Ronald St.Pierre

I first met Chef Ronald St. Pierre on the first night of COOKSCAMP three years ago. He was part of a contingent from the North Island Chefs Association, preparing for their lunch service the next day. At some point, Chef Ronald came to me looking for the pork loin he had ordered. I stood there, straight-faced but internally panicked, realizing I had made a massive mistake—I hadn’t ordered what they needed. But as any good sous chef in that situation will tell you, you find a way to fix it. A few hours later, that pork loin materialized out of thin air. It was late, but it was there, ready to be cooked for their sandwiches the next day. Chef Ronald gave me a knowing glance—the kind that says, “You screwed up but you made it happen anyway”—and from that moment, I believe I earned his trust. We’ve been friends ever since.

Chef Ronald is a culinary icon in the Comox Valley, known for his dedication to local and sustainable food. He grew up in a small town east of Montreal, surrounded by farmland, and began his culinary career at the Relais & Château Resort Les Trois Tillieuls. In 1982, he moved west to Vancouver, drawn by the opportunities of the West Coast, and by 1990, he and his wife, Tricia, put down roots in the Comox Valley. In 2008, they opened Locals Restaurant, a place dedicated to celebrating the region’s incredible bounty and culinary talent.

Under Chef Ronald’s leadership, Locals became a standard-bearer for the farm-to-table movement. He built deep relationships with farmers, foragers, and producers, crafting menus that highlighted the best of what the Comox Valley had to offer. His commitment to local ingredients not only shaped unforgettable dining experiences but also strengthened the local food economy and championed sustainable agriculture. His impact was recognized in 2019 when he was inducted into the BC Restaurant Hall of Fame as a Local Champion—a fitting title for someone who has done so much to elevate BC’s culinary landscape.

Beyond the restaurant, Chef Ronald has been a leader in the industry, serving as Chair of the North Vancouver Island Chefs Association and playing an integral role in Comox Valley’s tourism scene. After 13 successful years, he and Tricia passed the torch of Locals to new owners in 2023, ensuring that its legacy of celebrating the Comox Valley’s food culture lives on.

I’m thrilled to have him on Mise en Place – The Podcast today to share his journey, his philosophy on food, and his thoughts on what it truly means to cook with a sense of place.

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