Executive Chef in 2020. When Justine is not in the kitchen, she can be found in one of the gardens at Sonora or foraging for wildflowers and herbs.

Sonora Resort Executive Chef Justine Smith
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Explore Sonora's welcoming accommodations. Rooms, suites and villas, located in various lodges on the grounds, invite the outside in with cedar and stone craftsmanship and beautiful picture windows.

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Menus

Sonora’s sustainable approach means menus change with the harvests to reflect our summer, spring, and fall-inspired dishes. Chef Justine Smith and her culinary team, work with our local fishers and farmers to offer our guests the freshest, seasonal ingredients in a setting like no other.