i. Biography
Justine Smith stepped into the role of Executive Chef at Sonora Resort on Sonora Island, Canada, in 2020, bringing with her the deep grounding of a cook who was born and raised in British Columbia and never strayed far from the flavors of home. Her path into the kitchen began early in hospitality, then climbed steadily through the ranks, shaped by the habits of observation and repetition that define serious culinary work. Over time, she built a kitchen language rooted in the province’s whole products, natural flavours, and the wide-ranging character of West Coast ingredients.
The Climb
Justine Smith trained at Vancouver Community College’s culinary school. That formal start provided the structure for a career that would later become increasingly personal in its focus, with British Columbia not simply as backdrop, but as the central subject of her cooking. From there, her trajectory moved upward through the kitchen ranks, a progression that gave her both technical discipline and a steadily sharpened sense of what local ingredients can do when handled with restraint and attention.
Today
Since 2020, Smith has led the kitchen at the resort with an eye fixed firmly on British Columbia itself. Her cooking is shaped by whole products, by the careful drawing out of natural flavours, and by the layered abundance of ingredients found along the West Coast. Rather than reaching outward for inspiration, she looks inward, to the landscape and seasonality of the province around her. “We have so much to explore in our own backyard, and I’m excited to showcase local ingredients.” In that single idea lies the spirit of her work at Sonora Resort: a celebration of place rendered with clarity, precision, and respect.
Signature
Smith’s signature dishes speak to that sensibility in elegant, imaginative forms. Among them are dandelion spaghetti with dandelion consommé and candied walnuts, a dish that turns something often overlooked into something deliberate and refined. There is also tender octopus, sultry sake jus, and tortellini, a combination that suggests both composure and a willingness to let each element contribute its own voice. The result is food that feels attentive rather than showy, grounded in ingredient integrity while still carrying the composure of a luxury resort kitchen.
In Their Words Smith’s own reflections reveal a cook drawn to use every part of what she works with, and to do so with curiosity rather than novelty. “I tried to use all the parts of dandelion. They are a weed, but people like to eat them, and they have so many health benefits.” The comment captures both her practical intelligence and her instinct to find value in ingredients others might pass by.
Recognition
Her clearest statement of purpose is tied to place and responsibility: “I’m proud to continue Sonora’s legacy of representing the best the province has to offer with our food.” That commitment also reaches into close observation of ingredients: “I tried to use all the parts of dandelion. They are a weed, but people like to eat them, and they have so many health benefits.”
Profile updated July 2026
FAQ
Asked of Justine
What is Justine Smith's current role?
As of 2026, Justine Smith is Executive Chef.
What is Justine Smith known for?
She focuses on the bounty of British Columbia, using whole products, showcasing natural flavours, and taking advantage of diverse West Coast ingredients.
