i. Biography
Clayton Fontaine’s kitchen language was built early: first by cooking beside his father, then by formal training in Vancouver, and later by years of repetition in professional kitchens. That sequence matters in the work. The timing, the quiet concentration, and the habit of building a meal from the ground up show up in a style that favors control over flourish.
Coming Up
Northwest Culinary Academy gave Clayton Fontaine the technical base that underpins his cooking: precision, restraint, and enough discipline to carry from station work into leadership. In 2019, he joined The Pointe Restaurant in Tofino, BC, Canada as Sous Chef, and over the next four years the role sharpened his understanding of the restaurant’s rhythm, its ingredients, and its coastal setting. By 2023, that progression placed Clayton Fontaine in the Executive Chef seat at The Pointe Restaurant in Tofino, BC, Canada. The move was incremental rather than abrupt, with each stage building on the one before it.
Where They Are Now
Since 2023, Clayton Fontaine has led the kitchen at The Pointe Restaurant in Tofino, BC, Canada, shaping a program rooted in the land and waters around Vancouver Island. The work is collaborative by design: he brings in foragers, fishers and farmers, then lets their latest bounty set the terms of the menu. In his words, “Working with foragers, fishers and farmers to incorporate their latest bounty into our culinary program is always an inspiration.” That same local focus guides how Clayton Fontaine frames the restaurant’s output. “It’s important to highlight the beauty and incredible quality of what our Vancouver Island region has to offer,” he says, a plain statement of method as much as philosophy. Outside service, he has also been making pasta for friends around town, extending the same hands-on practice into a smaller, more personal setting.
Signature
Clayton’s signature dishes include Send Noods. The name has a bit of edge to it, but the dish sits within a larger practice built on care, clarity, and close attention to ingredients and the people producing them.
In Their Words “Working with foragers, fishers and farmers to incorporate their latest bounty into our culinary program is always an inspiration.” “I’ve recently started making pasta for some friends around town. It’s been incredible to share that passion with the community.”
Profile updated July 2026
FAQ
Asked of Clayton
What is Clayton Fontaine's current role?
As of 2026, Clayton Fontaine is Executive Chef.
Where did Clayton Fontaine train or study?
Clayton Fontaine trained at Northwest Culinary Academy.
