Carmen Ingham

Originally from North Vancouver, Chef Carmen Ingham is passionate about showing off the ingredients that represent coastal British Columbia. His focus on locally-inspired cuisine is a perfect match for his current position as Executive Chef at the Wickaninnish Inn’s The Pointe Restaurant (Tofino, B.C.), a Relais & Chateaux property that celebrates the bounty and beauty of the area.

A graduate of Vancouver Community College’s culinary program, he has since gained 14 years of professional experience in some of British Columbia’s most prestigious restaurants and resorts, including a Sous Chef position at Sonora Resort on Sonora Island, B.C., and Head Chef at the award-winning Olo Restaurant in Victoria, B.C.

Chef Ingham’s talent was recognized early in his career. He placed second in the first annual Hawksworth Young Chef Scholarship, a Canada-wide cooking competition for chefs under 28 years old, in 2013, and was recognized as the “Le Creuset Rising Star” at the same event. In 2016, he was one of the top ten young chefs in Canada at San Pellegrino Young Chef competition. Most recently he was awarded Second place in the Garland Chef Challenge and the PEI International Shellfish Festival. 

Constantly seeking to expand his skills, Chef Ingham has travelled across B.C., to Washington, California, Japan and Italy to volunteer at farms and assist staging in a diverse range of culinary environments. This hands-on and from-the-ground work with ingredients was “an enlightening experience,” he says, and highly influential in his approach to respecting the produce he uses.

From casual to fine dining, butchery to pastry, Chef Ingham brings a broad array of professional expertise to his position as Executive Chef at The Pointe Restaurant.