A culinary homage to Tofino’s mesmerizing, multicoloured sunsets.

Creative Coastal Cookery

Sunsets are a gathering place, a moment of beauty shared amongst friends, family, or strangers. They’re especially spectacular on Tofino’s coast — colourful, peaceful, and alive. And they’re our inspiration. Our small plates, bright with natural flavours, are meant to be shared too, as a centrepiece for lasting memories.

Ombré is a vision from a hospitality team long familiar with Tofino. Our sister restaurant, Wolf in the Fog, represents the wild, rugged nature of the West Coast’s land and sea. Now, with Ombré, we celebrate the phenomenon of light in our local skies.

Meet Us

We came together because of a common love for food, drink, and Tofino.

David Provençal — Executive Chef

David Provençal brings over a decade of culinary expertise to his role as Executive Chef at Ombré Restaurant. His culinary journey began with professional training at Polyvalente Chanoine-Armand-Racicot in Saint-Jean-sur-Richelieu, QC.

David refined his skills at esteemed establishments like Manoir Rouville-Campbell in Mont-St-Hilaire, QC, where he worked as Entremétier et Garde-Manger. He then made significant contributions at iconic Montréal restaurants like Au Pied de Cochon and Le Globe.

Advancing his career, David took on roles of increasing responsibility, serving as Sous Chef at Le Bleumarin in Saint-Jean-sur-Richelieu and Le Globe in Montréal. His talent and dedication led him to become Executive Chef at Le Dorchester Cuisine et Complicité in Saint-Jean-sur-Richelieu, where he delighted patrons with his culinary creations.

Seeking new challenges, David moved to Tofino, where he served as Executive Chef at Ice House Oyster Bar, crafting dishes that celebrated the bounty of the sea. He then became Sous Chef at Wolf in the Fog, known for its innovative West Coast cuisine, a position he held for eight years.

Throughout his career, David has shown a commitment to excellence, culinary creativity, and a drive for mastery in the kitchen. With his diverse experiences and proven success, Chef Provençal is dedicated to pushing culinary boundaries and delighting diners at Ombré Restaurant.

Eric Murdoch — General Manager

Eric Murdoch brings over 15 years of hospitality experience to his role as General Manager at Ombré Restaurant. His career spans major food cities like NYC, Toronto, and Los Angeles, where he has honed his skills in restaurant management, operations, and customer service.

Eric's career began at Momofuku Noodle Bar and Ssam in NYC. In Toronto, he worked under Matty Matheson at Parts and Labour, further refining his expertise. In Los Angeles, Eric made significant contributions at high-profile establishments, including Jon and Vinny’s in West Hollywood as a floor manager, and Cliff’s Edge Restaurant, where he served as FOH Manager and Director of Private Events.

As Opening General Manager at Kismet Restaurant, Eric launched the restaurant, hired and trained staff, and created a vibrant atmosphere. His tenure as General Manager at Gjusta Bakery and L & E Oyster Bar in Los Angeles solidified his reputation for transforming restaurant operations.

Most recently, Eric was part of the Front of House team at Wolf in the Fog in Tofino, where he utilized his Level 1 Master Sommelier certification to recommend wines to patrons. Eric's passion for hospitality and commitment to excellence ensure that every guest at Ombré Restaurant enjoys an exceptional dining experience.

Joel Ashmore — Executive Pastry Chef

Joel Ashmore brings over a decade of experience in the culinary arts to his role as Executive Pastry Chef at Ombré Restaurant, with a focus on pastry. His career is marked by innovative dessert creations and successful ventures across British Columbia.

Joel began his journey at the Northern Alberta Institute of Technology, earning his Red Seal certification in Culinary Arts. He quickly made his mark at prestigious establishments like the Wickaninnish Inn in Tofino and Nita Lake Lodge in Whistler, developing comprehensive pastry programs and producing exquisite bread, pastries, and desserts.

In 2012, Joel took his expertise to remote luxury lodges, serving as Pastry Chef at West Coast Resorts and Nimmo Bay, where he crafted high-quality pastries and desserts in unique and challenging environments. His consultancy work further demonstrated his commitment to enhancing pastry offerings across British Columbia.

As the owner of Wildflower Cafe in Port Alberni, Joel showcased his entrepreneurial spirit, overseeing all aspects of the bakery and cafe. His recent position at Mica Heliski highlighted his versatility and passion for creating exceptional pastry experiences.

Joel Ashmore's dedication to pastry arts and his innovative approach make him a perfect fit for Ombré, while his commitment to quality and creativity promises to delight patrons with each carefully crafted dessert.

Jonathan Carlile — Assistant General Manager

Jonathan Carlile brings nearly 15 years of hospitality expertise to his role as Assistant General Manager at Ombré Restaurant, where he will oversee the bar program. His career is distinguished by his skills in restaurant management, wine service, and cocktail bartending.

Jonathan's journey began in Vancouver, BC, where he gained extensive experience in roles such as General Manager and Wine Director at Bacaro Restaurant and Wine Bar. Here, he successfully managed operations, staff, and a top-tier wine program, showcasing his ability to lead and innovate.

He further developed his skills at Jeju Tofino and the renowned Wolf in the Fog, enhancing his expertise in wine pairing and bar management. Jonathan's tenure at the Wickaninnish Inn's Pointe Restaurant and Taverne sur le Square in Montreal allowed him to refine his sommelier skills, managing extensive wine lists and delivering exceptional service.

As Bar Manager at Restaurant Pastel in Montreal, Jonathan demonstrated his creativity and passion for mixology, crafting unique cocktail programs and developing non-alcoholic pairings that enhanced the dining experience.

Jonathan's diverse background and dedication to service, combined with his innovative approach, ensure that the restaurant and bar program will thrive under his leadership.