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Powell River chef profile: Sharon Willis

Restaurant currently working at: The Seasider Bistro and Wine Bar and Patio. How long in the restaurant industry? It been a lifelong passion of mine.
Powell River chef Sharon Willis

Restaurant currently working at:

The Seasider Bistro and Wine Bar and Patio.

How long in the restaurant industry?

It been a lifelong passion of mine.

Why did you decide to become a chef? 

Our family always celebrated every occasion with a great meal; it wasn't about gifts of material objects but about enjoying the time together. I always wanted others to enjoy a meal and have those great experiences of time together with whom they were eating with and after all these years I am as passionate about food as I was then.

Who has been your biggest influence? 

I have gone through different stages in my career looking up to different chefs. I am old enough to appreciate what Julia Childs did for the women in the industry.

Describe your style of cooking: 

I have an European background and still bring that into some of my dishes.

Favourite item on current menu: 

I love fruit with meat or fish so for the last several years the maple pecan salmon with the rhubarb chutney has been a favourite of mine and living on the coast where wild sockeye is available makes it even better.

What is your signature dish?

I don't have just one; all of our dishes are made fresh. I have made literally thousands of cheesecakes over the years and it is a request I get most often.

Favourite meal to prepare at home:

It would either be a good steak on the barbecue or a pasta; nothing says comfort like a bowl of spaghetti.

What's your favourite food memory?

I remember where in the world I have travelled by the meal I ate, not the site I saw. I have had some pretty great meals.

Are there any foods you don't like to eat?

I don't eat any organ meat. As a child, liver was a weekly meal and I promised myself I would never eat it again.

Childhood comfort food:

It was macaroni (I spent a lot of time at an aunt's and she had 10 children so us kids always had macaroni).

Favorite kitchen equipment or gadget: 

As long as I have one of everything I'm happy.

Aside from your restaurant, what is your favourite place to eat in town, and what do you usually order?

Costa del Sol; I like the fish tacos.

Who in the food world do you most admire?

Anthony Bourdain. His ability to try anything and go anywhere really appealed to me. 

If you could cook for anyone, who would it be? 

My family. We have a great time together and love a great meal and a glass of wine.

What advice do you have for someone who wants to become a chef?  

Make sure you are passionate. The hours are long, you work the holidays and you make sure everyone eats before you or your family at times. You shouldn't do it because you think it’s easy, you have to put in some long hard hours to be successful and you always have to be willing to learn something new and surround yourself with great people.