The Food Life of Mission Hill

Michael Allemeier makes most of us look as though we're standing still.  He's an absolutely top flight chef, a teacher, a leader, a champion at the barbecue (he won the coveted "Jack" last year for his mastery at the grill), a marathon swimmer, a dedicated husband and devoted father. 

He's cooked at Bishops, Sooke Harbour House (where we met), did a stint at Whistler's Wildflower just after Casavant left, put Calgary's Teatro onto the map and then headed for the mountains.   

The Mission Hill experience reflects Allemeier's total dedication to the regional ingredients which have always been the foundation of his menus.  Whether it's the perfect Shipspoint oysters with Riesling 'pearls' dotted with lemon thyme flowers or a simple dish of poached egg with fresh asparagus spears and fingerling potato in a pool of preserved lemon butter, his team of chefs respond to the freedom he gives them with spectacular dishes.