Zoe O'Doherty, Sous Chef
Zoe was practically born into the restaurant business. Her Mother was a professional bartender and instead of daycare, Zoe spent many hours watching the cooks work, from an overturned bucket at the far end of “the line”. From this vantage point the kitchen seemed very exciting, and there was an unlimited supply of pickles.
At 14, Zoe started doing dishes, by 16 a cook. After high school, Zoe enrolled in the Cook Training Program at Algonquin College in Ottawa, and was hired on at Juniper Kitchen & Winebar. Juniper was an exceptional environment for a young cook, working under Richard Nigro and Michael Sobcov, both formerly of Domus Café, offering a globally inspired menu, prepared with seasonal local ingredients.
At 24, Achieving the rank of Sous Chef at Juniper, Zoe decided to go west. After a few years on the prairies Zoe made her way to Victoria, and has enjoyed life on the coast ever since.
Zoe joined the Marina Restaurant in 2007, in the pastry department, and was promoted to Sous Chef in 2009. Zoe is a self proclaimed “Pie Queen” having won the Life Cycles Annual Pie Competition in 2005, and is a recipe contributor to “Killer Pies” published by Chronicle books (2007). Zoe also enjoys making bread, and received 1st place in the Fleishman’s Best Bread Competiton in 2005.