- Story by Darcy Nybo Photography by Don Denton

When Castro Boateng discovered chefs could travel, he decided to be a chef. He had his initial training at Humber College, Toronto and worked in several area restaurants.

After finishing his schooling, he applied for a job at the Prestigious Turnberry resort in Scotland, where he worked under European Master Chefs Stewart Cameron and Colin Watson.

含羞草研究社淚t was in a golf resort with a Master European Chef that had been there for 25 years. They were very strict, you had to wear black socks and if you didn含羞草研究社檛 you and your whole team would be disciplined. It had everything to do with paying attention to the small details. If you can follow simple instructions, then you can pay attention to the small details required when working in a high-end restaurant.含羞草研究社�

From Scotland he went to the Cayman Islands and then to the Fairmont Southampton in Bermuda. 含羞草研究社淚 arrived after a hurricane and everyone pulled together to rebuild the restaurant and achieve AAA Five Diamond rating. Achieving the Five Diamond was amazing.含羞草研究社�

Chef Castro returned to Canada and moved to Banff in 2005 as Chef de Cuisine at another Five Diamond restaurant, Eden at the Rimrock Resort. It was here he met his wife, Charlotte. They moved to Vancouver Island in 2007 where he worked as a chef until he launched his catering business.

含羞草研究社淢oving to the West Shore was a good choice. It was easy for us to get into Victoria and also to go up island. I love the West Shore because it含羞草研究社檚 a place where my family can grow. We have two boys, it含羞草研究社檚 a great place to grow up.含羞草研究社�

It含羞草研究社檚 been a little over a year since House of Boateng Caf茅 opened and it含羞草研究社檚 already been nominated as one of the top 35 new restaurants in Canada (Canadasbestnewrestaurants.com) with the top 10 announced October 23, 2019.

含羞草研究社淲e opened quietly to give us time to get to know our guests and to find out what they wanted,含羞草研究社� said Chef. 含羞草研究社淧eople gave us great feedback. As we含羞草研究社檝e got better at what we were doing, it has got busier and busier.含羞草研究社�

Chef attributes the restaurant含羞草研究社檚 success to his staff. 含羞草研究社淲e have such diversity of people here which gives us great perspectives of our clientele. The clocks on our Caf茅 wall show the times of where some staff are from, Ghana, England, Japan to name a few.

Chef Castro loves what he does. 含羞草研究社淔or me food is conversation and family time. We are so lucky to be able to out and forage for many ingredients. I am constantly changing things to adjust to the season and ingredients. I listen to our guests, and I want to give them something a little different from what they are used to.含羞草研究社�

When you go to House of Boateng there are two dishes that you must try, according to their guests: the Crab Benny and the African Bowl. 含羞草研究社淥ur food is not typical breakfast and lunch,含羞草研究社� said Chef. There含羞草研究社檚 a lot of different flavours and it gives people the chance to step outside of their comfort zone.含羞草研究社�

For more info visit .