West Coast Fishing Club
Rated 5/5 based on 114 reviews
‹ Back to news

Share This

Meet Clubhouse Executive Chef David Leeder

June 24, 2021 | 411 Views

Like many people that pursue a career in the culinary industry, David fell in love with cooking around the table of his family. Pasta was rolled by hand, the smell of freshly baking bread and bubbling sauces was always in the air and a respect for food’s ability to bring people together was learned from a young age.

Chef David Leeder.

David is a graduate of the NAIT Culinary Program, As a student David got his first taste of fine dining as a Intern at New York Restaurant Le Bernadin. David was also a member of culinary team NAIT and won Bronze in the HOFEX Culinary Classic in Hong Kong.

After graduating, David set his sight on Spain in 2012 and earned a spot to work in the Carnes section at Restaurant Martin Berasategui in the Basque town of Lasarte-Oria. David took room and board by living in the restaurant’s wine cellar. Each day, working to produce the stocks and sauces for the daily service at the acclaimed restaurant. Everyday was a lesson in the importance of hard work, discipline and sense of finesse it took to work in a three Michelin star kitchen.

Black cod and pil pil with charred runner beans.

In 2013, David interned at Relae under chef Christian Puglisi. at Relae David was exposed to a hyper level of detail and focus on creativity, ingredients and the power of going against the grain in a culinary landscape.

David joined the team at Rene Redzepi’s restaurant Noma in 2014 running the restaurant’s outdoor BBQ section. He was then hand-selected to join the opening team of the Noma backed restaurant 108 2015-2016, ran by Chef Kristian Bauman. At 108, David would learn what it would take to build a world-class restaurant from the ground up and was privileged to work with such an amazing team of cooks and chefs.

Returning to Edmonton in 2017,  the Edmonton Economic Development Corporation approached David to produce the Culinary Labs Series– a popup event that saw 300 guests dine on the 27th floor of Edmonton Tower to celebrate Canada’s 150th birthday. That night set a benchmark for all popups and culinary events in the city of champions and saw a group of Canada’s best chefs come together to deliver a one-of-a-kind dining experience.

Pigeon aged in Vin Jaune stuffed with Foie Gras, English Pea Tartlet, Burnt Stone fruit Jus.

David also paired with food writer Ben Mervis (Fare, Chefs Table, Noma) in 2017 to launch Fare Folk, a dinner series that took place in Glasgow Scotland that utilized the best products, foods, and foraged ingredients grown in the Scottish regions. The dinner was a collaboration created by Mervis that coincided with the launch of Fare Magazine, a UK-based publication that he created that looks at travel and the cuisine of individual time and places around the world.

Whipped N’dja butter with Yellowfin tuna, Mint and Buddha’s Hand.

David would then be given the opportunity to work in Paris France as a Chef De Cuisine for the famed restaurant Frenchie 2017-2018. His time in Paris was the biggest learning lesson in his career. In Paris, David was taught the true importance of ingredient quality, French technique, sensibility and humility.

Chef David’s approach will focus on small details that he believes will add to creating the best moments and memories for our guests.

Returning home after sharpening his skill set abroad, David took the helm at Edmonton’s classic cocktail bar Woodwork in 2018-2019. During his time as the head chef, the team at Woodwork won Avenue Magazine’s best bar award. David would also helped launch a dinner series in collaboration with a new culinary-driven charity in Toronto called Foodball in late 2019, creating dynamic dinners with national and international chefs for a good cause. The first year was a massive success that raised over $700,000 for the Sinai Health Group in Toronto.

Get a taste of David’s dishes at The Clubhouse this season. Contact us at 1-888-432-6666 or click here to fill out an online inquiry.

Leave a Reply

Your email address will not be published. Your comment will be displayed when it is approved by the site admin.

Share This

2022 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$5,500$6,175
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,575$7,225
  • 3 guests per boat$6,080$6,600
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$7,100$7,800
  • 3 guests per boat$6,500$7,100
  • 4 guests per boat$6,200$6,650
  • Deluxe Offshore Guided Package
  • 29’ or 31' Boston Whaler & Standard Room
  • 2 guests per boat$7,250$8,000
  • 3 guests per boat$6,600$7,225
  • 4 guests per boat$6,275$6,730
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement - Standard$350$450
  • Single Room Supplement - Forest View$1,000$1,325
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
  • Ocean view singles available upon special request
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,970$6,875
  • 3 guests per boat$5,320$6,235
  • Rates are per person based on double occupancy
  • Not Included: gratuities and taxes
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
      Each package includes:
    • Flights from Vancouver to North Island Lodge (private charter & helicopter)
    • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
    • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
      Packages do not include:
    • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
    Inquire Online
    Reservations

    The West Coast Fishing Club is now taking reservations for the 2022 season. Bookings can be made by phone 1-888-432-6666 or through our Contact Us form. Tight Lines!