
Comox Valley, BC – November 25, 2025 – Kingfisher Pacific Resort & Spa, a leading wellness destination on Vancouver Island, welcomes Danai Hongwanishkul as the new Executive Chef for Ocean7 Restaurant and AQUA Bistro & Wine Bar. Hongwanishkul brings global experience and a menu philosophy rooted in local, sustainable ingredients and layered, multicultural flavours. His first refreshed menu at the resort showcases West Coast seafood and seasonal produce from nearby growers and suppliers.

"We spent six months developing this menu and are excited to share it with our guests,” said Hongwanishkul. “The ingredients are very, very important to me, and our culinary team do not shy away from quality."
Born in Bangkok and raised in Toronto, Hongwanishkul is known for weaving together diverse culinary influences, from Thai street food and French technique to bold Southern and Japanese flavours. “My multicultural background is reflected in the new menu,” he said. “For example, one of my favourite dishes, the West Coast BBQ Sablefish, is marinated in a Cantonese-style hoisin and five spice, highlighting a fusion of flavours and the fatty, rich nature of the fish.”
His passion for culinary excellence was honed in his previous role as Executive Chef at Notch8 Restaurant at the Fairmont Hotel Vancouver and as Executive Chef de Cuisine at Marcus' Bermuda, where he worked under the direct mentorship of world-renowned Chef Marcus Samuelsson. His training also includes time with MasterChef Canada judge Michael Bonacini and Patois owner Craig Wong, as well as foundational roles at acclaimed Canadian establishments such as Canoe and Jackpot Chicken Rice in Toronto.
Ocean7’s new fall and winter menu highlights exceptional local producers and signature dishes from both sea and land. Guests will find an array of regional seafood, including Salt Spring Island mussels and oysters sourced from Desolation Sound—farmed by Pa’aje Shellfish LP, a business of the Tla’amin Nation—as well as from nearby Fanny Bay. The celebrated Seafood Tower makes its grand return, joined by new additions such as the Seacuterie and the Seafood Platter. Chef Hongwanishkul has also revisited the Seafood Pasta, now crafted with squid-ink fusilli in collaboration with Prontissima, a pasta producer in the Comox Valley.
From the land, another Ocean7 signature returns: the Tomahawk for Two, a favourite for guests seeking a showpiece dish. Chef Hongwanishkul has also introduced a creative preparation featuring Natural Pastures Brie, showcasing one of the region’s renowned cheese producers. Vegetarian diners will enjoy new dishes such as the Vegan Smoked Surfside King Oyster Mushroom Carpaccio—a visual and culinary standout. It is a rich menu designed for lingering meals, shared plates, and thoughtful wine pairings.
Under Hongwanishkul’s direction, the culinary team strives to use the best ingredients possible and cooks with care, intention and good energy. In the Comox Valley, where high-quality ingredients can be sourced from nearby suppliers and farmers, Ocean7 Restaurant and AQUA Bistro & Wine Bar invite guests to relax with a glass in hand, take in the ocean views and sink into the moment.
The new fall and winter menus are available online. To learn more about the Ocean7 restaurant and AQUA Bistro Wine & Bar at Kingfisher, visit www.kingfisherresort.ca